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http://dx.doi.org/10.7856/kjcls.2017.28.3.403

Effect of Spinach on the Quality of Beef Hamburger Patties  

Kim, Hyeyoung (Dept. of Culinary Arts, Woosong University)
Publication Information
The Korean Journal of Community Living Science / v.28, no.3, 2017 , pp. 403-413 More about this Journal
Abstract
This study was performed to investigate the quality characteristics, including sensory and physical properties, of hamburger patties added with spinach as a source of fiber. Hamburger patties were prepared with spinach at five different levels (5, 10, 15, 20, and 25%. Moisture contents of the groups with spinach were significantly higher than that of the control group. Crude fat and crude protein contents of the control group were higher than those of the group with spinach. Crude ash content of the control group was the lowest among the groups. No significant difference in pH was observed among the groups. The cooking loss rates of groups with spinach were significantly reduced compared to that of the control group. No significant difference in L value was observed among the groups. However, a value of the control group was higher than those of the groups with spinach. Otherwise, b value of the control group was lower than those of the groups with spinach. The hardness levels of the control groups were significantly higher than those of groups with spinach. In the quantitative descriptive analysis, green color and bitter taste of the groups with spinach were stronger than that of the control group. The preference levels for appearance of the groups with 10 to 15% spinach were higher than those of the other groups, including the control groups. Overall acceptabilities of the groups with 5 to 15% spinach were significantly higher than those of the other groups. In conclusion, spinach can increase the acceptability of hamburger patties, and 10 to 15% would appear to be the proper added amount.
Keywords
spinach; hamburger patty; texture analysis; sensory properties;
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Times Cited By KSCI : 5  (Citation Analysis)
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