Quality Properties and Storage Characteristics of Hamburger Patty Added with Purple Kohlrabi (Brassica oleracea var. gongylodes)

Cha, Seon-Suk; Lee, Jae‐Joon

doi:10.3746/jkfn.2013.42.12.1994

Cited by 17 publications

(1 citation statement)

References 30 publications

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“…연구와 유사한 결과를 보였다(Cha와Lee, 2013). 이와 같이 붉은 양배추 분말 첨가에 의한 지방산패도와 단백질 변패도 의 감소는 붉은 양배추의 높은 총 폴리페놀 함량과 DPPH 자유라디칼 소거능에 따른 항산화 능력에 의한 것이며 육제 품의 품질 변화를 방지하여 저장성 향상에 기인할 것이라 사료된다.…”

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Effect of Red Cabbage on the Quality and Storage Characteristics of Emulsion-Type Pork Sausage

Lee

Kim

2021

JKFN

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The purpose of this study was to analyze the quality and storage characteristics of emulsion-type pork sausages containing red cabbage powder (0%, 1%, 3%, and 5%). The study examined the proximate composition, pH, color, cooking yield, viscosity, texture profile analysis, total polyphenol content (TPC), 2,2-diphenyl-l-picrylhydrazyl (DPPH) free radical scavenging, 2-thiobarbituric acid reactive substance (TBARS), and volatile basic nitrogen (VBN) levels. The moisture content and hardness of the sausages were significantly higher with the addition of 3% and 5% red cabbage powder compared to the 0% treatment (P<0.05). The pH before and after cooking significantly decreased with increasing levels of red cabbage powder (P<0.05). The cooking yield was significantly higher with the addition of 3% and 5% red cabbage powder compared to the 0% treatment (P<0.05). The viscosity was observed to be the lowest in the 0% treatment and showed a tendency to increase with increasing amounts of red cabbage powder. The TPC significantly increased as the amount of red cabbage powder added increased (P<0.05). The DPPH was significantly higher with 3% and 5% addition of red cabbage powder compared to the 0% treatment (P<0.05). The TBARS and VBN were seen to be significantly lower for all treatments compared to the 0% treatment. Thus, the addition of 3% red cabbage powder increases the cooking yield, redness, and viscosity, and reduces TBARS and VBN. This improves the quality characteristics and storability of emulsion-type pork sausages and postulates red cabbage powder as an alternative to synthetic additives.

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Effect of Red Cabbage on the Quality and Storage Characteristics of Emulsion-Type Pork Sausage

Lee

Kim

2021

JKFN

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Physicochemical and sensory characteristics of cookies with added purple kohlrabi powder

Cha¹,

Jung²,

Son³

et al. 2014

Korean Journal of Food Preservation

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In this study, the quality characteristics of cookies with added purple kohlrabi (Brassica oleracea var. gongylodes) powder were investigated and analyzed through chemical and sensory evaluation. Samples were prepared with different levels (0, 1, 3, and 5%) of freeze-dried kohlrabi powder. The addition of Kolarbi powder decreased the moisture and fat contents, but the ash content was significantly increased (p<0.05). The pH and density of the cookie dough decreased significantly with the increasing levels of kohlrabi powder added (p<0.05). The spread ratio of the cookies generally decreased as more kohlrabi powder was added, but the decrease was not statistically significant. The hardness of the cookies increased significantly, however, with the increasing levels of kohlrabi powder added (p<0.05). The Hunter's color L, a, and b values significantly decreased with increasing kohlrabi powder compared to those of the control (p<0.05). In the sensory evaluation, the cookies to which 3 and 5% kohlrabi powder were added showed remarkably higher values for color, taste and appearance. These results suggest that purple kohlrabi powder is a good ingredient for improving the sensory and quality characteristics of cookies.

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Processing and Quality Properties of Olive Flounder Paralichthys olivaceus Cutlet

윤문주¹,

이재동²,

권순재³

et al. 2015

Journal of Fisheries and Marine Sciences Education

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Quality Properties and Storage Characteristics of Hamburger Patty Added with Purple Kohlrabi (Brassica oleracea var. gongylodes)

Cited by 17 publications

References 30 publications

Effect of Red Cabbage on the Quality and Storage Characteristics of Emulsion-Type Pork Sausage

Effect of Red Cabbage on the Quality and Storage Characteristics of Emulsion-Type Pork Sausage

Physicochemical and sensory characteristics of cookies with added purple kohlrabi powder

Processing and Quality Properties of Olive Flounder Paralichthys olivaceus Cutlet

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