Quality and Storage Stability of Low-fat Pork Patties Containing Barley Flour as Fat Substitute

Low-fat ground pork patties (LFGPP) were formulated with 15% added water, 4% added fat, 1.5% salt and spices, 3% condiments and 4-10% barley flour whereas the control samples contained 15% added fat,, 5% added water and other additives similar to low-fat ones. The barley flour incorporation in LFGPP (<10% fat) improved cooking yield (p<0.01), fat and moisture retention (p<0.05), cooked moisture content (p<0.05) and reduced shrinkage (p<0.05). The shear force values were significantly (p<0.05) lower for barley flour containing LFGPP as compared to control. Among the sensory parameters flavour and texture scores declined, while juiciness improved with the increase in level of barley flour incorporation. The overall acceptability of LFGPP containing 4% barley- flour was comparable with control. The LFGPP containing 4% barley flour showed significantly (p<0.05) lower. TBA values, better microbiological and sensory quality during the entire period of storage.