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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Quality and Palatability of Beef Patty Containing Gums

Gum류를 첨가한 우육 Patty의 품질 및 기호성

  • 송형익 (대구공업대학 식음료조리과) ;
  • 박충균 (대구공업대학 식음료조리과) ;
  • 남주현 (대구공업대학 식음료조리과) ;
  • 양종범 (동남보건대학 식품가공과) ;
  • 김동술 (식품의약품안전청 식품규격과) ;
  • 문윤희 (경성대학교 식품공학과) ;
  • 정인철 (대구공업대학 식음료조리과)
  • Published : 2002.02.01
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Abstract

This study was conducted to investigate en the quality characteristics and palatability of beef patties containing various gums such as carrageenan, xanthan gum and guar gum. Moisture contents of raw and cooked patties of control were lower than those of the gum-added Patties, and fat content of control patty was higher than that of the gum-added patties. Protein content of gum-added patties was higher than that of the control patty. Hunter's $L^{*}$ value (lightness) of raw patty of control was higher than that of the gum-added patties, hut Hunter's $a^{*}$(redness) and $b^{*}$(yellowness) values were not different among four kinds of patties. Hunter's $L^{*}$, $a^{*}$ and $b^{*}$ values of cooked patties showed no significant difference among patties. Cooking yield, fat retention and water holding capacity of gum-added patties were higher than those of the control patty. Hardness and chewiness of patties showed no significant difference among patties, but gumminess of gum-added patties was higher than that of the control patty. Aroma, juiciness and palatability were not different among four kinds of patties, but texture of gum-added patties was higher than that of the control patty.l patty.tty.

본 연구는 gum류의 첨가가 우육 patty의 품질에 미치는 영향을 검토하기 위하여 실시하였다. 생육 및 가열육 patty의 수분함량은 대조구가 낮았고, 지방함량은 대조구가 유의하게 높았다. 그리고 생육 patty의 단백질함량은 gum류 첨가구가 대조구보다 높게 나타났다. 생육 patty의 $L^{*}$ 값은 대조구가 gum류 첨가구보다 높았으나, $a^{*}$ 및 $b^{*}$ 값은 patty들 사이에 차이가 없었다. 또 가열육 patty의 $L^{*}$ , $a^{*}$ 및 $b^{*}$ 값은 4종류 patty들 사이에 차이가 없었다. 가열육 patty의 조리수율, 지방보유율 및 보수력은 gum류 첨가구가 대조구보다 높았다. 우육 patty의 경도 및 씹힘성은 대조구와 gum류 첨가구 사이에 차이가 없었으나, 껌성은 gum류 첨가구보다 높게 나타났다. 관능검사 결과 향기, 다즙성 및 전체적인 기호도는 patty들 사이에 유의한 차이가 없었으나, 조직감은 gum류 첨가구가 대조구보다 높았다.

Keywords

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