• The Korean Journal of Food And Nutrition
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• v.14 no.5
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• pp.467-478
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• 2001

This study was focused on the sanitary analysis of hazard factors and the establishment of critical control points on hamburger by the microbiological investigation. The degree of microorganic pollution on the ingredients and equipments for hamburger manufacturing and the variation of microorganisms at storage time and temperatures were investigated. The magnitudes of total aerobic bacteria In hamburger were highly detected to be in the order of resting placed in expressway > convenience stores > fast food stores, and coliforms were lowly detected as convenience stores > fast food stores > resting places in expressway. In investigation of basic ingredients, the degree of microorganic pollution showed highly on patty. cabbage and cucumber. In investigated result of mocroorganic distribution at the various phases in hamburger manufacturing, total aerobic bacteria counts were detected over 5.5$\times$10$^2$ CFU/g, and coliforms counts were detected over 2.0$\times$10$^2$ CFU/g. In investigated result of microorganic distribution on the instruments and equipments for hamburger manugacturing, total aerobic bacteria counts were detected over 10$\^$5/ CFU/100cm2 and coliforms counts were detected over 10$^2$CFU/100㎠. Staphylococcus aureus was detected at wagon and refrigerator. Salmonella spp. was detected at grinder and Vibrio parahaemolyticus was not detected. At various storage temperatures, total aerobic bacteria counts insreased 3.0$\times$10$^3$ CFU/g to 7.0$\times$10$^4$ CFU/g, 4.2$\times$10$\^$7/ CFU/g and 8.1$\times$10$\^$8/ CFU/g at 10$\^{C}$, 20$\^{C}$, 30$\^{C}$ after 48 hours respectively. coliform counts also increased 4.5$\times$10$^2$ CFU/g to 2.2$\times$10$^3$ CFU/g, 5.4$\times$10$\^$5/ CFU/g, 4.5$\times$10$\^$6/ CFU/g at 10$\^{C}$, 20$\^{C}$, 30$\^{C}$ after 48 hours respectively. The establishment of critical control point CCP was divided into CCP1 and CCP2 by the removing level of hazard factor, and then CCP1 was established on basic ingredients, and CCP2 was established on the phases of mixing, pouring, packaging, transporting and preserving.

• Food Science of Animal Resources
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• v.30 no.5
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• pp.833-841
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• 2010

This study was conducted to develop patties by substituting a portion of meat by bamboo (Sasa borealis) leaf extract (SBE) and/or cooked rice. Four types of patty were prepared: Control, S, SI, and SII. S was the patty for which 2.5% of meat was substituted with SBE. SI and SII were the patties with 25% or 50%, of meat, respectively, substituted with cooked rice containing SBE. The moisture contents of S, SI, and SII patties were not changed. The compositions of fat, cholesterol, and protein of S, SI, and SII patties were decreased. Cooking loss of weight as well as the diameters of S, SI, and SII patties were decreased. pH was increased in S patty, hardness was reduced in SI and SII patties, and malondialdehyde values were lowered in S, SI, and SII patties, compared to control. The S, SI, and SII patties were evaluated higher for color in sensory tests and preference tests. Through preference tests of burgers with these patties, the overall taste of the SI patty was assessed highly among the 4 patties. Therefore, it may be concluded that developing a patty by substituting a portion of meat with SBE and/or cooked rice may be worthwhile.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.2
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• pp.239-243
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• 1998

The growth of pathogens such as Staphylococcus aureus ATCC 29737, Bacillus subtilis KCTC 1021 and Escherichia coli ATCC 11775 was inhibited as much as 1 to 4 log cycles in tryptic soy broth containing 1% of Schizandra chinensis extract but Salmonella tuphimrium ATCC 14028 and Vibrio parahaemolyticus ATCC 17802 were not inhibited. The essential oil of Schizandra chinensis showed stronger inhibitory activity than ethanol extract against above menioned pathogens. The growth of Listeria monocytogenes was not changed in minced pork containing 1% of Schizandra chinensis extract for 12 days at 4$^{\circ}C$. The sensory quality of hamburger patty such as taste, flavor and overall accepability were not decreased by the addition of 1% Schizandra chinensis extract(p<0.05).

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.12
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• pp.1994-2003
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• 2013

This study is performed to evaluate the effects of purple Kohlrabi addition on the quality properties and stability characteristics of hamburger patties during storage. The patties were prepared by adding 0% (N), 3.3% (K1), 6.6% (K2), and 10% (K3) of chopped purple Kohlrabi. Each patty was tested in triplicate and assigned to one of the four storage periods: 0, 5, 10, or 15 days. Addition of Kohlrabi decreased the protein and lipid contents, however, the ash and moisture contents were significantly increased. The total amino acid contents of N, K1, K2, and K3 were $15.34{\pm}1.02$, $14.57{\pm}1.28$, $15.10{\pm}1.17$, and $16.70{\pm}1.23$ mg/100 g, respectively. Palmitic acid was the most abundant among the saturated fatty acids, while oleic acid was the most abundant unsaturated fatty acids among the four groups. The water holding capacity value and cooking loss were not significantly different among the patties. In the textural characteristics, the addition of Kohlrabi increased the cohesiveness and chewiness values, but did not affect the hardness and springiness values of the patties. In the sensory evaluation, an addition of 10% Kohlrabi had the best score in color, flavor, and total acceptability. The pH of the patties decreased longer period storage; however, the total microbial counts, thiobarbituric acid (TBA) value and volatile basic nitrogen (VBN) content increased during storage. The TBA value and VBN content of the patties containing 10% Kohlrabi were lower than those of the N. Kohlrabi addition decreased the b (yellowness) and a (redness) values, and did not affect the L (lightness) value. Thus, this result suggests that adding Kohlrabi of 10% can be applied to patties for its functionality.

• Korean Journal of Food Science and Technology
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• v.40 no.4
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• pp.389-393
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• 2008

This study examined the effects of cooking temperature and onion (Allium cepa L.) tissue concentrate on heterocyclic amine (HCA) formation in fried ground beef patties. Various amounts of onion tissue (2.0, 5.0, and 10.0%, w/w) were added to the ground beef patties, which were then fried at two different temperatures (190 and $225^{\circ}C$) for 10 min/side. The ground beef patties fried at $190^{\circ}C$ and containing 10.0% (w/w) onion showed a 51% decrease in mutagenicity, and formation of 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) and 2-amino-1-methyl-6-phenylimidazo[4,5-b]-pyridine (PhIP) was reduced by 58% and 63%, respectively. For the patties fried at $225^{\circ}C$, total mutagenicity decreased by 35% and 48% with the additions of 5.0 and 10.0% (w/w) onion, respectively, and PhIP formation was reduced 50, 60, and 71% with the additions of 2.0, 5.0, and 10.0% (w/w) onion, respectively.

• Culinary science and hospitality research
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• v.15 no.2
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• pp.84-92
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• 2009

Fish patty is a product spotlighted recently in the application area of functional food because its main ingredients are soybean and fish with various functions which make it highly digestible, tasty, rich with protein and calcium, and with low fat. Thus, in order to optimize fish patties, this study analyzed their water content, colors, texture and sensory characteristics according to the addition of soybean powder. As a result, water content and lightness decreased with the increase of the addition of soybean powder while hardness, elasticity, chewiness, and gumminess increased with the increase of the addition of soybean powder. Among sensory characteristics, taste, chewiness and texture were highest in S2, and in general evaluation, S2 received the highest score. Thus, S2 was found the most appropriate addition of soybean powder in making fish patties. Based on the results of this study, if fish patties to which soybean powder is added can be used in hamburgers and other food products for the diversity, functionality, and high quality of processed food products using soybean and fish, people's appreciation of hamburgers will be changed, and this will bring a new turning point to the consumption of hamburgers. Furthermore, it is believed that the development of healthy patty-type soybean powder products may resolve worries about fast food and quality-related and health-related problems in hamburger patties.

• Food Science of Animal Resources
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• v.31 no.4
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• pp.570-579
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• 2011

This study created hamburger patties by substituting a portion of the meat with sea tangle (Laminaria japonica) powder and/or cooked rice to reduce fat and calories and to add the functional components of the sea tangle. Four types of experimental patties were prepared: Control, L, LI, and LII. L was the patty with sea tangle powder substituted for 2.5% of the meat and LI and LII were patties with cooked rice containing sea tangle powder substituted for 25 or 50% of the meat. In all experimental patties, moisture content increased and crude fat and cholesterol content decreased, pH increased, and malondialdehyde concentration decreased compared to those in the control. The substitutions made the color of the patties darker with dimmed redness and amplified yellowness. The substitutions also made the cooking loss weight and diameter of the patties lessen but that of thickness increased. In the sensory evaluation, symmetry and color of the patties improved significantly by substituting sea tangle powder and/or cooked rice for meat, and no adverse effect on preference for the experimental patties and hamburgers was observed. Therefore, substituting sea tangle and/or cooked rice for a portion of the meat could be used to develop healthier patties without any adverse influence on preference or sensory evaluation.

• Food Science of Animal Resources
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• v.26 no.3
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• pp.362-367
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• 2006

This study was conducted to evaluate the feasibility of determination of hydroxyproline (Hyp) contents in pork meat for the quality evaluation of meat products. The relationship between the Hyp contents and pork grade was not high in porcine semitendinosus muscle. Whereas, Hyp contents of pork fresh ham and hamburger patties prepared with them were significantly increased as the decrease of pork grade. These results showed that the determination of Hyp contents might be a useful method for the quality evaluation of meat products.

• Food Science and Preservation
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• v.8 no.4
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• pp.462-468
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• 2001

To develop natural food preservative, antimicrobial activity of Pinus densiflora Sieb. et Zucc. (PD) ethanol extract against pathogens were investigated. The growth of pathogens such as Staphylococcus aureus ATCC 29737, Bacillus subtils KCTC 1021, Bacillus megaterium KCTC 3007 and Vibrio parahaemolyticus ATCC 17802 was inhibited as much as 4 to 6 log cycle in tryptic soy broth containing 40mg/㎖ of PD extract but Salmonalla typhimurium ATCC 14028 and Pseudomonas fluorescens ATCC 21541 were not inhibited. The total, gram negative and psychrotrophic bacterial count were inhibited in minced pork containing 40mg/㎖ of PD extract for 20 days at 4$\^{C}$. The sensory quality of hamburger patty such as taste, flavor and overall acceptability were not decreased by the addition of 40mg/㎖ PD(p<0.05).

• Journal of Animal Science and Technology
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• v.46 no.1
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• pp.83-90
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• 2004

Processed meals, such as a ground meat and hamburger patty, are required to ensure that no pathogens remain in the final products. However, there was no rapid method available to verify that the recommended end-point cooking temperature(EPT) was reached. Thus, the objective of this study was to rapidly determine EPT of ground pork hams using sodium dodecyl sulfate-polyacrylamide gel electrophoresis(SOS-PAGE), based on the disappearance of sarcoplasmic proteins after cooking. Fresh pork hams were added two levels of salt(0, 2%) and fat(15, 25%) combinations, and stored in refrigerator overnight, and cooked to internal cooking temperatures of $64^{\circ}C$ to $74^{\circ}C$ with $2^{\circ}C$ increments. Cooked pork hams were measured cooking loss(CL, %), protein solubility(PS) and SOS-PAGE. CL(%) was reduced with the addition of 2% salt, as compared to the control, regardless of fat contents. It was also increased with increasing eooking temperature. Protein solubility was affected by the cooking temperature, resulting in reduced PS up to $64^{\circ}C$(P < 0.05), but remained constant higher than $68^{\circ}C$. In SOS-PAGE analysis, protein bands with the molecular weights of 36 and 66 kDa were affected by the addition of salt and fat combinations. regardless of treatments. These protein fractions were decreased gradually with increased cooking temperatures up to $68^{\circ}C$ ${\sim}$ $70^{\circ}C$ and might be good indicators for the determination of EPT in ground pork hams.