Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
권호 표지

Effects of Cooking Method on Physicochemical Characteristics and Qualities of Hamburger Patties

가열처리방법이 햄버거 패티의 이화학적 특성과 품질에 미치는 영향

  • Lee Chan-Ho (Department of Animal Science, University of Nebraska-Lincoln) ;
  • Ha Jong-Soo (R & D Department, Welsum Co., Ltd.) ;
  • Jeong Jong-Yon (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Lee Eui-Soo (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Choi Ji-Hun (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Choi Yun-Sang (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Kim Jin-Man (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Kim Cheon-Jei (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • ;
  • 하종수 (㈜웰섬 제품개발팀) ;
  • 정종연 (건국대학교 축산식품생물공학) ;
  • 이의수 (건국대학교 축산식품생물공학) ;
  • 최지훈 (건국대학교 축산식품생물공학) ;
  • 최윤상 (건국대학교 축산식품생물공학) ;
  • 김진만 (건국대학교 축산식품생물공학) ;
  • 김천제 (건국대학교 축산식품생물공학)
  • Published : 2005.06.01
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Abstract

This study was conducted to investigate effects of cooking method on physicochemical characteristics and qualities of hamburger patties processed with ground pork/beef meat $(20\%\;fat)$. Hamburger patties were cooked by electric griddling, fan frying, microwave, conventional cooking, and charbroiling. Cooking rates were affected by cooking methods, had the highest in patties cooked in microwave oven. Hamburger patties by microwaving were also higher moisture content, but were lower protein and fat content compared to other methods. Electric griddling and microwaving were higher cooking yield, lower diameter changes in patties than other methods, but pan frying showed the opposite effects. Higher values of hardness and brittleness in pan frying than those of other methods were showed, but pan frying had the highest overall acceptability in sensory evaluations.

본 연구는 돈육과 우육을 혼합하여 제조한 햄버거 패티를 electric griddle, pan frying, microwave oven, conventional oven, charbroiling의 방법에 따라 가열조리한 후 품질변화 및 관능적 특성을 비교하고자 실시하였다. Microwave oven에서 가열처리된 햄버거 패티가 가장 빠른 가열속도를 보인 반면, conventional oven에서 가열된 패티의 가열속도가 가장 느리게 나타났다. 가열방법에 따른 화학적 조성은 microwave oven 가열방법이 다른 가열방법에 비하여 높은 수분함량과 낮은 단백질 및 지방함량을 나타냈다. 가열특성 면에서 electric griddle과 microwave oven에서의 가열은 수율이 높고 크기 축소율이 낮게 나타나 다른 방법보다 효과적이었으나 pan frying 방법은 이와 상반된 가열특성을 보였다. 또한, pan frying 방법은 가장 높은 전단력을 보였고, 물성 결과에서도 가장 높은 경도를 보였지만, 관능평가에서 대체적으로 다른 처리구들보다 높은 평가를 받았다. 전체적인 기호도는 pan frying 방법이 가장 높은 점수를 받은 반면, conventional oven에서 가열한 시료가 가장 낮은 평가를 받았다.

Keywords

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