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KMID : 1134819980270030477
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Journal of the Korean Society of Food Science and Nutrition
1998 Volume.27 No. 3 p.477 ~ p.481
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Quality Changes of Meat Patties by the Addition of Sea Mustard Paste
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Hwang Jae-Kwan
Hong Seok-In
Kim Chong-Tai
Choi Moon-Jung
Kim Yun-Ji
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Abstract
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Sea mustard paste was prepared by treating wet and dried sea mustard with 0.1M Na₂CO₃, which mainly aimed to extract alginate from the cell wall of sea mustard. The pastes were added to beef, chicken and pork to manufacture the meat patties. The effects of adding the paste were investigated in terms of sensory properties, texture(hardness) and weight changes after cooking. The sensory attributes such as taste, color, texture and juiciness were generally enhanced by adding the paste. The hardness of cooked patties was significantly decreased, so the paste provided softer texture. The addition of paste also resulted in decreasing the weight loss of meat patties after cooking.
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KEYWORD
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meat pattie, alginate, texture, sensory properties
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