Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Quality Characteristics of Replacing Pork Hind Leg with Pork Head Meat for Hamburger Patties

돈육 후지를 머리고기로 대체한 햄버거 패티의 품질 특성

  • Choi, Yun-Sang (Food Processing Research Center, Korean Food Research Institute) ;
  • Jeon, Ki-Hong (Food Processing Research Center, Korean Food Research Institute) ;
  • Ku, Su-Kyung (Food Processing Research Center, Korean Food Research Institute) ;
  • Sung, Jung-Min (Food Processing Research Center, Korean Food Research Institute) ;
  • Choi, Hyun-Wook (Food Processing Research Center, Korean Food Research Institute) ;
  • Seo, Dong-Ho (Food Processing Research Center, Korean Food Research Institute) ;
  • Kim, Cheon-Jei (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Kim, Young-Boong (Food Processing Research Center, Korean Food Research Institute)
  • 최윤상 (한국식품연구원 식품가공기술연구센터) ;
  • 전기홍 (한국식품연구원 식품가공기술연구센터) ;
  • 구수경 (한국식품연구원 식품가공기술연구센터) ;
  • 성정민 (한국식품연구원 식품가공기술연구센터) ;
  • 최현욱 (한국식품연구원 식품가공기술연구센터) ;
  • 서동호 (한국식품연구원 식품가공기술연구센터) ;
  • 김천제 (건국대학교 축산식품생물공학과) ;
  • 김영붕 (한국식품연구원 식품가공기술연구센터)
  • Received : 2015.12.22
  • Accepted : 2016.02.12
  • Published : 2016.02.29
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Abstract

The effects of reducing pork hind legs concentrations from 80% to 60% and replacing the pork head meat with up to 20% pork head meat were investigated based on chemical composition, cooking characteristics, physicochemical properties, shear force, and sensory characteristics of hamburger patties. The increasing the pork head levels from 0% to 20% increased the protein content, pH, reduction in diameter, reduction in thickness, and shear force of hamburger patties, but decreased the moisture content, lightness, redness, yellowness, cooking yield, and water holding capacity of hamburger patties. The fat and ash contents of the hamburger patties with different amounts of pork hind legs and pork head showed no significantly different sensory characteristics from the control and all the treatments (p>0.05). The hamburger patties with increasing pork head levels had lower color, flavor, juiciness, and overall acceptability scores, but the overall acceptability of control showed similar trends to T1 and T2. Therefore, replacing pork hind legs with pork head meat in the formulation was successfully similar to control hamburger patties, with best results obtainedon replacing up to 10% pork head meat.

본 연구는 돈육 후지 부위를 영양학적으로 우수한 머리고기로 대체한 햄버거 패티의 품질 특성을 파악하여, 경제적이면서 고품질의 햄버거 패티를 개발하고자 연구를 실시하였다. 수분 함량, 명도, 적색도, 황색도, 가열수율 및 보수력은 머리고기 첨가량이 증가함에 따라 감소하는 추세를 나타냈으나, 지방 함량 및 회분 함량은 대조구와 머리고기를 첨가한 처리구간에 유의적인 차이를 보이지 않았다. 또한 머리고기 첨가량이 증가함에 따라 단백질 함량, pH, 직경감소율, 두께감소율 및 전단력은 증가하는 경향을 나타내었다. 관능적 특성도 색 및 풍미에서 대조구와 비교하여 15%까지 머리고기를 첨가한 처리구(T1, T2, T3)에서는 유의적인 차이가 인정되지 않았으며, 전체적인 기호도에서는 대조구와 비교하여 머리고기를 10%까지 첨가한 처리구에서 유의차가 나타나지 않았다. 따라서, 활용도가 낮은 돈육 부산물 중 머리고기를 활용하여 햄버거 패티를 제조할 시 머리고기의 첨가량이 10% 이하로 첨가하는 것이 햄버거 패티의 품질 및 관능적으로 우수한 식육제품을 제조할 수 있을 것으로 보여진다.

Keywords

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