초등학생을 위한 명태살 햄버거 제조조건의 최적화

Abstract

Fish is essential for children in the elementary school age group because of its high quality protein and essential fatty acids. However, it is not easy to prepare and consume the fish plates due to its strong fish smell. Students tend to reject most of seafoods, especially fish dishes, making school food service system reluctant to put fish items on their menu. This has become a problem that needs a resolution. One way to enhance fish consumption in schools is to relate it to foods students already used to eat, like hamburgers. Also making fish that is less pungent in smell, like Alaska pollock, into a patty while still retaining taste and nutritional value would improve consumption. In this experiment, hamburger patty was made using Alaskan pollock fish meat, eggs and pancake mix. To make the young generation familiar with seafoods. Based on the response surface methodology (RSM), the optimal recipe, which could satisfy the sensory quality, for a Alaska pollock patty. The optimal mixing ratio for making a patty based on taste consisted of 71.5g of Alaskan pollock meat, 4.5 g of eggs and 19 g of pancake mix. This patty was not so different from an ordinary beaf patty’s palatability, juiciness, roasted sesame flavor and overall acceptability. Consumer’s acceptability on the Alaska pollock meat patty showed a significant differences in palatability, juiciness and smell when comparing it to the sandwich burger. The two also shared significant differences when it came to the roasted sesame flavor. In overall acceptability, the highest preference was for a non-glutinous rice cake burger in a controlled group setting (pollock meat burger at 4.68), non-glutinous rice cake burger 4.88, sandwich burger 4.41 and showed significant differences with one another. The protein digestibility(in vitro) of Alaska pollock meat used in patty preparation showed 84.53% but those was decreased when used in the non-glutinous rice cake burger (84.77% RB), and sandwich burger (85.23% SB). In TIS(trypsin indigestible substrate), Alaskan Pollock meat patty turned up 52.20 mg/g solid, 45.20 mg/g solid for the non-glutinous rice cake burger, and 41.70 mg/g solid for the sandwich burger. The carbohydrate digestibility(in vitro) resulted in 33.46% with the pollock meat patty, 39.72% with the non-glutinous rice cake burger (RB) and 39.97% with the sandwich burger (SB). The conclusive results of the study showed that if we offer fish patty burgers made with Alaskan pollock fish, we can expect to increase the young age groups’ nutritional levels and fish consumption.