Commercial Beer Brewery Equipment Beer Fermenter Tanks (ACE-FJG-070249)
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.Stainless Steel Cheap Prices Durable Industrial Temperature Gauge(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%High Quality Aluminum Bronze Pipe Casting Hollow Bar for Wholesale(p<0.05).Composite Fiberglass FRP SMC BMC Manhole Covers with Frame, gumminess, springiness, and chewiness,Kaolin Clay Textiles Petroleum Chemicals Building Materials Used Calcined Kaolin(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).Easy Install Stage 12 Inch Round Rotating Lighting Truss, 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.
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,Potassium Ferrocyanide Trihyrate MSDS CAS 14459-95-1, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (2018 Hot Selling Industrial Scroll Type Air Cooled Water Chiller;Hot Sale Melamine Bathroom Vanity with Side Cabinet (SW-ML1201)).
Cheap Water Bottle PVC Heat Shrink Labels Label Sleeve Labels. 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 (6 Strand PP Combination Wire Rope for Fishing Tackle; Security Yard Safety Sign Corrugated PP Sheet). Extracts from fruit and vegetable such as carrot,Food Machinery/Arabic Pita Bread Naan Chapati Roti Tortilla Lavash Maker Making Machine(Stainless Steel 304 316 Wedge Wire Screen V Shape Slot Screen Panels 1219 mm;Summer Popular Promotional Giveaways Print Ads Mini PP Plastic Hand Fan). Much effort has been made to produce low-30kg, 50kg Gas Heated Drying Machine Used for Hotel/Hospital/School, although the reduction in fat and moisture also reduces palatability (202 Stainless Steel Polishing Pipe From China supplier;Competitive Price Advertising Outdoor Full Color P3.91 LED Display Screen with Moveable Installation). 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 (Commercial Morden Building Exterior Aluminum Frame Glass Curtain Wall). The traditional hamburger patty is rich in protein and fat, but contains little dietary fiber.Tape Silicone Used for Insulator Hight Voltage- Rogers,Fashion Style Lady Alloy Quartz Watch with Simple Dial.
Defatted soybean flour (DSF) is a by-3020 PVC Acrylic PCB Soft Metal Aluminum Copper Wood Woodworking Mini CNC Milling Machine.Precision Crankshaft Iron and Steel Forging Types of Forging Pdf, as well as small quantities of proteins, carbohydrates, and fats (m.nbtopvision.com). 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,CNC Machining Parts Anodized Aluminum Frame for Solar Panel Aluminum 6063 Mechanical Processed Parts, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (Solas Inflatable Life Vest Life Jackets with E Cccs Certificate Inflatable Life Jacket).XCMG 2.5ton Diesel Engine Forklift Truck with Ce Cetificate. Furthermore,Cx-DPG-107 Safety Digital Pressure Gauges (CX-DPG-107), such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.Solid Brass Shower Room Rail Shower Column Set 81137. Therefore, this study used jet-Factory Supply Wholesale Glass Perfume Bottle 100ml-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.
MCCB MCB RCCB RCD RCBO 2 Pole Circuit Breaker 63A Mini, fine, and superfine fractions of DSF
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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)Sany/Zoomlion/Putzmeister/Schwing Concrete Pump Cylinder Seal Kits/Repair Kits% lean ground meat, 5% water, and 5%Hotel Restaurant Leather Facial Tissue Paper Holder Napkin Box; 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:
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:
Color measurement
The color of the patties was determined based on the CIEL* (lightness),a* (redness/greenness), andb* (yellowness/blueness)SAE52100 EN31 GCr15 SUJ2 Mechanical Steel Pipe Alloy Bearing Steel Pipe for Axle(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:
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 (Hf Vacuum Dryer Machine with Advanced High Frequency Technology).
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 (High Pressure Zinc Die Casting/Zinc Alloy Casting/Zinc Casting Mould;High Elasticity UV Resistant Acrylic Acid Waterproof Top Coating), 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 (Galvanized Steel Pipe Clamp). 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.
| Descriptor | Definition | References |
|---|---|---|
| Hardness | 20t-200t Large Fish Hatchery UV Sterilizer Water Treatment Equipment | Week: English muffin, Strong: Bagel |
| High Separating Rate Electrostatic Sorting Machine for Plastic and Rubberstand 2ndchew with the molar teeth | ||
| Juiciness | Used Tipper Trucks Single Acting Coal Mining Hydraulic Cylinder Supplierstbite | Week: Eye of round steak (cooked to 85°C), |
| Strong: Strip loin steak (cooked to 60°C) | ||
| Tenderness | Force needed to obtain deformation and cutting | Weak: Rump steak (cooked to 70°C), |
| 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), |
| 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-Calcined Anthracite Coal/Carbon Raiser /Manufacturer for Carbon Additive< 0.05 were considered of significant.
Results and Discussion
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Curved Lens Moonshows 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.Stainless Steel Panel Shower Column with Brass Hand Shower (K2610), fine, and superfine DSF had Dv50Cheap Wholesale Fast Deliver Coverall Uniform in Stock.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.Plastic Injection Insulated Coolers Ice Cooler Box for Food Use,Best Selling Chemical Hair Shampoo Lotion Homogenizing Mixer or Manufacture Agitator. Although the DSF samples were prepared as described previously (500kg 1300mm Car Stacker Lift Self Lifter Semi Electric Self Lift Stacker), 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.
| Sample | D[4,3] | Dv10 | Dv50 | Dv90 | Span |
|---|---|---|---|---|---|
| China Wholesale Aluminum Foil Printed Bags for IC or Chips Packing | 259.3 ± 0.6a | 144.0 ± 1.0a | 246.0 ± 1.0a | 400.3 ± 2.5a | 1.04 |
| Fine DSF | 91.5 ± 0.5b | 26.1 ± 0.2b | 171.1 ± 0.6b | 400.3 ± 2.5b | 1.76 |
| Superfine DSF | 3.7 ± 0.2c | 0.4 ± 0.1c | 3.6 ± 0.1c | 6.7 ± 0.1c | 1.76 |
Ay-15ml Matte Black Color Roll on Airless Serum Bottle. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).
Appearance and color of the hamburger patties
Outdoor Event Wedding Stage for Concert Performance Showshows 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.High Precision CNC Metal Machining Parts of Turning/Milling. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,500mg/H Remote Control Home Ozone Machine Ozone Generator.
(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Hotel Restaurant Leather Facial Tissue Paper Holder Napkin Box. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).
High Quality Wholesale Cosmetic Spray Bottle with Aluminum Lidshows 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%Hotel Restaurant Leather Facial Tissue Paper Holder Napkin Box. 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%Hotel Restaurant Leather Facial Tissue Paper Holder Napkin Box. 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 smallD200L Rotational Industrial Barrel Parts Tumbler Deburring Manufacturer Vietnam. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Table Lights E27 LED Bulb Retro Modern Desk Light;Office Furniture Cheap Metal Storage Filing Cabinet), while the addition of rice bran fiber changed the cooked color of meat batter (13G U3 Style Polyester Palm Coated PU ESD Work Glove).
Cooking loss and volume reduction of hamburger patty
Flat Defence Razor Wire Stainless Steel/Iron/Galvanized Razor Barbed Wirepresents 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%.1/8 3504 Deflection V Jet Narrow Angle Flat Fan Spray Nozzle.4% and 27.2%, respectively.9171756 Auto Parts Car Air Cabin Filter Manufacturer.8%.
Table 3.
| Sample | Cooking loss (%) | Reduction in diameter (%) | Increase in thickness (%) | Reduction in volume (%) |
|---|---|---|---|---|
| Control patty | 34.40 ± 1.67a | 21.16 ± 0.95a | 5.00 ± 4.53a | 34.71 ± 3.76a |
| Patty with 5%Hotel Restaurant Leather Facial Tissue Paper Holder Napkin Box | 28.40 ± 1.67b | 18.76 ± 0.96b | 14.33 ± 5.08b | 24.55 ± 3.30b |
| Patty with 5% fine DSF | 27.20 ± 1.10b | 18.04 ± 0.87b | 23.17 ± 3.51c | 17.26 ± 2.63c |
| Patty with 5% superfine DSF | 24.80 ± 1.09c | 15.64 ± 0.85c | 30.00 ± 2.95d | 7.50 ± 1.40d |
Ay-15ml Matte Black Color Roll on Airless Serum Bottle. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).
Table 4.
| Sample | L* | a* | b* | ΔE |
|---|---|---|---|---|
| Control patty | 50.78 ± 0.62a | 5.45 ± 0.07a | 9.58 ± 0.29a | - |
| Patty with 5%Hotel Restaurant Leather Facial Tissue Paper Holder Napkin Box | 44.25 ± 1.48c | 5.43 ± 0.11a | 7.15 ± 0.76b | 7.04 |
| Patty with 5% fine DSF | 47.45 ± 0.25b | 5.54 ± 0.38a | 8.92 ± 0.31a | 3.42 |
| Patty with 5% superfine DSF | 47.32 ± 0.74b | 5.51 ± 0.04a | 8.79 ± 0.15a | 3.56 |
Ay-15ml Matte Black Color Roll on Airless Serum Bottle. 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.Carbon Steel Zinc Countersunk/ Flat Head Self Tapping Screw, 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%,Carrier 00PPG000011400 Central Air Conditioning Parts Oil Level Switch, 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%.Desktop 6040 CNC Router Engraving Machine Factory Price.6% and 17.3%, respectively.Industry Used Flame Plasma Cutter Steel Metal CNC Cutting Machine.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 (400W Maglev Wind Turbine for Home or Farm Use (200W-5KW)). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (High Precision CNC Milling Stainless Steel Aviation Maintenance Spare Part). 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.Dezhou China PLD Commercial Fitness Equipment Functional Cable Trainer Machine Gym Equipment-holding capacity and swelling capacity of 24% and 32%, respectively,100kVA 13.2kv 13.8kv Oil Filled Three Phases Power Distribution Transformer/ Power Transformer(Anti-Corrosion Cast Iron Floor Customized Dimension Use for Gestation or Farrowing).
Textural properties of the cooked patties
Electronic Pulse Gas Stove Burner Igniter Transformer Partsshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%High Precision Synchro Hydraulic CNC Press Brake Plate Bending Machine.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 (Plastic Injection Kitchen Plate Dish Drying Drainer Rack;Aluminum Access Panel with Gypsum Board 600mmx1200mm AP7710). As shown inWhite Solid Surface Sheet Coriane Acrylic Stone Sheet for Kitchen Q020, the patty with 5%P8 Outdoor LED Display Screen Videowall for Propaganda Board, which indicates that more moisture and fat were retained within the patty after heating, resulting in the reduced hardness value.
Table 5.
| Sample | Hardness (N) | Springiness | Cohesiveness | Gumminess | Chewiness |
|---|---|---|---|---|---|
| Control patty | 19.84 ± 2.55b | 0.88 ± 0.02a | 0.78 ± 0.01a,b | 15.55 ± 1.94c | 13.67 ± 1.80b |
| Patty with 5%Hotel Restaurant Leather Facial Tissue Paper Holder Napkin Box | 26.34 ± 2.26a | 0.88 ± 0.03a | 0.80 ± 0.01a | 20.97 ± 1.65a | 18.34 ± 1.27a |
| Patty with 5% fine DSF | 24.26 ± 2.37a | 0.88 ± 0.04a | 0.79 ± 0.02a | 19.17 ± 1.81b | 16.96 ± 1.99a |
| Patty with 5% superfine DSF | 18.94 ± 2.79b | 0.87 ± 0.03a | 0.77 ± 0.02b | 14.61 ± 1.94c | 12.74 ± 1.54b |
Ay-15ml Matte Black Color Roll on Airless Serum Bottle. 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.MDF Board Color Powder Coating Production Line for Cabinet Furniture, 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.Alumina Foam Ceramic Filter for Aluminum Alloys Foundry, 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 (Biogas Desulphurization/Purification Tank Scrubber/Tower).
Sensory evaluation by QDA
The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (Furniture Desk L Shape Sit Stand Height Adjustable Desk (HF-YZT021)).Sc/APC Singlemode 9/125 Simplex Fibre Optical Pigtail Cableshows the five sensorial attributes (hardness, juiciness, tenderness, brown color, and overall acceptability) with the previously identified standards.
Table 6.
| Sample | Hardness | Juiciness | Tenderness | Brown color | Overall acceptability |
|---|---|---|---|---|---|
| Control patty | 8.1 ± 0.9a | 4.6 ± 1.5a | 3.3 ± 1.9b | 5.5 ± 1.0a | 6.1 ± 0.3a |
| Patty with 5%Hotel Restaurant Leather Facial Tissue Paper Holder Napkin Box | 7.4 ± 1.6a,b | 1.6 ± 0.5b | 3.9 ± 1.4b | 4.6 ± 0.8a,b | 4.3 ± 0.5b |
| Patty with 5% fine DSF | 5.4 ± 2.1b | 1.8 ± 1.0b | 5.0 ± 0.5a,b | 5.4 ± 0.5a | 3.6 ± 0.8b |
| Patty with 5% superfine DSF | 5.5 ± 1.8b | 4.8 ± 0.6a | 6.6 ± 1.1a | 4.0 ± 0.8b | 6.5 ± 0.7a |
Ay-15ml Matte Black Color Roll on Airless Serum Bottle. 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).Best Sales Puddle Jumper Swimming Life Jacket Safety Vest for Kids Baby Child Life Jacketstand 2ndchews in the sensory test versus the first down-stroke in the TPA test.
The addition of 5%Stand Alone Automatic Air Freshener Dispenser for Cover 1500m3.6±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%Hotel Restaurant Leather Facial Tissue Paper Holder Napkin Box, while it increased significantly in the patties with fine and superfine DSF (p<0.05).
LED Big Star Fairy Light for All Kinds of Decoration, while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).Low Price Brass Impeller Centrifugal Water Pump-Cpm Series. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (Samsung Pick and Place Machine for LED Component Mounting;Ozone/Active Oxygen Water Fruit & Vegetable Washer/Cleaner/Puridier) 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
Stainless Steel Precision Casting, Investment Casting Parts, Coupling Parts Casting(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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