Purpose: The objective of this study was to examine the effects of pork liver levels on the quality characteristics of hamburger patties. Methods: The effects of the addition of livers concentrations from 0% to 20% were investigated based on chemical composition, cooking characteristics, physicochem...
Purpose: The objective of this study was to examine the effects of pork liver levels on the quality characteristics of hamburger patties. Methods: The effects of the addition of livers concentrations from 0% to 20% were investigated based on chemical composition, cooking characteristics, physicochemical properties, shear force, and sensory characteristics of hamburger patties. Results: The increasing pork liver levels from 0% to 20% resulted in increased moisture content, ash content, redness, reduction in diameter, and reduction in thickness of hamburger patties, but decreased the fat content, lightness, cooking yield, shear force and water holding capacity of hamburger patties. The protein content of hamburger patties with different amounts of pork liver showed no significant differences. The hamburger patties with increasing pork liver levels had lower color, flavor, juiciness, and overall acceptability scores, but the overall acceptability of control showed similar trends to T1 (treatments with 5% pork liver). Conclusion: Pork liver in the formulation showed similar quality characteristics as compared to control hamburger patties without liver, with best results obtained on adding up to 5% pork liver.
Purpose: The objective of this study was to examine the effects of pork liver levels on the quality characteristics of hamburger patties. Methods: The effects of the addition of livers concentrations from 0% to 20% were investigated based on chemical composition, cooking characteristics, physicochemical properties, shear force, and sensory characteristics of hamburger patties. Results: The increasing pork liver levels from 0% to 20% resulted in increased moisture content, ash content, redness, reduction in diameter, and reduction in thickness of hamburger patties, but decreased the fat content, lightness, cooking yield, shear force and water holding capacity of hamburger patties. The protein content of hamburger patties with different amounts of pork liver showed no significant differences. The hamburger patties with increasing pork liver levels had lower color, flavor, juiciness, and overall acceptability scores, but the overall acceptability of control showed similar trends to T1 (treatments with 5% pork liver). Conclusion: Pork liver in the formulation showed similar quality characteristics as compared to control hamburger patties without liver, with best results obtained on adding up to 5% pork liver.
따라서 본 연구에서는 돈간의 첨가 비율에 따른 햄버거 패티의 일반성분, pH, 색도, 가열감량, 직경감소율, 두께감소율, 전단력 및 보수력 등의 품질평가 및 관능적 특성을 비교 평가하여 햄버거 패티의 최적 돈간 첨가 비율을 알아보고자 하였다.
제안 방법
본 실험은 햄버거 패티를 3회 제조하여 각각 실험 항목 별로 3회 이상 반복 실험 후, 그 평균치를 구하였고, 각각의 실험항목 별로 유의성 검증을 확인하였다.
대상 데이터
본 실험에 사용된 돈육은 시중의 A 정육점을 통해 도축 후 24시간이 경과된 국내산(안성) 냉장 돈육 후지부위(M. biceps femoris, M. semitendinosus, M. semimembranosus, moisture 55.24%, protein 17.85%, fat 18.54%, pH 5.75, L-value 60.12, a-value 14.24, b-value 9.14) 및 돈간(moisture 75.13%, protein 20.42%, fat 0.53%, pH6.29, L-value 31.51, a-value 11.52, b-value 3.46)을 구입하여 사용하였다. 돈육은 과도한 지방과 결체조직을 제거하였고, 원료육 돈육과 등지방(moisture 12.
데이터처리
통계분석은 SAS(ver. 9.12, SAS Inst., Cary, NC, USA)의 general linear model(GLM) procedure를 통하여 분석하였고, 처리구간의 평균간 비교는 Duncan의 다중검정을 통하여 유의성 검정(p<0.05)을 실시하였다.
성능/효과
지방함량, 명도, 가열수율, 전단력 및 보수력은 돈간의 첨가량이 증가함에 따라 낮아지는 추세를 보였다. 전체적인 기호도에서도 대조구와 돈간을 5% 첨가한 처리구간에는 유의적인 차이를 보이지 않았으므로, 햄버거 패티 제조시 돈육의 간을 5% 이하로 첨가하는 것이 햄버거 패티의 품질 및 관능적으로 우수한 식육제품을 제조하는 데에 도움을 줄 수 있을 것으로 사료된다.
질의응답
핵심어
질문
논문에서 추출한 답변
돈간을 첨가한 햄버거 패티와 대조구 사이에 전체적인 기호도 결과를 통해 무엇을 예상할 수 있는 가?
지방함량, 명도, 가열수율, 전단력 및 보수력은 돈간의 첨가량이 증가함에 따라 낮아지는 추세를 보였다. 전체적인 기호도에서도 대조구와 돈간을 5% 첨가한 처리구간에는 유의적인 차이를 보이지 않았으므로, 햄버거 패티 제조시 돈육의 간을 5% 이하로 첨가하는 것이 햄버거 패티의 품질 및 관능적으로 우수한 식육제품을 제조하는 데에 도움을 줄 수 있을 것으로 사료된다.
돈간은 무엇인가?
돈간은 인체에 필요한 단백질, 비타민, 무기질 등의 함량이 많고 지방산 조성은 근육조직과 큰 차이가 없어 인간이 섭취할 수 있는 영양학적으로 우수한 부산물이다(Lee SM & Cho JS 1999). 또한, 돈간은 123-131 kcal/100g의 열량을 내며, 19.
도축 부산물은 어떻게 구분할 수 있는 가?
이러한 많은 양의 도축 부산물들은 필수아미노산을 포함한 동물성 단백질, 비타민 및 무기질 등의 중요한 공급원임에도 불구하고 비위생적인 처리, 가공방법 및 유통경로 미비로 인해서 대부분 폐기되거나 일부 사료로 활용되고 있는 실정이다(Choi YS 등 2009, Kang GH 등 2014). 도축 부산물은 1차 부산물(머리, 족, 가죽, 혈액 등)과 2차 부산물(기관 및 내장 등)로 나누어지며, 부산물의 부위에 따른 분류로는 적내장(심장, 폐장, 간장, 신장 등) 및 백내장(위장, 소장, 대장 등)으로 구분하기도 한다(Nam JH 등 2012, National Institute of Animal Science 2015).
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