Vol. 9, Special Issue 7, Part F (2025)

The objectives of the present study were to optimize the level of incorporation of microcrystalline cellulose (MCC), non-fat dry milk powder (NFDM) and olive oil for the development of low-fat pork patties. Three coded levels for MCC (1%, 2% and 3%), NFD (1.5%, 3% and 4.5%) and olive oil (3%, 7% and 11%) were analysed using Response Surface Methodology and 17 different runs were generated for the development of low-fat pork patties. These combinations were evaluated for cooking yield, emulsion stability, hardness, L*, a*, b*, juiciness and overall acceptability. Design-Expert 12 software was used for the numerical optimization. All the experimental values of product parameters were comparable with the predicted values derived from the respective model of regression coefficient and suggested that these models are satisfactory and accurate. Standardized protocol of RSM exhibited that Low-fat pork patties can be developed by the inclusion of MCC, NFDM and OO at 2%, 3% and 7 % respectively with greater Cooking Yield, Emulsion Stability and Overall acceptability.