Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
권호 표지

Quality Characteristics of Hamburger Patties adding with Tofu Powder

두부분말을 첨가한 햄버거 패티의 품질 특성

  • Choi, Suk-Hyun (Dept. of Food Service & Culinary Arts, Seowon University) ;
  • Kim, Dong-Seok (Dept. of Food Service & Culinary Arts, Seowon University)
  • 최석현 (서원대학교 호텔외식조리학과) ;
  • 김동석 (서원대학교 호텔외식조리학과)
  • Received : 2014.08.06
  • Accepted : 2014.11.15
  • Published : 2014.12.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study was conducted to investigate the effect of Tofu powder on the quality properties of hamburger patties. Thus, this study analyzed the physicochemical and sensory characteristics of hamburger patties containing Tofu powder(25%, 50%, 75%, 100%) instead of bread crumb. The result was as followed. Increasing the amount of Tofu powder in hamburger patties tended to increase the pH. Moisture content of control was higher than other hamburger patties when containing Tofu powder. Increasing the amount of Tofu powder in hamburger patties tended to decrease the moisture content. There were no significant differences in cooking loss rate regarding the weight. The addition of Tofu powder decreased the cooking loss rate of the diameters and increased the thickness. It also increased the lightness (L), the redness (a), and the yellowness (b) in the hunter color value of the hamburger patties. For the textural characteristics, the addition of Tofu powder increased the hardness, elasticity and gumminess of the hamburger patties; however, it decreased the brittleness. In the sensory evaluation, an addition of 100% Tofu powder had the best score in appearance, taste and the overall preference. Therefore, this result suggests that adding Tofu powder amount of 100% can be applied to the hamburger patties for preference and nutritional aspects purposes. Furthermore, it is believed that the development of healthy patty-type Tofu powder products may resolve worries about fast food and quality-related problems in hamburger patties.

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.

Keywords

References

  1. 김광옥, 김상숙, 성내경, 이영춘 (2000). 관능검사 방법 및 응용. 신광출판사, 58-97, 서울.
  2. Benedini R, Raja V, Parolari G (2008). Zincrotoporphyrin IX promoting activity in pork muscle. LWT-Food Sci Technol 41: 1160-1166. https://doi.org/10.1016/j.lwt.2007.08.005
  3. 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: 291-296. https://doi.org/10.1111/j.1365-2621.1989.tb03064.x
  4. Cha SS, Lee JJ (2013). Quality properties and storage characteristics of hamburger patty added with purple Kohlrabi (Brassica oleracea var. gongylodes). J Korean Soc Food Sci Nutr 42(12): 1994-2003. https://doi.org/10.3746/jkfn.2013.42.12.1994
  5. Cho SH(2010). Quality Characteristics of Pork Meat Patty added with Green Tea Powder. MS Thesis, Sejong University 1-2, 32-33, Seoul.
  6. 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.
  7. Choi YS, Kim HY, Song DH, Choi JH, Park JH, Kim MY, Lim CS, Kim CJ (2011). Quality characteristics and sensory properties of reduced-fat emulsion sausages with brown rice fiber. Korean J. Food Sci An 31(4): 521-529. https://doi.org/10.5851/kosfa.2011.31.4.521
  8. Chung KY, Chung ER, Lee JY (2008). The manufacturing of low-fat hamburger patties added organic vegetable. Korean J Food Sci Ani Resour 28(2): 165-170. https://doi.org/10.5851/kosfa.2008.28.2.165
  9. 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
  10. Joo SY, Choi HY (2014). Effects of chestnut inner shell powder on antioxidant activities and quality characteristics of pork patties. Journal of the Korean Society of Food Science and Nutrition 43(5): 698-704. https://doi.org/10.3746/jkfn.2014.43.5.698
  11. Jung GT, Ju IO, Choi JS, Hong JS (2000). Preparation and shelf-life of soybean curd coagulated by fruit juice of Schizandra chinensis Ruprecht(Omija) and Prunus mume (maesil). Korean J Food Sci Technol 32(5):1087-1092.
  12. Kang SJ (2003). Effects of Carcass Grade and Mugwort Powder on the Quality and Storage Stability of the Pork Products. MS Thesis, Kyungsung University 37-38, Busan.
  13. Kim DS (2013). Quality Characteristics and Storage Stability of Beef Patty with the Addition of Juumyit(Allium hookeri) Powder. MS Thesis, Sookmyung Women's University 22-38, Seoul.
  14. Kim H, Kim KA, Cha EJ, Han NS (2005). Property analysis of soybean curd produced by automatic and consecutive processes. Food Engin Prog 9(4): 303-308.
  15. Kim HY, Park ML, Kim DS, Choi SK (2012). Quality characteristics of modified Kochujang made with Tofu powder Instead of Meju powder. Korean J Culinary Res 18(5): 293-304.
  16. Kim JH, Woo EY, Kim KS (2006). A study on the soybean curd(tofu) made from defatted soybean flour. Korean J Food Nutr 19(1): 22-27.
  17. Lee JE, Jin SY, Han YS (2014). Antioxidant activities and quality characteristics of Tofu supplemented with Chinese artichoke powder. Korean J Food & Nutr 27(1): 10-21. https://doi.org/10.9799/ksfan.2014.27.1.010
  18. Lee SH, Cho SH (2012). Characteristics of hamburger patties containing yam powder. Korean J Food Cookery Sci 28(6): 781-787. https://doi.org/10.9724/kfcs.2012.28.6.781
  19. 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.
  20. Lee YM, Lyu ES (2008). Physio-chemical and sensory characteristics of Chungkukjang powder added hamburger patty. Korean J Food Cookery Sci 24(6): 742-747.
  21. Oh BS, Lee YI, Ko SH, Kim HJ, Kim HY (2011). Quality characteristics of pork patties with rosemary and Kimchi powder during cold storage. Korean J Food Cookery Sci 27(2): 125-33. https://doi.org/10.9724/kfcs.2011.27.2.125
  22. 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
  23. 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.
  24. Song HI, Moon GI, Moon YH, Jung IC (2000). Quality and storage stability of hamburger during low temperature storage. Korean J Food Ani Resour 20(1): 72-78.
  25. Teets AS, Were LM (2008). Inhibition of lipid oxidation in refrigerated and frozen salted raw minced chicken breasts with electron beam irradiated almond skin powder. Meat Sci 80(4):1326-1332. https://doi.org/10.1016/j.meatsci.2008.06.010
  26. Yun YB, Ryu DK, Jang SJ, Kwon OD, Choi HS, Jung HI, Kuk YI (2012). Growth, physicochemical components, and antioxidative activities of chinese chive(Allium tuberosum Rottler) grown under light and dark conditions. Int J Food Sci Technol 24(3): 331-336.