친환경 유기농 채소가 첨가된 저지방 햄버거 패티의 제조

In this study, the physicochemical, microbial, and sensory properties of law-fat hamburger patties during storage for 25 days at 7+1℃ were investigated. The law-fat hamburger patties were manufactured by three different packing methods (control: added with 10% lard regular-fat patty, T1: added with 10% lard and organic vegetable of regular-fat patty, T2: added with 3% olive oil of vegetability low-fat patty, T3: added with 3% lard of low-fat patty). The pH of all treated samples increased as the storage time increased, and then decreased after 15 days of storage. The low-fat hamburger patty added with organic olive oil (T2) showed significantly higher pH (p