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http://dx.doi.org/10.3746/jkfn.2002.31.1.064

Quality and Palatability of Beef Patty Containing Gums  

송형익 (대구공업대학 식음료조리과)
박충균 (대구공업대학 식음료조리과)
남주현 (대구공업대학 식음료조리과)
양종범 (동남보건대학 식품가공과)
김동술 (식품의약품안전청 식품규격과)
문윤희 (경성대학교 식품공학과)
정인철 (대구공업대학 식음료조리과)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.31, no.1, 2002 , pp. 64-68 More about this Journal
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.
Keywords
gums; beef patty; quality characteristics; palatability;
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