• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2005.10a
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• pp.217-220
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• 2005

햄버거 패티에 기능적 특성을 부여하고자 실크 펩타이드를 첨가하여 햄버거 패티를 제조한 후 품질특성 및 최적 실크 펩타이드 첨가량을 평가하였다. 실크 펩타이드가 햄버거 패티의 가열 감량에 미치는 영향을 분석한 결과 실크 펩타이드 첨가량이 증가함에 따라 가열감량이 유의적으로 감소하는 것으로 나타났다. 실크 펩타이드가 첨가된 햄버거 패티의 경도, 탄성 및 점착성을 분석한 결과 경도는 실크 펩타이드 첨가량이 증가함에 따라 감소하는 경향이었으나, 탄성과 점착성의 경우 실크 펩타이드 첨가에 의해 영향을 받지 않는 것으로 나타났다. 또한, 색도 측정결과 실크 펩타이드 첨가량이 증가함에 따라 명도(L) 및 적색도(a)는 유의적으로 증가하였으며, 황색도(b)는 감소하는 것으로 나타났다. 실크 펩타이드를 첨가한 햄버거 패티의 관능적 특성을 분석한 결과 실크 펩타이드가 첨가된 햄버거 패티는 외관, 후각, 미각, 조직감 및 종합적 기호도 등 모든 평가항목에서 무첨가구에 비해 높게 나타났다.

• Culinary science and hospitality research
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• v.20 no.6
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• pp.28-40
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• 2014

This study was conducted to investigate the effect of Tofu powder on the quality properties of hamburger patties. Thus, this study analyzed the physicochemical and sensory characteristics of hamburger patties containing Tofu powder(25%, 50%, 75%, 100%) instead of bread crumb. The result was as followed. Increasing the amount of Tofu powder in hamburger patties tended to increase the pH. Moisture content of control was higher than other hamburger patties when containing Tofu powder. Increasing the amount of Tofu powder in hamburger patties tended to decrease the moisture content. There were no significant differences in cooking loss rate regarding the weight. The addition of Tofu powder decreased the cooking loss rate of the diameters and increased the thickness. It also increased the lightness (L), the redness (a), and the yellowness (b) in the hunter color value of the hamburger patties. For the textural characteristics, the addition of Tofu powder increased the hardness, elasticity and gumminess of the hamburger patties; however, it decreased the brittleness. In the sensory evaluation, an addition of 100% Tofu powder had the best score in appearance, taste and the overall preference. Therefore, this result suggests that adding Tofu powder amount of 100% can be applied to the hamburger patties for preference and nutritional aspects purposes. Furthermore, it is believed that the development of healthy patty-type Tofu powder products may resolve worries about fast food and quality-related problems in hamburger patties.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2004.05a
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• pp.185-189
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• 2004

즉석 햄버거 스테이크의 초기 호기성 총균수는 약 5 log CFU/g 이었으나, 5 kGy이상의 감마선 조사에 의해 모두 사멸되었으며, 20 kGy로 조사한 햄버거 스테이크에서는 저장 4개월까지 어떠한 미생물의 생육도 관찰되지 않았다. 총균수가 $10^6{\sim}10^7$ log CFU/g에 이르렀을 때를 저장한계로 보았을 때, 냉장 저장시 비조사구는 14일인 반면, 5 및 10 kGy 조사구는 각각 28-42, 98-112일이었다. 감마선 조사에 의해 햄버거 스테이크의 지질 산화 및 이취 생성이 촉진되었으나, 로즈마리 분말을 첨가 하였을 때 지질 산화가 억제되고 냉장 저장 중 관능적 특성이 향상되었다. 감마선 조사와 로즈마리 분말의 병용처리는 즉석 햄버거 스테이크의 안전성 및 품질개선에 효과적인 것으로 사료되며, 이러한 결과는 조사취 및 지질 산화로 감마선 조사선량이 제한되는 다른 식품에도 적용될 수 있을 것으로 기대된다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.4
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• pp.687-693
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• 2004

The objective of this study was to evaluate the combined treatment effect of gamma irradiation and rosemary extract powder on ready-to-eat hamburger steaks. After irradiation at 5, 10 and 20 k㏉, hamburger steaks manufactured with rosemary extract powder (200 and 500 ppm) were stored at 5$^{\circ}C$ for 4 months and at 3$0^{\circ}C$ for 3 weeks. Total aerobic bacteria count of the ready-to-eat hamburger steak was approximately 5 log CFU/g level. All doses of gamma irradiation were effective in reducing the population of total aerobic bacteria and coliform bacteria in hamburger steaks. In hamburger steaks irradiated at 20 k㏉, tile microbial growth was not observed during storage. The shelf-life of hamburger steaks were determined by microbiological counts of 10$^{6}$ ∼10$^{7}$ CFU/g and those of the steaks irradiated at 0, 5 and 10 k㏉ were ranged among 14, 28∼42 and 98∼112 days, respectively. The shelf-life of both irradiated hamburger steaks added with 500 ppm rosemary extract powder at 5 and 10 k㏉ was extended more 14 days than non-added sample. Results suggested that both gamma irradiation and rosemary extract powder may improve the shelf-stability of ready-to-eat ham-burger steak. However, when the storage temperature was abused (3$0^{\circ}C$), the rosemary extract powder had not sufficient effect on the shelf- stability of hamburger steaks.

• Food Science and Preservation
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• v.17 no.3
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• pp.425-429
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• 2010

Inactivation by UV-C irradiation of Listeria monocytogenes cocktail inoculated on hamburger patties was examined. Hamburger patty samples were inoculated with 6-7 log CFU/mL of L. monocytogenes cocktail, and then exposed to doses of 0, 1, 5, or $10kJ/m^2$ of UV-C light, followed by storage at $4{\pm}1^{\circ}C$ for 7 d. Microbiological evaluation indicated that the populations of L. monocytogenes decreased significantly (p<0.05) as irradiation dose increased. In particular, L. monocytogenes populations decreased by 2.03 log CFU/g after exposure to 10 $kJ/m^2$, compared with control samples. The thiobarbituric acid-reactive substance levels of hamburger patty samples increased during storage, regardless of UV-C irradiation status. These results indicate that UV-C irradiation may be useful in improving the microbial safety of hamburger patties during storage.

• The Journal of the Korea Contents Association
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• v.16 no.2
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• pp.537-545
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• 2016

This study aimed to research the moderating effects of local & global brand on the relationship between brand equity and behavioral intention in franchised hamburger restaurant. This study intended (1) to analyze the factors of brand equity in franchised hamburger restaurant, (2) to research the effect of brand equity on behavioral intention, (3) to research the moderating effects of local & global brand on the relationship between brand equity and behavioral intention. Data were collected from undergraduates who visited the nationwide hamburger restaurants by face-to-face interview. The questionnaire was distributed of the 300 copies and used 253 in the analysis. The results of this study revealed that (1) the factors of the brand equity were brand awareness, brand image and brand loyalty, (2) brand loyalty, image and awareness had significant influence on behavioral intention in order, (3) the effect of brand awareness on behavioral intention was significant influence by moderating effect of local & global brand.

• Food Science of Animal Resources
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• v.28 no.2
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• pp.165-170
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• 2008

In this study, the physicochemical, microbial, and sensory properties of law-fat hamburger patties during storage for 25 days at $7{\pm}1^{\circ}C$ were investigated. The law-fat hamburger patties were manufactured by three different packing methods (control: added with 10% lard regular-fat patty, T1: added with 10% lard and organic vegetable of regular-fat patty, T2: added with 3% olive oil of vegetability low-fat patty, T3: added with 3% lard of low-fat patty). The pH of all treated samples increased as the storage time increased, and then decreased after 15 days of storage. The low-fat hamburger patty added with organic olive oil (T2) showed significantly higher pH (p<0.05) compared with other treatments (T1 and T3). The TBARS values of the all treated samples tended to increase after 5 days of storage, and then significant quality loss was observed after 15 days of storage period for the control (T1). However, the samples of the vegitability low-fat patty added organic olive oil had longer shelf-life than the control. The total bacterial counts were 7 log CFU/g after 15 days and 20 days of storage for the control and treatments, respectively. The results of this study showed that the storage period of the treatments was slightly extended compared with the control. Low-fat hamburger patties showed no differences for overall acceptability between control and other patties.

• the MEAT Journal
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• s.24 fall
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• pp.79-79
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• 2001

• 우유
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• s.52 spring
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• pp.37-38
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• 1993

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.4
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• pp.694-699
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• 2004

To evaluate combined effect of gamma irradiation and rosemary extract powder, hamburger steak was treated with 200 or 500 ppm of rosemary extract powder, or 200 ppm of butylated hydroxyanisole (BHA), gamma irradiation at the absorbed doses of 5, 10 and 20 k㏉, and stored at 5$^{\circ}C$ for 3 months. The content of TBARS of irradiated ready-to-eat hamburger steak after gamma irradiation was in order of : Control＞Rosemary 200＞BHA＞Rosemary 500. Gamma irradiation accelerated lipid oxidation and decreased sensory qualify. However, the combined treatment of the addition of rosemary extract powder and irradiation was helpful for retarding the oxidation process and improving tie sensory characteristics during storage. Gamma irradiation decreased hardness and increased redness (a value) of ready-to-eat hamburger steak.