Effects of Replaced Plant Oils on the Quality Properties in Low-Fat Hamburger Patties

식물성유 대체가 저지방 햄버거 패티의 품질특성에 미치는 영향

  • Published : 2005.06.30


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.


low-fat patties;olive oil;corn oil;soybean oil;sunflower oil


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