Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Effects of Replacing Tallow with Canola, Olive, Corn, and Sunflower Oils on the Quality Properties of Hamburger Patties

우지방을 카놀라유, 올리브유, 옥수수유 및 해바라기유로 대체한 햄버거 패티의 품질특성에 미치는 영향

  • Koo, Bon-Kou (Lotte R&D Center) ;
  • Kim, Jin-Man (Lotte R&D Center) ;
  • La, Im-Joung (Lotte Confectionery Co., Ltd.) ;
  • Choi, Ji-Hun (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Choi, Yun-Sang (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Han, Doo-Jeong (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Kim, Hack-Youn (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • An, Kwang-Il (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Kim, Cheon-Jei (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • 구본규 (롯데 중앙연구소) ;
  • 김진만 (롯데 중앙연구소) ;
  • 라임정 (롯데제과 주식회사) ;
  • 최지훈 (건국대학교 축산식품생물공학전공) ;
  • 최윤상 (건국대학교 축산식품생물공학전공) ;
  • 한두정 (건국대학교 축산식품생물공학전공) ;
  • 김학연 (건국대학교 축산식품생물공학전공) ;
  • 안광일 (건국대학교 축산식품생물공학전공) ;
  • 김천제 (건국대학교 축산식품생물공학전공)
  • Published : 2009.08.31
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Abstract

This study was conducted to investigate the effect of plant oils or egg white powder and wheat fiber on the quality properties of hamburger patties. Beef patties were manufactured from the control oil (tallow, 10%), CP (canola oil, 10%), OP (olive oil, 10%), COP (corn oil, 10%), and SP (sunflower oil, 10%). The patties that contained plant oils had lower cooking loss than the control patties. The CIE $L^{\ast}$-values before cooking were highest for the SP treatments and lowest for the control patties. In terms of the fatty acid composition, the plant oil treatments, regardless of cooking, had higher monounsaturated/saturated fatty acid (M/S) ratios than the control patties, but had lower trans fatty acid contents than the control samples. In the sensory evaluations, the color and overall acceptability were more highly evaluated in the control patties than in the patties that contained plant oils.

본 연구는 햄버거 패티 제조시 우지를 대체한 canola oil, olive oil, corn oil 및 sunflower oil 등의 식물성 유지와 결착 보조제로 egg white powder와 wheat fiber 를 첨가하여 품질 특성을 조사하였다. 식물성유를 첨가한 햄버거 패티는 일반적인 우지를 첨가한 패티보다 낮은 칼로리와 가열감량 및 직경감소율을 나타내었고, 물리적 측면 및 관능적 특성에서는 우지를 사용한 패티와 큰 차이를 나타내지 않았다. 지방산 조성 분석 결과, 우지를 사용한 패티에 비해 낮은 트랜스 지방산 함량과 낮은 포화지방산 함량을 나타내었다. 따라서 식물성유를 대체할 때 대두단백, egg white powder 및 wheat fiber를 일정량 혼합하여 첨가한다면, 트랜스 지방산의 함량을 낮추고, 많은 불포화 지방산의 함량이 높은 웰빙형 햄버거 패티의 개발이 가능할 것으로 사료된다.

Keywords

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