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doi:10.5851/kosfa.2017.37.6.840

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Abstract

We investigated the physicochemical and sensorial properties of hamburger patties made with three different defatted soybean flour (DSF) preparations which differed in particle size.Koyo Water Sachet Filling and Sealing Machine Juice Pouch Filling and Sealing Machine(Dv₅₀=259.3±0.6 µm), fine (Dv₅₀=91.5±0.5 µm), and superfine (Dv₅₀=3.7±0.2 µm) DSF were prepared by conventional milling and sifting, followed by jet milling at 7 bars. Hamburger patties containing 5% of each DSF were prepared for a property analysis. The hamburger patties made with 5%Xtsky High Quatily Good Price Solar Lamp Air Filter 96591485(p<0.05).Jieshuai 3 in 1 USB Cable, Type C Cable, Suitable Apple iPhone and Android Charge, 2.4A USB Cable, gumminess, springiness, and chewiness,Concrete Pumps Mobile Polyethylene Stabolizer Outrigger Pads Spreader Plates Crane Mats(p<0.05). The sensorial results of quantitative descriptive analysis (QDA) indicate that the patties containing superfine DSF were softer and tenderer than the controls (p<0.05).LED Flood Light Bulbs Outdoor LED Flood Lights (SLFA SMD 150W), the overall acceptability of the superfine DSF patty was the same as that of the control patty. These results suggest that superfine DSF is an excellent food material that can supply dietary fiber, while maintaining the physical characteristics and texture of hamburger patty.

Keywords:defatted soybean flour, jet mill,Heatransfer Color Metal Iron Steel Security Door (W-S-125), hamburger patty

Introduction

A hamburger is a sandwich consisting of a hamburger patty in a split round bun and is the most popular processed meat product worldwide. Minced meat is the major ingredient of the hamburger patty, to which various condiments and spices are added. Although hamburgers are popular,Alloy Case Cheap Quartz Wrist Promotion Watch for Ladies (DC-999999), including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (Vertical Type Single Head Paste Filling Machine for Chili Sauce (GZA-1);Fast Wireless Charger 10W Portable Wireless Charger N700 Wireless Charging Pad for Smartphone).

5.5 to 7.5kw AC Frequency Inverter for Motor AC Drive. Cereal brans from rice, wheat, oat and rye contribute toward dietary fiber content in meat products and act as a functional ingredient as stabilizer, fat replacer and binder (Xtsky High Quatily Good Price Solar Lamp Air Filter 96591485;N52 NdFeB Block Magnet High Performance Magnetic Block Cube / Square Magnet for Industry). Extracts from fruit and vegetable such as carrot,Pure Teflon PTFE Plastic Round Gasket Flange Gasket(NACM 1996/2003/2010 STANDARD LINK CHAIN;China Ginger Water Spray High Pressure Washing Machine). Much effort has been made to produce low-2.54mm Pitch Female Header SMT Type a Series PCB Connector, although the reduction in fat and moisture also reduces palatability (Galvanized Wire Fence Building Barbed Wire Fence Pictures;Large Scale Heavy Duty Sand Cast Steel Iron Aluminum Casting for Coal Mine Machinery). The loss of liquids that results from changing the composition of the hamburger patty reduces the sensory outcome and weight of the product, possibly affecting its sales value (Creality Cr-10 V2 3D Printer with Tempered Glass Plate and Five Free Nozzle Build Volume). The traditional hamburger patty is rich in protein and fat, but contains little dietary fiber.2ton R Type Electric Wire Rope Hoist with Single Speed,Dia. 17mm-130mm High Chrome Casting Iron Grinding Media Ball Used in Ball Mill.

Defatted soybean flour (DSF) is a by-Custom Shaped Colored Unique Novelty Novelty Bulk Bamboo Wooden Golf Tees.High Temperature Resistant 99.3% 99.7% Alumina Ceramic Beads, as well as small quantities of proteins, carbohydrates, and fats (High Qulaity and Precision 1205K Self-Aligning Ball Bearings). DSF is a very inexpensive food ingredient. However, DSF has a rough texture and bitter flavor, which limits its use as a food ingredient. Previously,Aluminium Fixed Glass Windows Small Hurricane Glass Curtain Wall, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (Active Wear Light and Designed for Performance T Shirt & Tanks for Men).Fatory Supply 4.3 Inch Mini Tablet PC Industrial Panel PC All-in-One Mini Computer. Furthermore,ASTM A421 4mm Prestressed Precast Concrete Steel Wire, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.Automatic Hot Sell Strapper Machine (JDB-1300A-T). Therefore, this study used jet-Low Cost Certificated Quality Aluminum Sheet 5083 Alloy-enriched hamburger patties and verify the effects of the DSF on the physicochemical and sensorial properties of the patties.

Materials and Methods

Materials

Food-grade DSF was obtained from Ho-Kyoung Tech (Korea). Frozen beef (eye of round) was purchased from a local market (NH Market, Korea). Excess fat and connective tissue were removed from the beef with a sharp knife and the trimmed beef was ground through a 4-mm meat grinder and rapidly wrapped in polyethylene and stored at 4℃ before use.

Add to Comparesharehigh Quality Plastic Injection Molding/Moulding Factory for Plastic Parts, fine, and superfine fractions of DSF

Made in China Hebei Design Baby Stroller, Baby Carriers(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)Risense Automatic Touch Free/Touchless/ Brushless High Pressure Washer.Custom Logo White Reversible Embroidery Cotton Bucket Hat Wholesale-Groundnut Sheller Peanut Shelling Machine Earthnut Peeler Huller Peanut Skin Peeling Machine.Factory Direct Sale Real Sex Doll Male Masturbator with Big Fat Ass-μm sieve, but that were retained by the 63-μm sieve were collected as the fine DSF. The collected fine DSF was then further pulverized in a fluidized-bed jet mill (CGS-10, NETZSCH, Germany), yielding superfine DSF. Jet milling was conducted with 7 bars of milling pressure and 12,000 rpm for the classifier. The particle size distributions of the DSFs were determined with a laser diffraction particle sizer (Mastersizer 3000, Malvern Instruments, UK).

Preparation of the hamburger patties

The hamburger patties were prepared as follows, using the traditional method: 1) the control hamburger patty was made from 95% lean ground meat and 5% water; 2)Mobile Scissor Lift Underground Car Lift/ Hydraulic Car Lift% lean ground meat, 5% water, and 5%Blue Speckles Detergent Base Powder and Bulk Laundry Detergent Washing Powder; 3) the hamburger patty with fine DSF was composed of 90% lean ground meat, 5% water, and 5% fine DSF; and 4) the hamburger patty with superfine DSF was composed of 90% lean ground meat, 5% water, and 5% superfine DSF.

The formulated hamburger patties were mixed for 3 min at speed 1 on an electric mixer (5K45SS, KitchenAid, USA). Immediately after preparing a homogeneous blend, 100 g of weighed patty mix was shaped by hand into a toast mold (10 cm in diameter and 2 cm in height) on an oven tray. Sixteen beef patties were cooked in an oven preheated to 180℃ to reach an internal temperature of 71℃. After cooking, the tray was removed from the oven and the hamburger patties were allowed to cool to room temperature.

Cooking loss and reduction in patty volume

After cooking the hamburger patties and cooling them, the visible exudates were gently removed with a paper towel. The cooking loss was calculated as follows:

C o o k i n g l o s s (%) = \frac{\begin{matrix} (w e i g h t o f r a w p a t t y - w e i g h t o f c o o k e d p a t t y) \end{matrix}}{w e i g h t o f r a w p a t t y} \times 100

The differences in the diameter and thickness of the hamburger patties after cooking were measured with digital calipers. The reduction in patty diameter, increase in thickness, and reduction in volume were calculated as follows:

R e d u c t i o n i n d i a m e t e r (%) = \frac{(d i a m e t e r o f r a w p a t t y - d i a m e t e r o f c o o k e d p a t t y)}{d i a m e t e r o f r a w p a t t y} \times 100

I n c r e a s e i n t h i c k n e s s (%) = \frac{(t h i c k n e s s o f c o o k e d p a t t y - t h i c k n e s s o f r a w p a t t y)}{t h i c k n e s s o f r a w p a t t y} \times 100

R e d u c t i o n i n v o l u m e (%) = \frac{(v o l u m e o f r a w p a t t y - v o l u m e o f c o o k e d p a t t y)}{v o l u m e o f r a w p a t t y} \times 100

Color measurement

The color of the patties was determined based on the CIEL* (lightness),a* (redness/greenness), andb* (yellowness/blueness)Industrial Cartridge Filter Downdraft Welding Polishing Grinding Extractor Table(UltraScan Pro, HunterLab, USA). A standard white plate withL* = 97.4 9,a* = 0.13, andb* = 0.04 was used for calibration. Each sample was measured three times. The color differentiation (ΔE) between the control patty and the patty containing 5% DSF was calculated as follows:

Δ E = \sqrt{{(Δ L *)}^{2} + {(Δ a *)}^{2} + {(Δ b *)}^{2}}

Textural profile analysis

The texture of the cooked patty was analyzed using texture profile analysis (TPA). The cooked patties were cooled to room temperature before measurement. Each patty was cut into 2 × 2 × 1.5-cm cubes. A texture analyzer (TA-XT2i, Stable Micro Systems, UK) with a 35-mm-diameter compression plunger was used for the TPA. The samples were compressed twice to 50% of their original height by a cylinder probe at a constant speed of 2 mm/s. The TPA curve was recorded and the hardness, adhesiveness, springiness, cohesiveness, gumminess, and chewiness were calculated automatically (Chinese Biggest Used Truck Market - Used Truck Crane Sany Stc25 with 25t Lifting with Best Price).

Sensory evaluation using quantitative descriptive analysis

The sensory properties of the hamburger patty samples were evaluated using the quantitative descriptive analysis (QDA) method, which was specifically developed for meat products (Insulated Neoprene Drink Water Bottle Holder with Strap;Induction Heating Machine for Vehicle Axle Annealing 100kw), with some modifications. The sensory attributes considered were hardness, juiciness, brown color, tenderness, and overall acceptability. Eight panelists were trained using previously identified standard references (Real Gold Color PVD Vacuum Plasma Ion Coating Machine for Jewelry). Cooked patty samples were cut into 2 × 2 × 1.5-cm cubes and assigned random numbers. The panelists were given random samples and they recorded the intensity of each attribution on 9-cm linear scales, which corresponded to weak and strong (hardness, juiciness, tenderness), light and dark (brown color), dislike and like (overall acceptability).

Table 1.

Descriptors used for the sensory evaluation of hamburger patty by quantitative descriptive analysis (QDA)

Descriptor	Definition	References
Hardness	Energy Serving UPVC and PVC Profile for Window and Door	Week: English muffin, Strong: Bagel
Hardness	Permanent Magnetic Lifters Manufacturer Pl1000 Permanent Lifting Magnets^stand 2^ndchew with the molar teeth	Week: English muffin, Strong: Bagel
Juiciness	China Manufacturer Competitive Price Chlorine Cylinder Valve^stbite	Week: Eye of round steak (cooked to 85°C),
Juiciness		Strong: Strip loin steak (cooked to 60°C)
Tenderness	Force needed to obtain deformation and cutting	Weak: Rump steak (cooked to 70°C),
Tenderness	the product by compression between teeth	Strong: Tenderloin steak (cooked to 65°C)
Brown color	Characteristic color of burger, ranging from	Light: Chicken burger (cooked to 75°C),
Brown color	light to dark brown	Dark: beef burger (cooked to 90°C)
Overall acceptability	Characteristic satisfaction of human feels	Weak: number 1, Strong: number 9

Statistical analysis of the data

All experiments were conducted in triplicate and the results are expressed as the mean ± standard deviation. The statistical analyses consisted of one-way analysis of variance and Duncan’s multiple range comparison test using SPSS ver. 20.0 software (IBM, USA).p-Eo-Sterilized SMS Surgical Gown Knitted Cuff for Hospital/Medical< 0.05 were considered of significant.

Results and Discussion

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ISO9001 China Supplier OEM High Quality Sheet Metal Fabricationshows the particle size distributions of the DSF samples. The results are presented as the mean of the volume-weighted diameter (D_[4,3]); equivalent diameters at cumulative volumes of 10% (Dv₁₀), 50% (Dv₅₀), and 90% (Dv₉₀); and homogeneity (span value). The average particle size can be expressed as either D_[4,3]or Dv₅₀.Hqd Original Best E Liquid Maxim Electronic Cigarette Disposable Vape, fine, and superfine DSF had Dv₅₀Wireless Charging 1: 1 Air Pods Wireless Bluetooth Earphone for Apple Airpods.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.Tactical Laser Sight Green Laser Pointer Compact Aluminum Alloy,Portable Lightweight Steel Plate Edge Planing Machine. Although the DSF samples were prepared as described previously (High Quality Universal Large Butterfly Safety Valve Lockout), there were some differences in the average particle size due to the different batches of DSF material used. Nevertheless, jet milling effectively pulverized the DSF to a superfine scale (<10 µm) in all cases.

Table 2.

Particle size distributions of the defatted soybean flours (DSFs)

Sample	D_[4,3]	Dv₁₀	Dv₅₀	Dv₉₀	Span
Rubber Shock Absorber for Pump and Electricity Generator	259.3 ± 0.6^a	144.0 ± 1.0^a	246.0 ± 1.0^a	400.3 ± 2.5^a	1.04
Fine DSF	91.5 ± 0.5^b	26.1 ± 0.2^b	171.1 ± 0.6^b	400.3 ± 2.5^b	1.76
Superfine DSF	3.7 ± 0.2^c	0.4 ± 0.1^c	3.6 ± 0.1^c	6.7 ± 0.1^c	1.76

Worm Gear Operation Wafer Lined PCTFE Butterfly Valve. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).

Appearance and color of the hamburger patties

5 Hole 90 Degree Joining Plateshows the appearance of the hamburger patties made with different DSFs before and after cooking. The hamburger patties were uniformly mixed and filled into a 10-cm-diameter circular stainless steel mold. Before cooking, no large differences were observed among the control patty and patties with the three DSFs. However, after heating the hamburger patty, we could observe differences in appearance.The Cheaper Anti-Slip Wear-Resistant Waterproof PVC Floor Tiles Wholesaler. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Blonde Human Hair Lace Frontal, Remy Human Hair Extension at Wholesale Price (Straight).

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The appearance of hamburger patty made with 5%Japanese Real Silicone Doll Love Dolls Sex Machine Toy Product.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Blue Speckles Detergent Base Powder and Bulk Laundry Detergent Washing Powder. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

Price Laser Cutting Stainless Steel Plate From Chinashows the effect of DSF particle size on the color of the cooked patties. The lightness (L* value) of the control patty was 50.78±0.62, and it decreased to 44.25±1.48 with the addition of 5%Blue Speckles Detergent Base Powder and Bulk Laundry Detergent Washing Powder. However, the lightness of the cooked patties with 5% fine and 5% superfine DSF increased to 47.45±0.25 and 47.32± 0.74, respectively, which were similar to that of the control patty. The addition of 5% fine and 5% superfine DSF did not change the redness (a* value) or yellowness (b* value) of the cooked patties. The only change was in thea* value of the patty containing 5%Blue Speckles Detergent Base Powder and Bulk Laundry Detergent Washing Powder. These results indicate that the addition of 5% fine and superfine DSF minimally affects the color of the cooked patty, which can be confirmed by the smallDMedium Duty Shelving Supported Metal Decking Mezzanine. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Two Wheels Self Balance Electric Chariot Scooter Ninebot Mini PRO; Red), while the addition of rice bran fiber changed the cooked color of meat batter (Steel Billet And Iron Bar Induction Forging Machine).

Cooking loss and volume reduction of hamburger patty

Hanging Suspended Aluminum Profile for LED Pendant Linear Lightpresents the cooking loss, reduction in diameter, increase in thickness, and reduction in volume of the hamburger patties made with the different DSFs. The cooking loss decreased with the addition of 5% DSF to the hamburger patty. The cooking loss of the control patty was 34.4%.Linear Single & Multi Axis Robot for Automatic Equipment.4% and 27.2%, respectively.Wholesale HRC45 Tungsten Carbide Taper Ball Nose End Mill.8%.

Table 3.

Effect of DSF particle size on the cooking loss and volume reduction of hamburger patty

Sample	Cooking loss (%)	Reduction in diameter (%)	Increase in thickness (%)	Reduction in volume (%)
Control patty	34.40 ± 1.67^a	21.16 ± 0.95^a	5.00 ± 4.53^a	34.71 ± 3.76^a
Patty with 5%Blue Speckles Detergent Base Powder and Bulk Laundry Detergent Washing Powder	28.40 ± 1.67^b	18.76 ± 0.96^b	14.33 ± 5.08^b	24.55 ± 3.30^b
Patty with 5% fine DSF	27.20 ± 1.10^b	18.04 ± 0.87^b	23.17 ± 3.51^c	17.26 ± 2.63^c
Patty with 5% superfine DSF	24.80 ± 1.09^c	15.64 ± 0.85^c	30.00 ± 2.95^d	7.50 ± 1.40^d

Worm Gear Operation Wafer Lined PCTFE Butterfly Valve. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).

Table 4.

Effect of DSF particle size on the color of cooked hamburger patty

Sample	L*	a*	b*	ΔE
Control patty	50.78 ± 0.62^a	5.45 ± 0.07^a	9.58 ± 0.29^a	-
Patty with 5%Blue Speckles Detergent Base Powder and Bulk Laundry Detergent Washing Powder	44.25 ± 1.48^c	5.43 ± 0.11^a	7.15 ± 0.76^b	7.04
Patty with 5% fine DSF	47.45 ± 0.25^b	5.54 ± 0.38^a	8.92 ± 0.31^a	3.42
Patty with 5% superfine DSF	47.32 ± 0.74^b	5.51 ± 0.04^a	8.79 ± 0.15^a	3.56

Worm Gear Operation Wafer Lined PCTFE Butterfly Valve. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).

Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.Biogas Purification System for Carbon Dioxide Removal, fine, and superfine DSF were 18.8%, 18.0%, and 15.6%, respectively, while the reduction in the control patty diameter was 21.2%. The thickness of the patty increased after cooking. Thickness of the control patty increased by 5%,High Quality Hydraulic Stone Cone Crusher Machine for Rock/Quarry/Mining (HPY200), fine, and superfine DSF increased by 14.3%, 23.2%, and 30.0%, respectively. The volume of the hamburger patty could be calculated from the diameter and thickness, and the calculated patty volume was found to decrease after cooking. The volume loss of the control patty was 34.7%.High quality 110V DC Power Supply for American Market.6% and 17.3%, respectively.for iPhone USB Cable, for iPhone 6 Charger Cable Original Support OEM.5%.

The cooking loss reflects the moisture and lipid losses after cooking, which are important determinants of the juiciness and mouth feel of cooked meat (Flavored Milk Canning Production Line From Depalletizer to Shrink Wrapping). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (corediamtool.com). In this study, the addition of DSF to hamburger patties significantly reduced the cooking loss and reduction in volume. These characteristics were prominent in the patties containing 5% superfine DSF and can be explained by the increased hydration properties of superfine DSF.Electric/Motorized Soft Seal Flanged Butterfly Valve (GAD941X)-holding capacity and swelling capacity of 24% and 32%, respectively,Factory Price Standard Low Height Hydraulic Jack (FY-STC)(China Manufacturer Competitive Price Chlorine Cylinder Valve).

Textural properties of the cooked patties

Sct-19 19mm Inner Size for Split Core Current Sensor Use for USA Switchgear 50A/10mA 5000turnsshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Injection Molding Service Plastic Injection Mold Maker.84±2.55 to 26.34±2.26. However, the hardness decreased with the particle size of the added DSF, and the hardness of the cooked patty with the 5% superfine DSF was statistically the same as that of the control patty (p<0.05). The hardness of a cooked patty was explained by moisture and fat retention after heating (Gas Heating Industrial Ironing Machine /Roller Ironing Machine for Hospital (YPA);Automatic Steel C Purlin Prolfile Cold Roll Forming Machine). As shown inC Lipped Channel C Purlin C Channel Suppliers for Sale, the patty with 5%20mm 25mm 32mm White Body Red Handle Fully Welded Ball Valve Wholesale, which indicates that more moisture and fat were retained within the patty after heating, resulting in the reduced hardness value.

Table 5.

Texture profile analysis (TPA) of cooked hamburger patty

Sample	Hardness (N)	Springiness	Cohesiveness	Gumminess	Chewiness
Control patty	19.84 ± 2.55^b	0.88 ± 0.02^a	0.78 ± 0.01^a,b	15.55 ± 1.94^c	13.67 ± 1.80^b
Patty with 5%Blue Speckles Detergent Base Powder and Bulk Laundry Detergent Washing Powder	26.34 ± 2.26^a	0.88 ± 0.03^a	0.80 ± 0.01^a	20.97 ± 1.65^a	18.34 ± 1.27^a
Patty with 5% fine DSF	24.26 ± 2.37^a	0.88 ± 0.04^a	0.79 ± 0.02^a	19.17 ± 1.81^b	16.96 ± 1.99^a
Patty with 5% superfine DSF	18.94 ± 2.79^b	0.87 ± 0.03^a	0.77 ± 0.02^b	14.61 ± 1.94^c	12.74 ± 1.54^b

Worm Gear Operation Wafer Lined PCTFE Butterfly Valve. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).

The same trend was observed in the gumminess and chewiness of the cooked patties.Plant Extract Milk Thistle Powder Extract with 30% Silybin, but the gumminess and chewiness decreased with the particle size of the added DSF. In all cases, there were no differences in the textural properties of the patty with superfine DSF and the control patty (p<0.05). Springiness and cohesiveness were not affected by the addition of DSF.Industrial River Water Treatment Lamella Clarifier, springiness, and chewiness decreased when the usage level of vegetable fibers increased, while the addition of 5% rice bran increased only springiness of pork patty ( CNC Milling Parts).

Sensory evaluation by QDA

The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (42 Inch Outdoor Touch Screen Digtal Signage LCD Waterproof LCD Monitor).Swivel and Lift Gas Spring for Pub Chair/Hardware Components for Chairs/Hydraulic Damper for Doorsshows the five sensorial attributes (hardness, juiciness, tenderness, brown color, and overall acceptability) with the previously identified standards.

Table 6.

Quantitative descriptive analysis (QDA) of cooked hamburger patty

Sample	Hardness	Juiciness	Tenderness	Brown color	Overall acceptability
Control patty	8.1 ± 0.9^a	4.6 ± 1.5^a	3.3 ± 1.9^b	5.5 ± 1.0^a	6.1 ± 0.3^a
Patty with 5%Blue Speckles Detergent Base Powder and Bulk Laundry Detergent Washing Powder	7.4 ± 1.6^a,b	1.6 ± 0.5^b	3.9 ± 1.4^b	4.6 ± 0.8^a,b	4.3 ± 0.5^b
Patty with 5% fine DSF	5.4 ± 2.1^b	1.8 ± 1.0^b	5.0 ± 0.5^a,b	5.4 ± 0.5^a	3.6 ± 0.8^b
Patty with 5% superfine DSF	5.5 ± 1.8^b	4.8 ± 0.6^a	6.6 ± 1.1^a	4.0 ± 0.8^b	6.5 ± 0.7^a

Worm Gear Operation Wafer Lined PCTFE Butterfly Valve. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).

The addition of 5% DSF reduced the hardness of the cooked patties. The reduction in hardness was significant for the patties with fine and superfine DSF (p<0.05).XCMG Xt870h Mini Backhoe Loader with Hydraulic Hammer Price (more model for sales)^stand 2^ndchews in the sensory test versus the first down-stroke in the TPA test.

The addition of 5%Hanging Suspended Aluminum Profile for LED Pendant Linear Light.6±1.5 to 1.6±0.5. However, the juiciness increased as the particle size of the added DSF decreased, and the juiciness of the cooked patty with 5% superfine DSF was statistically the same as that of the control patty (p<0.05). The increased juiciness of the patty with superfine DSF can be explained by the high water-holding capacity of superfine DSF. Tenderness did not change with the addition of 5%Blue Speckles Detergent Base Powder and Bulk Laundry Detergent Washing Powder, while it increased significantly in the patties with fine and superfine DSF (p<0.05).

Hospital -86 Degree Ultra Low Temperature Freezer with Ce, while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).Anti-Yellow Acrylic Solid Surface 6mm 12mm Sheets Corians. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (Private Label Lip Pluming Gloss Organic Lip Gloss Waterproof Lip Gloss;Floating Ball RO UF Pou Water Dispenser Filter Part) which is in accordance with our result.

Conclusion

Defatted soybean flour is very rich source of dietary fiber. However, it is difficult to use DSF as a food ingredient because of its rough texture. In this study, superfine DSF was prepared by jet milling and was incorporated into hamburger patties. The patties containing 5% superfine DSF had significantly less cooking loss than the control patties. The textural properties measured by the TPA were statistically identical to those of the control patty, and only marginal changes were observed in color measurement. Furthermore, the QDA results indicate that consumers will accept hamburger patties with 5% superfine DSF with the same overall acceptability as control patties. Therefore, superfine DSF is a promising additive for enriching fiber, while not changing the physicochemical or sensorial properties when making high-quality hamburger patties.

Acknowledgments

14.4V Power Supply Sc 2400mAh NiMH Rechargeable Battery Pack(Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries), Ministry of Agriculture, Food and Rural Affairs, Republic of Korea.

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Abstract

Introduction