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명월초 가루를 첨가한 소고기 패티의 최적화 연구The Quality Characteristics of Beef Patty with the Addition of Gynura procumbens

Other Titles
The Quality Characteristics of Beef Patty with the Addition of Gynura procumbens
Authors
이희정백재은주나미
Issue Date
Oct-2014
Publisher
한국식품영양학회
Keywords
Gynura procumbens; milk; beef patty; response surface methodology(RSM); optimization
Citation
한국식품영양학회지, v.27, no.5, pp.929 - 939
Journal Title
한국식품영양학회지
Volume
27
Number
5
Start Page
929
End Page
939
URI
https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/5796
ISSN
1225-4339
Abstract
The purpose of this study was to determine the optimal mixing ratio of Gynura procumbens and milk in the preparation of beef patties. The experiment was designed according to the central composite design for estimating the response surface, demonstrating 10 experimental points including 2 replicates for Gynura procumbens and milk. The physical, mechanical and sensory properties of the test materials were measured, and a canonical form and perturbation plot were used to show the influence of each ingredient on the final product mixture. Results of the measurements showed significant increases or decreases in the following properties: dough moisture (p<0.05); beef patty a (p<0.001) and b (p<0.001); hardness (p<0.01), adhesiveness (p<0.05), chewiness (p<0.05), and gumminess (p<0.05). In addition, the sensory measurements showed significant improvements in color (p<0.001), flavor (p<0.05), greasy (p<0.05) and overall quality (p<0.05). The optimum formulation calculated from the numerical and graphical analysis was 1.75 g Gynura procumbens and 20.44 g of milk.
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생활과학대학 (식품영양학과)
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