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KMID : 1024620000200010072
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Food Science of Animal Resources
2000 Volume.20 No. 1 p.72 ~ p.78
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Quality and Storage Stability of Hamburger during Low Temperature Storage
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Song Hyung-Ik
Moon Gui-Im
Moon Yoon-Hee
Jung In-Chul
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Abstract
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This study was conducted to investigate the storage period and quality characteristics. The L- and b-value of hamburger patty added significantly during storage, but the color of hamburger bread was not changed. The springiness, cohesiveness, gumminess and chewiness of hamburger patty added significantly during storage. The cohesiveness of hamburger bread was added but the chewiness decreased significantly during storage. The pH of hamburger showed 5.66∼5.69 during storage. The TBA of hamburger patty added from 0.19 to 0.36 malonaldehyde mg/kg, and the VBN added from 3.58 to 7.83mg% during storage. The viable bacteria to 8 days storage was 5.1105 CFU/g. The coliform group, Staphylococcus aureus, Salmonella and Vibrio parahaemolyticus was not detected during storage. The taste, aroma, color and texture was not changed, and was not appearance of mold and slime during storage.
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KEYWORD
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hamburger, storage period, quality characteristics
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Listed journal information
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