Practical use of surimi-like material made from porcine longissimus dorsi muscle for the production of low-fat pork patties

Y. M. Choi, J. H. Choe, D. K. Cho, Byoung-Chul Kim

Research output: Contribution to journalArticle

12 Citations (Scopus)


This study evaluates the effect of replacing fat with surimi-like material (SLM) made from the porcine longissimus dorsi muscle on the physicochemical and sensory characteristics of pork patties. Pork patties were produced with different levels of fat and SLM using a commercial method. Pork patties produced with 20% SLM had the lowest fat content (1.76%, P< 0.001), and had a higher cooking yield (87.41 vs. 78.57%, P< 0.05) and less shrinkage (4.01 vs. 9.02%, P< 0.001) than patties produced with 20% back-fat (control). Moreover, patties produced with SLM exhibited more acceptable organoleptic characteristics, including tenderness (P< 0.01) and overall acceptability (P< 0.001), than full-fat control patties. These results indicated that SLM cannot only be used as a fat replacer, but that it also improves the physicochemical and sensory characteristics of low-fat pork patties.

Original languageEnglish
Pages (from-to)292-296
Number of pages5
JournalMeat Science
Issue number2
Publication statusPublished - 2012 Feb 1



  • Fat replacer
  • Low-fat meat products
  • Pork patties
  • Surimi-like material

ASJC Scopus subject areas

  • Food Science

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