더덕 첨가가 쇠고기 햄버거 패티의 품질에 미치는 영향 (Effect of Duduk (Codonopsis Lanceolatae Radix) on the Quality of Beef Hamburger Patties)

서지정보

· 발행기관 : 한국지역사회생활과학회
· 수록지 정보 : 한국지역사회생활과학회지 / 29권 / 4호 / 507 ~ 519페이지
· 저자명 : 김혜영

초록

With the aim of developing functional hamburger steak patties, various concentrations of Duduk (Codonopsis Lanceolatae Radix) were incorporated into them. The quality characteristics of the hamburger patties prepared after adding 5, 10, 15, 20, and 25%(w/w) Duduk were investigated. The moisture contents of the groups with Duduk were significantly higher than those of the control group. The crude fat and crude protein contents of the Duduk groups were lower than those of the control group. The crude ash contents of the Duduk groups were higher than those of the control group. No significant difference in the pH level among groups was observed. The cooking loss rate of reduction in weight of the groups with Duduk were significantly lower than those of the control group. The L-value and b-value of the groups with Duduk were significantly higher than those of the control group. The a-value of the Duduk groups was significantly lower than that of the control group. Higher hardness, gumminess, and chewiness in the Duduk groups were observed. In quantitative descriptive analysis, no significant difference in color or bitter taste were observed among the groups. The groups with 15~25% of Duduk showed higher tenderness, juiciness, and Duduk odor than the control group.
The preference of appearance, texture, juiciness, and overall acceptability with the 20~25% Duduk group were higher than those of the other groups, including the control group. In conclusion, Duduk can increase the acceptability of hamburger patties and 20~25% would appear to be an appropriate amount of it to use.

영어초록

With the aim of developing functional hamburger steak patties, various concentrations of Duduk (Codonopsis Lanceolatae Radix) were incorporated into them. The quality characteristics of the hamburger patties prepared after adding 5, 10, 15, 20, and 25%(w/w) Duduk were investigated. The moisture contents of the groups with Duduk were significantly higher than those of the control group. The crude fat and crude protein contents of the Duduk groups were lower than those of the control group. The crude ash contents of the Duduk groups were higher than those of the control group. No significant difference in the pH level among groups was observed. The cooking loss rate of reduction in weight of the groups with Duduk were significantly lower than those of the control group. The L-value and b-value of the groups with Duduk were significantly higher than those of the control group. The a-value of the Duduk groups was significantly lower than that of the control group. Higher hardness, gumminess, and chewiness in the Duduk groups were observed. In quantitative descriptive analysis, no significant difference in color or bitter taste were observed among the groups. The groups with 15~25% of Duduk showed higher tenderness, juiciness, and Duduk odor than the control group.
The preference of appearance, texture, juiciness, and overall acceptability with the 20~25% Duduk group were higher than those of the other groups, including the control group. In conclusion, Duduk can increase the acceptability of hamburger patties and 20~25% would appear to be an appropriate amount of it to use.

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