전자레인지 가열시 분쇄 돈육 패티의 지방함량과 가열특성과의 상관관계에 관한 연구

This study was carried out to elucidate the relationship between different fat levels (0%, 5%, 10%, 15%, 20%, and 25%) and the quality of ground pork patties cooked to reach an internal temperature of 75℃ in a microwave oven. The relationship between fat level and cooking rate of pork patties cooked by microwave energy was highly significant (R2=0.72), and had a low determination coefficient (R2=0.55). The relationship between fat level and total cooking loss of pork patties cooked by microwave energy was also very significant, with a high correlation coefficient of R2=0.89. The correlation coefficient between fat level and cooking drip loss of patties cooked by microwave energy was 0.92, which was highly significant. Although the correlation coefficient between fat level and evaporation loss had a negative value (R2=-0.63), there was a highly significant relationship between fat level and shear force of pork patties cooked by microwave energy.