• 한국식품조리과학회지
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• 제27권6호
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• pp.783-791
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• 2011

This study was carried out to investigate the effects of adding lotus root and leaf powder on the quality characteristics of cooked pork patties. The patties were of four types: unadulterated (control, T0), 0.5% lotus root powder (T1), 0.25% lotus root and 0.25% lotus leaf powder (T2), and 0.5% lotus leaf powder (T3). We found that the moisture content was highest in T1 group, and that the protein and fat contents were lowest in T1 (p<0.05). The ash content was lowest in T0 (p<0.05). The cooking yield and moisture retention level were not significantly different among the samples, but fat retention was the highest in T3 (p<0.05). The hardness, springiness, cohesiveness and chewiness were also highest in T3, and the gumminess was lowest in T0 (p<0.05). The $L^*$ values tended to increase with longer storage periods, and that of T0 was the highest after nine days of the storage (p<0.05). By contrast, the $a^*$ values decreased with longer storage periods (p<0.05), with that of T3 being the lowest (p<0.05) during storage periods. The water holding capacity decreased with longer storage periods, and that of T1 was the highest (p<0.05) during storage periods. The pH of T1 decreased, and those of T2 and T3 increased with a longer storage period (p<0.05). TBARS values increased with a longer storage period, and those of T0, T1, T2 and T3 were 8.69, 2.95, 0.88 and 0.55 mg/kg, respectively, after nine days of storage (p<0.05).

• 한국식품영양과학회지
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• 제36권3호
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• pp.355-360
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• 2007

본 연구는 포도주의 첨가가 돈육 patty의 품질 및 기호성에 미치는 영향을 규명하기 위하여 제조과정에 포도주를 첨가하지 않은 돈육 patty(대조구), 포도주를 1% 첨가한 돈육 patty(WP-1), 포도주를 3% 첨가한 돈육 patty(WP-2) 그리고 포도주를 5% 첨가한 돈육 patty(WP-3) 등 네 종류의 돈육 patty를 제조하였다. 수분, 조단백질, 조지방 및 조회분은 시료들 사이에 유의한 차이가 없었다. 돈육 patty의 $L^*$ 및 $b^*$값은 대조구가 포도주 첨가구보다 유의하게 높았다(p<0.05). 그리고 열량, 보수력, VBN 함량 및 총균수는 시료들 사이에 차이가 없었으나 pH 및 TBARS값은 WP-2 및 WP-3이 대조구 및 WP-1보다 유의하게 낮았다(p<0.05). 총아미노산 함량은 대조구, WP-1, WP-2 및 WP-3이 각각 18.29, 17.83, 17.85 및 17.37%로 시료들 사이에 유의한 차이가 없었다. 지방산 조성은 시료들 사이에 유의한 차이가 없었으며, 포화지방산은 palmitic acid가 가장 많았고, 불포화지방산은 oleic acid가 가장 많았다. 가열 돈육 patty의 풍미, 조직감 및 다즙성은 시료들 사이에 유의한 차이가 없었지만, 맛과 종합적인 기호성은 WP-2 및 WP-3이 대조구 및 WP-1보다 우수하였다.

• 한국축산식품학회지
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• 제28권2호
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• pp.122-129
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• 2008

본 연구는 한약재 추출물의 첨가가 돈육 패티의 이화학적, 미생물학적 품질에 미치는 영향을 조사하고자 하였다. 약리 한약재인 상엽(Morus alba L.), 금은화(Lonicera flos), 황련(Coptis chinensis)를 48.5:48.5:3.0의 비율로 혼합하여 사용하였으며 대조구는 한약재 추출물을 무첨가, 처리구는 혼합 한약재 추출물을 0.5, 1 및 2%의 수준으로 첨가하여 제조하였다. 제조된 돈육 패티는 냉장온도($4^{\circ}C$)에서 10일간 저장하면서 일반 성분, pH, 표면색도, 미생물검사, 총 페놀함량, $ABTS^+$ radical 소거찬성, 관능적 특성을 조사하였다. 일반성분 중 조회분은 대조구보다 2% 첨가구가 높았고 조지방은 대조구보다 모든 처리구에서 높게 나타났으며 pH는 저장기간이 경과함에 따라 대조구보다 처리구에서 높게 나타났다 표면색도는 저장기간 동안 L(명도)값과 a(적색도)갈이 대조구보다 혼합 한약재 추출물을 첨가한 처리구에서 낮게 나타났으며 총균수는 혼합 한약재 추출물을 1% 이상 첨가시에 무첨가한 대조구보다 약 1 log 수준의 총균수의 감소를 보였다. 총 페놀함량은 저장기간이 경과함에 따라 처리구에서 높은 페놀함량이 나타났으며 10일째에 2% 첨가구가 약 25 ppm을 함유하였다. $ABTS^+$ radical 소거활성은 혼합 한약재 추출물 첨가 비율이 높은 처리구일수록 소거능력이 증가하였고 저장기간 10일째에 2% 첨가구가 높은 소거활성을 보였다. 관능적 특성은 0일차의 색은 대조구보다 처리구가 낮게 나타났으며 5일차에서 색은 2% 첨가구가 가장 낮게 나타났고 육즙삼출도는 5일, 10일째에 2% 첨가구가 가장 낮았으며 종합적 기호도는 대조구와 처리구가 유의적인 차이를 보이지 않았다. 이상의 결과를 종합해 보면 돈육 패티 제조시에 혼합 한약재 추출물을 첨가하는 것이 항산화성, 항균성, 관능적 품질의 개선에 효과적인 방법이라 사료되며 다만 관능적 특성을 고려하여 그 첨가량을 조정할 필요가 있다고 판단된다.

• 한국식품영양과학회지
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• 제28권1호
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• pp.140-144
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• 1999

지충이(Sargassum thunbergii)와 우뭇가사리(Gelidium amansii) 분말을 1~5%씩 첨가하여 hambuger patty를 제조하여 물리화학적, 관능적 특성을 비교.검토하였다 L, a, b 값은 해조 분말 첨가 비율에 따라 유의적인 차이를 나타내였다(p<0.05). Patty의 수분함량은 지충이 분말첨가비율에 따라 유의적인 차이가 없었고, 우뭇가사리 분말첨가 patty는 대조군보다 수분함량이 다소 증가하였다. Cooking yield는 해조 분말 첨가 비율이 증가함에 따라높게 나타났고, 유의적인 차이가 있었다(p<0.05). 해조 분말 첨가 patty의 무기질은 Na, Ca, Mg, Fe, Zn의 순으로 함량이 높게 나타났다. 관능검사 결과 우뭇가사리 분말 3% 첨가군이 색, 종합적인 맛에서 대조군과 유사한 정수를 얻었다.

• 동아시아식생활학회지
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• 제17권3호
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• pp.364-370
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• 2007

This study was carried out to investigate the effect of lipid type on the physicochemical properties and sensory score of pork patties. The samples consisted of pork patties containing 20% pork fat (PP), 20% olive oil (OP), and 20% soybean oil (SP). The surface color, water holding capacity, increased rate in thickness, decreased rate in diameter, rheological properties, pH, VBN content and TBARS value were determined for the pork patties as the physicochemical properties: the sensory scores were also evaluated. The $L^*$ value for PP was the highest, and the lowest for OP among the samples (p<0.05). For the $a^*$ value OP was the highest among the samples, and the $b^*$ value of OP was lower than that of the PP (p<0.05). The water holding capacity and increased rate of thickness were higher for PP than for OP and SP (p<0.05). The cooking loss and decreased rate of diameter of PP were lower than those of OP and SP (p<0.05). The hardness and springiness of OP and SP were higher than those of PP, and SP had the highest chewiness among the samples (p<0.05). However, cohesiveness and gumminess were not different among the samples. The pH of SP was the highest among the samples, and the TBARS value of OP was lowest (p<0.05). The VBN contents were not different among the samples. The amounts of raw color for OP and SP were higher than that of PP (p<0.05). The raw aroma was not different among the samples. Also, roasted aroma and taste were not different among the samples, but the tenderness, juiciness, and palatability of SP were the highest among the samples (p<0.05).

• 한국수산과학회지
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• 제43권4호
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• pp.285-292
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• 2010

To prepare high-quality fast foods using salmon, this study developed a docosahexaenoic acid (DHA)-enriched salmon patty, and compared its quality with soybean oil-added patty and commercial patty. The moisture and lipid contents of the DHA-enriched patty were 61.9% and 7.7%, respectively. The moisture content was lower than in the commercial patty, while the lipid content was higher. The lipophilic and hydrophilic browning indices of the DHA-enriched patty were 0.10 and 0.05, respectively, which were lower than those of the commercial patty. The DHA-enriched patty had 5% less trichloroacetic acid (TCA)-soluble nitrogen than the commercial patty, and it was firmer. There were no differences in the proximate composition, browning indices, TCA-soluble nitrogen content, and hardness between the soybean-added and DHA-enriched patties prepared in this experiment. Examining the fatty acid compositions of the patties, the saturated acid and monoenoic acid compositions decreased in the following order: DHA-enriched patty > soybean oil-added patty > commercial patty, while the polyenoic acid composition increased in that order. The total amino acid content of the DHA-enriched patty was 19.13 g/100 g, which was 32% higher than that of the commercial patty (14.47 g/100 g). No enriching effect of minerals would be expected on eating a 100 g DHA-enriched patty, except for phosphorus. The sensory evaluation indicated that the DHA-enriched patty was superior in color and taste to the commercial patty, while there was no difference in flavor between the patties.

• Journal of Animal Science and Technology
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• 제50권2호
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• pp.255-264
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• 2008

미트패티에 무첨가구와 열풍 건조 토마토 분말을 각각 0.00(C), 0.25(T1), 0.50(T2), 0.75(T3) 및 1.00%(T4)씩 첨가하여 제품을 제조한 후 5℃에서 7일간 저장하면서 물리화학적 및 관능적 품질특성을 조사하였다. 건조 토마토 분말은 열풍건조기에서 80℃에서 2시간 동안 열처리 후 60℃에서 48시간 동안 재처리한 것이다. pH는 T4가 대조구와 다른 처리구에 비해 저장 초기에 유의적으로 낮았다가 저장말기에 유의적으로 가장 높게 나타났다(p<0.05). 가열감량은 대조구와 처리구간 유의적인 차이는 없었다(p>0.05). TBARS는 저장 전 기간 동안 첨가구가 대조구에 비해 유의적으로 낮은 값을 보였다(p<0.05). VBN은 T2가 유의적으로 증가하였으나(p<0.05), 대조구와 나머지 처리구에서 유의적인 차이가 없었다(p>0.05). 육색(CIE L*a*b*)은 첨가구가 대조구보다 높은 경향을 보였으며, T4의 a*와 b*값이 다른 제품들보다 유의적으로 가장 높게 나타났다(p<0.05). 저장기간이 경과함에 따라 총균수는 유의적으로 증가하였으며(p<0.05), 저장 7일차에 5.48(T2)~ 6.98(C) log CFU/g 범위 이었다. 관능검사 결과 열풍 건조 토마토 분말을 첨가한 처리구들의 제품이 대조구에 비해 다소 양호한 평가를 받았다.

• 한국축산식품학회지
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• 제29권1호
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• pp.34-39
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• 2009

저급미역에서 추출한 푸코이단/라미나린의 천연 항산화제로서의 이용 가능성을 평가하기 위해 돈육 패티에 이를 첨가하여 품질평가를 하였다. 푸코이단/라미나린 첨가 돈육 패티의 지질산패도를 측정한 결과 무첨가구에 비해 효과적으로 패티의 지질산화를 억제한 것으로 나타났으며, 이는 조사선량에 따라 지질산화 억제 효과가 증진하였다. 감마선 조사한 돈육 패티의 색도 변화를 측정한 결과, 시료 무첨가구와 라미나린 첨가구는 조사에 의한 유의적인 차이는 없었으나 푸코이단 처리구의 경우 패티의 조사선량이 증가함에 따라 명도가 증가하는 경향을 보였다. 돈육 패티에 푸코이단/라미나린을 첨가 하였을 때 패티의 보수성이 증가하여 경도가 감소하였으며, 이는 감마선 조사에 의한 유의적인 차이는 없는 것으로 나타났다. 그리고 감마선 조사와 푸코이단/라미나린 병용처리는 패티의 미생물을 제어하는 것으로 나타났다. 본 연구 결과 감마선 조사와 이 기술을 활용하여 추출한 푸코이단/라미나린을 병용처리 하였을 때 미생물학적 안전성을 확보하고 품질을 개선시켜 식품산업에서의 천연 항산화제로서 적용할 수 있을 것이라고 판단된다.

• 동아시아식생활학회지
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• 제4권3호
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• pp.123-133
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• 1994

The ground pork patties were made to add two level of sodium chloride(2.5%, 3.0%) and replace part(50%) of the sodium chloride(NaCl) with either potassium chloride(KCl), magnesium chloride(MgCl2) or calcium chloride(CaCl2). These samples were analyzed for their chemical composition, VBN value, TBA value, microbial counts, and cooking loss. The ground pork with NaCl 2.5% was more desirable in saltness than the ground pork with NaCl 3.0%. Replacing 50% of the sodium chloride with potassium chloride was more desirable to flavor, color, juiciness, and overall acceptability than replacing 50% of the sodium chloride with either magnesium chloride or calcium chloride. The ground pork with NaCl 2.5% or NaCl 1.25% ＋KCI 1.60% had higher pH value than the ground pork with NaCl 1.25% ＋MgCl2 0.67% or NaCl 1.25% ＋CaCl2 0.79%. The ground pork with the ground pork with NaCl 2.5% had lower VBN value than the ground pork with either NaCl 1.25%＋KCI 1.60%, NaCl 1.25% ＋ MgCl2 0.67%, or NaCl 1.25% ＋CaCl2 0.79%. The ground pork with NaCl 1.25% ＋ CaCl2 0.67% had higher increase in total colony count than the ground pork with NaCl 2.5% or NaCl 1.25% ＋ CaCl2 0.79%. Cooking loss of ground pork with NaCl 2.5% was lowest and cooking loss of ground pork with NaCl 1.25% ＋ KCl 1.60% was highest. Potassium chloride would not be a substitute for sodium chloride in cooking loss and total colony count but potassium chloride more closely approximated the sensory properties of sodium chloride than either magnesium chloride or calcium chloride.

• 한국식생활문화학회지
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• 제23권4호
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• pp.514-520
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• 2008

This study addresses the development of a soy hamburger patty containing enzyme-treated textured soy protein (TSP) as a meat analogue. In order to reduce the beany flavor and enhance the texture, TSP was treated with 0.3% Flavourzyme for 5, 10, 20, or 30 min. The degree of hydrolysis and the water holding capacity of the TSP increased with increasing hydrolysis time. The oil binding capacity of the TSP also increased with increasing hydrolysis time, approaching the maximal value, 175.82%, at 30 min, whereas that of pork scored with the lowest value of 128.67%. The volume of pork was reduced to 81.5% as the result of heat treatment, whereas that of the TSP increased to 140.57%. The values of 'L', 'b', and '${\Delta}E$' differed significantly (p<0.001) with heat treatment, but the 'a' values did not differ significantly. With regard to texture, the hardness values were highest in the pork hamburger patty (PHP), and were lowest in the soy hamburger patty (SHP) containing untreated TSP. The hardness of the SHP containing TSP treated for 20 min did not differ significantly from that of the PHP. The cohesiveness and gumminess of the SHP treated for 20 min were highest, whereas those treated for 10 min were the lowest. The gumminess of the SHP treated for 20 min did not differ significantly from that of pork. The chewiness of the PHP was the highest, whereas that of the SHP treated for 5 min was the lowest. In our sensory evaluation, PHP evidenced the highest scores, followed by the SHP treated for 30 min, as color, texture, beany flavor, and overall quality all improved as the consequence of increasing enzyme treatment duration. In conclusion, it is believed that SHP has great potential as a substitute for meat, in that the flavor, texture, and beany flavor of SHP did not differ significantly from those of PHP.