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KMID : 1134819990280010140
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Journal of the Korean Society of Food Science and Nutrition
1999 Volume.28 No. 1 p.140 ~ p.144
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Quality Characteristics of Hamburger Patties Added with Seaweed Powder
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Chun Soon-Sil
Park Jeong-Ro
Park Jong-Cheol
Suh Jae-Soo
Ahn Chang-Bum
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Abstract
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The physicochemical and organoreptic characteristics of hamburger patties with 1~5% powder of Sargassum thunbergii(ST) or Gelidium amansii(GA) were investigated. The addition of seaweed powder resulted in significant changes of L, a and b values of the patty. Water content of the patty increased with GA but not changed with ST. As increasing the amount of the powder, more cooking yield was observed. Na was the most abundant mineral, followed by Ca, Mg, Fe and Zn. The hamburger patty with 3% GA showed similar sensory scores of color and overall acceptability to control.
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KEYWORD
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hamburger patty, Sargassum thunbergii, Gelidium amansii, cooking yield, hardness
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