Effects of Hydrated Potato Starch on the Quality of Low-fat Ttoekgalbi (Korean Traditional Patty) Packaged in Modified Atmosphere Conditions during Storage

This study was carried out to investigate the effects of hydrated potato starch on the quality of low-fat ttoekgalbi (Korean traditional patty) packaged in modified atmosphere conditions during storage. The ttoekgalbi was prepared from 53.2% lean beef, 13.9% lean pork, 9.3% pork fat, and 23.6% other ingredients. Two low-fat ttoekgalbi treatments were prepared by substituting pork fat with hydrated potato starch; either by 50% fat replacement (50% FR) or 100% fat replacement (100% FR). Both 50% and 100% FR increased the moisture, crude protein, and decreased fat content, cooking loss, and hardness. For MAP studies, 200 g of ttoekgalbi were placed on the tray and filled with gas composed of 70% O(2): 30% CO(2) (70% O(2)-MAP) and 30% CO(2): 70% N(2) (70% N(2)-MAP), and were stored at 5°C for 12 d. During the storage time, both 50% and 100% FR showed higher protein deterioration, while no differences were found in CIE a*, CIE L*, lipid oxidation, and bacterial counts in comparison to control. The ttoekgalbi with 70% O(2)-MAP was more red, lighter in color, and showed higher TBARS values compared with 70% N(2)-MAP. The meat with 70% N(2)-MAP showed lower aerobic bacterial counts in control than those with 70% O(2)-MAP. The lower anaerobic bacterial counts were observed only in 50% FR and 100% FR packed with 70% N(2)-MAP in comparison with 70% O(2)-MAP. In conclusion, the fat replacement with hydrated potato starch showed no negative effects on the quality of low fat ttoekgalbi during storage and 70% N(2)-MAP was better than 70% O(2)-MAP for low-fat ttoekgalbi packaging.