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Quality Characteristics of the Hamburger Patties with Sea Tangle (Laminaria japonica) Powder and/or Cooked Rice

다시마 분말과 밥을 첨가한 햄버거 패티의 품질 특성

  • Oh, Hyun-Kyung (Department of Food and Nutrition, Chonnam National University) ;
  • Lim, Hyeon-Sook (Human Ecology Research Institute, Chonnam National University)
  • 오현경 (전남대학교 식품영양학과) ;
  • 임현숙 (전남대학교 생활과학연구소)
  • Received : 2011.05.06
  • Accepted : 2011.08.07
  • Published : 2011.08.31

Abstract

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.

Keywords

hamburger patty;fast foods;sea tangle (Laminaria japonica);rice

Acknowledgement

Supported by : 전남대학교

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