Producing low-fat pork patties with solar-dried plantain (Musa acuminate) flour -

Abstract

Low-fat pork patties were produced using 0% (control), 3%, 6% and 9% solar dried plantain flour (SDPF) in substituting for extra-lean pork. The eating quality and physico-chemical properties of the patties were studied. Cooking yield, pH, water holding capacity and moisture content of patties increased significantly (p 0.05) from patties formulated with 3% SDPF. Fat content of the control was significantly (p<0.05) higher compared to the SDPF-treated patties. Palatability tests revealed that the 9% level of using SDPF resulted in significantly more tender (p<0.05) patties because the SDPF-treated patties retained significantly higher (p<0.05) moisture than their whole pork counterparts during cooking. The costs of producing 1kg of pork patties reduced by 9.07%, 10.41% and 12.68% when patties were produced with 3%, 6% and 9% SDPF respectively. Thus, SDPF has very promising potential in the manufacture low-fat meats.