• Food Science of Animal Resources
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• v.28 no.2
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• pp.113-121
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• 2008

Pork patties were made containing hot air dried sweet persimmon powder (T1: 3%, T2: 6%) and freezer dried sweet persimmon powder (T3: 3%, T4: 6%). The control (C: no addition) and each treatment were stored for 40 days at $-18^{\circ}C$. The pH value decreased (p<0.05) in all products over 30 days of storage but slightly increased thereafter. There was no significant difference in WHC between the control and treatment groups. Cooking loss and meat color (CIE L, a, b) increased significantly (p<0.05) as storage increased. The cooking loss of meat patties containing sweet persimmon powder were significantly (p<0.05) higher than the control. The L value of the control increased significantly (p<0.05) relative to the treatment groups, however the a and b values were slightly higher in meat patties containing sweet persimmon powder. In all products, the reduction ratio of diameter increased (p<0.05) with storage time. With regard to microorganisms, all samples were in good condition, containing below 4.20 log CFU/g based on total plate counts through 40 days, though total plate counts and coliform plate counts of the control were lower (p<0.05) than T3 and T4. The VBN values of T4 was significantly higher than those of other products at 15, 30, and 40 days of storage. The TBARS values of meat patties containing sweet persimmon powder were significantly (p<0.05) higher than those of the conlIol. Sensory panels determined that meat patties containing sweet persimmon powder had a higher (p>0.05) preference score for overall acceptability.

• 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.