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Color, Cooking Loss And Textural Properties Of Patties As Affected By Catfish Belly Flap Mince Size And Cooking Method, Jin M. Kim, Bartholomew Green
Color, Cooking Loss And Textural Properties Of Patties As Affected By Catfish Belly Flap Mince Size And Cooking Method, Jin M. Kim, Bartholomew Green
United States Department of Agriculture-Agricultural Research Service / University of Nebraska-Lincoln: Faculty Publications
Patties were prepared with different sizes of channel catfish belly flap mince. Belly flap meat was minced using four different sizes of openings of plate, mixed with salt, formed, and cooked by two methods, in water and oven. Results indicated no differences (p > 0.05) in Kramer shear break force in the patties cooked by different methods for the same size of mince. As the size of meat particles for patties decreased, hardness and gumminess increased, and color differed from fillet, but Kramer shear break force as well as percent cooking loss decreased (p < 0.05). Patties cooked in an oven showed greater color difference from fillet, percent cooking loss, hardness, and gumminess than those cooked in water for the same size of meat particles (p < 0.05). doi: 10. 1300/J030v 16nO 1_03 [Article copies available for a fee from The Haworth Document Delivery Service: 1-800-HA WORTH. E-mail address: Website: .j
Color, Cooking Loss And Textural Properties Of Patties As Affected By Catfish Belly Flap Mince Size And Cooking Method, Jin M. Kim, Bartholomew W. Green
Color, Cooking Loss And Textural Properties Of Patties As Affected By Catfish Belly Flap Mince Size And Cooking Method, Jin M. Kim, Bartholomew W. Green
United States Department of Agriculture-Agricultural Research Service / University of Nebraska-Lincoln: Faculty Publications
Patties were prepared with different sizes of channel catfish belly flap mince. Belly flap meat was minced using four different sizes of openings of plate, mixed with salt, formed, and cooked by two methods, in water and oven. Results indicated no differences (P>0.05) in Kramer shear break force in the patties cooked by different methods for same size of mince. As size of meat particles for patties decreased, increased were hardness and gumminess, and color difference from fillet, but decreased were Kramer shear break force as well as percent cooking loss (p< 0.05). Patties cooked in an oven showed greater color difference from fillet, percent cooking loss, hardness, and gumminess than those cooked in water for the same size of meat particles (p < 0.05).