부산대학교 도서관

We examined rupture, sensory and rheological properties of beef shank patties with low added salt concentrations (0.5% to 1.0%) to reveal the effects of salt reduction on properties of minced meat foods. Scanning electron microscopy showed that the beef patty with 1.0% salt had a smooth surface, and sensory evaluations revealed that it was preferable to that with 0.5% salt. Dynamic viscoelasticity measurements showed that salt addition decreased the temperatures at which G' and G'' started to increase, while frequency dependence excluding the low-frequency region at 30°C and 40°C remained almost the same in all samples. Regardless of salt concentration, no significant difference was observed in the internal structure, composed of soluble myosin with fragmented myofibrils, of beef patties before and after heating. These results indicated that rupture and sensory properties of beef patties with any salt concentrations were determined by internal structures with a little variation.