The effects of reheating methods on the quality characteristics of precooked ground pork patties with various salt and phosphate levels

The objective of this study was to determine the effect of reheating methods on the quality characteristics of precooked ground pork patties with various salt and phosphate levels. Cooking and reheating methods used were the electric grill cooking and microwave oven cooking. All treatments were composed by 80% pork ham and 20% pork fat. Salt and phosphate level about each treatment are as follows; S1 - 1% salt, S1+P - 1% salt and 0.3% phosphate, S2 - 2% salt, S2+P - 2% salt and 0.3% phosphate. The pH value reheated during storage was affected by phosphate, but water content was influenced by reheating method and phosphate. Reheating time and rate were affected by phosphate and reheating method, and there was a highly negative relationship between reheating time and rate (p<0.05). Reheating methods had a more effect on reheating loss and reduction in diameter, compared with the addition of phosphate. Hardness was affected by reheating methods and phosphate, and there was a negative relationship between water content and hardness in reheating (p<0.05). Therefore, reheating methods were more influential on the reheating properties of ground pork patties than the salt and phosphate level.