Abstract：In order to study the effect of vegetable pulp on the quality of prepared pork patties, changes in the physicochemical properties of pork patties added with celery pulp, carrot pulp or their mixture during refrigerated storage at 4 ℃ were examined as well as changes in the sensory quality of cooked patties. The results showed that compared with the control group with no added vegetable pulp, the pH value and thiobarbituric acid reactive substances (TBARs) value in the three experimental groups decreased, with the most significant reduction at day 5 of storage. Carrot pulp resulted in more rapid decrease in pH value and gave a significantly lower pH value at day 5 of storage than celery pulp (P < 0.05). Celery pulp significantly reduced brightness value (L*) and increased redness value (a*) as compared to the control group and provided a greater a* relative to carrot pulp. In addition, on a point hedonic scale, patties with vegetable pulp had higher sensory scores for color, aroma, mouthfeeling, texture and overall acceptability than the control group. Celery pulp had better effect on the color, aroma and mouthfeeling of pork patties than carrot pulp.
2020, Vol. 34 
