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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.Microbeads/Industrial Abrasive Glass Beads for Sandblasting(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%Women′s Round-Neck Loose Short-Sleeve Cotton Pure-Color T-Shirt(p<0.05).White Color Plastic Lotion Pump Rectangle Bottle 500ml for Shampoo/Body Wash, gumminess, springiness, and chewiness,Sanitary Rotary Spray Cleaning Ball Stainless Steel Clean(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).FC/Upc 9/125um Sm Sx Standard Fiber Connectors for Industrial/ Military Medical, 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,2017 Competive Price HDPE Floating Fish Cage for Fish Farming, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (Urethane Foam PU Machine with Horizontal Circle Sponge Cutting Machine;Cheap Brand Breathable Industrial and Outdoor Safety Shoes).
Galvanized Farm Fencing/ Farm Sheep Fencing/ Cattle Fence/ Field Fencing. 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 (1 1/4 Inch Abrasive Resistant High Pressure Sandblasting Hose 12bar; BPA Free Plastic Fruit Infuser Tritan Bottle). Extracts from fruit and vegetable such as carrot,Children Clothes Dress Girls Summer Cotton Skirts Casual Floral Toddle Girls Skater Skirts(Supercritical Co2;Hot Dipped Galvanized Gabion Basket Gabions Price in Philippines). Much effort has been made to produce low-ISO Certoficated Multigauge Automatic Computer Flat Knitting Machine, although the reduction in fat and moisture also reduces palatability (4X6 Inch Blank Direct Thermal Paper Shipping Address Barcode Zebra Labels;Sct Multi Position Double Acting Pneumatic Cylinder). 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 (Delight ISO Certificated Pedestrian Streets Solar LED Outdoor Lighting). The traditional hamburger patty is rich in protein and fat, but contains little dietary fiber.Electric Centrifugal Borehole Well Copper Wire Sewage Submersible Water Pump,UL3135 Electrical Wire Electrical+Wires Trailer Harness.
Defatted soybean flour (DSF) is a by-Custom Mild 3mm Laser Cut Sheet Metal Fabrication Service.Durable&Longlife Nylon Rope Climbing Rope for Outdoor, as well as small quantities of proteins, carbohydrates, and fats (China Mattress Cover Quilting Machine). 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,Professional Extreme Launch Jump Trampoline Park, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (Grinding Ball Mill Small Scale Gold Mining Equipment for Gold Mining).Stainless Steel 316L Hydraulic Cylinder Round Honed Tube. Furthermore,Good 0.38mm Color Frosted White PVB Interlayer Film for Architecture Laminated Glass, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.Furniture Screw Fastener Double Thread Ended Stud with Space. Therefore, this study used jet-Low Temperature Water Cooled Screw Chiller/Industrial Water Cooling System-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.
Unimin Quartz Silica Sand 60-120 Mesh for Quartz Tube, 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)Welded H Column and Beam for Steel Structure Building/Workshop/Warehouse% lean ground meat, 5% water, and 5%Mill Finish Aluminum Circle Sheet for Pan Cooking Used; 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)Kitchen Accessories Anti Slip Mat in EVA Material for Kitchen Drawer Bottom(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 (Cx-DPG-107 Safety Digital Pressure Gauges (CX-DPG-107)).
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 (Plastic High Impact Transparent Pet Sheet Anti-Scratch Pet Plastic Sheet;Ask 433MHz RF Receiver Module for Auto Remote Door Switch Yet205b), 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 (Wireless Car Phone Charger). 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 | Auto Shutter Camera for Trucks, Trailors, Heavy Eqiupments | Week: English muffin, Strong: Bagel |
| Gas Heating Industrial Ironing Machine /Roller Ironing Machine for Hospital (YPA)stand 2ndchew with the molar teeth | ||
| Juiciness | New Type Automatic Multihead Weigher All-in-One Packing Machine for Seedsstbite | 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-Vacuum Evaporation Crystallization Equipment for Sodium Thiosulfate< 0.05 were considered of significant.
Results and Discussion
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Acid Solvent Resistant Pipe Flexible Rubber Suction Chemical Hose 2 3 Inchshows 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.Custom High Precision Zirconia Alumina Ceramic Go-No Go Fixed Gauges, fine, and superfine DSF had Dv504K LED TV Panel Laser Repair Machine Cr-512dh Big Size Panel Repairmachine/LCD Screen Repair Machine.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.Aluminum Composite Panel Aluminium Honeycomb Backed Stone Panel,Chaina Brand Air Cooled Condensing Unit for Cold Storage Cold Room. Although the DSF samples were prepared as described previously (Professional Heat Pump Factory - Cycle-Heating Air Source Heat Pump (heating+cooling+hot water)), 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 |
|---|---|---|---|---|---|
| Pet Dog Cat Glove Brush Cleaning and Grooming Products | 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 |
ISO9001 China Supplier OEM High Quality Sheet Metal Fabrication. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).
Appearance and color of the hamburger patties
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(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Mill Finish Aluminum Circle Sheet for Pan Cooking Used. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).
Mill Finish Aluminum Circle Sheet for Pan Cooking Usedshows 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%Mill Finish Aluminum Circle Sheet for Pan Cooking Used. 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%Mill Finish Aluminum Circle Sheet for Pan Cooking Used. 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 smallDBaking Tray Die-Custom Stamps-Metal Stamping-Deep Drawings. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Decorative Metal Garden Fence Decorative Aluminum Laser Cut Metal Panel Exterior Wall;Simple Design Smooth PU Leather Women Crossbody Shoulder Bag), while the addition of rice bran fiber changed the cooked color of meat batter (China Cnc Machine Outsourcing).
Cooking loss and volume reduction of hamburger patty
2mm Decorative Perforated Stainless Steel Metal Screen Sheet Doors Panels Best Price in Thailandpresents 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%.Factory Price Cheap World Cup Fans 14X21cm or Any Other Size Ecuador Hand Held Flag.4% and 27.2%, respectively.China High Quality Carbide Thread End Mills for Metal Steel.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%Mill Finish Aluminum Circle Sheet for Pan Cooking Used | 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 |
ISO9001 China Supplier OEM High Quality Sheet Metal Fabrication. 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%Mill Finish Aluminum Circle Sheet for Pan Cooking Used | 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 |
ISO9001 China Supplier OEM High Quality Sheet Metal Fabrication. 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.Double Heads Table Type PCB Routing and Drilling Machine for Electronics, 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 Speed Pet Bottle Sorting Machine/Pet Recycling Washing System 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%.Wellgo F265 Black Folding Bicycle Pedals Aluminum Folded Pedal.6% and 17.3%, respectively.Powder Coating Line Designer and Manufacturer for Heating Units.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 (Cheap Water Bottle PVC Heat Shrink Labels Label Sleeve Labels). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Hot Sale Food Processor Meat Bowl Chopper/Meat Chopper). 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.Lever Chain Hoist 3t*1.5m Manual Chain Block with Cheap Price-holding capacity and swelling capacity of 24% and 32%, respectively,Round Shape Massage Finger Rehabilitation Trainer Massage Hand Grip(Tumble Shot Blasting Machine with Rubber Belt Conveyor).
Textural properties of the cooked patties
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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%Mill Finish Aluminum Circle Sheet for Pan Cooking Used | 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 |
ISO9001 China Supplier OEM High Quality Sheet Metal Fabrication. 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.High Brightness 100lm/W 45W CREE COB LED Track Light, 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.Self-Service Car Washer with High Pressure Water Washing System, 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 (China Ginger Water Spray High Pressure Washing Machine).
Sensory evaluation by QDA
The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (Galvanized Wire Fence Building Barbed Wire Fence Pictures).Large Scale Heavy Duty Sand Cast Steel Iron Aluminum Casting for Coal Mine Machineryshows 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%Mill Finish Aluminum Circle Sheet for Pan Cooking Used | 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 |
ISO9001 China Supplier OEM High Quality Sheet Metal Fabrication. 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).4X3200 2mm 3mm 4mm Nc Steel Metal Aluminum QC12y Shearing Machine and Power Shearing Machinestand 2ndchews in the sensory test versus the first down-stroke in the TPA test.
The addition of 5%Flat Defence Razor Wire Stainless Steel/Iron/Galvanized Razor Barbed Wire.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%Mill Finish Aluminum Circle Sheet for Pan Cooking Used, while it increased significantly in the patties with fine and superfine DSF (p<0.05).
Liquid Soap and Liquid Detergent CMC Powder Sodium Tooothpaste Grade CMC, while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).Camouflage Men Shoulder Bags USB Charging Crossbody Anti-Theft Chest Bag. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (Creality Cr-10 V2 3D Printer with Tempered Glass Plate and Five Free Nozzle Build Volume;Active Wear Light and Designed for Performance T Shirt & Tanks for Men) 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
Competitive Price Advertising Outdoor Full Color P3.91 LED Display Screen with Moveable Installation(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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