|
KMID : 1011620160320010058
|
|
Korean Journal of Food and Cookey Science
2016 Volume.32 No. 1 p.58 ~ p.64
|
|
|
Quality Characteristics of Replacing Pork Hind Leg with Pork Head Meat for Hamburger Patties
|
|
최윤상:Yun-Sang Choi
전기홍:Jeon Ki-Hong/구수경:Ku Su-Kyung/성정민:Sung Jung-Min/최현욱:Choi Hyun-Wook/서동호:Seo Dong-Ho/김천제:Kim Cheon-Jei/김영붕:Kim Young-Boong
|
|
|
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.
|
|
|
KEYWORD
|
|
|
pork head meat, hamburger patty, cooking yield, shear force, water holding capacity
|
|
|
FullTexts / Linksout information
|
|
|
|
|
Listed journal information
|
|
|
|