Low-fat ground pork patties (<10% total fat), formulated with 15% water, 4% added fat, 1.5% salt and different combination of carrageenan and sodium alginate (group I carrageenan 0.75% + sodium alginate 0.1%; group II carrageenan 0.50% + sodium alginate 0.2%; group III carrageenan 0.25% + sodium alginate 0.3%), were evaluated for proximate composition, processing and sensory characteristics and compared with control patties with 15% added fat. The moisture content of raw and cooked lowfat patties was significantly (P<0.05) higher than control patties. Cooking yield, fat and moisture retention improved significantly (p<0.05) in all the three combination groups from the control product. The dimensions of low-fat patties were maintained better than high-fat patties. The shear force value of group I was comparable to control, however, it increased with increase in added level of sodium alginate in the formulation. The calorie content was reduced by 35–37% in low-fat patties. The flavour and texture scores followed a declining trend with increase in sodium alginate in the formulation. The sensory quality along with overall acceptability was highest for group I and comparable to high-fat control patties.
