Czech J. Food Sci., 2025, 43(5):311-319 | DOI: 10.17221/1/2025-CJFS

Effect of lotus seed paste as a fat replacer on the quality attributes of pork pattiesOriginal Paper

Shirong Huang, Fenfen Chen, Min Tang, Shengnan Zhao, Dongfang Chen
Department of Biological and Food Engineering, Xiangtan University, Xiangtan, Hunan, P.R. China

The potential of lotus seed paste (LSP) as a fat substitute in pork patties was investigated. Pork patties were prepared by substituting varying levels of fat (0, 20, 40, and 60%) with LSP. LSP addition increased moisture while reducing fat content. Compared to control, LSP-added pork patties had significantly higher thiobarbituric acid reactive substances, L* values and microbial counts (P < 0.05), but lower thawing, centrifugal, and cooking losses, and diameter reduction. Furthermore, LSP incorporation enhanced hardness, springiness, chewiness and adhesiveness of the patties. Patties with 60% fat replacement by LSP had the highest b* value and cohesiveness, and the lowest a* value. Substituting 40% or more fat significantly improved the colour, taste, texture and overall acceptability of pork patties (P < 0.05).

Keywords: meat product; food ingredient; fat substitute; physicochemical properties; storage stability

Received: January 2, 2025; Revised: June 1, 2025; Accepted: July 3, 2025; Prepublished online: October 22, 2025; Published: October 31, 2025  Show citation

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Huang S, Chen F, Tang M, Zhao S, Chen D. Effect of lotus seed paste as a fat replacer on the quality attributes of pork patties. Czech J. Food Sci. 2025;43(5):311-319. doi: 10.17221/1/2025-CJFS.
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