• Culinary science and hospitality research
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• v.15 no.2
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• pp.84-92
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• 2009

Fish patty is a product spotlighted recently in the application area of functional food because its main ingredients are soybean and fish with various functions which make it highly digestible, tasty, rich with protein and calcium, and with low fat. Thus, in order to optimize fish patties, this study analyzed their water content, colors, texture and sensory characteristics according to the addition of soybean powder. As a result, water content and lightness decreased with the increase of the addition of soybean powder while hardness, elasticity, chewiness, and gumminess increased with the increase of the addition of soybean powder. Among sensory characteristics, taste, chewiness and texture were highest in S2, and in general evaluation, S2 received the highest score. Thus, S2 was found the most appropriate addition of soybean powder in making fish patties. Based on the results of this study, if fish patties to which soybean powder is added can be used in hamburgers and other food products for the diversity, functionality, and high quality of processed food products using soybean and fish, people's appreciation of hamburgers will be changed, and this will bring a new turning point to the consumption of hamburgers. Furthermore, it is believed that the development of healthy patty-type soybean powder products may resolve worries about fast food and quality-related and health-related problems in hamburger patties.

• Food Science of Animal Resources
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• v.30 no.5
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• pp.833-841
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• 2010

This study was conducted to develop patties by substituting a portion of meat by bamboo (Sasa borealis) leaf extract (SBE) and/or cooked rice. Four types of patty were prepared: Control, S, SI, and SII. S was the patty for which 2.5% of meat was substituted with SBE. SI and SII were the patties with 25% or 50%, of meat, respectively, substituted with cooked rice containing SBE. The moisture contents of S, SI, and SII patties were not changed. The compositions of fat, cholesterol, and protein of S, SI, and SII patties were decreased. Cooking loss of weight as well as the diameters of S, SI, and SII patties were decreased. pH was increased in S patty, hardness was reduced in SI and SII patties, and malondialdehyde values were lowered in S, SI, and SII patties, compared to control. The S, SI, and SII patties were evaluated higher for color in sensory tests and preference tests. Through preference tests of burgers with these patties, the overall taste of the SI patty was assessed highly among the 4 patties. Therefore, it may be concluded that developing a patty by substituting a portion of meat with SBE and/or cooked rice may be worthwhile.

• Food Science of Animal Resources
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• v.39 no.6
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• pp.943-952
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• 2019

This study was performed to investigate the antioxidative and sensory properties of Allium hookeri fermented by Leuconostoc mesenteroides in pork patties. The patties were divided into three groups: CON, with no Allium hookeri powder; AH, containing 1% Allium hookeri powder; and FAH, containing 1% fermented Allium hookeri powder. Allium hookeri fermented by L. mesenteroides significantly increased the radical scavenging activities of 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) compared to that in normal Allium hookeri (p<0.05). The cooking loss and expressible drip for FAH were significantly lower than the corresponding values of other groups (p<0.05). The pH and 2-thiobarbituric acid reactive substances value of the FAH were significantly lower than that of CON on the day 3 and 7 (p<0.05). In the texture analysis (TPA), FAH showed significantly decreased hardness and chewiness grades compared to the CON and AH (p<0.05). FAH had significantly higher color, flavor, tenderness, juiciness, and overall acceptability scores than the CON and AH (p<0.05). This study suggests that the adding fermented Allium hookeri effectively improved the quality characteristic of the food.

• Food Science of Animal Resources
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• v.31 no.1
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• pp.9-18
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• 2011

This study was aimed at comparing the pH, color, thiobarbituric acid (TBA), volatile basic nitrogen (VBN), textural properties, and sensory evaluations of chicken meat patties containing lotus (Nelumbo nucifera) leaf powder, and assessing their shelf-life at refrigeration temperature ($4{\pm}1^{\circ}C$). In the refrigerated storage, the pH, lightness, yellowness, springiness values, and sensory properties scores of the control as well as all the treated samples decreased as the storage increased. The hardness, gumminess, chewiness, TBA, and VBN-values of control and all the samples treated with lotus leaf increased during refrigerated storage. At the end of the storage period (day 28), chicken patties containing lotus leaf powder had lower pH, redness, yellowness, TBA, VBN, hardness, gumminess, and chewiness values than those of control. The results of this study showed that a lotus leaf powder can increase storage stability in chicken meat products.

• 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 the Korean Society of Food Science and Nutrition
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• v.42 no.9
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• pp.1446-1451
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• 2013

The quality characteristics of pork patty prepared with chitosan containing preservatives during storage at $4^{\circ}C$ were investigated to improve its functional property and shelf life using food preservatives of natural origin (PI; 0.1% chitosan, 2.5% citric acid, 100 ppm grapefruit seed extract, 0.2% adipic acid, 0.1% Cinnamomum extract, D.W. 97.09% and PII; 0.1% chitosan, 2.5% citric acid, 100 ppm grapefruit seed extract, 0.2% adipic acid, 0.1% Lysimachia christinae Hance extract, D.W. 97.09%). The sensory qualities (taste, appearance, texture and overall acceptability) of patties preserved with PI (1, 3 and 5%) and PII (1, 3 and 5%) were also investigated. The taste and overall acceptability of patties prepared with 1% PI and 1% PII were higher than those of the control. The DPPH radical scavenging activities of the control, 1% PI and 1% PII treated patties were 13.54%, 21.78% and 14.07%, respectively. The total aerobes and coliform count of patties preserved with 1% PI were $10^4$ CFU/g and $10^2$ CFU/g, respectively, after 10 days storage at $4^{\circ}C$. Cooking loss from 1% PI and 1% PII treated patties was lower than that of from the control. Water holding capacity was the highest for 1% PI (65.84%), followed by 1% PII and then the control. The shelf life of patties prepared with 1% PI and 1% PII was extended by about 5 days relative to the control at $4^{\circ}C$.

• Food Science of Animal Resources
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• v.28 no.2
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• pp.113-121
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• 2008

Pork patties were made containing hot air dried sweet persimmon powder (T1: 3%, T2: 6%) and freezer dried sweet persimmon powder (T3: 3%, T4: 6%). The control (C: no addition) and each treatment were stored for 40 days at $-18^{\circ}C$. The pH value decreased (p<0.05) in all products over 30 days of storage but slightly increased thereafter. There was no significant difference in WHC between the control and treatment groups. Cooking loss and meat color (CIE L, a, b) increased significantly (p<0.05) as storage increased. The cooking loss of meat patties containing sweet persimmon powder were significantly (p<0.05) higher than the control. The L value of the control increased significantly (p<0.05) relative to the treatment groups, however the a and b values were slightly higher in meat patties containing sweet persimmon powder. In all products, the reduction ratio of diameter increased (p<0.05) with storage time. With regard to microorganisms, all samples were in good condition, containing below 4.20 log CFU/g based on total plate counts through 40 days, though total plate counts and coliform plate counts of the control were lower (p<0.05) than T3 and T4. The VBN values of T4 was significantly higher than those of other products at 15, 30, and 40 days of storage. The TBARS values of meat patties containing sweet persimmon powder were significantly (p<0.05) higher than those of the conlIol. Sensory panels determined that meat patties containing sweet persimmon powder had a higher (p>0.05) preference score for overall acceptability.

• Food Science of Animal Resources
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• v.31 no.4
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• pp.570-579
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• 2011

This study created hamburger patties by substituting a portion of the meat with sea tangle (Laminaria japonica) powder and/or cooked rice to reduce fat and calories and to add the functional components of the sea tangle. Four types of experimental patties were prepared: Control, L, LI, and LII. L was the patty with sea tangle powder substituted for 2.5% of the meat and LI and LII were patties with cooked rice containing sea tangle powder substituted for 25 or 50% of the meat. In all experimental patties, moisture content increased and crude fat and cholesterol content decreased, pH increased, and malondialdehyde concentration decreased compared to those in the control. The substitutions made the color of the patties darker with dimmed redness and amplified yellowness. The substitutions also made the cooking loss weight and diameter of the patties lessen but that of thickness increased. In the sensory evaluation, symmetry and color of the patties improved significantly by substituting sea tangle powder and/or cooked rice for meat, and no adverse effect on preference for the experimental patties and hamburgers was observed. Therefore, substituting sea tangle and/or cooked rice for a portion of the meat could be used to develop healthier patties without any adverse influence on preference or sensory evaluation.

• Food Science of Animal Resources
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• v.30 no.2
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• pp.216-222
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• 2010

This study was carried out to determine the effects of olive oil prepared tomato powder (OPTP) used as lycopene source on fresh pork patties. OPTP was not added (0%; C), or was added at 0.25% (T1), 0.5% (T2), 0.75% (T3) and 1.0% (T4) in a basic pork patty formula and patties were stored for 7 days at $5^{\circ}C$. pH values of T3 and T4 were lower (p<0.05) than those of control until storage day 3. However, pH values of treated samples were dramatically increased (p<0.05) after 7 d of storage. Cooking loss values of treatments were lower (p<0.05) than those of control at day 1 of storage. Thiobarbituric acid reacting substances values were lower (p<0.05) in all treatments than in untreated samples during storage. All treated samples had lower values (p<0.05) for lightness ($L^*$) but significantly higher values (p<0.05) for redness ($a^*$) and yellowness ($b^*$) than the untreated samples during storage. Total plate counts of T4 were lower (p<0.05) than others during storage. In sensory evaluation, the scores of color, aroma and overall acceptability in T3 and T4 scored higher (p<0.05) than those of control at days 1 and 3 of storage, however, statistical significance was not found (p>0.05) among the samples after 7 days of storage. In conclusion, tomato powder-treated groups were significantly higher in redness ($a^*$) and yellowness ($b^*$), and lipid oxidation was inhibited, as compared with control during storage. Therefore, as a natural additive, tomato powder could be used to extend the self-life of meat products, providing the consumer with food containing natural additives, which might be seen more healthful than those of synthetic origin.

• Food Science of Animal Resources
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• v.34 no.4
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• pp.500-506
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• 2014

This study investigated the effects of NaCl replacers (KCl, $CaSO_4$, and $MgSO_4$) on the quality and sensorial properties of pork patty. In the characteristics of spray-dried salt particles, KCl showed the largest particle size with low viscosity in solution. Meanwhile $CaSO_4$ treatment resulted in the smallest particle size and the highest viscosity (p<0.05). In comparison of the qualities of pork patties manufactured by varying level of Na replacers, $MgSO_4$ treatment exhibited low cooking loss comparing to control (p<0.05). Textural properties of KCl and $MgSO_4$ treatments showed similar pattern, i.e., low level of the replacers caused harder and less adhesive texture than those of control (p<0.05), whereas the hardness of these products was not different with control when the replacers were added more than 1.0%. The addition of $CaSO_4$ also manifested harder and less adhesive than control (p<0.05), but the textural properties of $CaSO_4$ treatment was not affected by level of Ca-salt. Eventually, sensorial properties indicated that KCl and $CaSO_4$ influenced negative effects on pork patties. In contrast, $MgSO_4$ showed better sensorial properties in juiciness intensity, tenderness intensity as well as overall acceptability than control, reflecting that $MgSO_4$ was an effective Na-replacer in meat product formulation.