Protein Nutritional Qualities of Beef Patties Added with Crucian Carp Extraction Residue

붕어고음 잔사분말을 첨가한 쇠고기 Patty의 단백질 품질 평가

  • 김지영 (부경대학교 식품생명공학부) ;
  • 황은영 (부경대학교 식품생명공학부) ;
  • 이진화 (부경대학교 식품생명공학부) ;
  • 류홍수 (부경대학교 식품생명공학부)
  • Published : 2001.06.01

Abstract

The know the possibility in development of the low-fat beef patty models using crucian carp9 extraction residues (CCER, freeze dried powder : 5%, 10%, 15%), those protein nutritional quality, texture, color and sensory properties were investigated. About 13∼23% (on dry basis) of lipid in control was reduced in cooked beef patties with the higher addition ratios of CCER. In vitro protein digestibility was not changed in raw patties before cooking but 2∼4% higher digestibility was revealed in cooked patties. Computed protein efficiency ratio (C-PER) and discriminant computed protein efficiency ratio (DC-PER) of beef patties containing CCER were almost same as control. Lightness and red color value of both (raw and cooked) beef patties were decreased with the higher CCER addition ratios but brown color value of cooked samples were similar to control. Stronger hardness was noted in all beef patties containing CCER significantly (p<0.05). Consumer's acceptability were generally decreased by addition of CCER, but 10% level could be recommendable in beef patty processing.

Keywords

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