|
KMID : 1024620080280020165
|
|
Food Science of Animal Resources
2008 Volume.28 No. 2 p.165 ~ p.170
|
|
|
The Manufacturing of Low-fat Hamburger Patties Added Organic Vegetable
|
|
Chung Ku-Young
Chung Eui-Ryong
Lee Joo-Yeon
|
|
|
Abstract
|
|
|
|
In this study, the physicochemical, microbial, and sensory properties of law-fat hamburger patties during storage for 25 days at were investigated. The law-fat hamburger patties were manufactured by three different packing methods (control: added with 10% lard regular-fat patty, T1: added with 10% lard and organic vegetable of regular-fat patty, T2: added with 3% olive oil of vegetability low-fat patty, T3: added with 3% lard of low-fat patty). The pH of all treated samples increased as the storage time increased, and then decreased after 15 days of storage. The low-fat hamburger patty added with organic olive oil (T2) showed significantly higher pH (p<0.05) compared with other treatments (T1 and T3). The TBARS values of the all treated samples tended to increase after 5 days of storage, and then significant quality loss was observed after 15 days of storage period for the control (T1). However, the samples of the vegitability low-fat patty added organic olive oil had longer shelf-life than the control. The total bacterial counts were 7 log CFU/g after 15 days and 20 days of storage for the control and treatments, respectively. The results of this study showed that the storage period of the treatments was slightly extended compared with the control. Low-fat hamburger patties showed no differences for overall acceptability between control and other patties.
|
|
|
KEYWORD
|
|
|
low-fat hamburger patty, organic substance, vegitability, cold storage
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|