Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Quality Properties of Beef Patties Replaced Tallow with Rice Bran Oil and Olive Oil during Cold Storage

우지방을 현미유와 올리브유로 대체한 우육 패티의 냉장저장 중 품질변화

  • Seo, Hyun-Woo (Division of Applied Life Science (BK21), Graduate School of Gyeongsang National University) ;
  • Kim, Gap-Don (Division of Applied Life Science (BK21), Graduate School of Gyeongsang National University) ;
  • Jung, Eun-Young (Division of Applied Life Science (BK21), Graduate School of Gyeongsang National University) ;
  • Yang, Han-Sul (Department of Animal Science, Institute of Agriculture and Life Science, Gyeongsang National University)
  • 서현우 (경상대학교 응용생명과학부) ;
  • 김갑돈 (경상대학교 응용생명과학부) ;
  • 정은영 (경상대학교 응용생명과학부) ;
  • 양한술 (경상대학교 축산학과.농업생명과학연구원)
  • Received : 2011.07.22
  • Accepted : 2011.10.13
  • Published : 2011.10.31
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Abstract

The effects of replacing tallow with plant oils on the chemical composition, physical properties, fatty acid composition, and sensory properties of beef patties were investigated. Beef patties were produced with seven different formulations: control (tallow, 100%), rice-bran oil replaced (TR) and olive oil replaced (TO) (each at 20%, 40%, and 60% substitution). Fat content of beef patties increased, whereas moisture content decreased with increased TR and TO. Beef patties had increased lightness and yellowness but decreased pH and redness compared to those in the control (p<0.05). The thiobarbituric acid reactive substances (TBARS) values of all beef patties increased during cold storage. The TBARS values in the replaced TR or TO were similar to or lower than those in the control after 3 d. Saturated fatty acid content of beef patties decreased as the level of TR and TO increased, whereas unsaturated fatty acid content increased. Monounsaturated fatty acids were higher in TO and polyunsaturated fatty acids were higher in TR. The overall acceptability scores showed no significant differences between the control and replaced TR or TO over 7 d of storage.

Keywords

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