• 한국축산식품학회지
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• 제36권4호
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• pp.538-546
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• 2016

This study was carried out to evaluate the effects of fat level on the microwave cooking properties of ground pork patties with NaCl (1.5%). Ground pork patties were processed from pork hams to achieve fat levels of 10%, 15%, 20%, and 25%, respectively. Each patty was cooked from a thawed state to 75℃ in a microwave oven at full power (700 W). After microwave cooking, protein content, moisture content, fat retention, and shear force values in patties decreased as fat level increased from 10 to 25%. As fat level increased, cooking time decreased but total cooking loss and drip loss were increased, whereas slight differences in diameter reduction and thickness of patties were observed. In raw patties, 10% fat patties had lower L* values and higher a* values compared to patties with more fat, but these differences were reduced when patties were cooked. Patties with 10% fat showed a more pink color on the surface and interior than patties with a higher fat content but more air pockets were noted in higher-fat patties. Higher-fat patties were more tender, juicy, and oily than lower-fat patties.

• 한국식품조리과학회지
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• 제31권5호
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• pp.588-595
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• 2015

카라기난, 트랜스글루타미제, 분리대두단백, 밀 식이섬유 첨가 종류에 따른 돈육 패티의 이화학적 및 관능적 특성을 조사하여, 결착제 첨가 종류에 따른 식육제품의 품질 변화를 알아보고자 하였다. 결착제 첨가 종류에 따른 보수력, 가열수율 및 수분함량은 대조구와 비교하여 카라기난, 분리대두단백 및 밀 식이섬유 첨가구가 높은 수치를 나타내었고, 직경감소율 및 두께감소율도 대조구와 비교하여 카라기난, 분리대두단백 및 밀 식이섬유 첨가구가 낮은 수치를 나타내었다. 전단력은 카라기난 첨가한 처리구가 가장 낮은 수치를 나타내었다. 또한 관능적 특성에서 연도, 다즙성 및 전체적인 기호도에서 대조구보다 결착제를 첨가한 처리구들이 높은 점수를 받았으나, 대조구를 포함한 모든 처리구에서 유의성이 인정되지는 않았다. 그러므로 결착제 첨가 종류에 따른 이화학적 및 관능적 특성 비교를 통하여 소비자 기호에 적합한 패티를 제조할 수 있는 기초자료로 활용할 수 있을 것으로 사료되며, 이러한 기초자료들을 바탕으로 다양한 첨가제들을 활용하여 다양성이 있는 식육제품 개발에 필요한 기초자료로 활용될 수 있을 것으로 보여진다.

• 한국식품저장유통학회지
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• 제16권5호
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• pp.705-713
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• 2009

연어를 이용한 신제품 개발에 관한 일련의 연구로 연어근육을 이용하여 연어 패티의 개발을 시도하였고, 아울러 이의 품질 특성에 대하여도 살펴보았다. 시판 참치 패티 및 돈육 패티에 비하여 연어 패티의 일반성분은 수분 함량과 조회분 함량의 경우 낮았고, 조단백질 함량의 경우 높았으나, 조지방 함량의 경우 참치 패티에 비하여는 높았으나, 돈육 패티에 비하여는 낮았다. 시판 참치 패티 및 돈육패티에 비하여 연어 패티의 Hunter color value는 명도, 적색도 및 황색도의 경우 높았고, 색차의 경우 낮았다. 지용성 갈변도 및 수용성 갈변도는 시제 연어 패티가 각각 0.397 및 0.047으로, 시판 참치 패티 및 돈육 패티에 비하여 지용성 갈변도는 높았으나 수용성 갈변도는 낮았다. TCA 가용성 질소 함량은 시제 연어 패티가 271.7 mg/100 g으로 시판 참치 패티 및 돈육 패티에 비하여 낮았다. 연어 패티의 주요 지방산으로는 16:0(11.9%), 18:1n-9+7(27.6%), 18:2n-6(30.1%) 등이었고, 20:5n-3 및 22:6n-3도 각각 3.7% 및 8.4%가 동정되었다. 시제 연어 패티 및 시판 참치 패티와 돈육 패티의 총아미노산 중 10% 이상을 차지하는 주요 아미노산은 패티의 종류에 관계없이 모두 glutamic acid와 arginine이었다. 시제 연어 패티의 철, 칼슘, 칼륨, 인 및 마그네슘의 함량은 각각 2.4 mg/100 g, 42.6 mg/100 g, 207.5 mg/100 g, 211.6 mg/100 g 및 29.9 mg/100 g이었다. 색조, 냄새 및 맛에 대한 관능검사 결과 시제 연어 패티는 시판 돈육 패티에 비하여 5% 유의수준에서 냄새에 대하여는 차이가 없었으나 색조와 맛은 높은 점수를 받았다.

• 한국축산식품학회지
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• 제30권2호
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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 Quality and Culture
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• 제3권2호
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• pp.89-93
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• 2009

This study was conducted to investigate the effects of herbs (dill weed, fennel seed and rosemary) on color stability and lipid oxidation of ground pork patties during storage at $2^{\circ}C$ and $-20^{\circ}C$. Lipid oxidation was determined by the thiobarbituric acid reactive substances (TBARS) method. Fennel seed was identified as being the most effective ingredient in terms of meat redness (Hunter a-values) during storage at $2^{\circ}C$ (p<0.05). Patties treated with rosemary had lower Hunter a-values than control, and dill weed was the least beneficial in influencing meat redness, having significantly lower a-values than control patties. During frozen storage at $-20^{\circ}C$, no significant differences in a-values were observed between the control patties and those treated with fennel seed. Patties treated with rosemary had lower a-values than control and patties with dill weed had negative a-values throughout storage. The cooking process increased Hunter L-values and decreased a-values in all patty samples. TBARS values increased during storage. Rosemary displayed excellent antioxidative activity as evidenced by the completely inhibition of TBARS formation of cooked pork patties. Dill weed and fennel seed also exerted an intermediate but significant antioxidant effect during storage (p<0.05).

• 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).

• Asian-Australasian Journal of Animal Sciences
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• 제26권9호
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• pp.1339-1346
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• 2013

This study was carried out to determine the effects of tomato powder (TP) on cooked pork patties during storage at $10{\pm}1^{\circ}C$ in the dark. The total phenolic and flavonoid contents of TP extract were 26.22 mg gallic acid/100 g and 3.52 mg quercetin/100 g, respectively. The extract of TP showed a potential antioxidant activity in the DPPH radical-scavenging assay ($EC_{50}=16.76{\mu}g/mL$). Pork patties were manufactured with 0.25% (T1), 0.5% (T2), 0.75% (T3) and 1.0% (T4) TP in a basic formula (C). The pH and volatile basic nitrogen (VBN) values of T2, T3 and T4 patties were lower (p<0.05) than the C patties during storage. Increased concentration of TP in meat patties decreased (p<0.05) the 2-thiobarbituric acid reactive substances (TBARS) and total plate count (TPC) values at d 7 of storage. Tomato treated-patties had lower (p<0.05) values for lightness ($L^*$), but higher (p<0.05) values for redness ($a^*$) and yellowness ($b^*$) at d 3 and 7 of storage compared with the C. In the case of sensory evaluation, the scores of colour, flavour and overall acceptability of T3 and T4 patties were higher (p<0.05) than those of the C patty after 3 or 7 days of storage.

• 한국축산식품학회지
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• 제36권3호
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• pp.359-368
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• 2016

The brown soybean extract (BE, extracted by distilled water, 50%, 75%, and 95% ethanol) were analyzed for their total phenol, flavonoid, anthocyanin content, and DPPH radical-scavenging activity to determine antioxidant activities. Brown soybean extract with 75% ethanol showed significantly higher DPPH radical scavenging activity, total phenol and anthocyanin content compared to the other treatments (p<0.05). Then, brown soybean extract with 75% ethanol was applied to pork patties at different concentration (0.05%, 0.1%, and 0.2%) and lipid oxidation was evaluated during 15 d of refrigerated storage. Addition of BE significantly increased redness and pH values, respectively (p<0.05). Moreover, TBARS value of pork patties decreased significantly (p<0.05) as BE concentration increased. In sensory evaluation, pork patties with 0.1% BE had significantly higher score than other treatments in flavor and overall acceptability (p<0.05). Consequently, these results indicate that 0.1% BE could be an effective natural antioxidant to inhibit lipid oxidation in pork patties.

• 한국축산식품학회지
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• 제32권1호
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• pp.77-83
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• 2012

미역, 파래, 톳 등 해조류의 우수한 기능성을 육제품에 활용하기 위한 기초 자료를 얻기 위하여 이들의 첨가(1, 2, 4%)가 돈육 패티의 물리 화학적 특성과 저장성 및 관능에 미치는 영향을 살펴보았다. 파래, 미역, 톳 등 모든 해조분말 첨가 패티에서 해조 첨가량이 많을수록 조회분함량이 증가하고, 패티의 CIE $L^*$, $a^*$ 및 $b^*$ 값이 감소하였다. 패티를 중심온도 $72^{\circ}C$에서 15분간 가열하였을 때 가열 감량을 측정한 결과 해조 분말 첨가량이 증가할수록 돈육 패티의 가열감량이 감소하는 결과를 보였으며, 특히 미역 첨가가 가장 큰 폭의 가열감량 감소를 보였다. VBN 값은 파래, 미역, 톳 등 모든 해조류 첨가군이 대조구 패티에 비해 낮았다. 해조류 분말 첨가는 패티의 다즙성을 증가시켰으며, 향미와 종합기호도에는 큰 영향을 미치지 않았다. 이상의 결과로 보아 돈육 패티 제조 시 해조류의 첨가는 패티의 회분함량을 증가시켜 돈육에 부족한 무기질 함량을 보충해주며, 패티의 가열감량 감소, 다즙성 증가 및 VBN 감소 등 긍적적 효과가 기대된다.

• 한국식품영양과학회지
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• 제43권5호
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• pp.698-704
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• 2014

본 연구에서는 돈육의 육류 함량 일부를 율피분말로 대체하여 0, 1, 3, 5%의 패티를 제조하여 항산화 활성과 이화학적 품질특성을 측정하고 관능평가를 실시하였다. 율피 패티의 총 페놀 함량과 DPPH 라디칼 소거능은 율피 함량에 따라 유의적으로 증가하였다. 패티의 pH와 수분 함량은 율피분말에 따른 유의적인 차이가 없었으며 가열손실율은 율피분말 첨가량에 따라 유의적으로 감소하였고, 직경감소율은 유의적이진 않았지만 첨가량에 따라 감소하는 경향을 보였다. 가열 전후 모두 패티의 L값은 유의적으로 감소했으며 a값은 유의적으로 증가했다. 그러나 b값의 경우 가열 전에는 율피분말 첨가량에 따라 증가하였으나 가열 후 패티의 b값은 첨가량과 반비례하여 감소하는 경향을 보였다. 조직감 측정 결과 율피분말 첨가량에 따라 경도, 씹힘성, 검성, 응집성이 유의적으로 증가하였다. 소비자 기호도 검사 결과 향미와 맛을 제외한 전반적인 기호도, 외관, 색도, 조직감에서 유의적인 차이를 나타냈는데, 1% 첨가군이 가장 높은 점수를 받았으며 3% 첨가군은 조직감을 제외한 항목에서 대조군보다 높은 점수를 받았다. 이러한 결과로 보아 돈육 패티 제조시 1~3%의 율피분말의 첨가는 패티의 항산화 활성뿐 아니라 품질특성을 향상시키고 기호도를 증가시키는 것으로 사료된다.