Effects of replacing tallow with canola, olive, corn, and sunflower oils on the quality properties of hamburger patties

Korean Journal for Food Science of Animal Resources

Volumn 29, Issue 4, 2009, Pages 466-474

  Koo, Bon Kou ^b   Kim, Jin Man ^b   La, Im Joung ^c   Choi, Ji Hun ^a   Choi, Yun Sang ^a   Han, Doo Jeong ^a   Kim, Hack Youn ^a   An, Kwang I I ^a   Kim, Cheon Jei ^a  

^a Konkuk University   (South Korea)

^b Lotte R and D Center   (South Korea)

^c Lotte Confectionery Co Ltd   (South Korea)

Author keywords

Egg white powder; Fatty acid; Hamburger patties; Plant oils; Wheat fiber

Indexed keywords

BRASSICA NAPUS; BRASSICA NAPUS VAR. NAPUS; HELIANTHUS; TRITICUM AESTIVUM; ZEA MAYS;

EID: 70349451488     PISSN: 12258563     EISSN: None     Source Type: Journal    
DOI: 10.5851/kosfa.2009.29.4.466     Document Type: Article

References (37)

1. AOAC (2005) Official methods of analysis. 18th ed, Association of Official Analytical Chemists, Washington, DC, p. 931.
2. Berry, B. W. (1992) Low fat level effects on sensory, shear, cooking and chemical properties of ground beef patties. J. Food Sci. 57, 537-540.
3. Bloukas, J. G and Paneras, E. D. (1993) Substituting olive oil for pork backfat affects quality of low-fat frankfurters. J. Food Sci. 58, 705-709.
4. Choi, Y. S., Choi, J. H., Han, D. J., Kim, H. Y., Lee, M. A., Kim, H. W., Jeong, J. Y., and Kim, C. J. (2009) Characterisitcs of low-fat meat emulsion systems with pork fat replaced by vegetable oils and rice bran fiber. Meat Sci.. 82, 266-271.
5. Choi, Y. S., Jeong, J. Y., Choi, J. H., Han, D. J., Kim, H. Y., Lee, M. A., Shim, S. Y., Paik, H. D., and Kim, C. J. (2007a) Quality characteristics of meat batters containing dietary fiber extracted from rice bran. Korean J. Food Sci. Ani. Resour. 27, 228-234.
6. Choi, Y. S., Lee, M. A., Jeong, J. Y., Choi, J. H., Han, D. J., Kim, H. Y., Lee, E. S., and Kim, C. J. (2007b) Effect of wheat fiber on the quality of meat batter. Korean J. Food Sci. Ani. Resour. 27, 22-28.
7. Chung, R. W. and Lee, H. Y (1985) Effect of texturized soy protein on sensory characteristics and texture of meat balls (Wanza). Korean J. Soc. Food Sci.. 1, 65-73.
8. Cross, H. R., Berry, B. W., and Wells, L. H. (1980) Effect of fat level and source on the chemical, sensory and cooking properties of ground beef patties. J. Food Sci. 45, 791-793.
9. Department of Health. (1994) Report on health and social subjects, No 46. Nutritional aspects of cardiovascular disease. London: HMSO.
10. Egbert, W R., Huffman, D. L., Chen, C., and Dylewski, D. P. (1991) Development of low fat ground beef. Food Technol. 45, 64-73.
11. El-Magoli, S. B., Laroia, S., and Hansen, P. M. T. (1996) Flavor and texture charicteristic of low fat ground beef patties formulated with whey protein concentrate. Meat Sci. 42, 179-193.
12. Folch, J., Lee, M., and Stanley, G. H. S. (1957) A simple method for the isolation and purification of total lipid from animal tissue. J. Biol. Chem. 249, 7130-7139.
13. Hoelscher, L. M., Savel, J. W., Harris, J. M., Crows, H. R., and Rhee, K. S. (1987) Effect of initial fat level and cooking method on cholesterol content and caloric value of ground beef patties. J. Food Sci. 52, 883-885.
14. Keeton, J. T. (1983) Effect of fat and NaCl/phosphate levels on the chemical and sensory properties of pork patties. J. Food Sci. 48, 878-881.
15. Kochhar, S. P. and Matsui, T. ( 1984) Essential fatty acids and trans contents of some oils, margarine and other food fats. Food Chem. 13,85-101.
16. Kummerow, R A., Zhou, Q., Mahfouz, M. M., Smiricky, M. R., Grieshop, C. M., and Schaeffer, D. J. (2004) Trans fatty acids in hydrogenated fat inhibited the synthesis of the polyunsaturated fatty acids in the phospholipid of arterial cells. Life Sci. 74, 2707-2723.
17. Lee, C. H., Ha, J. S., Jeong, J. Y., Lee, E. S., Choi, J. H., Choi, Y S., Kim, J. M., and Kim, C. G (2005) Effects of cooking method on physicochemical characteristics and qualities of hamburger patties. Korean J. Food Sci. Ani. Resour. 25, 149-155.
18. Liu, K. C., Huffman, D. L., and Egbert, W. R. (1991) Replacement of beef fat with partially hydrogenated plant oil in lean ground beef patties. J. Food Sci.. 56, 861-862.
19. Mansour, H. E., and Khalil, A. H. (1997) Characteristics of low-fat beefburger as influenced by various types of wheat fiber. Food Res. Int. 30, 199-205.
20. Miller, M. R, Davis, G. W., Willams, A. C., Ramsey, C. B. Jr., and Galyean, R. D. (1987) Palatability and appearance traits of beef/pork meat patties. J. Food Sci. 52, 886-889.
21. Mozaffarian, D. Katan, M. B., Ascherio, A., Stampfer, M. J., and Willett, W. C. (2006) Trans fatty acid and cardiovascular disease. N. Engl. J. Med. 354, 1601-1613.
22. Noh, K. H., Lee, K. Y., Moon, J. W., Lee, M. O., and Song, Y S. (1999) Trans fatty acid content of processed foods in Korean diet. J. Korean Soc. Food Sci. Nutr. 28, 1191-1200.
23. Paneras, E. D. and Bloukas, J. G (1994) Vegetable oils replace pork backfat for low-fat frankfurters. J. Food Sci.. 59, 725-728, 733.
24. Pappa, I. C., Bloukas, J. G, and Arvanitoyannis, I. S. (2000) Optimization of salt, olive and pectin level for low-fat frankfurters produced by replacing pork backfat with olive oil. Meat Sci.. 56, 81-88.
25. Park, D. J., Park, J. M., Shin, J. H., Song, J. C., and Kim, J. M. (2008) Analysis of trans fatty acid content in retort food, powdered milk, biscuit and pizza products. Korean J. Food Sci. Ani. Resour. 28, 240-245.
26. Park, J. C. (2008) The study on the relationship attributes between fast food franchisors and franchisees. Tourism Research 27, 113-136.
27. Park, J. C., Jeong, J. Y., Lee, E. S., Choi, J. H., Choi, Y S., Yu, L. H., Paik, H. D., and Kim, C. J. (2005) Effects of replaced plant oils on the quality properties in low-fat hamburger patties. Korean J. Food Sci. Technol. 37, 412-417.
28. Park, J. K. (2002). A study on the evaluation model of franchisor. Ph. D. thesis. Hoseo Univ., Chonan, Korea.
29. Park, J., Rhee, K. S., Keeton, J. T., and Rhee, K. C. (1989) Properties of low-fat frankfurters containing monounsat- urated and omega-3 polyunsaturated oils. J. Food Sci.. 54, 500-504.
30. Pretch, D. and Molkentin, J. (2000) Recent tredns in the fatty aicd composition of German sunflower magarines, shortening and cooking fats with emphasis on individual C 16:1, C 18:1, C 18:3 and C20:l trans isomers. Nahrung 44, 222-228.
31. SAS. (1999) SAS User's Guide: Release 8. 1, SAS Institute Inc., Cary, NC. USA.
32. Sofos, J. N. and Allen, C. E. (1997) Effects of soy proteins and their levels of incorporation on the properties of winertype products. J. Food Sci.. 42, 879.
33. St. Jone, L. C., Buyck, M. J., Keeton, J. T., Leu, R., and Smith, S. B. (1986) Sensory and physical attributes of frankfurters with reduced fat and elevated monosaturated fats. J. Food Sci. 51, 1144-1146,1179.
34. Troutt, E. S., Hunt, M. C., Johnson, D. E., Claus, J. R., Kastner, C. L., Kpopf, D. H., and Stroda, S. (1992) Chemical, physical and sensory characterization of ground beef containing 5 to 30 percent fat. J. Food Sci. 57, 25-29.
35. Unklesbay, N. and Unklesbay, K. (1984) Charbroiling steaks in table service restaurant. Foodserv. Res. Int. 3, 65-73.
36. Whiting, R. C. (1987) Influence of lipid composition on the water and fat exudation and gel strength of meat batter. J. Food Sci. 52, 1126-1129.
37. Woo, M. J., Lee, K. T., and Kim, C. J. (1995) Quality characteristics of emulsion-type sausage manufactured with cottonseed oil. Korean J. Food Sci. Ani. Resour. 15, 187-191.