한국식품조리과학회지 (Korean journal of food and cookery science)

  • 제28권6호
  • /
  • Pages.781-787
  • /
  • 2012
  • /
  • 2287-1780(pISSN)
  • /
  • 2287-1772(eISSN)
한국식품조리과학회 (Korean Society of Food and Cookery Science)
권호 표지
DOI QR코드

DOI QR Code

마분말을 첨가한 패티의 품질특성

Characteristics of Hamburger Patties Containing Yam Powder

  • 이세희 (세종대학교 조리외식학과) ;
  • 조성현 (세종대학교 조리외식학과)
  • Lee, Se-Hee (Dept. of Food Service Management, Sejong University) ;
  • Cho, Sung-Hyun (Dept. of Food Service Management, Sejong University)
  • 발행 : 2012.12.31
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

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.

키워드

참고문헌

  1. 김광옥, 김상숙, 성내경, 이영춘. 2000. 관능검사 방법 및 응용. 신광출판사. 서울. pp 58-97
  2. 농촌진흥청. 2005. 마 함유 천연물질의 분석 및 주요성분의 증대방안. 농촌진흥청(보고서). pp10-17
  3. 성환길. 1988. 건강생약. 한국메디칼인덱스사. pp 86
  4. 윤국병, 장준근. 1989. 몸에 좋은 산야초. 석오출판사. pp 334
  5. AOAC. 1995. Official method of analysis. 16th ed. Association of Official Analytical Chemists. Washington DC. USA
  6. Benedini R, Raja V, Parolari G. 2008. Zinc-protoporphyrin IX promoting activity in pork muscle. Food Sci Technol 41(7):1160-1166
  7. Berry BW, Leddy KF. 1989. Effects of freezing rate, frozen storage temperature and storage time on tenderness values of beef patties. J Food Sci 54(2):291-296 https://doi.org/10.1111/j.1365-2621.1989.tb03064.x
  8. Cha WS, Park JH, Oh SL, Cho YJ, Lee WY. 2000. Absorption characteristics of Korean yam powder by different drying methods. J Life Sci 10(3):229-235
  9. Cho SH, Chung JH. 2010. Quality characteristics of pork meat patties formulated with either steam-dried green tea powder or freeze-dried raw tea leaf powder. Korean J Food Cookery Sci 26(5): 567-574
  10. Choi JH, Jang AR, Lee BD, Liu HD, Song HP, Jo CH. 2008. Antioxidant and antimicrobial effects of medicinal herb extract mix in pork patties during cold storage. Korean J Food Sci Ani Resour 28(2): 122-129. https://doi.org/10.5851/kosfa.2008.28.2.122
  11. Choi SK, Kim Sh, Kim DS. 2009. Sensory and mechanical characteristics of fish patties according to the addition of soybean powder. Korean J Culinary Res 15(2):84-92
  12. Jeon MR, Choi SH. 2012. Quality characteristics of pork patties added with seaweed powder. Korean J Food Sci Ani Resour 32(1): 77-83 https://doi.org/10.5851/kosfa.2012.32.1.71
  13. Joo NM, Lee SM, Jeong HS, Park SH, Jung AR, Ryu SY, Lee JH, Jung HA. 2008a. The optimization of muffin with yam powder using response surface methodology. J Korean Soc Dietary Culture 23(2):243-251
  14. Joo NM, Lee SM, Jung HS, Park SH, song YH, Shin JH, Jung HA. 2008b. Optimization of cookie preparation by addition of yam powder. Korean J Food Preserv 15(1):49-57
  15. Kim HJ, Yoon MS, Park KH, Shin JH, Heu MS, Kim JS. 2009. Preparation and food quality characterization of salmon patties. Korean J Food Preserv 16(5):705-713
  16. Kim IS, Jin SK, Ha CJ. 2008. Improved quality properties of low-fat meat patties containing sweet persimmon powder during freeze storage. Korean J Food Sci Ani Resour 28(2): 113-121 https://doi.org/10.5851/kosfa.2008.28.2.113
  17. Kim JS, Byun GI. 2009. Making fish paste with yam(Dioscorea japonica Thumb) powder and its characteristics. Korean J Culinary Res 15(2):57-69
  18. Kim YK. 2011. The quality characteristics of Backsulgi prepared with yam(Dioscorea japonica) powder. Korean J Comm Living Sci 23(1): 31-39 https://doi.org/10.7856/kjcls.2012.23.1.031
  19. Lee BY, Kim HK. 1998. Quality properties of Korean yam by various drying methods. Korean J Food Sci Technol 30(4):877-882
  20. Lee JA. Park GS. 2007. Quality characteristics of jelly made with yam powder. Korean J Food Cookery Sci 23(6):884-890
  21. Lee SB, Ha YD, Kim HI. 1999. Effect of yam on the growth of lactic acid bacteria. J Korean Soc Food Sci Nutr 28(4):805-809
  22. Lee YC, Song DS, Yoon SK. 2003. Effects of ISP adding methods and freezing rate on quality of pork patties and cutlets. Korean J Food Sci Technol 35(2):182-187
  23. Lee YM, Lyu ES. 2008. Physico-chemical and sensory characteristics of chungkukjang powder added hamburger patty. Korean J Food Cookery Sci 24(6):742-747
  24. Lyu ES, Kwak TK. 1989. Consumer opinions on fast foods and food service. Korean J Dietary Culture 4(3):229-236
  25. Na YR, Yun EA, Joo NM. 2011. The characteristics and optimizing reduction conditions of pasta prepared with yam powder. Korean J Food Cookery Sci 27(6):691-700 https://doi.org/10.9724/kfcs.2011.27.6.691
  26. Oh HK, Lim HS. 2010. Quality characteristics of the hamburger patties with bamboo (Sasa borealis) leaf extract with/without cooked rice. Korean J Food Sci Ani Resour 30(5):833-841 https://doi.org/10.5851/kosfa.2010.30.5.833
  27. Oh HK, Lim HS. 2011. Quality characteristics of the hamburger patties with sea tangle (Laminaria japonica) powder and/or cooked rice. Korean J Food Sci Ani Resour 31(4):570-579 https://doi.org/10.5851/kosfa.2011.31.4.570
  28. Oh YS. 2007. Quality characteristics of snow crab cream soup with yam and potato as a thickening agents. Korean J Culinary Res 13(1):112-118
  29. Park BH, Cho HS. 2006. Quality characteristics of dried noodle made with dioscores japonica flour. Korean J Food Cookery Sci 22(2): 173-180
  30. Park KS, Park HS, Choi YJ, Moon YH, Lee KS, Kim MJ, Jung IC. 2011. Quality change of pork patty containing lotus (Nelumbo nucifera) leaf and root powder during refrigerated storage. J Life Sci 21(12):732-739 https://doi.org/10.5352/JLS.2011.21.12.1732
  31. Song HI, Moon GI, Moon YH, Jung IC. 2000. Quality and storage stability of hamburger during low temperature storage. Korean J Food Sci Ani Resour 20(1):72-78
  32. Yi SY, Kim CS, Song YS, Park JH. 2001. Studies on the Quality characteristics of sponge cakes with addition of yam powders. Korean J Soc Food Nutr 30(1):48-55

피인용 문헌

  1. Antioxidant Activity and Quality Characteristics of Pork Patties Added with Saltwort (Salicornia herbacea L.) Powder vol.43, pp.8, 2014, https://doi.org/10.3746/jkfn.2014.43.8.1189
  2. Effects of Lemon Balm on the Oxidative Stability and the Quality Properties of Hamburger Patties during Refrigerated Storage vol.34, pp.4, 2014, https://doi.org/10.5851/kosfa.2014.34.4.533
  3. Quality Characteristics and Antioxidant Activities of Pork Patties added with Spergularia marina L. Griseb Powder vol.27, pp.6, 2012, https://doi.org/10.17495/easdl.2017.12.27.6.635
  4. 자색당근 첨가가 돈육 햄버거 패티의 품질에 미치는 영향 vol.31, pp.3, 2012, https://doi.org/10.9799/ksfan.2018.31.3.345
  5. Effect of Duduk (Codonopsis Lanceolatae Radix) on the Quality of Beef Hamburger Patties vol.29, pp.4, 2012, https://doi.org/10.7856/kjcls.2018.29.4.507
  6. Development of a Alternative Meat Patty Using Leghemoglobin Extracted from Soybean Root Nodules vol.31, pp.4, 2021, https://doi.org/10.17495/easdl.2021.8.31.4.258