Food Science of Animal Resources (한국축산식품학회지)
- Volume 20 Issue 1
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- Pages.72-78
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- 2000
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- 2636-0772(pISSN)
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- 2636-0780(eISSN)
Quality and Storage Stability of Hamburger during Low Temperature Storage
저온저장에 의한 햄버거의 품질 및 저장 안전성
Abstract
This study was conducted to investigate the storage period and quality characteristics. The L- and b-value of hamburger patty added significantly during storage, but the color of hamburger bread was not changed. The springiness, cohesiveness, gumminess and chewiness of hamburger patty added significantly during storage. The cohesiveness of hamburger bread was added but the chewiness decreased significantly during storage. The pH of hamburger showed 5.66∼5.69 during storage. The TBA of hamburger patty added from 0.19 to 0.36 malonaldehyde mg/kg, and the VBN added from 3.58 to 7.83mg% during storage. The viable bacteria to 8 days storage was 5.1