Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Effects of Pork Liver Levels on The Quality Characteristics on Hamburger Patties

돈간 첨가량이 햄버거 패티의 품질특성에 미치는 영향

  • Choi, Yun-Sang (Food Processing Research Center, Korean Food Research Institute) ;
  • Ku, Su-Kyung (Food Processing Research Center, Korean Food Research Institute) ;
  • Lee, Hae-Jin (Food Processing Research Center, Korean Food Research Institute) ;
  • Park, Jong-Dae (Food Processing Research Center, Korean Food Research Institute) ;
  • Sung, Jung-Min (Food Processing Research Center, Korean Food Research Institute) ;
  • Jeon, Ki-Hong (Food Processing Research Center, Korean Food Research Institute) ;
  • Oh, Nam-Su (Institute of Dairy Food Research, Seoul Dairy Cooperative) ;
  • Kim, Young-Boong (Food Processing Research Center, Korean Food Research Institute)
  • 최윤상 (한국식품연구원 식품가공기술연구센터) ;
  • 구수경 (한국식품연구원 식품가공기술연구센터) ;
  • 이혜진 (한국식품연구원 식품가공기술연구센터) ;
  • 박종대 (한국식품연구원 식품가공기술연구센터) ;
  • 성정민 (한국식품연구원 식품가공기술연구센터) ;
  • 전기홍 (한국식품연구원 식품가공기술연구센터) ;
  • 오남수 (서울우유 중앙연구소) ;
  • 김영붕 (한국식품연구원 식품가공기술연구센터)
  • Received : 2016.11.09
  • Accepted : 2016.12.13
  • Published : 2017.02.28
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Abstract

Purpose: The objective of this study was to examine the effects of pork liver levels on the quality characteristics of hamburger patties. Methods: The effects of the addition of livers concentrations from 0% to 20% were investigated based on chemical composition, cooking characteristics, physicochemical properties, shear force, and sensory characteristics of hamburger patties. Results: The increasing pork liver levels from 0% to 20% resulted in increased moisture content, ash content, redness, reduction in diameter, and reduction in thickness of hamburger patties, but decreased the fat content, lightness, cooking yield, shear force and water holding capacity of hamburger patties. The protein content of hamburger patties with different amounts of pork liver showed no significant differences. The hamburger patties with increasing pork liver levels had lower color, flavor, juiciness, and overall acceptability scores, but the overall acceptability of control showed similar trends to T1 (treatments with 5% pork liver). Conclusion: Pork liver in the formulation showed similar quality characteristics as compared to control hamburger patties without liver, with best results obtained on adding up to 5% pork liver.

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References

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