• 한국축산식품학회지
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• 제20권1호
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• pp.72-78
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• 2000

This study was conducted to investigate the storage period and quality characteristics. The L- and b-value of hamburger patty added significantly during storage, but the color of hamburger bread was not changed. The springiness, cohesiveness, gumminess and chewiness of hamburger patty added significantly during storage. The cohesiveness of hamburger bread was added but the chewiness decreased significantly during storage. The pH of hamburger showed 5.66∼5.69 during storage. The TBA of hamburger patty added from 0.19 to 0.36 malonaldehyde mg/kg, and the VBN added from 3.58 to 7.83mg% during storage. The viable bacteria to 8 days storage was 5.1${\times}$105 CFU/g. The coliform group, Staphylococcus aureus, Salmonella and Vibrio parahaemolyticus was not detected during storage. The taste, aroma, color and texture was not changed, and was not appearance of mold and slime during storage.

• 한국식품조리과학회지
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• 제28권6호
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• pp.781-787
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• 2012

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.

• 한국식품조리과학회지
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• 제33권1호
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• pp.20-27
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• 2017

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.

• 디지털산업정보학회논문지
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• 제13권4호
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• pp.171-178
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• 2017

The controversy about the burger button triggered in 2013 is that it is difficult to know what the hamburger button itself means and that it is difficult to predict what will happen when the button is clicked, Could. This controversy was found to be fundamentally out of touch, and it could be seen that it caused conflict with Apple's navigation structure with iOS. Therefore, in the case of Apple, it is often used in the form of a tab at the bottom instead of using the slide menu, but it is preferable to be used for the purpose of the hamburger button. I've looked through a variety of documents and found that the amount of content you want to offer on your app or the web is large, and there are five or more categories. And if a sub-category needs to exist in the main category like a large shopping mall, the hamburger button could provide the best UI. Apps and webs that can be curated, such as news and pinterest, are better used to enhance the search filter than to place a hamburger button, and for apps or the web that has a longer amount of content on a page Scrolling was available as an alternative to the burger button. In other words, depending on the amount of content to be provided, it is possible to decide whether to use the hamburger menu from the time of designing the information architecture.

• 한국조리학회지
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• 제20권6호
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• pp.28-40
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• 2014

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.

• 한국식품영양과학회지
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• 제33권4호
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• pp.687-693
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• 2004

본 연구는 즉석 햄버거 스테이크에 감마선 조사와 항산화제 및 항균제로 알려진 로즈마리의 추출분말의 병용처리 효과를 평가하였다. 이를 위해 로즈마리 추출분말을 0, 200, 500 ppm의 농도로 첨가한 즉석 햄버거 스테이크를 0, 5, 10 및 20 k㏉로 조사한 후 4개월 간 냉장(5$^{\circ}C$)저장하면서 미생물의 생육을 평가하였다. 또한 감마선 조사와 로즈마리 추출분말의 병용처리가 즉석 햄버거 스테이크의 저장성에 미치는 영향을 단기간 내에 파악하기 위해 가속저장(3$0^{\circ}C$) 시험을 병행하였다. 즉석 햄버거 스테이크의 초기 호기성 총균수는 약 5 log CFU/g이었으나, 감마선 조사에 의해 햄버거 스테이크의 저장 중 호기성 총균과 대장균군 수를 효과적으로 감소시켰다. 특히, 20 k㏉로 조사한 햄버거 스테이크에서는 저장 4개월까지 어떠한 미생물도 검출되지 않았다. 총균수가 $10^{6}$∼$10^{7}$ log CFU/g에 이르렀을 때를 저장한계로 보았을 때, 냉장 저장시 비조사구는 14일인 반면, 5 및 10 k㏉ 조사구는 각각 28∼42, 98∼112일이었다. 5 및 10 k㏉ 조사구에서 로즈마리 추출분말을 500 ppm의 농도로 첨가하였을 때 비첨가구에 비해 저장기간이 14일 연장되었다. 결과적으로, 가속저장 시험 시 감마선 조사에 의해 즉석 햄버거 스테이크의 저장성이 향상되었으나 로즈마리 추출분말 첨가에 의한 효과는 관찰되지 않았다. 그러나 냉장 저장 시에는 감마선 조사구(5 및 10 k㏉)에서 무첨가구에 비해 로즈마리 추출분말의 첨가 농도가 증가할수록 저장성이 증가하는 것으로 나타났다.

• 한국축산식품학회지
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• 제18권1호
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• pp.27-34
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• 1998

This study was carried out to evaluate of the microbial and sensory quality of ready-made hamburger and sandwich. Initial total plate count of hamburger for establishment A and B were 1.2$\times$102 cfu / g and 3.4$\times$102 cfu / g, respectively, and for establishment C was 7.9$\times$104 cfu / g. After 48 hour storage at 1$0^{\circ}C$, total plate count of hamburger for establishment A and B increased to 1.2$\times$104 cfu / g and 6.8$\times$103, respectively, and for establishment C increased to 1.2$\times$107 cfu / g. Initial total plate count of sandwich for establishment A and B were 3.2$\times$102 cfu / g 7.9$\times$102 cfu / g, respectively, and for establishment C was 1.1$\times$105 cfu / g. After 48 hour storage at 1$0^{\circ}C$, total plate count of hamburger for establishment A and B increased to 8.1$\times$103 cfu / g and 2.3$\times$104, respectively, and for establishment C increased to 4.4$\times$108 cfu / g. No E. coli, Salmonella, Vibrio, and Staphylococcus aureus were detected under simulated storage conditions. There was no significant changes in pH, acid value, and volatile nitrogen number under simulated conditions. In sensory evaluation of hamburger and sandwich, sensory score was lowered by increase of total plate count.

• 한국축산식품학회지
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• 제18권1호
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• pp.1-8
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• 1998

This study was conducted to investigate the effects of $\alpha$-, ${\gamma}$-, $\delta$-Tocopherols on oxidative stability of lipid in hamburger patties during frozen storage. Hamburger patty samples were prepared with the addition of tocopherol by fat basis: control, treat 1 (control+0.02% $\alpha$-tocopherol), treat 2 (control+ 0.02% ${\gamma}$-tocopherol were cooked at 85$^{\circ}C$ for 3 minutes and the stored at -1$0^{\circ}C$ or 3$0^{\circ}C$). The fatty acids composition of the hamburger samples were analyzed during the storage periods (1, 20, 40, 60 and 80 days). there was no difference in the fatty acids composition among control and treatment groups in early storage time; however, content of unsaturated fatty acid was decreased in control group and slightly decreased or almost not changed in treatment groups as the storage period passed. No difference in the ratio of saturated fatty acid : unsaturated fatty acid (SFA : USFA) and saturated fatty acid : monounsaturated fatty acid : unsaturated fatty acid (SFA : MUFA : PUFA) between control and treatment groups at early storage time. However, SFA : USFA and SFA : MUFA : PUFA was decreased in control and slightly decreased or not changed in all treatment groups as the storage period passed.

• 한국식품영양과학회지
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• 제28권1호
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• pp.140-144
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• 1999

지충이(Sargassum thunbergii)와 우뭇가사리(Gelidium amansii) 분말을 1~5%씩 첨가하여 hambuger patty를 제조하여 물리화학적, 관능적 특성을 비교.검토하였다 L, a, b 값은 해조 분말 첨가 비율에 따라 유의적인 차이를 나타내였다(p<0.05). Patty의 수분함량은 지충이 분말첨가비율에 따라 유의적인 차이가 없었고, 우뭇가사리 분말첨가 patty는 대조군보다 수분함량이 다소 증가하였다. Cooking yield는 해조 분말 첨가 비율이 증가함에 따라높게 나타났고, 유의적인 차이가 있었다(p<0.05). 해조 분말 첨가 patty의 무기질은 Na, Ca, Mg, Fe, Zn의 순으로 함량이 높게 나타났다. 관능검사 결과 우뭇가사리 분말 3% 첨가군이 색, 종합적인 맛에서 대조군과 유사한 정수를 얻었다.

• Journal of Nutrition and Health
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• 제26권6호
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• pp.804-811
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• 1993

This study was to investigate utilization state of various fast-foods among Korean youth in big cities in order to provide basic knowledge for nutrition education of Korean youth. Total 29 questions were asked to 1680 middle, high school and college students in Seoul. Pusan and Taejon. General information of the subjects were analyzed according to variables such as utilization state of fast foods(hamburger, pizza, chicken, noodles & mandoo, ice cream), preference, concenpts regarding price, fullness, choice factors and influences on food habits. All statistical data analysis were conducted using the SPSS/PC+. The results obtained are summarized as follows: 1) Fast-food eaten most frequently was noodles & mandoo where the least frequently eaten was pizza. 2) The area used fast-feeds the least frequently was in Pusan where hamburger was used by 51.1% of the subjects, pizza by 26.5% 64.1%, 38.9% of the subjects in Seoul and 64.7%, 31.3% in Taejon ate hamburger & pizza, respectively. 3) 38.5%, 34.2%, 32.8% and 17.5% of chicken, pizza, noodles & mondoo and hamburger eaters commented on saltiness. Also 82.2% of ice cream eaters suggested ice creams taste too sweet. 4) 94.2%, 72%, 69.5%, 38.5% and 23.8% of pizza, chicken, hamburger, ice cream, noodles & mandoo eaters suggested the price of these fast-foods too expensive. 5) 39.6% of the subjects wished to developed Korean traditional food items into fast-food styles.