• 한국식품조리과학회지
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• 제28권6호
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• pp.781-787
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• 2012

This study was conducted in order to observe the physicochemical and sensory characteristics of hamburger patties added with yam powder (0, 25%, 50%, 75%, and 100% of bread crumbs). Increasing the amount of yam powder in the hamburger patties tended to decrease the cooking loss rate of the weight and the diameters. The moisture content of hamburger patties ranged from 51.90 to 53.94%. Increasing the amount of yam powder in the hamburger patty tended to increase the pH and the redness (a) in the hunter color value; however, it decreased the lightness (L). For the textural characteristics, the addition of yam powder increased the hardness of the hamburger patties. In the sensory evaluation, an addition of 50% and 100% yam powder had the best score in taste as well as in the overall preference. Therefore, this result suggests that adding yam powder of 100% can be applied to the hamburger patties for preference and nutritional aspects purposes.

• 한국식품조리과학회지
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• 제33권1호
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• pp.20-27
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• 2017

Purpose: The objective of this study was to examine the effects of pork liver levels on the quality characteristics of hamburger patties. Methods: The effects of the addition of livers concentrations from 0% to 20% were investigated based on chemical composition, cooking characteristics, physicochemical properties, shear force, and sensory characteristics of hamburger patties. Results: The increasing pork liver levels from 0% to 20% resulted in increased moisture content, ash content, redness, reduction in diameter, and reduction in thickness of hamburger patties, but decreased the fat content, lightness, cooking yield, shear force and water holding capacity of hamburger patties. The protein content of hamburger patties with different amounts of pork liver showed no significant differences. The hamburger patties with increasing pork liver levels had lower color, flavor, juiciness, and overall acceptability scores, but the overall acceptability of control showed similar trends to T1 (treatments with 5% pork liver). Conclusion: Pork liver in the formulation showed similar quality characteristics as compared to control hamburger patties without liver, with best results obtained on adding up to 5% pork liver.

• 한국조리학회지
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• 제20권6호
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• pp.28-40
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• 2014

본 연구는 일반적으로 햄버거 패티 제조 시에 사용하는 빵가루를 대신하여 두부분말(빵가루 양 대비 25%, 50%, 75%, 100%)을 첨가하여 햄버거 패티를 제조하고, 품질 특성, 관능특성을 평가하였다. 결과는 다음과 같다. 햄버거 패티에 두부분말의 첨가량 증가에 따라 pH가 증가하는 경향을 나타내었다. 대조구의 수분함량은 두부분말 첨가 햄버거 패티보다 높았다. 햄버거 패티의 두부분말의 증가에 따라 수분함량은 감소하였다. 가열 중량 감소율은 유의적인 차이가 나타나지 않았으며, 두부분말의 첨가에 따라 직경 감소율은 감소하고, 두께 감소율은 증가하였다. 두부분말의 첨가는 햄버거 패티의 명도(L값), 적색도(a값), 황색도(b값)를 증가시켰다. 조직감 특성에서는 두부분말의 첨가가 햄버거 패티의 경도, 탄력성, 검성을 증가시켰다. 관능특성에서는 두부분말 100% 첨가구가 외관, 맛, 전반적인 기호도에서 가장 우수한 점수를 나타내었다. 그러므로 본 연구결과를 통하여 햄버거 패티의 제조 시, 빵가루 대비 두부분말 100% 첨가가 햄버거 패티의 기호도와 영양적인 측면에서 적합할 것으로 사료된다.

• 한국축산식품학회지
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• 제26권2호
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• pp.223-228
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• 2006

This study was carried out to investigate the effects of ohmic power intensity on the physico-chemical properties of hamburger patties. Six different ohmic power intensities (0, 10, 20, 30, 40, and 50V) were delivered by controlling the power with the sine wave at 50Hz. The ohmic power intensity influenced the thawing rate, and increasing ohmic power intensity increased the thawing rate. The faster thawing rate was obtained at higher ohmic power intensity (50V) with 0.5% NaCl added meat patties in comparison to no NaCl added hamburger patties. The pH values of all patties were not significantly different with increasing ohmic power intensity (p<0.05). Increasing thawing rate did not tend to improve the water holding capacity (WHC) of all patties by ohmic thawing. Cooking losses were almost the same regardless of increasing ohmic power intensity. Increasing ohmic power intensity tended to increase the thiobarbituric acid reactive substance (TBARS) levels. TBARS levels of all hamburger patties without NaCl were significantly higher than that of 0.5% NaCl added hamburger patties (p<0.05) at higher ohmic intensity (50V). In conclusion, these results indicated that a higher ohmic power intensity at 50 V induced the lipid oxidation of all patties.

• 한국축산식품학회지
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• 제37권6호
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• pp.840-846
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• 2017

We investigated the physicochemical and sensorial properties of hamburger patties made with three different defatted soybean flour (DSF) preparations which differed in particle size. Coarse ($Dv_{50}=259.3{\pm}0.6{\mu}m$), fine ($Dv_{50}=91.5{\pm}0.5{\mu}m$), and superfine ($Dv_{50}=3.7{\pm}0.2{\mu}m$) DSF were prepared by conventional milling and sifting, followed by jet milling at 7 bars. Hamburger patties containing 5% of each DSF were prepared for a property analysis. The hamburger patties made with 5% superfine DSF showed the lowest cooking loss among the treatment groups (p<0.05). The patties with superfine DSF also retained the texture profile values of the control patties in terms of hardness, gumminess, springiness, and chewiness, while the addition of coarse and fine DSF increased the hardness and chewiness significantly (p<0.05). The sensorial results of quantitative descriptive analysis (QDA) indicate that the patties containing superfine DSF were softer and tenderer than the controls (p<0.05). Although the overall acceptability of the patties made with coarse and fine DSF was poor, the overall acceptability of the superfine DSF patty was the same as that of the control patty. These results suggest that superfine DSF is an excellent food material that can supply dietary fiber, while maintaining the physical characteristics and texture of hamburger patty.

• 한국축산식품학회지
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• 제34권4호
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• pp.533-542
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• 2014

This study was performed to investigate the effects of lemon balm (Melissa officinalis L.) on various quality and antioxidant activity of hamburger patties. Lemon balm extract (LBE) showed the highest amount of total polyphenol (801.00 mg TAE/g DW) and flavonoids (65.05 mg RA/g DW). The $IC_{50}$ value of DPPH hydroxyl scavenging of LBE was $132{\mu}g/mL$. The hamburger patties were prepared by 0% (N), 0.1% (L1), 0.5% (L2), and 1.0% (L3) of the lemon balm powder. The addition of lemon balm powder increased the chewiness value, but did not affect the hardness, cohesiveness, and springiness values. Lemon balm powder had positive effects on sensory evaluation of patties. The pH of all patties decreased with longer storage period. 2-Thiobarbituric acid value, volatile basic nitrogen content, and the total microbial counts of hamburger patties in the L3 group were lower, compared to those of the normal (N group). In conclusion, the L3 group had significantly delayed lipid peroxidation compared to other treatment groups. However, the addition of lemon balm powder into patties showed no significantly influence on proximate composition, calorie contents, water holding capacity and cooking loss of patties. Therefore, lemon balm might be a useful natural antioxidant additive in meat products.

• 한국식품조리과학회지
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• 제32권1호
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• pp.58-64
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• 2016

본 연구는 돈육 후지 부위를 영양학적으로 우수한 머리고기로 대체한 햄버거 패티의 품질 특성을 파악하여, 경제적이면서 고품질의 햄버거 패티를 개발하고자 연구를 실시하였다. 수분 함량, 명도, 적색도, 황색도, 가열수율 및 보수력은 머리고기 첨가량이 증가함에 따라 감소하는 추세를 나타냈으나, 지방 함량 및 회분 함량은 대조구와 머리고기를 첨가한 처리구간에 유의적인 차이를 보이지 않았다. 또한 머리고기 첨가량이 증가함에 따라 단백질 함량, pH, 직경감소율, 두께감소율 및 전단력은 증가하는 경향을 나타내었다. 관능적 특성도 색 및 풍미에서 대조구와 비교하여 15%까지 머리고기를 첨가한 처리구(T1, T2, T3)에서는 유의적인 차이가 인정되지 않았으며, 전체적인 기호도에서는 대조구와 비교하여 머리고기를 10%까지 첨가한 처리구에서 유의차가 나타나지 않았다. 따라서, 활용도가 낮은 돈육 부산물 중 머리고기를 활용하여 햄버거 패티를 제조할 시 머리고기의 첨가량이 10% 이하로 첨가하는 것이 햄버거 패티의 품질 및 관능적으로 우수한 식육제품을 제조할 수 있을 것으로 보여진다.

• 한국지역사회생활과학회지
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• 제27권4호
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• pp.817-829
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• 2016

In order to develop functional hamburger steak patties, various concentrations of lotus root (Nelumbo nucifera) were incorporated into them. The quality characteristics of the hamburger patties prepared after the addition of 5, 10, 15, 20 or 25% (w/w) lotus root were investigated. The moisture contents of the groups with lotus root were significantly higher than that of the control group. The crude fat and crude protein contents of the control group were higher than those of the other groups. No significant difference in the crude ash content was observed among the groups. The cooking loss rate, rate of reduction in diameter, and reduction in thickness of the groups with lotus root were significantly lower than those of the control group. Accroding to the results, lotus root inhibit cooking loss and help to keep moisture after cooking process. No significant difference in the L value was observed among the groups. The a and b values of the groups with lotus root were significantly decreased compared to those of the control group. No significant difference in hardness was observed among the groups. it suggest lotus root didn't affect the texture of hamburger patties. In the quantitative descriptive analysis, no significant difference in the color and fresh odor was observed among the groups. The groups with lotus root were softer than the control group. The groups with 10 to 25 % of lotus root showed higher juiciness and a sweeter taste than the control group. The preference of appearance, texture, flavor and overall acceptability of the groups with 10 to 25% lotus root were higher than those of the other groups, including the control group. In conclusion, lotus root can increase the acceptability of hamburger patties and 10-25% would appear to be the proper amount of it to use.

• Asian-Australasian Journal of Animal Sciences
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• 제26권1호
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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.

• 한국지역사회생활과학회지
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• 제28권3호
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• pp.403-413
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• 2017

This study was performed to investigate the quality characteristics, including sensory and physical properties, of hamburger patties added with spinach as a source of fiber. Hamburger patties were prepared with spinach at five different levels (5, 10, 15, 20, and 25%. Moisture contents of the groups with spinach were significantly higher than that of the control group. Crude fat and crude protein contents of the control group were higher than those of the group with spinach. Crude ash content of the control group was the lowest among the groups. No significant difference in pH was observed among the groups. The cooking loss rates of groups with spinach were significantly reduced compared to that of the control group. No significant difference in L value was observed among the groups. However, a value of the control group was higher than those of the groups with spinach. Otherwise, b value of the control group was lower than those of the groups with spinach. The hardness levels of the control groups were significantly higher than those of groups with spinach. In the quantitative descriptive analysis, green color and bitter taste of the groups with spinach were stronger than that of the control group. The preference levels for appearance of the groups with 10 to 15% spinach were higher than those of the other groups, including the control groups. Overall acceptabilities of the groups with 5 to 15% spinach were significantly higher than those of the other groups. In conclusion, spinach can increase the acceptability of hamburger patties, and 10 to 15% would appear to be the proper added amount.