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KMID : 1011620180340020143
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Korean Journal of Food and Cookey Science
2018 Volume.34 No. 2 p.143 ~ p.154
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Quality Characteristics and Optimization of Korean Beef Patty with Addition of Allium victorialis var. platyphyllum
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Kim Dah-Sol
Lee Tae-Nam
Joo Na-Mi
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Abstract
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Purpose: The purpose of this study was to determine the optimal mixing ratio of Allium victorialis var. platyphyllum powder and olive oil in the preparation of Hanwoo patties.
Methods: The experiment was designed according to the central composite design for estimating the response surface and consisted of 10 experimental points including two replicates for A. victorialis var. platyphyllum powder and olive oil. The physicochemical, mechanical and sensory properties of the test materials were measured, and a canonical form and perturbation plot were used to illustrate the effect of each ingredient on the final product mixture.
Results: Results of the measurements showed significant increases or decreases in physicochemical and mechanical properties (p-value 0.001-0.05). In addition, sensory measurements showed significant improvements in color, appearance, flavor, juiciness and overall quality (p-value 0.001-0.05). The optimum formulation calculated from the numerical and graphical analyse was 1.91 g of A. victorialis var. platyphyllum powder and 7.52 g of olive oil.
Conclusion: In conclusion, the results can improve the quality and consumer acceptability of beef patties and would be useful for meat industry, which is focused on developing health-oriented meat products. Furthermore, it is believed that the development of healthy patty type A. victorialis var. platyphyllum powder products may resolve worries about fast food and quality-related problems related to hamburger pattie. Besides, addition of A. victorialis var. platyphyllum in processing can be applied to beef patties for its functionality and nutritious value, which can evaluate the value of meat products. For these reasons, it should be considered a key ingredient in the formulation of meat products.
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KEYWORD
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Allium victorialis var. platyphyllum, beef patty, sensory evaluation, optimization, response surface methodology
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