• Asian-Australasian Journal of Animal Sciences
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• v.26 no.1
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• pp.134-142
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• 2013

The effect of modified atmosphere packaging (MAP; 30% $CO_2$+70% $N_2$ or 100% $N_2$) and an additive mixture (500 ppm rosemary extract, 3,000 ppm sodium acetate and 1,500 ppm calcium lactate) on the quality of pre-cooked hamburger patties during storage at $5^{\circ}C$ for 14 d was evaluated. The addition of the additive mixture reduced aerobic and anaerobic bacteria counts in both 30% $CO_2$-MAP (30% $CO_2$+70% $N_2$) and 100% $N_2$-MAP (p<0.05). The 30% $CO_2$-MAP was more effective to suppress the microbial growth than 100% $N_2$-MAP, moreover the 30% $CO_2$-MAP combined with additive mixture resulted in the lowest bacterial counts. The hamburger patties with additive mixture showed lower CIE $L^*$ and CIE $a^*$, and higher CIE $b^*$ than those with no additive mixture. The 30% $CO_2$-MAP tended to decrease the TBARS during storage regardless of the addition of additives. The use of 30% $CO_2$-MAP in combination with additives mixture was effective for maintaining the quality and extending the shelf-life of pre-cooked hamburger patties.

• Food Science of Animal Resources
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• v.35 no.5
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• pp.611-614
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• 2015

This study was performed to apply a protein film containing a natural antimicrobial compound to meat packaging and determine quality change of meat during storage. Proteins obtained from the by-products of food processing have been utilized as biodegradable film sources. Porcine meat and bone meal (MBM) is obtained during meat processing, and proteins from the MBM can be extracted and used as a film base material. Previously, an antimicrobial MBM film containing coriander oil (CO) was prepared and its physical properties and antimicrobial activity were characterized. In this study, the antimicrobial MBM-CO film was applied to beef patties packaging, and the microbial population and the degree of lipid oxidation were determined during storage at 4℃ for 15 d. The population of inoculated E. coli O157:H7 in the samples wrapped with the MBM-CO film was 6.78 log colony forming unit (CFU)/g after 15 d of storage, whereas the control had 8.05 Log CFU/g, thus reducing the microbial population by 1.29 Log CFU/g. In addition, retardation of lipid oxidation in the patties was observed during storage for the samples packaged by the MBM-CO film, compared with the control samples. These results suggest that the MBM-CO film can be useful for enhancing the quality of beef patties during storage.

• Korean Journal of Food Science and Technology
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• v.37 no.3
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• pp.412-417
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• 2005

Effects of substituting olive, corn, soybean, and sunflower oils (each at 50% substitution) on chemical composition and sensory quality of beef hamburger patties were determined. Although beef patties added with plant oils were not different in chemical composition to control (added beef fat 10%), they had 2.0-3.8% lower caloric contents, 3.7-5.9% lower cooking loss, and less diameter and thickness changes after cooking. Beef patties with olive oil had lowest $L^*-values$ before and after cooking. In textural properties, control had higher hardness, cohesiveness, and gumminess than patties with plant oils, whereas no differences in springiness were observed between control nod all plant oil-treated patties. Beef patties containing olive oil had higher scores for overall acceptability than other patties.

• Food Science of Animal Resources
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• v.31 no.5
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• pp.763-771
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• 2011

The effects of replacing tallow with plant oils on the chemical composition, physical properties, fatty acid composition, and sensory properties of beef patties were investigated. Beef patties were produced with seven different formulations: control (tallow, 100%), rice-bran oil replaced (TR) and olive oil replaced (TO) (each at 20%, 40%, and 60% substitution). Fat content of beef patties increased, whereas moisture content decreased with increased TR and TO. Beef patties had increased lightness and yellowness but decreased pH and redness compared to those in the control (p<0.05). The thiobarbituric acid reactive substances (TBARS) values of all beef patties increased during cold storage. The TBARS values in the replaced TR or TO were similar to or lower than those in the control after 3 d. Saturated fatty acid content of beef patties decreased as the level of TR and TO increased, whereas unsaturated fatty acid content increased. Monounsaturated fatty acids were higher in TO and polyunsaturated fatty acids were higher in TR. The overall acceptability scores showed no significant differences between the control and replaced TR or TO over 7 d of storage.

• Korean journal of food and cookery science
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• v.31 no.5
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• pp.588-595
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• 2015

The objective of this study is to investigate the effects of binding agents (carrageenan, transglutaminase, isolated soy protein, and wheat fiber) on the physicochemical and sensory characteristics of pork patties. One percent of each pork patty formulation was prepared with one of the following carrageenan, transglutaminase, isolated soy protein, or wheat fiber. The lightness and redness values of raw and cooked pork patties with carrageenan, isolated soy protein, and wheat fiber were significantly higher than the control (p<0.05). The water holding capacity, cooking yield, and moisture content of pork patties containing carrageenan, isolated soy protein, and wheat fiber were significantly higher than the control (p<0.05). However, the reduction in diameter and thickness was lower than the control (p<0.05). The protein and fat content of the pork patties were not significantly different between the control and patties with binding agent addition. The shear forces of the pork patties with transglutaminase, isolated soy protein, and wheat fiber were significantly higher than the control (p<0.05), while the pork patties with carrageenan were significantly lower than control (p<0.05). Among the sensory characteristics, tenderness, juiciness, and overall acceptability of pork patties containing carrageenan, transglutaminase, isolated soy protein, and wheat fiber were slightly higher, although there was no significant difference. Therefore, pork patties containing binding agents are useful in making new ground meat products with desirable quality characteristics.

• Food Science of Animal Resources
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• v.21 no.1
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• pp.80-88
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• 2001

This study was carried out to evaluate the different physicochemical properties of various lipid sources in beef patties during storage for 6 months. Four groups of samples were made of beef meat patties with 22% of tallow, lard, chicken fat and 20% of palm oil. On the analysis result of physicochemical compositions, the patty has its own fatty acids composition and characteristic different from other lipids. Patty with chicken fat has the highest percentage of unsaturated fatty acid composition of 61.0% compared to the other groups of patties. Beef patty with chicken fat has 18.8% of poly unsaturated fatty acid(USFA) and beef patty with beef lipid has 1.5% of poly USFA which is the least percentage among the others. SFA/USFA ratio of beef patty with chicken lipid was 0.5 which was the least value. The composition of PUFA in beef patty with lard increased to 10.0% from 1.9% over initial value after storage for 6 months. On the contrary, the composition of PUFA in beef patty with chicken fat decreased to 9.2% from 18.8% over initial value after 6 months. Volatile free fatty acids of beef patties were evaluated with four kinds of lipid sources. Formic acid was the most as of 59$\mu\textrm{g}$/g in beef patty with tallow, acetic acid was 15$\mu\textrm{g}$/g, and heptanoic acid was 10$\mu\textrm{g}$/g at starting time of storage. However, propionic acid, butyric acid, valeric acid and caproic acid were not detected. After 6 months, formic acid decreased from 59$\mu\textrm{g}$/g to 7$\mu\textrm{g}$/g in the patty with tallow, from 12$\mu\textrm{g}$/g to non-detect level in the patty with palm oil, but two the others patties slightly increased. Volatile compounds in meat patties were reported nearly 1000 kinds of chemical compounds. Beef patty with tallow has aldehydes 5.3, alcohol 1.3, hydrocarbon 0.8, ketones 0.2, ester 0.1, furans 0.1, acid 0.04, sulfur 0.03 in peak area at starting and increased to aldehydes 8.5, alcohol 2.1, ketones 0.5, ester 1.0, furans 1.5 in peak area during the storage. But only furans was not detected after 6 months of storage. From starting to 6 months, aldehydes increased 2∼10 times, alcohol increased 2∼3 times, acids 4∼50 times and ester 9∼20 times in beef patties with pork lipid, chicken lipid and palm oil. Some volatile compounds such as alcohol, aldehydes and acids in all kinds of patties significantly increased after 6 months of storage. These increases cause oxidative rancidity taste in meat patties. These results showed that selt-life of meat patties with 4 different lipids were not over 6 months even though they were stored at -20$^{circ}C$. Therefore, they should be classified as off-grade because of oxidative rancidity. Although beef patties with tallow are currently common type, the possibility for new type of hamburg patty can be developed by applying different lipids. Finally, we found out new type of beef patty added with lard, which has the best taste and quality compared to the other common types.

• Food Science and Preservation
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• v.16 no.5
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• pp.705-713
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• 2009

We prepared salmon patties and compared the quality characteristics thereof with those of commercial tuna and pork patties. The moisture and crude ash contents of salmon patty were lower, whereas the crude protein content was higher, than those of commercial patties. The crude lipid content of salmon patty was higher than that of tuna patty, but lower than that of pork patty. The pH value and the volatile basic nitrogen content of salmon patty were lower than those of the commercial patties. Hunter color values (L, a, b) in a cross-section of cooked salmon patty were higher, whereas the ${\Delta}E$ value was lower, than those of the two commercial patties. The lipophilic browning index (0.397) of salmon patty was higher, whereas the hydrophilic browning index (0.047) was lower, than those of commercial patties. Trichloroacetic acid-soluble N content (272 mg/100 g) of salmon patty was lower than of commercial patties. The major fatty acids of salmon patty were palmitic acid (11.9%), oleic acid (27.6%), and linoleic acid (30.1%), whereas small amounts of eicosapentaenoic acid (EPA, 3.7%) and docosahexaenoic acid (DHA, 8.4%) were also found. The predominant amino acids of all patties were arginine, glutamic acid, aspartic acid, leucine, threonine, and proline, and the contents of these amino acids in salmon patty were higher than in the two commercial patties. The Fe, Ca, K, P, and Mg contents of salmon patty were 2.4 mg/100g, 42.6 mg/100g, 207.5 mg/100g, 211.6 mg/100 g, and 29.9 mg/100 g, respectively. The sensory quality of salmon patty was higher than that of pork patty. These results indicate that salmon patty may have good quality characteristics, comparable to those of the two commercial patties.

• Food Science of Animal Resources
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• v.44 no.1
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• pp.189-203
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• 2024

This study investigated the antioxidant activity of radish seed oil (RSO) and its effects on the quality and storage characteristics of pork patties. To assess the antioxidant capacity of RSO, this study analyzed fatty acid composition, peroxide value (PV), and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity. Pork patties were manufactured with the addition of RSO-0.4%, 0.8%, 1.6%, and 2.4%-and measured in terms of proximate composition, pH, water holding capacity (WHC), cooking loss (CL), color, texture profile analysis, and a sensory evaluation. Total microbial count (TMC), volatile basic nitrogen (VBN), thiobarbituric acid reactive substances (TBARS), and PV were measured at 1, 3, and 7 days of refrigerated storage. The DPPH radical scavenging activity of RSO was found to be 75.46%. In the cases of WHC and CL, there was no significant differences observed between RSO0.4%, RSO0.8%, and positive control (PC; p>0.05). Meanwhile, RSO2.4% showed significantly lower hardness, springiness, gumminess, and chewiness than PC (p<0.05), and these values tended to decrease with the addition of increasing RSO. In terms of storage characteristics, with an increase in the amount of RSO added, TMC, VBN, TBARS, and PV all decreased; among the treatment groups, RSO2.4% showed the lowest values. In conclusion, RSO exhibits antioxidant activity, but when added in large amounts, it negatively affects the quality characteristics of patties while positively impacting their storage properties, thus necessitating a balanced consideration of both outcomes. Therefore, adding 1.6% RSO is considered to be the most appropriate level for formulations to be used in practice.

• Food Science of Animal Resources
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• v.38 no.5
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• pp.889-900
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• 2018

Characterization and utilization of the bioactive compounds from natural resources is one of the most concerns to maintain quality properties of foods, especially to prevent the oxidation of lipids in meat products. Phytochemical components and antioxidant activities of Cudrania tricuspidata (CT) leaves extracted using various solvents and their effects on physicochemical properties of pork patties during refrigerated storage were measured. The combined solvents of 80% ethanol, 80% methanol and pure double-distilled (dd)-water obtained the higher total phenolic compounds, flavonoids content, and antioxidant activities as compared to the pure solvent alone. Among the individual antioxidant components, catechin was the predominant polyphenol in CT leaves in all extracts. The addition of CT leaves extracts into pork patties showed high antioxidant activities since thiobarbituric acid-reactive substances (TBARS) values of added CT extracts were lower than those of the control (p<0.05). In conclusion, CT leaf phytochemical components displayed antioxidant activity that varied with the extract solvent used. CT extracts were superior to control in retarding lipid oxidation of pork patties, which was evident as reduced TBARS and peroxide values (POV).

• Food Science of Animal Resources
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• v.30 no.4
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• pp.674-684
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• 2010

The effects of ascorbic acid (AA) alone or in combination with sodium acetate/calcium lactate (AA+SACL) and chitosan (AA+CH) on the physicochemical properties and microbial growth of beef and pork patties stored at $5^{\circ}C$ were investigated. The patties were case-ready packed in an air-containing polypropylene (PP) tray and sealed with polyethylene terephthlate (PETP)/casted polypropylene (CPP) top film. Treatments with AA, AA+SACL and AA+CH were effective in inhibiting total aerobic bacteria from day 4 compared to the control. In general, thiobarbituric acid, volatile basic nitrogen, and hue values in treated samples were lower than the control over the storage, whereas Hunter ${\alpha}^*$ (redness) values and sensory scores for surface color and off-odor were higher. Regarding quality and shelf-life extension, ground beef and pork patties treated with AA+SACL produced the most desirable results among all treatments during storage.