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Effects of Replacing Tallow with Canola, Olive, Corn, and Sunflower Oils on the Quality Properties of Hamburger Patties
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 Title & Authors
Effects of Replacing Tallow with Canola, Olive, Corn, and Sunflower Oils on the Quality Properties of Hamburger Patties
Koo, Bon-Kou; Kim, Jin-Man; La, Im-Joung; Choi, Ji-Hun; Choi, Yun-Sang; Han, Doo-Jeong; Kim, Hack-Youn; An, Kwang-Il; Kim, Cheon-Jei;
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 Abstract
This study was conducted to investigate the effect of plant oils or egg white powder and wheat fiber on the quality properties of hamburger patties. Beef patties were manufactured from the control oil (tallow, 10%), CP (canola oil, 10%), OP (olive oil, 10%), COP (corn oil, 10%), and SP (sunflower oil, 10%). The patties that contained plant oils had lower cooking loss than the control patties. The CIE -values before cooking were highest for the SP treatments and lowest for the control patties. In terms of the fatty acid composition, the plant oil treatments, regardless of cooking, had higher monounsaturated/saturated fatty acid (M/S) ratios than the control patties, but had lower trans fatty acid contents than the control samples. In the sensory evaluations, the color and overall acceptability were more highly evaluated in the control patties than in the patties that contained plant oils.
 Keywords
plant oils;egg white powder;wheat fiber;fatty acid;hamburger patties;
 Language
Korean
 Cited by
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