• The Korean Journal of Food And Nutrition
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• v.28 no.5
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• pp.813-820
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• 2015

This study was performed to develop patties with quality characteristics using mealworm powder, followed by assessments of general compositions and the branched-chain amino acid (BCAA) levels of the patties. An analysis of the chromaticity of the patties shows that the lightness and yellowness were decreased, whereas the redness was increased, as the amount of mealworm powder was increased. According to the sensory evaluation, the mealworm patty that contain 20% of mealworm powder (M20) showed an overall high preference level. In terms of the mechanical properties, the hardness, gumminess, and chewiness were significantly increased, whereas the springiness and cohesivensee were decreased, as the amount of mealworm powder was increased. The general composition of the M20 consists of 41.84% (moisture), 8.78% (carbohydrates), 34.42% (crude protein), 13.15% (crude fats), and 1.81% (crude ash). The BCAA contents (leucine, isoleucine, and valine) significantly increased in correspondence with the increases of the as mealworm-powder amount regarding the M20, the BCAA composition consists of the following: leucine (2,906.25 mg/100 g), isoleucine (1,459.09 mg/100 g), and valine (1,813.18 mg/100g). The conclusion of this study suggests that mealworm is a potential food material that could possibly replace meat.

• Journal of Life Science
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• v.30 no.7
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• pp.606-613
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• 2020

This study investigated the effect of olive oil substitution ratio on physicochemical quality of pork patty. Five treatments were performed as follows: control (T0, 20% pork fat), T1 (pork fat 15% and olive oil gel 5%), T2 (pork fat 10% and olive oil gel 10%), T3 (pork fat 5% and olive oil gel 15%), and T4 (olive oil gel 20%). The moisture increased and fat amount was decreased in proportion to olive oil substitution ratio. The L^* and a^* values were highest levels in raw and cooked pork patty of T0, and the b^* value was highly enhanced in of cooked pork patty of T4. The water holding capacity, moisture and fat retention were significantly increased, and the cooking loss, diameter reduction and shrinkage ratio were decreased by olive oil substitution ratio. The hardness, springiness and chewiness showed the highest level in T4, and the cohesiveness and gumminess were highest in T0. The reduction ratio of cholesterol in T1, T2, T3 and T4 were 13.8%, 21.6%, 34.5% and 49.0%, respectively, indicating that the content was lowest level in T4. The palmitic acid was the most abundant saturated fatty acid, and the oleic acid was the most abundant unsaturated fatty acid. The unsaturated fatty acid of pork patty was increased in proportion to olive oil substitution ratio. Therefore, the olive oil gel substitution of low-fat pork patty results in a positive effect on the physicochemical qualities due to reduced cholesterol and saturated fatty acids.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.46 no.5
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• pp.520-527
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• 2013

This study developed patties using the Antarctic krill Euphausia superba and investigated the food quality of the patties. Three different types of krill patty were produced: krill patties with added 1) corn oil (CKP), 2) AA grade surimi (AKP), and FA grade surimi (FKP). Their proximate composition, Hunter color value, texture, sensory evaluation, and levels of astaxanthin, cholesterol, calories, total amino acids, fatty acids, and fluoride were investigated. The moisture and crude protein contents were highest in FKP. The calorie and astaxanthin contents were highest in CKP and lowest in AKP. The cholesterol content was highest in CKP and lowest in AKP. Measuring the Hunter color value of cross-sections of the patties, the L values were highest for FKP, and the a and b values highest for AKP. The total amino acids were highest in FKP and lowest in CKP. The major fatty acids were highest in FKP. The hardness and chewiness were highest in FKP and lowest in CKP. The fluoride content was highest in AKP and lowest in FKP. The sensory evaluation had the highest scores for FKP and lowest for CKP. Accordingly, FKP appears to have better food quality than the other two products.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.1
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• pp.37-42
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• 2001

Pinenut was irradiated with the dose of 0.5∼10 kGy. Radiation-induced hydrocarbons and 2-alkylcyclobutanones were extracted from pinenut, separated by florisil column chromatography and identified with GC/MS method. Concentrations of hydrocarbons and 2-alkylcyclobutanones were increased with the increase of irradiation dose and the composition of patty acids in pinenut affected on products detects. The major hydrocarbons in irradiated pinenut were 8-heptadecene and 1,7-hexadecadiene originated ferom oleic acid and 6,9-heptadecadiene and 1, 7, 10-hexadecatriene originated from linoleic acid. 2-(5'-Tetradecenyl) cyclobutanone originated from oleic acid was highest in the irradiated pinenut. Radiation-induced hydrocarbons hydrocarbons and 2-alkylcyclobutanones in pinenut were detected at 0.5 kGy and over, but not detected in the unirradiated samples.

• Journal of Life Science
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• v.29 no.12
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• pp.1351-1357
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• 2019

This study investigated the effect of plant oil emulsion as a replacement for animal fat on the quality characteristics of low-fat pork patties. Pork patties were manufactured using a pork fat control (CON) and olive (OPP), soybean (SPP), and canola (CPP) oil emulsions. Replacing animal fat with the plant oil emulsions increased the moisture content and decreased the fat content of the patties as compared to those with pork fat. The water holding capacity and cooking yield, and the moisture and fat retention of the patties were significantly increased, and the diameter reduction and shrinkage ratio decreased with the plant oil replacements. The color parameters of the samples were affected by the addition of the plant oil emulsions, and higher L^* and a^* values were observed in CON. The b^* value of the raw pork patty was highest in OPP, and palmitic acid was the most abundant saturated fatty acid. In terms of unsaturated fatty acids, oleic acid was highest in CON, OPP, and CPP, and linoleic acid was highest in SPP. Hardness, cohesion, and chewiness were no different among the samples, although higher springiness was observed in the pork patties with added plant oil emulsions. The taste, flavor, and palatability of the OPP and CPP patties were higher than in the CON and SPP groups. Fat replacement with plant oil emulsion therefore had a positive effect on the quality characteristics of the pork patties, and due to reduced saturated fatty acids, the end-product provides the healthy low-fat option desired by consumers.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.12
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• pp.1994-2003
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• 2013

This study is performed to evaluate the effects of purple Kohlrabi addition on the quality properties and stability characteristics of hamburger patties during storage. The patties were prepared by adding 0% (N), 3.3% (K1), 6.6% (K2), and 10% (K3) of chopped purple Kohlrabi. Each patty was tested in triplicate and assigned to one of the four storage periods: 0, 5, 10, or 15 days. Addition of Kohlrabi decreased the protein and lipid contents, however, the ash and moisture contents were significantly increased. The total amino acid contents of N, K1, K2, and K3 were $15.34{\pm}1.02$, $14.57{\pm}1.28$, $15.10{\pm}1.17$, and $16.70{\pm}1.23$ mg/100 g, respectively. Palmitic acid was the most abundant among the saturated fatty acids, while oleic acid was the most abundant unsaturated fatty acids among the four groups. The water holding capacity value and cooking loss were not significantly different among the patties. In the textural characteristics, the addition of Kohlrabi increased the cohesiveness and chewiness values, but did not affect the hardness and springiness values of the patties. In the sensory evaluation, an addition of 10% Kohlrabi had the best score in color, flavor, and total acceptability. The pH of the patties decreased longer period storage; however, the total microbial counts, thiobarbituric acid (TBA) value and volatile basic nitrogen (VBN) content increased during storage. The TBA value and VBN content of the patties containing 10% Kohlrabi were lower than those of the N. Kohlrabi addition decreased the b (yellowness) and a (redness) values, and did not affect the L (lightness) value. Thus, this result suggests that adding Kohlrabi of 10% can be applied to patties for its functionality.

• Journal of agriculture & life science
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• v.50 no.1
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• pp.155-165
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• 2016

The study investigated the effects of adding bovine plasma protein(PP) hydrolysates on the quality properties of cooked pork patties. Pork patties were prepared as follows: manufactured with pork back-fat(control); replacement of back-fat with 40% olive oil(T1), 40% olive oil and 2% PP hydrolysates(T2), and 40% olive oil and 4% PP hydrolysates(T3). The olive oil modified the fatty acid profiles of the pork patties by lowering the saturated fatty acids(SFAs) percentage. Olive oil and 4% PP hydrolysates addition reduced the level of 2-thiobarbituric acid-reactive substance(TBARS) values in pork patties, compared to the controls. Furthermore, the pork patties with added PP hydrolysates had higher pH values than the control. All samples containing olive oil and PP hydrolysates had increased levels of DPPH radical scavenging activity. In particular, added PP hydrolysates were more effective in increasing antioxidant activity than were the other treatments. Therefore, PP hydrolysates could be used as a natural antioxidative in cooked pork patties.

• Korean Journal of Food Science and Technology
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• v.30 no.6
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• pp.1381-1387
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• 1998

Laminated films were prepared by casting corn-zein and fatty acid mixed solutions onto ${\kappa}-carrageenan$ films, and the effect of various fatty acids with different concentrations on the film properties such as water vapor permeabilities (WVP), tensile strength (TS) and elongation was investigated. WVP of the film decreased as concentration of fatty acids increased, and the lowest WVP value $(0.497\;ng\;m/m^2\;s\;Pa)$ was achieved with laminated films containing 30% lauric acid/corn-zein. The TS of laminated edible film seemed to decrease as the concentration of fatty acids increased, and TS of the laminated film was the highest (36.21 MPa) when the film contained 10% oleic acid. Weight loss of the minced mackerels packaged with corn-zein/carrageenan film which did not contain fatty acid was 11.7%, but weight losses of the samples packaged with oleic acid and lauric acid were 6.97% and 0.81%, respectively, after 30 days storage at $-20^{\circ}C$. The laminated films had an effect on preventing oxidation of the minced mackerels during storage because of high oxygen barrier property of the film. All of the minced mackerels packaged with the laminated films greatly reduced the peroxide value (POV) compared with unpackaged minced mackerels during storage. Also, thiobarbituric acid (TBA) values of the minced mackerels packaged with the laminated films were lower than that of unpackaged minced mackerels during storage.