Abstract
In order to develop hamburg steak, we studied the effects of various kinds of miso and konnyaku sol on the quality of the chicken hamburg steak. The ratio 1:1(w/w) of ground chicken meat and onion was suitable for the preparation, along with a high moisture, softness, and a low texture value. Sample C-2 (Shinshu miso added) was preferred when compared to the control chicken hamburg steak (no added miso), sample C-1 (Saikyo miso added) and sample C-3 (soybean miso added) as for the color tone, aroma and overall satisfaction. Furthermore, sample C-2-K (1.9% konnyaku sol added to sample C-2) is softer and more flexible when compared to sample C-2, resulting in the reduced loss of meat juice. In addition, sample C-2 and sample C-2-K had a higher amount of total polyphenol and higher radicalscavenging activity compared to the control chicken hamburg steak. Based on these results, adding Shinsyu miso and konnyaku sol produced a high quality chicken hamburg steak.
