Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지

Protein Nutritional Qualities of Beef Patties Added with Crucian Carp Extraction Residue

붕어고음 잔사분말을 첨가한 쇠고기 Patty의 단백질 품질 평가

  • 김지영 (부경대학교 식품생명공학부) ;
  • 황은영 (부경대학교 식품생명공학부) ;
  • 이진화 (부경대학교 식품생명공학부) ;
  • 류홍수 (부경대학교 식품생명공학부)
  • Published : 2001.06.01
Download PDF
⟨ Previous Next ⟩

Abstract

The know the possibility in development of the low-fat beef patty models using crucian carp9 extraction residues (CCER, freeze dried powder : 5%, 10%, 15%), those protein nutritional quality, texture, color and sensory properties were investigated. About 13∼23% (on dry basis) of lipid in control was reduced in cooked beef patties with the higher addition ratios of CCER. In vitro protein digestibility was not changed in raw patties before cooking but 2∼4% higher digestibility was revealed in cooked patties. Computed protein efficiency ratio (C-PER) and discriminant computed protein efficiency ratio (DC-PER) of beef patties containing CCER were almost same as control. Lightness and red color value of both (raw and cooked) beef patties were decreased with the higher CCER addition ratios but brown color value of cooked samples were similar to control. Stronger hardness was noted in all beef patties containing CCER significantly (p<0.05). Consumer's acceptability were generally decreased by addition of CCER, but 10% level could be recommendable in beef patty processing.

Keywords

References

  1. J. Food Sci. Nutr. v.3 High temperature-cooking effects on protein quality of fish extracts Ryu, H S.;Moon, J.H.;Hwang, E.Y.;Yoon, H D.
  2. J. Korean Soc Food Nutr. v.28 Protein nutritional qualities of fish meat extracts and their residues Cho, H.K.;Hwang, E Y.;Moon, J.H;Ryu, H S
  3. J. Food Sci v.62 Sodium alginate plus modified tapioca starch improves propertie of low-fat beef patties Berry, B.W.
  4. J. Food Sci. v.59 Fat level, hight temperature cooking and degree of doneness affect sensory, chemical and physical properties of beef patties Berry, B W.
  5. Food Technol v.45 Development of low-fat ground beef Egbert, W S.;Huffman, D.L.;Chen, C;Dylewski, D.P.
  6. J. Korean Soc. Food Sci. Nutr v.28 Quality characteristics of hamburger patties added with seaweed powder Chun, S.S.;Park, J.R.;Park, J C.;Suh, J.S;Ahn, C.B.
  7. J. Kor Soc. Food Sci. Nutr. v.27 Quality changes of meat patties by the addition of sea mustard paste Hwang, J.K.;Hong, S I;Kim, C.T.;Choi, M.J;Kim, Y.J.
  8. J Kor. Agric. Chem. Soc. v.35 Processing and quality stability of precooked frozen fish foods : (Ⅰ) Processing of sardine burger Ihm, C W.;Kim, J S.;Joo, D.S.;Lee, E.H.
  9. J. Kor. Agric Chem Soc. v.35 Processing and quality stability of precooked frozen fish foods (Ⅱ) Quality stability of sardine burger Ihm, C.W.;Kim, J.S.;Joo, D S.;Lee, E.H.
  10. J. Kor. Agric. Chem. Soc. v.36 Processing and quality stability of precooked frezen fish foods. (Ⅲ) Processing of mackerel based burger Lee, E.H.;Kim, J.S.;Ahn, C.B.;Joo, D.S.;Lee, C S.;Son, K.T.
  11. Official Methods of Analysis(15th ed.) AOAC
  12. Analytical Biochemistry v.87 Colorimertric screening assay for cystine in legume seed meals Felker, D.J.;Waines, W.B.
  13. Anal Chem. v.20 Chemical determination of tryptophan study of color forming reaction of tryptophan p-dimethylamino benzaldehyde and sodium nitrate in sulfuric acid solution Spies, J.R.;Chamber, D.C.
  14. Analytical Biochem. v.112 A convenient spectrophotometric method for the kinetic ananysis of the enzymatic hydrolysis of N-acyl peptides using o-phthaldialdehyde Rowlet, R.;Murphy, C.
  15. J. Dairy Sci. v.66 Spectrophotometeric assay using o-phthaldialdehyde for determination of proteolysis in milk and isolate milk proteins Church, F.C;Swaisgood, H.E.;Porter, D.H;Catignani, G.L.
  16. J. Korean Soc. Food Nutr. v.14 Effect of heat treatment on the in vitro protein digestibility and trypsin indigestible substrate content in soom seafoods Ryu, H.S.;Lee, K.H.
  17. Food Technol. v.31 Rapid in vitro assay for estimating protein quality Satterlee, L.D.;Kendrick, J.G.;Miller, G.A.
  18. J. AOAC. v.65 Calculated protein efficiency ratio (C-PER and DC-PER), Official first action AOAC
  19. J. Food Sci. Nutr. v.3 A new regression equation of pH drop procedure for measuring protein digestibility Ryu, H.S;Hwang, E.Y.;Cho, H K.
  20. J. Food Sci. v.61 Variations in internal color of cooked beef patties Van Laack, R.L.;Berry, B W.;Solomon, M B.
  21. Nippon Suisan Gakkaishi v.42 Studies on the browning of dehydrated food as a function of water activity.Ⅰ.Effect of Aw on browning amino acid-lipid systems Chung, C.H.;Toyomizu, M.
  22. J. Chitin Chitosan v.4 Effect on storage property and quality in meat sausage by added chitosan Youn, S.K.;Park, S M.;Kim, Y.J.;Ahn, D H.
  23. Food Composition Kim, S.A.
  24. J. Korean Soc. Food Nutr. v.15 Factors influencing on the drop of in vitro protein digestibility in dried fish meat Kim, S.A.;Lee, K.H.;Ryu, H.S.