Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Effects of Replaced Plant Oils on the Quality Properties in Low-Fat Hamburger Patties

식물성유 대체가 저지방 햄버거 패티의 품질특성에 미치는 영향

  • Park, Jong-Chul (Lotte R & D Center) ;
  • Jeong, Jong-Yon (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Lee, Eui-Soo (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Choi, Ji-Hun (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Choi, Yun-Sang (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Yu, Long-Hao (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Paik, Hyun-Dong (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Kim, Cheon-Jei (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • 박종철 (롯데 중앙연구소) ;
  • 정종연 (건국대학교 축산식품생물공학 전공) ;
  • 이의수 (건국대학교 축산식품생물공학 전공) ;
  • 최지훈 (건국대학교 축산식품생물공학 전공) ;
  • 최윤상 (건국대학교 축산식품생물공학 전공) ;
  • 유용호 (건국대학교 축산식품생물공학 전공) ;
  • 백현동 (건국대학교 축산식품생물공학 전공) ;
  • 김천제 (건국대학교 축산식품생물공학 전공)
  • Published : 2005.06.30
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Abstract

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.

본 연구는 저지방 햄버거 패티 제조 시 첨가되는 우지방을 올리브유, 옥수수유, 대두유 및 해바라기유를 각각 50% 대체 수준으로 첨가한 후 이화학적 특성 및 관능적 특성을 조사하여 새로운 품질의 햄버거 개발에 응용하고자 실시하였다. 대조구와 식물성유 처리구간에 다소 차이는 있었지만 화학적 조성의 유의적인 차이는 나타나지 않았다. 식물성유를 첨가한 처리구들은 대조구에 비하여 약 2.0-3.8%정도의 칼로리 함량이 감소하였으며, 가열감량, 크기 및 두께 감소율도 낮게 나타났다. 한편, 대조구는 식물성유 처리구들보다 경도, 응집성, 껌성에서 비교적 높은 값을 보였다. 관능검사 결과, 전체적인 기호도는 올리브유 처리구가 가장 높게 나타났으며, 나머지 식물성유 처리구들은 대조구보다 낮게 나타났다.

Keywords

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