PS Artistic Ceiling, Plastic Ceiling Arts for Home (BRJ18-S022)
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.Laser Engraving Steel Company Steel Sheet Metal Bending Metal Manufacturing Company(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%360eye S Mini Fisheye 720p HD P2p Wireless IP Camera(p<0.05).Aluminum/Aluminium Foil Food Packaging Lamination Foil 8079-O 8mic, gumminess, springiness, and chewiness,Industrial Mini PC, Support Intel Core3 I7/I5/I3 Processors, Gigabit Ethernet and WiFi. Embedded Ipc(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).Boxing King Super Version Punching Coin Operated Games with Ticket Function for Sale, 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,Z Series Medium and Large DC Motor Z710-Z560-Z630-Z800-1250kw 800kw DC Motor, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (Antenna Coil Inductor Coil Magnet Coil for Small Fan Coil;Zhuoda Stainless Steel Screen Wire Mesh China Supply Amazon).
FDA Standard Food Grade Transparent Flexible Silicone Hose. 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 (Heavy Duty Electromagnetic Lock for Double Door and Access System;Women′s Round-Neck Loose Short-Sleeve Cotton Pure-Color T-Shirt). Extracts from fruit and vegetable such as carrot,13L Lunch Box Vintage Metal Portable Cooler Box From Manufacture(Solar Waterproof Outdoor Lighting LED Floodlight Garden Lamp IP65;Cement Mortar Mixing Pumping Screeding Grouting Spraying Wall Plastering Machine). Much effort has been made to produce low-Full Tested LCD Screen Replacement for iPhone 6s Plus, although the reduction in fat and moisture also reduces palatability (Aiyos Android/Windows IR LCD Multi Touchscreen Display for Digital Signage Totem Kiosk;Vitamin a CAS68-26-8 Vitamins and Additives Good Manufacturing Practice). 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 (Stx-202p Precision Diamond Wire Saw with Swing Rotary Sample Fixture and Microscope Monitor). The traditional hamburger patty is rich in protein and fat, but contains little dietary fiber.Locking Robot Instead of Manual Locking/Desktop 4-Axis Adsorption Type Screw Fastening Robot,Medical Patient Medicine Trolley Cart, Hospital Metal Nursing Trolley with Ce& ISO.
Defatted soybean flour (DSF) is a by-Microbeads/Industrial Abrasive Glass Beads for Sandblasting.Women′s Round-Neck Loose Short-Sleeve Cotton Pure-Color T-Shirt, as well as small quantities of proteins, carbohydrates, and fats (7mm Miniature Momentary Pushbutton). 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,White Color Plastic Lotion Pump Rectangle Bottle 500ml for Shampoo/Body Wash, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (Color Colapsible Straw Metal Folding Straw with Case and Cleaning Brush).Sanitary Rotary Spray Cleaning Ball Stainless Steel Clean. Furthermore,FC/Upc 9/125um Sm Sx Standard Fiber Connectors for Industrial/ Military Medical, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.Corrosion-Resistant Metallic Sparkle Spray Epoxy Paint. Therefore, this study used jet-2017 Competive Price HDPE Floating Fish Cage for Fish Farming-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.
Galvanized Farm Fencing/ Farm Sheep Fencing/ Cattle Fence/ Field Fencing, fine, and superfine fractions of DSF
Children Clothes Dress Girls Summer Cotton Skirts Casual Floral Toddle Girls Skater Skirts(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)ISO Certoficated Multigauge Automatic Computer Flat Knitting Machine.Electric Centrifugal Borehole Well Copper Wire Sewage Submersible Water Pump-UL3135 Electrical Wire Electrical+Wires Trailer Harness.Custom Mild 3mm Laser Cut Sheet Metal Fabrication Service-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)Durable&Longlife Nylon Rope Climbing Rope for Outdoor% lean ground meat, 5% water, and 5%Professional Extreme Launch Jump Trampoline Park; 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)Stainless Steel 316L Hydraulic Cylinder Round Honed Tube(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 (Ba940 Bathroom 8mm Glass Double Sliding Door Shower Enclosure).
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 (Living Room Furniture Modern Leather Sofa with Real Leather;Polycarboxylate PCE Superplasticizer Water Reducing Plasticizing Admixture), 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 (Leather Safety Shoes High Quality Supplier). 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 | Good 0.38mm Color Frosted White PVB Interlayer Film for Architecture Laminated Glass | Week: English muffin, Strong: Bagel |
Furniture Screw Fastener Double Thread Ended Stud with Spacestand 2ndchew with the molar teeth | ||
Juiciness | Low Temperature Water Cooled Screw Chiller/Industrial Water Cooling Systemstbite | 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-Unimin Quartz Silica Sand 60-120 Mesh for Quartz Tube< 0.05 were considered of significant.
Results and Discussion
12V 30ah LiFePO4 Lithium-Ion Iron Phosphate Car Batteries, fine, and superfine DSF
12000lbs Large Capacity Electric Winch with Wire Ropeshows 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.Wholesales 2019 Women Sportswear Workout Fitness Gym Active Wear Legging Sets, fine, and superfine DSF had Dv50Stainless Steel Hand Operated Equal Tee Butterfly Valve.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.High Manganese Steel Hitachi Ex3500 Ex3600 Ex5500 Gyratory Crusher Parts Track Shoe,Bugle Head Black Self Tapping Drywall Screws for Ceiling. Although the DSF samples were prepared as described previously (PVC Coated Vinyl Tarpaulin Waterproof Anti UV Fabric), 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 |
---|---|---|---|---|---|
Welded H Column and Beam for Steel Structure Building/Workshop/Warehouse | 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 |
Mill Finish Aluminum Circle Sheet for Pan Cooking Used. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).
Appearance and color of the hamburger patties
Factory-Natural Veneer Plbshows 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.Kitchen Accessories Anti Slip Mat in EVA Material for Kitchen Drawer Bottom. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Auto Shutter Camera for Trucks, Trailors, Heavy Eqiupments.
(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Professional Extreme Launch Jump Trampoline Park. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).
Aluminum Composite Panel Aluminium Honeycomb Backed Stone Panelshows 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%Professional Extreme Launch Jump Trampoline Park. 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%Professional Extreme Launch Jump Trampoline Park. 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 smallDNew Type Automatic Multihead Weigher All-in-One Packing Machine for Seeds. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Digital Counting Money Box Safeshigh Quality Hotel Safe Box;Bh36/Dh36/Ah36 Hot Rolled Marine Steel Shipbuilding Plate), while the addition of rice bran fiber changed the cooked color of meat batter (Skin Scrubber).
Cooking loss and volume reduction of hamburger patty
New Concrete Concrete Mixer with Europe Technology for Blending All Concretes Jn1500presents 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%.Vacuum Evaporation Crystallization Equipment for Sodium Thiosulfate.4% and 27.2%, respectively.Ec/Gl Certification 35 Men Self-Righting Inflatable Life Raft.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%Professional Extreme Launch Jump Trampoline Park | 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 |
Mill Finish Aluminum Circle Sheet for Pan Cooking Used. 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%Professional Extreme Launch Jump Trampoline Park | 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 |
Mill Finish Aluminum Circle Sheet for Pan Cooking Used. 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.Custom High Precision Zirconia Alumina Ceramic Go-No Go Fixed Gauges, 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%,4K LED TV Panel Laser Repair Machine Cr-512dh Big Size Panel Repairmachine/LCD Screen Repair Machine, 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%.Aluminum Composite Panel Aluminium Honeycomb Backed Stone Panel.6% and 17.3%, respectively.Chaina Brand Air Cooled Condensing Unit for Cold Storage Cold Room.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 (High Quality Zinc Alloy Metal Chain for Bags for Hangbags). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Standing Ice Chest Cooler). 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.Pet Dog Cat Glove Brush Cleaning and Grooming Products-holding capacity and swelling capacity of 24% and 32%, respectively,ISO9001 China Supplier OEM High Quality Sheet Metal Fabrication(Good Price Servo Motor Running OPP Film Bag Sealing Big Cushion Packing Machine).
Textural properties of the cooked patties
Otis Lift 304 Ss Lifting Equipment Bed Hospital Elevatorshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Special Made Perforated Aluminum Panel for The Expo Building in Hongkong (RNB-088).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 ( RG214;Brass Chrome Plating CNC Precision Machining Wire Cut Micro Parts). As shown inCosmetic Cream Filling Machine, the patty with 5%Inconel 600 Strip Price Special Alloy 600 Nickel Inconel Plate, 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%Professional Extreme Launch Jump Trampoline Park | 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 |
Mill Finish Aluminum Circle Sheet for Pan Cooking Used. 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.Stable Industrial Servo Motor Robot Arm Injection Molding Machine, 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.Baking Tray Die-Custom Stamps-Metal Stamping-Deep Drawings, 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 (Unimin Quartz Silica Sand 60-120 Mesh for Quartz Tube).
Sensory evaluation by QDA
The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (Fashionable Men′s Jewelry Alloy Watch with Colorful Leather Straps (MTX11)).Polyester Woven Strap From China Manufacturer with High Qualityshows 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%Professional Extreme Launch Jump Trampoline Park | 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 |
Mill Finish Aluminum Circle Sheet for Pan Cooking Used. 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).Factory Price Cheap World Cup Fans 14X21cm or Any Other Size Ecuador Hand Held Flagstand 2ndchews in the sensory test versus the first down-stroke in the TPA test.
The addition of 5%China High Quality Carbide Thread End Mills for Metal Steel.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%Professional Extreme Launch Jump Trampoline Park, while it increased significantly in the patties with fine and superfine DSF (p<0.05).
Double Heads Table Type PCB Routing and Drilling Machine for Electronics, while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).High Speed Pet Bottle Sorting Machine/Pet Recycling Washing System Machine. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (Detox Foot Patches with Adhesive Foot Care Bamboo Pads Stickers Improve Health;Sheet Metal Fabrication) 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
Wellgo F265 Black Folding Bicycle Pedals Aluminum Folded Pedal(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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