• Korean Journal of Food Science and Technology
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• v.37 no.3
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• pp.412-417
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• 2005

Effects of substituting olive, corn, soybean, and sunflower oils (each at 50% substitution) on chemical composition and sensory quality of beef hamburger patties were determined. Although beef patties added with plant oils were not different in chemical composition to control (added beef fat 10%), they had 2.0-3.8% lower caloric contents, 3.7-5.9% lower cooking loss, and less diameter and thickness changes after cooking. Beef patties with olive oil had lowest $L^*-values$ before and after cooking. In textural properties, control had higher hardness, cohesiveness, and gumminess than patties with plant oils, whereas no differences in springiness were observed between control nod all plant oil-treated patties. Beef patties containing olive oil had higher scores for overall acceptability than other patties.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.6
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• pp.809-817
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• 2011

This study was performed to determine the effects of hamburger patties added sea tangle powder and/or cooked rice on postprandial plasma glucose and lipid levels. Four patties were prepared; one control patty (C) and three experimental patties (L, LI, and LII). L was the patty with sea tangle powder substituted for 2.5% of meat while LI and LII were the patties with cooked rice containing sea tangle powder substituted for 25% and 50% of meat, respectively. Ten healthy women voluntarily participated in the clinical test. Plasma glucose and lipid levels were measured at 0, 30, 60, 90, 120, 180, and 240 minutes after consuming each of the four patties. After consuming L, LI, or LII, changes in area under curve (${\Delta}$-AUCs) of plasma glucose, triglyceride, total cholesterol, and LDL-cholesterol were significantly lower than that after consuming C. However, ${\Delta}$-AUCs of plasma HDL-cholesterol after consuming L, LI, or LII were significantly higher than that after consuming C. These results indicate that the patty substituted with 2.5% sea tangle powder for meat might improve blood glucose concentration, whereas patties substituted with cooked rice containing 25% or 50% sea tangle powder might ameliorate plasma lipid profiles.

• Korean journal of food and cookery science
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• v.20 no.6 s.84
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• pp.677-683
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• 2004

The electron donating ability and nitrite scavenging activity were measured in ethanol extracts from the raw, simple cooked and seasoned materials of Bibimbab (mixed rice), a Korean traditional one-dish meal. The ethanol extracts of raw fragrant edible wild aster exhibited the highest electron donating ability $(80.28\%)$, as measured by the DPPH method. When Bibimbab was compared with Kimbab and hamburgers, which are popular food, it showed the highest antioxidative activity by the DPPH method. The nitrite scavenging ability was measured in an environment similar to in human digestive organs, i.e. pH $1.2\~6.0$. Generally, the antioxidative activity decreased in the sequence pH 1.2, 3.0 and then 6.0. The simple cooked materials, with the exception of fragrant edible wild aster, increased the antioxidative potential. The seasoned materials also had a tendency to increase the antioxidative potential. In conclusion, the ethanol extract of Bibimbab showed the highest nitrite scavenging activity. Therefore, the nutritional superiority of Bibimbab was confirmed through its electron donating ability, as measured by the DPPH method, and nitrite scavenging effect.

• Food Science of Animal Resources
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• v.25 no.2
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• pp.149-155
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• 2005

This study was conducted to investigate effects of cooking method on physicochemical characteristics and qualities of hamburger patties processed with ground pork/beef meat $(20\%\;fat)$. Hamburger patties were cooked by electric griddling, fan frying, microwave, conventional cooking, and charbroiling. Cooking rates were affected by cooking methods, had the highest in patties cooked in microwave oven. Hamburger patties by microwaving were also higher moisture content, but were lower protein and fat content compared to other methods. Electric griddling and microwaving were higher cooking yield, lower diameter changes in patties than other methods, but pan frying showed the opposite effects. Higher values of hardness and brittleness in pan frying than those of other methods were showed, but pan frying had the highest overall acceptability in sensory evaluations.

• The Korean Journal of Physiology
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• v.19 no.2
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• pp.161-171
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• 1985

This study was conducted to investigate fasting plasma secretin and postprandial secretin concentrations after ingestion of a protein meal or a sucrose solution in 20 healthy Korean subjects. In 12 subjects, ingestion of a protein meal, hamburger resulted in a significant and sustained increase in the mean plasma secretin concentrations, from mean fasting levels of less than 10 pg/ml to $12{\sim}16\;pg/ml$, and the mean plasma secretin concentrations, $9{\sim}13\;pg/ml$, after a rice meal increased significantly but transiently compared with mean fasting levels. The magnitude of postprandial increase in the Plasma secretin concentration after the hamburger was greater than that of the rice meal. In the remaining 8 subjects, drinking of a sucrose solution resulted also in a significant but transient increase in the mean Plasma secretin concentrations, from mean fasting levels of less than 10 pg/ml to $10{\sim}14\;pg/ml$ which were significantly greater than that after a physiological saline. Significant increase in the plasma secretin concentration was not observed during the postprandial period after the physiological saline. It is inferred from the above results that the Plasma secretin levels increase significantly after ingestions of a carbohydrate meal as well as a protein meal in the Korean race.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.4
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• pp.858-864
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• 1999

This study was conducted in order to evaluate the effect of gamma irradiation on improvement of the quality and safety of meat products. Emulsion type bologna sausages were manufactured with 3 kGy gamma irradiated ground beef. Beef patties were also manufactured with the addition of antioxidants (200 ppm, BHA, ascorbyl palmitate, ${\alpha}-tocopherol,\;or\;{\beta}-carotene$) following gamma irradiation of 1.5 or 3 kGy. Bologna sausages could be successfully manufactured with 3 kGy gamma irradiated ground beef and lower salt content(NaCl of 1.0 or 1.2% and phosphate of 0.2 or 0.3%) without any deteriorative results when compared with the products manufactured with regular salt content(NaCl of 1.5~2.0% and phos phate of 0.4~0.6%). No colony formations of aerobic microorganisms were observed in the sausage with NaCl of 1.2% and phosphate of 0.2 or 0.3% up to 30 days storage at $10^{\circ}C$. No significant differences appeared in the TBA values among all the sausages during storage for 30 days. No colonies of aerobic microorganisms were observed in the 3 kGy irradiated patty. Lipid oxidation of the beef patties was inhibited by the addition of an antioxidant.

• Journal of the East Asian Society of Dietary Life
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• v.12 no.2
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• pp.79-90
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• 2002

This study was performed to investigate the recognition and the preference of pickles by using the questionnaire. The subjects of this study consisted of 217 males and 359 females in the Kyongbuk area. The results were summarized as follows: Among the respondents 94.8% have hon pickles and mostly have eaten garnished pickle with pizza. The chief element to be considered in selecting the commercial pickle was considered to be 'sanitation'. and 'good taste'. The most important factor on preparation and production of pickle showed a receiving high mean value of 4.77. On their perception of pickle, 'pickle stimulate their appetite'received highest scare of 3.97. More than 41% of the respondents liked pickles and favorite pickle seasoning was vinegar(77.2%). Among the respondents 49.7% and 17.2% suggested the development fruit pickle and mushroom pickle respectively. Of the famished dishes with a pickle, preferable food was pizza, hamburg sandwich, pork cutlet, salad and hamburg steak in the order.

• Venture DIGEST
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• s.119
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• pp.36-37
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• 2008

'로하스' 하면 웰빙은 물론이고 '웰빙을 넘어서(beyond wellbeing)'까지 가야한다. 웰빙 식품 하면 저농약 식품, 유기농 식품, 자연 식품이 생각날 것이다. 하지만 로하스 식품 하면 식품 자체를 떠나서 포장이나 식품 기업의 친환경 미션, 그리고 구매 금액이 일정 퍼센트가 공익 단체에 기부되는 것같은 식품 이외의 것과도 연계되어야 한다. 이 글에서는 웰빙 식품은 물론이고 환경과 사회를 중시하는 로하스 기업으로 잘 인식되고 있는 사례들을 살펴보기로 한다. 유니레버에 흡수합병된 벤앤제리, 정크푸드가 아닌 햄버거 가게인 인앤아웃버거, 마지막으로 일본의 모스버거를 들여다 보자.

• Digital Contents
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• no.5 s.132
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• pp.104-107
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• 2004

‘웰빙(Well-Being)’이라는 단어를 접한 것은 얼마 되지 않았지만, 웰빙처럼 강력한 생활 트렌드를 만들어낸 경우도 흔치 않다. 어찌 보면‘잘 살아보세~ 우리도 한 번 잘 살아보세~’하던 1970년대 새마을 운동 컨셉과 비슷한 이 트렌드는 음식, 건강, 패션, 인테리어는 물론 여가 활용 등 생활 속 곳곳의 모든 것에 대해 웰빙 열풍을 만들어내고 있다. 시중에 나와 있는 책들은 물론이고, 하다 못해 패스트푸드의 햄버거 상품에 이르기까지 웰빙을 들고 나서면서 웰빙은 트렌드를 넘어서 일종의 브랜드까지 되는 현상을 보인다. 모바일 환경에도 웰빙 컨셉이 도입되고 있다. 모바일이라는 것이 생활 속에서 뗄래야 뗄 수 없는 도구라고 한다면, 마땅히 가장 먼저 웰빙 컨셉을 도입해 변화할 환경 중 하나라 할 수 있다. 단순한 통신 도구로서의 역할을 벗어나 웰빙 상품으로 탈바꿈하고 있는 모바일 환경에 대해 살펴본다

• Asia Marketing Journal
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• v.4 no.3
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• pp.55-74
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• 2002

전세계적으로 햄버거를 중심으로 하는 패스트푸드 산업에서 맥도날드가 모든 시장에서 1위를 차지하고 있으나, 유독 한국의 롯데리아와 필리핀의 졸리비(Jolibee)에만 뒤져 각각 그 시장에서 2위를 차지하고 있다. 본 연구에서는 이러한 롯데리아의 마케팅 역량을 형성하는 요인을 분석한 결과, 각 시기별로 빠론 의사결정, 핵심상권 유통망 구축, 조직과 고객관리, 경쟁사 대비 차별화, 고객만족등의 마케팅 노력이 핵심적인 역할을 했음을 알 수 있었다. 또한 각 브랜드 성장단계별로 미국문화의 소개 브랜드로, 한국적이며 차별적인 메뉴와 맛, 그리고 가격으로 소비자들에서 성공적으로 포지셔닝한 결과로 나타났다.