KMID : 1024620050250020149
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Food Science of Animal Resources 2005 Volume.25 No. 2 p.149 ~ p.155
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Effects of Cooking Method on Physicochemical Characteristics and Qualities of Hamburger Patties
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Lee Chan-Ho
Ha Jong-Soo Jeong Jong-Youn Lee Eui-Soo Choi Ji-Hun Choi Yun-Sang Kim Jin-Man Kim Cheon-Jei
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Abstract
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This study was conducted to investigate effects of cooking method on physicochemical characteristics and qualities of hamburger patties processed with ground pork/beef meat . Hamburger patties were cooked by electric griddling, fan frying, microwave, conventional cooking, and charbroiling. Cooking rates were affected by cooking methods, had the highest in patties cooked in microwave oven. Hamburger patties by microwaving were also higher moisture content, but were lower protein and fat content compared to other methods. Electric griddling and microwaving were higher cooking yield, lower diameter changes in patties than other methods, but pan frying showed the opposite effects. Higher values of hardness and brittleness in pan frying than those of other methods were showed, but pan frying had the highest overall acceptability in sensory evaluations.
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KEYWORD
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hamburger patties, griddling, frying, microwaving, conventional cooking
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