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Physicochemical and organoleptic characteristics of seasoned beef patties with added glutinous rice flour
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Yi, Hae Chang | - |
dc.contributor.author | Cho, Hyunnho | - |
dc.contributor.author | Hong, Jae Joon | - |
dc.contributor.author | Ryu, Rae Kyeong | - |
dc.contributor.author | Hwang, Keum Taek | - |
dc.contributor.author | Regenstein, Joe M. | - |
dc.creator | 황금택 | - |
dc.date.accessioned | 2013-10-18T00:31:22Z | - |
dc.date.available | 2013-10-18T00:31:22Z | - |
dc.date.issued | 2012-12 | - |
dc.identifier.citation | Meat Science Vol.92 No.4, pp. 464-468 | - |
dc.identifier.issn | 0309-1740 | - |
dc.identifier.uri | https://hdl.handle.net/10371/83701 | - |
dc.description.abstract | This study was conducted to determine if glutinous rice flour (GRF) could be a functional food additive to potentially replace corn starch (CS), soy protein isolate (SPI) and/or sodium tripolyphosphate (STPP) to improve the physicochemical and organoleptic characteristics of seasoned beef patties. GRF had a lower cook loss among the treatment groups due to an increase in fat and moisture retentions (p<0.05). GRF lowered texture profile values for hardness, gumminess, springiness, and chewiness (p<0.05) of the patties. which are generally beneficial for this product. The beef patties with GRF were juicier and more tender than the control and other treatments (p<0.05). Hedonic scores for juiciness, tenderness and overall acceptability were the highest for the beef patties with 1 and 3% GRFs, suggesting that GRF may be an effective functional ingredient to improve the textural quality of seasoned beef patties. | en |
dc.language.iso | en | en |
dc.publisher | Elsevier Ltd | en |
dc.subject | 복합학 | en |
dc.subject | Glutinous rice flour | - |
dc.subject | Soy protein isolate | - |
dc.subject | Corn starch | - |
dc.subject | Polyphosphate | - |
dc.subject | Beef patty | - |
dc.title | Physicochemical and organoleptic characteristics of seasoned beef patties with added glutinous rice flour | en |
dc.type | Article | - |
dc.author.alternative | 이해창 | - |
dc.author.alternative | 조현호 | - |
dc.author.alternative | 홍재준 | - |
dc.author.alternative | 류래경 | - |
dc.author.alternative | 황금택 | - |
dc.identifier.doi | 10.1016/j.meatsci.2012.05.01 | - |
dc.citation.journaltitle | Meat Science | - |
dc.description.srnd | OAIID:oai:osos.snu.ac.kr:snu2012-01/102/0000050589/2 | - |
dc.description.srnd | SEQ:2 | - |
dc.description.srnd | PERF_CD:SNU2012-01 | - |
dc.description.srnd | EVAL_ITEM_CD:102 | - |
dc.description.srnd | USER_ID:0000050589 | - |
dc.description.srnd | ADJUST_YN:Y | - |
dc.description.srnd | EMP_ID:A077289 | - |
dc.description.srnd | DEPT_CD:352 | - |
dc.description.srnd | CITE_RATE:2.275 | - |
dc.description.srnd | FILENAME:첨부된 내역이 없습니다. | - |
dc.description.srnd | DEPT_NM:식품영양학과 | - |
dc.description.srnd | EMAIL:keum@snu.ac.kr | - |
dc.description.srnd | SCOPUS_YN:Y | - |
dc.description.srnd | CONFIRM:Y | - |
dc.identifier.srnd | 2012-01/102/0000050589/2 | - |
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