Advanced SearchSearch Tips
Quality Characteristics of the Hamburger Patties with Bamboo (Sasa borealis) Leaf Extract with/without Cooked Rice
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Quality Characteristics of the Hamburger Patties with Bamboo (Sasa borealis) Leaf Extract with/without Cooked Rice
Oh, Hyun-Kyung; Lim, Hyeon-Sook;
  PDF(new window)
This study was conducted to develop patties by substituting a portion of meat by bamboo (Sasa borealis) leaf extract (SBE) and/or cooked rice. Four types of patty were prepared: Control, S, SI, and SII. S was the patty for which 2.5% of meat was substituted with SBE. SI and SII were the patties with 25% or 50%, of meat, respectively, substituted with cooked rice containing SBE. The moisture contents of S, SI, and SII patties were not changed. The compositions of fat, cholesterol, and protein of S, SI, and SII patties were decreased. Cooking loss of weight as well as the diameters of S, SI, and SII patties were decreased. pH was increased in S patty, hardness was reduced in SI and SII patties, and malondialdehyde values were lowered in S, SI, and SII patties, compared to control. The S, SI, and SII patties were evaluated higher for color in sensory tests and preference tests. Through preference tests of burgers with these patties, the overall taste of the SI patty was assessed highly among the 4 patties. Therefore, it may be concluded that developing a patty by substituting a portion of meat with SBE and/or cooked rice may be worthwhile.
bamboo leaf;Sasa borealis;rice;hamburger patty;
 Cited by
로즈마리 추출분말을 첨가한 돈육 떡갈비의 품질 및 저장특성,정해옥;이재준;

한국지역사회생활과학회지, 2016. vol.27. 3, pp.509-520 crossref(new window)
다시마 분말과 밥을 이용한 햄버거 패티가 식후 혈당과 혈중 지질 농도에 미치는 영향,오현경;임현숙;

한국식품영양과학회지, 2011. vol.40. 6, pp.809-817 crossref(new window)
다시마 분말과 밥을 첨가한 햄버거 패티의 품질 특성,오현경;임현숙;

한국축산식품학회지, 2011. vol.31. 4, pp.570-579 crossref(new window)
마분말을 첨가한 패티의 품질특성,이세희;조성현;

한국식품조리과학회지, 2012. vol.28. 6, pp.781-787 crossref(new window)
조릿대 추출물을 첨가한 식혜의 품질 특성,서지형;

한국식품저장유통학회지, 2016. vol.23. 4, pp.599-604 crossref(new window)
조릿대의 종합적 활용을 위한 조릿대 섬유 특성 평가,성용주;김동성;이지영;

펄프종이기술, 2012. vol.44. 5, pp.1-7 crossref(new window)
Effects of Lemon Balm on the Oxidative Stability and the Quality Properties of Hamburger Patties during Refrigerated Storage,;;;;

한국축산식품학회지, 2014. vol.34. 4, pp.533-542 crossref(new window)
Quality and Storage Characteristics of Pork Teokgalbi with Added Rosemary (Rosemarinus officinalis) Extract Powder, The Korean Journal of Community Living Science, 2016, 27, 3, 509  crossref(new windwow)
Quality Characteristics of the Hamburger Patties with Sea Tangle (Laminaria japonica) Powder and/or Cooked Rice, Korean Journal for Food Science of Animal Resources, 2011, 31, 4, 570  crossref(new windwow)
Effects of Lemon Balm on the Oxidative Stability and the Quality Properties of Hamburger Patties during Refrigerated Storage, Korean Journal for Food Science of Animal Resources, 2014, 34, 4, 533  crossref(new windwow)
Characteristics of Hamburger Patties Containing Yam Powder, Korean journal of food and cookery science, 2012, 28, 6, 781  crossref(new windwow)
Effects of Hamburger Patties Added Sea Tangle (Laminaria japonica) Powder and/or Cooked Rice on Postprandial Blood Glucose and Lipid Levels, Journal of the Korean Society of Food Science and Nutrition, 2011, 40, 6, 809  crossref(new windwow)
Evaluation of Characteristics of Sasa quelpaertensis Nakai Stem for the Comprehensive Utilization, Journal of Korea Technical Association of The Pulp and Paper Industry, 2012, 44, 5, 1  crossref(new windwow)
AOAC (1998) Official Methods of Analysis the Association of Official Analytical Chemists, 31ed. p. 361.

Benedini, R., Raja, V., and Parolari, G. (2007) Zinc-protoporphyrin IX promoting activity in pork muscle. Food Sci. Technol. 10, 1016-1022.

Berry, B. W. and Leddy, K. F. (1989) Effects of freezing rate, frozen storage temperature and storage time on tenderness values of beef patties. J. Food Sci. 54, 291-296. crossref(new window)

Brewer, M. S., Mckeith, F., Martin, S. E., Dallmier, A. W., and Meyer, J. (1991) Sodium lactate on self-life, sensory, and physical characteristics of fresh pork sausage. J. Food Sci . 56, 1176-1178. crossref(new window)

Buege, J. A. and Aust, S. D. (1978) Microsomal lipid peroxidation. Methods Enzymol. 52, 302-310. crossref(new window)

Cha, Y. J. and Lee, K. J. (2002) Morphological and physiological characteristics of dwarf bamboo (Sasa borealis) growing at different stand types of deciduous forests after clear cutting in Mt. Baekwoon, Jeollanam-do, Korea. J. Korean For. Soc. 91, 396-404.

Cheng, J. H., Wang, S. T., and Ockerman, H. W. (2007) Lipid oxidation and color change of salted pork patties. Meat Sci. 75, 71-77. crossref(new window)

Chin, K. B. (2000) Manufacture and evaluation of low-fat meat products. Korean J. Food Sci. Ani. Resour. 22, 363-372.

Choi, M H. (1993) An empirical study on the determinant attributes of hamburger in fast foods. MBA thesis. Yonsei Univ., Seoul, Korea.

Chuyen, N. V., Kurata, T., Kato, H., and Fujimakai, M. (1982) Antimicrobial activity of Kumasasa (Sasa albomarginata). Agric. Biol. Chem. 46, 971-978. crossref(new window)

Hur, S. J., Ye, B. W., Lee, J. L., Ha, Y. L., Park, G. B., and Joo, S. T. (2004) Effects of conjugated linoleic acid on color and lipid oxidation of beef patties during cold storage. Meat Sci. 66, 771-775. crossref(new window)

Hwang, J. K., Kim, C. T., Choi, M. J., and Kim, Y. J. (1998) Quality changes of meat patties by the addition of sea mustard paste. J. Korean Soc. Food Sci. Nutr. 27, 477-481.

Jeong, E. Y. (2006) Effect of the Sasa borealis leaves extract on metabolic syndrome in C57BL/6J mice fed a high fat diet. MS Thesis. Chonnam National Univ., Gwangju, Korea.

Jeong, H. G. and Kim, Z. U. (1986) A study on the effects of sodium nitrite on lipid oxidation of pork during cooking. Korean J. Agric. Chem. Soc. 29, 148-158.

Joo, S. Y. and Chung, H. J. (2007) Effects of pectin and potato starch on the quality characteristics of low-fat pork patties. Korean J. Food Cookery Sci. 23, 824-831.

Kang, H. J., Kwon, J. H., Kim, J. H., Chung, H. J., and Byun, M. W. (2007) Effect of a pectin-based edible coating containing green tea powder on the quality of irradiated pork patty. Food Control. 18, 430-435. crossref(new window)

Kim, E. Y., Jung, E. Y., Lim, H. S., and Heo, Y. R. (2007a) The effects of the Sasa Borealis leaves extract on plasma adiponectin, resistin, C-reactive protein, and homocysteine levels in high fat diet-induced obese C57/BL6J mice. Korean J. Nutr. 40, 303-311.

Kim, G. S. and Choi, S. H. (2007) Changes in residual nitrite, TBARS and color of meat products during storage. Korean J. Food Sci. Ani. Resour. 27, 299-307. crossref(new window)

Kim, M. J., Byun, M. W., and Jang, M. S. (1996) Physiological and antibacterial activity of bamboo (Sasa voreana Nakai) leaves. J. Koran Soc. Food Sci. Nutr. 25, 135-142.

Kim, M. W., Ahn, M. S., and Lim, Y. H. (2005) Quality characteristics of chicken patties with added mulberry leaves powder. Korean J. Food Cookery Sci. 21, 459-465.

Kim, N. J., Lee, S. J., Kwon, C. H., and Hong, N. D. (1995) Antilipoperoxidant effects of leaves of Phyllostachys bambusoides S. et Z. Korean J. Phamacogn. 26, 368-376.

Kim, S. H., Cho, S. S., and Kim, S. S. (2004) Ver. SPSS 12K. SPSS Academy, Seoul.

Kim, S. J., Cho, W. S., You, S. G., and Min, Y. S. (2007b) Effect of glucomannan on quality and shelf-life of low-fat chicken patty. Food Sci. Technology. 39, 55-60.

Ko, M. S. (2008) Chemical components in stalks and leaves of Sasa borealis Makino and antioxidative and antimicrobial activity of extracts. Korean J. Food Preserve. 15, 125-132.

Korea Food Industry Association. (2006) 식품공전.

Lee, S. H., Moon, W. S., and Park, K. N. (2000) Antimicrobial activity of Caesalpina sappoan L. extracts and its effect on preservation of ground meats. J. Korean Soc. Food Sci. Nutr. 29, 888-892.

Lyu, E. S. and Kwak, T. K. (1989) Consumer opinions on fast foods and food service. Korean J. Dietary culture. 4, 229-236.

Moon, Y. H., Kang, S. J., Kim, Y. K., Yang, J. B., Jung, I. C., and Hyon, J. S. (2003) Effects of addition of mugwort powder and carcass grade on the quality characteristics of pork patty. Korean J. Food Sci. Ani. Resour. 23, 97-102.

Park, J. C., Jeong, J. Y., Lee, E. S., Choi, J. H., Choi, Y. S., Yu, L. H., Paik, H. D., and Kim, C. J. (2005) Effects of replaces plant oils on the quality properties in low-fat hamburger patties. Korean J. Food Sci. Technol. 37, 412-417.

Park, Y. O. and Lim, H. S. (2009) Antioxidant activities of bamboo (Sasa borealis) leaf extract according to extraction solvent. J. Korean Soc. Food Sci. Nutr. 38, 1640-1648. crossref(new window)

Pinero, M. P., Parra, K., Leidenz, N. H., Moreno, L. A., Ferre, M., Araujo, S., and Barboza, Y. (2008) Effect of oat's soluble fiber ($\beta$-glucan) as a fat replacer physical, chemical, microbiological and sensory properties of low-fat beef patties. Meat Sci. 80, 675-680. crossref(new window)

Song, H. I., Moon, G. I., Moon, Y. H., and Jung, I. C. (2000) Quality and storage stability of hamburger during low temperature storage. Korean J. Food Sci. Ani. Resour. 20, 72-78.

Tang, S., Kerry, J. P., Sheehan, D., Buckley, D. J., and Morrissey P. A. (2001) Antioxidative effect of added tea catechins on susceptibility of cooked red meat, poultry and fish patties to lipid oxidation. Food research international. 34, 651-657. crossref(new window)

The Korean Society of Food Science and Nutrition. (2000) 식품영양실험핸드북, 효일출판사.

The Korea Health Industry Development Institute. (2007) On the 3rd (2005) Korea Health and Nutrition Examination Survey-Nutrition Survey.

Young, L. L., Garcia, J. M., Lillard, H. S., Lyon, C. E., and Papa, C. M. (1991) Fat content effects on yield, quality, and microbiological characteristics of chicken patties. J. Food Sci. 56, 1527-1528. crossref(new window)