The study investigated the effects of adding bovine plasma protein(PP) hydrolysates on the quality properties of cooked pork patties. Pork patties were prepared as follows: manufactured with pork back-fat(control); replacement of back-fat with 40% olive oil(T1), 40% olive oil and 2% PP hydrolysates(T2), and 40% olive oil and 4% PP hydrolysates(T3). The olive oil modified the fatty acid profiles of the pork patties by lowering the saturated fatty acids(SFAs) percentage. Olive oil and 4% PP hydrolysates addition reduced the level of 2-thiobarbituric acid-reactive substance(TBARS) values in pork patties, compared to the controls. Furthermore, the pork patties with added PP hydrolysates had higher pH values than the control. All samples containing olive oil and PP hydrolysates had increased levels of DPPH radical scavenging activity. In particular, added PP hydrolysates were more effective in increasing antioxidant activity than were the other treatments. Therefore, PP hydrolysates could be used as a natural antioxidative in cooked pork patties.

• Hyun-Woo Seo(1National Institute of Animal Science, RDA)
• Jin-Kyu Seo(Division of Applied Life Science Graduate School(BK21 plus), Gyeongsang National University)
• Hyeon-Woong Yeom(Division of Applied Life Science Graduate School(BK21 plus), Gyeongsang National University)
• Han-Sul Yang(2Division of Applied Life Science Graduate School(BK21 plus), Gyeongsang National University,Institute of Agriculture and Life Science, Gyeongsang National University) Corresponding author