DOI QR코드

DOI QR Code

Effect of Spinach on the Quality of Beef Hamburger Patties

시금치가 우육 햄버거 패티의 품질에 미치는 영향

  • 김혜영 (우송대학교 외식조리학부)
  • Received : 2017.07.07
  • Accepted : 2017.08.28
  • Published : 2017.08.31

Abstract

This study was performed to investigate the quality characteristics, including sensory and physical properties, of hamburger patties added with spinach as a source of fiber. Hamburger patties were prepared with spinach at five different levels (5, 10, 15, 20, and 25%. Moisture contents of the groups with spinach were significantly higher than that of the control group. Crude fat and crude protein contents of the control group were higher than those of the group with spinach. Crude ash content of the control group was the lowest among the groups. No significant difference in pH was observed among the groups. The cooking loss rates of groups with spinach were significantly reduced compared to that of the control group. No significant difference in L value was observed among the groups. However, a value of the control group was higher than those of the groups with spinach. Otherwise, b value of the control group was lower than those of the groups with spinach. The hardness levels of the control groups were significantly higher than those of groups with spinach. In the quantitative descriptive analysis, green color and bitter taste of the groups with spinach were stronger than that of the control group. The preference levels for appearance of the groups with 10 to 15% spinach were higher than those of the other groups, including the control groups. Overall acceptabilities of the groups with 5 to 15% spinach were significantly higher than those of the other groups. In conclusion, spinach can increase the acceptability of hamburger patties, and 10 to 15% would appear to be the proper added amount.

Keywords

References

  1. Ahn JH(2012) Study on preference and quality characteristics of sulgidduk with spinach juice and powder. Master's Thesis, Sejong University
  2. AOAC International(1995) Official method of analysis 15th ed. Association of official analytical chemists, Washington DC. p20
  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(2), 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 Kohlabi(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. Chin KB(2000) Manufacture and evaluation of low-fat meat products. Korean J Food Sci Sni Resour 22(4), 363-372
  6. Choi SH, Kim DS(2014) Quality characteristics of hamburger patties adding with Tofu powder. 20(4), 28-40 https://doi.org/10.20878/cshr.2014.20.6.003
  7. Choi YS, CHoi JH, Han DJ, Kim HY, Lee MA, Kim HW, Jeong JY, Kim CH(2011) Effect of rice bran fiber on heat-induced gel preparated with pork salt-soluble meat proteins in mudel system. Meat Sci 88(1), 59-66 https://doi.org/10.1016/j.meatsci.2010.12.003
  8. Cierach M, Modzelewska-Kaptiula M, Szacil K(2009) The influence of carrageenan on the properties of low-fat frankfurters. Meat Sci 82(3), 295-299 https://doi.org/10.1016/j.meatsci.2009.01.025
  9. Cross HR, Berry BW, Wells LH(1980) Effect of fat level and source on the chemical, sensory and cooking properties of ground beef patties. J Food Sci 45(4), 791-794 https://doi.org/10.1111/j.1365-2621.1980.tb07450.x
  10. Hagander B, Asp N, Efendic S, Nilsson-Ehle P, Schersten B(1988) Dietary fiber decreases fasting blood glucose levels and plasma LDL concentration in noninsulindependent diabetes mellitus patients. Am J Clin Nutr 47(5), 852-858 https://doi.org/10.1093/ajcn/47.5.852
  11. 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
  12. Jeon SS, Park JR, Park JC, Suh JS, Ahn CB(1999) Quality characteristics of hamburger patties added with seaweed powder. J Korean Soc Food Sci Nutr 28(1), 140-144
  13. Jia N, Kong B, Liu Q, Diao X, Xia X(2012). Antioxidant activity of black currant(Ribesnigrum L.) extract and its inhibitory effect on lipid and protein oxidation of pork patties during chilled storage. Meat Sci 91(4), 533-539 https://doi.org/10.1016/j.meatsci.2012.03.010
  14. Joo SY, Kim HJ, Paik JE, Joo NM, Han YS(2006) Optimization of Muffin with spinach powder using response surface methodology. Korean J Food Cookery Sci 22(1), 45-55
  15. Kang EA(2009) Comparative study on food components of spinach growing in inland and island. Master's Thesis, Chonnam National University
  16. Kauffman RG, Eikelenboom G, Vander Wal PG, Engel B, Zaar M(1986) A comparison of methods to estimate water holding capacity in post-rigor porcine muscle. Meat Sci 18(4), 807-322 https://doi.org/10.1016/0309-1740(86)90020-3
  17. Kim CH(2014) Effect of ginger powder on tenderness and sensory characteristic of beef. Master's Thesis, Sejong University
  18. Kim HH(2012) Effect of the patties with sea tangle(Laminaria japonica) powder on postprandial serum glucose and lipid levels in borderline hyperlipidemic adults. Master's Thesis, Chonnam National University
  19. Kim HK(2013) Effect of mixed menderizer using Sarcodon aspratus and Kiwi on Beef. Master's Thesis, Sejong University
  20. Ko SH, Bing DJ, Chun SS(2013) Quality characteristics of white bread manufactured with Shinan Seomcho (Spinacia oleracea L.) powder. J Korean Soc Food Sci Nutr 42(5), 766-773 https://doi.org/10.3746/jkfn.2013.42.5.766
  21. Kristensen L, Purslow PP(2001) The effect of aging on the water-holding capacity of pork: role of cytoskelectal proteins. Meat Sci 58(1), 17-23 https://doi.org/10.1016/S0309-1740(00)00125-X
  22. Lee CH, Park HS(2000) The effects of added garlic oleoresin on the quality and shelf life of beef hamburger patties. Animal Resources Res Center 21, 27-33
  23. Lee DH(2015) Quality characteristics of burger patties prepared with Dioscorea opposita. Master's Thesis, Sejong University
  24. Lee HJ, Joo NM(2010) Optimization of germinated brown rice cookie with added spinach powder. Korean J Food Cookery Sci 26(6), 707-716
  25. Lee MH, Han JS, Kozukue N, Minamide T(2005) Physicochemical characteristics of commercial spinach produced in autumn. J East Asian Soc Diet Life 15(3), 306-314
  26. Lee YJ, Kim CJ, Park BY, Seong PN, Kim JH, Kang GH, Kim DH, Cho SH(2010) Chemical composition, cholesterol, trans-fatty acids contents, pH, meat color, water holding capacity and cooking loss of Hanwoo Beef (Korean Native Cattle) quality grade. Korean J Food Sci Ani Resour 30(6), 997-1006 https://doi.org/10.5851/kosfa.2010.30.6.997
  27. 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
  28. Lim SJ(1992) Retention of ascorbic acid in vegetable as influenced by various blanching methods. Korean J Soc Food Sci 8(4), 411-419
  29. Lyu E, Kwak T(1989) Consumer opinions on fast foods and food service. Korean J Diet Cult 4(3), 229-236
  30. Mickelsen O, Makdani D, Cotton R, Titcomb S, Colmey J, Gatty R(1979) Effects of a high fiber bread diet on weight loss in college-age males. Am J Clin Nutr 32(8), 1703-1709 https://doi.org/10.1093/ajcn/32.8.1703
  31. Miller MF, Davis GW, Williams AC, Ramsey JrCB, Galyean RD(1987) Palatability and appearance traits of beef/pork meat patties. J Food Sci 52(4), 886-889 https://doi.org/10.1111/j.1365-2621.1987.tb14234.x
  32. 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
  33. Park JC, Jeong JY, Lee ES, Choi JH, Choi YS, Yu LH, Paik HD, Kim CJ(2005) Effects of replaced plant oils on the quality properties in low-fat hamburger patties. Korean J Food Sci Technol 37(3), 412-417
  34. Seo JH, Kang HW, Han JS(2012) Quality characteristics of Jajang Noodles with added spinach. J East Asian Soc Diet Life 22(2), 278-289
  35. Sim JH(2002) Comparisons of physicochemical and sensory properties in fresh pastas containing spinach juice, beetroot juice and cuttle fish ink. Master's Thesis, Konkuk University
  36. 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
  37. Strass-Wolthuis M, Albers FF, van Jeveren JG, Wil de jong J, Hautvast JG, Hermus RJ, Katan MB, Brydon WG, Eastwood MA(1980) Influence of dietary fiber from vegetables and fruits, bran or citrus pectin on serum lipids, fecal lipids, and colonic function. Am J Nutr 33(8), 1745-1756 https://doi.org/10.1093/ajcn/33.8.1745
  38. Young LL, Garcia JM, Lillard HS, Lyon CE, Papa CM(1991) Fat content effects on Yield, quality and microbiological characteristics of chicken patties. J Food Sci 56(6), 1527-1528 https://doi.org/10.1111/j.1365-2621.1991.tb08632.x

Cited by

  1. Quality Characteristics and Optimization of Korean Beef Patty with Addition of Allium victorialis var. platyphyllum vol.34, pp.2, 2018, https://doi.org/10.9724/kfcs.2018.34.2.143
  2. Effect of Duduk (Codonopsis Lanceolatae Radix) on the Quality of Beef Hamburger Patties vol.29, pp.4, 2017, https://doi.org/10.7856/kjcls.2018.29.4.507