• 한국식품과학회지
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• 제32권1호
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• pp.62-68
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• 2000

본 연구는 CLA를 이용한 다기능성 육제품의 제조 가능성을 알아보고자 첨가하는 지방의 일부를 CLA로 대체하여 돈육 patty를 제조하여 실험하였다. 제조된 patty를 $4^{\circ}C$의 냉장온도에서 11일 동안 저장하면서 이화학적 성질, 지방산 조성, 콜레스테롤 및 CLA 함량을 조사하였다. 조단백, 조지방은 유의적인 차이를 나타내지 않았지만, 조회분과 함유수분을 CLA 첨가 수준이 증가할수록 유의적으로 낮아지는 경향을 보였다. TBARS는 대조구에 비하여 CLA 첨가구가 유의적으로 낮은 결과를 보였으며, 저장기간이 경과함에 따라 모든 처리구가 유의적으로 증가하였다. Nitrite 함량은 CLA 첨가량이 증가할수록 유의적으로 감소하였으며, 콜레스테롤 함량은 CLA 첨가수준이 증가할수록 유의적으로 감소하는 경향을 나타내었고, CLA 첨가량이 증가할수록 CLA 축적량은 증가하였다. 이상의 결과 patty 제조시 CLA 첨가는 제품특성에 영향을 미치지 않으면서 제품의 저장기간의 연장, 콜레스테롤 함량 감소, nitrite 함량의 감소효과를 나타내어 고급 patty생산이 가능하리라 사료된다.

• 한국축산식품학회지
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• 제29권1호
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• pp.82-90
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• 2009

This study was carried out to evaluate the effects of microwave power level on cooking properties of ground pork patties (fat level: 20%). Each patty was cooked from a thawed state to $76.7^{\circ}C$ (center temperature) in a microwave oven with power levels of 40% (360 W), 60% (540 W), 80% (720 W), and 100% (full power, 900 W), respectively. Cooking rate increased with power level, and the non-uniformity also increased with time during cooking. Overheating at the edge of the patties was observed for all power levels, and maximum temperature differences in between the edge position and center position were found in patties cooked at the 900 W power level. Compositional properties, total cooking loss, and drip loss were not affected by power level, although moisture content was lower at the edge than at the center position. As the power level increased, the reduction in patty diameter of cooked patties increased while the reduction in patty thickness decreased. Pork patties cooked at lower power levels (360 W and 540 W) had higher shear force values than those cooked at higher power levels (720 W and 900 W). Few changes were observed in instrumental color values.

• 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.

• 한국축산식품학회지
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• 제28권5호
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• pp.535-542
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• 2008

The objective of this study was to determine the effects of different reheating methods on the quality characteristics of precooked ground pork patties with different combinations of salt (1, 2%) and phosphate (0, 0.3%). The cooking and reheating methods used were the electric grill and the microwave oven. The cooking method and the addition of phosphate had detectable effects on the quality characteristics of ground pork patties. The reheating rate by microwave oven was faster than by electric grill, and decreased with increases in salt and the addition of phosphate. Cooking loss and reduction in patty diameter after reheating by microwave oven were higher than by electric grill, and these values decreased with increasing of salt/phosphate levels. The pH of patties with added phosphate was significantly higher than patties without phosphate, and no significant difference in pH was observed among patties reheated by each method. The patties reheated by electric grill had higher moisture contents than those reheated by electric grill, and the addition of phosphate resulted in higher moisture contents. The hardness of patties reheated by electric grill was lower than patties reheated by microwave oven, and the addition of phosphate increased the hardness with both reheating methods.

• 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.

• 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).

• 한국축산식품학회지
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• 제33권4호
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• pp.439-447
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• 2013

Time-temperature integrators (TTIs) are simple and cost-efficient tools which may be used to predict food quality. Enzymatic TTIs are devised to indicate food quality in the form of color alterations from green to red, based on the cumulative impacts of temperature and time period on the enzymatic reactions. In this study, the quality of ground beef patties was investigated for the parameters of pH levels, color, VBN, water holding capacity, and total microbial counts, depending on various storage temperatures (5, 15, and $25^{\circ}C$). TTIs were attached to the surface of the ground beef patties in order to evaluate the degree of correlating colorimetric changes with the determined quality parameters. Through the Arrhenius equation, activation energy and constant reaction rates of TTI, VBN, and total microbial counts were calculated as to observe the relationship between enzymatic reactions of the TTI and food spoilage reactions of the ground beef patties. VBN and total microbial counts were already increased to reach decomposition index (VBN: 20, total microbial count: 7-8 Log CFU/g) of meat at middle stage of storage period for each storage temperature. Although activation energy of TTI enzymatic reactions and food spoilage reactions of the ground beef patties were similar, the change of TTI color was not a coincidence for food spoilage at $5^{\circ}C$ and $15^{\circ}C$ of storage temperature. It was suggested that TTI should be designed individually for storage temperature, time, type of meat, or decomposition index of meat.

• 한국축산식품학회지
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• 제30권4호
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• pp.617-625
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• 2010

The objective of this study was to determine the effect of reheating methods on the color characteristics of precooked pork patties with various NaCl and phosphate levels. NaCl/phosphate levels for each formulation were as follows; N1 (1% NaCl), N1+P (1% NaCl+0.3% phosphate), N2 (2% NaCl), and N2+P (2% NaCl+0.3% phosphate). The reheating methods used were by electric grill and microwave oven. The surface color of the patties reheated by microwave showed more brown and less-intense red, and the phosphate-treated patties reheated by microwave were more reddish and less brownish. With increased amounts of added NaCl and phosphate, the internal color of patties was more reddish, and the phosphate-treated patties reheated by microwave had more brown than those reheated by electric grill. Among all of the treatments, there were no significant differences in surface color, internal color, and overall appearance. Thus, the color changes in reheated patties were influenced by reheating methods and phosphate.

• Journal of Animal Science and Technology
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• 제46권1호
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• pp.83-90
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• 2004

본 연구는 식염과 지방 그리고 여러 가열조건에 의한 pH 및 일반성분, 가열감량 및 단백질 용해성의 변화에 따른 단백질 분획의 변화에 대해 분석하였다 처리구에 따른 가열감량 (CL, %)은 지방의 첨가에 상관없이 식염을 2%첨가한 경우 식염을 첨가하지 않은 경우에 비하여 약 1/2배 정도 낮은 가열감량을 보였다. 한편, 식염 무첨가구의 경우 지방을 첨가한 경우 가열감량은 유의적으로 낮았으나, 식염 2%첨가구는 지방 첨가에 따른 가열감량의 유의적 차이가 나타나지 않았다. 그리고 가열온도에 따른 가열감량은 $66^{\circ}C$까지는 점진적으로 증가하다가 $68^{\circ}C$ 보다 높은 가열온도에서 유의적으로 증가하는 경향을 보였다. 식염 무첨가구와 식염 2% 첨가구 사이에서는 단백질 용해성의 유의적인 차이가 없었으나 지방이 첨가된 경우 상대적인 단백질 함량의 감소로 단백질 용해성이 유의적으로 감소하였다. 가열 온도가 높아짐에 따라 용해성의 감소가 현저히 나타났으나 $68^{\circ}C$ 이상의 가열온도에서는 단백질 용해성이 유의적 차이 없이 일정한 수준을 유지하였다. 추출한 근장 단백질이 각 처리구별 가열온도에 따른 단백질 분획을 분석하기 위해 전기영동을 실시한 결과 식염, 지방 그리고 가열에 따라 특이적으로 반응한 것은 36 과 66 kDa의 분자량을 가진 근장 단백질 분획이었다. 이러한 단백질 분획은 최종가열온도가 66 ${\sim} 70^{\circ}C$에서 급격히 thtlfehladmfhTJ 돈육의 최종 가열온도 측정을 위한 지시제로 사용될 수 있을 것으로 판단된다.