갈조류 Paste 혼합비율에 따른 쇠고기Patty의 기호도와 식품학적 특성

Abstract

At present, consumers prefer the reduced-fat meat products or low-calorie foods with dietary fiber to control body weight through low calorie intake and to prevent health problems such as adult disease like as cancel, diabetes and obesity. Therefore, in order to complement the nutritional problems of high fat or high calorie fast food, low calorie and high functional food ingredients could be incorporated into those food products. The objective of this study were to optimize the mixture ratio of beef patty containing brown seaweed paste(BSPP) which can promise the low calorie and reduced-fat food products for maximizing sensory attributes. Ingredient mixture design in limited region and response surface methodology(RSM) were used to determine mixture ratio. Cooking yield, texture analysis and water holding capacity(WHC) were performed on raw and cooked patty products. The effect of brown seaweed paste on WHC and protein denaturation of BSPP during frozen storage also experimented. The cooking yield and reduction in diameter of patties containing brown seaweed paste were significantly improved than that of control.(p<0.05). Optimum mixture ratio of BSPP was 6.44g of brown seaweed paste with 50.56g of ground beef, and predicted sensory score was 6.0 for overall acceptability. On the analysis result of overall acceptability by consumer test, sensory score of patty with optimum mixture ratio was higher 6.09± 0.88 than those of control(5.60± 0.61). Crude fat content of patty(7.50%) based on optimum mixture ratio was lower than control(11.71%). Therefore, it could be confirmed that the effect of added brown seaweed paste on the reducing the fat content in BSPPP. Water holding capacity(WHC) of patty with optimum mixture ratio was far higher than those of control. WHC of control was decreased from 74.94% to 71.47%, but BSPP with optimum mixture ratio show did not significant WHC changes during frozen storage. Therefore it could be confirmed that increased WHC of BSPP was from the added brown seaweed paste. In vitro protein digestibility of BSPP was lower than those control. Protein digestibility of control drop to 80.65% from 86.56% during frozen storage period, while BSPP had not a notable protein digestibility changes during frozen storage. Therefore, results suggest that brown seaweed could prevent protein denaturation and promote the quality improvement of beef patty during frozen storage and cooking.