Quality Changes of Meat Patties by the Addition of Sea Mustard Paste

미역 페이스트 첨가에 의한 고기 패티의 품질변화

  • 황재관 (연세대학교 생물산업소재연구센터) ;
  • 홍석인 (한국식품개발연구원) ;
  • 김종태 (한국식품개발연구원) ;
  • 최문정 (연세대학교 생물산업소재연구센터) ;
  • 김윤지 (한국식품개발연구원)
  • Published : 1998.06.01

Abstract

Sea mustard paste was prepared by treating wet and dried sea mustard with 0.1M Na2CO3, which mainly aimed to extract alginate from the cell wall of sea mustard. The pastes were added to beef, chicken and pork to manufacture the meat patties. The effects of adding the paste were investigated in terms of sensory properties, texture(hardness)and weight changes after cooking. The sensory attributes such as taste, color, texture and juiciness were generally enhanced by adding the paste. The hardness of cooked patties was significantly decreased, so the paste provided softer texture. The addition of paste also resulted in decreasing the weight loss of meat patties after cooking.

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