Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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The Quality Characteristics of Hamburger Patties Based on Enzyme Treated Textured Soy Protein

효소처리 조직대두단백을 이용한 햄버거패티의 품질특성

  • Kim, Sin-Ae (Department of Food and Nutrition, Chung-Ang University) ;
  • Ryu, Myung-Hyun (Department of Food and Nutrition, Chung-Ang University) ;
  • Lee, Min-Kyoung (Department of Food and Nutrition, Chung-Ang University) ;
  • Oh, Jong-Shin (Department of Food and Nutrition, Chung-Ang University) ;
  • Kim, Sun-Ok (Sahmyook Foods Corp.) ;
  • Lee, Sook-Young (Department of Food and Nutrition, Chung-Ang University)
  • 김신애 (중앙대학교 식품영양학과) ;
  • 유명현 (중앙대학교 식품영양학과) ;
  • 이민경 (중앙대학교 식품영양학과) ;
  • 오종신 (중앙대학교 식품영양학과) ;
  • 김선옥 ((주)삼육식품) ;
  • 이숙영 (중앙대학교 식품영양학과)
  • Published : 2008.08.31
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Abstract

This study addresses the development of a soy hamburger patty containing enzyme-treated textured soy protein (TSP) as a meat analogue. In order to reduce the beany flavor and enhance the texture, TSP was treated with 0.3% Flavourzyme for 5, 10, 20, or 30 min. The degree of hydrolysis and the water holding capacity of the TSP increased with increasing hydrolysis time. The oil binding capacity of the TSP also increased with increasing hydrolysis time, approaching the maximal value, 175.82%, at 30 min, whereas that of pork scored with the lowest value of 128.67%. The volume of pork was reduced to 81.5% as the result of heat treatment, whereas that of the TSP increased to 140.57%. The values of 'L', 'b', and '${\Delta}E$' differed significantly (p<0.001) with heat treatment, but the 'a' values did not differ significantly. With regard to texture, the hardness values were highest in the pork hamburger patty (PHP), and were lowest in the soy hamburger patty (SHP) containing untreated TSP. The hardness of the SHP containing TSP treated for 20 min did not differ significantly from that of the PHP. The cohesiveness and gumminess of the SHP treated for 20 min were highest, whereas those treated for 10 min were the lowest. The gumminess of the SHP treated for 20 min did not differ significantly from that of pork. The chewiness of the PHP was the highest, whereas that of the SHP treated for 5 min was the lowest. In our sensory evaluation, PHP evidenced the highest scores, followed by the SHP treated for 30 min, as color, texture, beany flavor, and overall quality all improved as the consequence of increasing enzyme treatment duration. In conclusion, it is believed that SHP has great potential as a substitute for meat, in that the flavor, texture, and beany flavor of SHP did not differ significantly from those of PHP.

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References

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