Article

Quality properties of beef patties manufactured with chestnut powder

Kyung Jo1, Seonmin Lee1, Samooel Jung1,*, Hyun Gyung Jeong1
Author Information & Copyright
1Chungnam National University, Daejeon 34134, Korea.
*Corresponding Author: Samooel Jung, Chungnam National University, Daejeon 34134, Korea, Republic of. E-mail: samooel@cnu.ac.kr.

© Copyright 2020 Korean Society for Food Science of Animal Resources. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Dec 16, 2020; Revised: Dec 21, 2020; Accepted: Dec 21, 2020

Published Online: Dec 24, 2020

Abstract

This study was investigated the quality properties of beef patty incorporated with chestnut powder. The flesh of chestnut was lyophilized and then pulverized. The chestnut powder was added at a level of 1% (10 g), 2% (20 g), and 3% (30 g) into beef homogenate consisted of minced beef (600 g), water (100 g), unpolished rice oil (80 g), onion (100 g), garlic (15 g), bread crumb (80 g), egg (15 g), salt (10 g). Beef patties were manufactured without chestnut powder were used as a control. The pH of raw beef homogenate was not affected by the addition of chestnut powder. Cooking loss was gradually reduced with the increase of chestnut powder (p<0.05) and the texture of beef patty was softened with increasing chestnut powder content (p<0.05). The addition of chestnut powder significantly reduced the lightness, redness, and yellowness of beef patty. The malondialdehyde content was significantly increased in beef patty with 2% of chestnut powder, but there was no dose-dependence. There was no negative effect on the sensory properties of beef patty by adding the chestnut powder. Therefore, the addition of chestnut powder to beef patties did not have an effect on improving the oxidation stability but improved water holding capacity of the beef patties.

Keywords: chestnut; beef patty; starch; quality