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KMID : 1011620170330010020
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Korean Journal of Food and Cookey Science
2017 Volume.33 No. 1 p.20 ~ p.27
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Effects of Pork Liver Levels on The Quality Characteristics on Hamburger Patties
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Choi Yun-Sang
Ku Su-Kyung
Lee Hye-Jin
Park Jong-Dae
Sung Jung-Min
Jeon Ki-Hong
Oh Nam-Soo
Kim Young-Boong
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Abstract
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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.
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KEYWORD
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hamburger patty, liver, cooking yield, shear force, water holding capacity
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