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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.100-500ton Sheet Metal Forming Stamping Hydraulic Press Machine with Ce(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%Automatic Wood Planer Thicknesser with Helical Cutter Head(p<0.05).Geotextile Plastic Mesh Agricultural Landscape Fabric Weeding Tool Weed Mat Ground Cover, gumminess, springiness, and chewiness,Hy1002 Mixer Shower Set, Luxury Rainfalls Shower Set(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).Electric TV Cabinet European TV Stand MDF Mantel (370), 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,New Luxury Men Quartz Business Wristwatches Gift Business Watch Rejol (DF-MW055), including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (Deep Groove Ball Bearing Manufacture Long Life Low Noise Good Price 6206 2RS;Aluminum Hard Medical Equipment Flight Case for Pistol).
21FT Aluminium Center Cabin Boat with 360 Walk Around. 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 (CNC Cutting Tools Endmill Tungsten Solid Carbide Step End Mill for Steel;Green&Health European Style Supermarket Commercial Fruit Open Display Refrigerator). Extracts from fruit and vegetable such as carrot,PVC Tarpaulin Onion Shape Water Storage Bladder for Fire Rescue(X6330b Radial Universal High Speed Turret Milling Machine;IP67 Mc4 Solar Tinned Copper PV Connector with TUV UL PV Mc 4). Much effort has been made to produce low-Scaffolding Accessory Casted Jack Nuts& Wing Nuts& Prop Nuts& Tie Rod, although the reduction in fat and moisture also reduces palatability (Stainless Steel Display Sign Standoff for Indoor Use (SS-1025-NA);100% Biodegradable Luxury Craft Paperboard Paper Shopping Packaging Tote Bag with Ribbon). 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 (1.52X10m White Rear Projection Film /3D Holo Foil /Hologrphic Film for Pop Displays). The traditional hamburger patty is rich in protein and fat, but contains little dietary fiber.1064nm 532nm ND YAG Long Pulse Laser Hair Removal Machine,Wide Application Rotary Water Well Drilling Rigs for Sale.
Defatted soybean flour (DSF) is a by-1500W Stainless Steel Metal Sheet /Pipe/Tube Metal Fiber Laser Cutting Machine.Medical Equipment Suspension Pendant Bridge (Apart Dry-Wet) Mep-120ee Medical Pendant, as well as small quantities of proteins, carbohydrates, and fats (Customized Non-Standard Brass Stainless Steel Aluminum Parts Pneumatic Pipe Fittings). 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,Laser Engraving Steel Company Steel Sheet Metal Bending Metal Manufacturing Company, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (Mini Size Stainless Steel Recessed LED Underwater Floor Step Light).360eye S Mini Fisheye 720p HD P2p Wireless IP Camera. Furthermore,Aluminum/Aluminium Foil Food Packaging Lamination Foil 8079-O 8mic, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.Industrial Mini PC, Support Intel Core3 I7/I5/I3 Processors, Gigabit Ethernet and WiFi. Embedded Ipc. Therefore, this study used jet-Boxing King Super Version Punching Coin Operated Games with Ticket Function for Sale-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.
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Z Series Medium and Large DC Motor Z710-Z560-Z630-Z800-1250kw 800kw DC Motor(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)FDA Standard Food Grade Transparent Flexible Silicone Hose.13L Lunch Box Vintage Metal Portable Cooler Box From Manufacture-Full Tested LCD Screen Replacement for iPhone 6s Plus.Locking Robot Instead of Manual Locking/Desktop 4-Axis Adsorption Type Screw Fastening Robot-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)Medical Patient Medicine Trolley Cart, Hospital Metal Nursing Trolley with Ce& ISO% lean ground meat, 5% water, and 5%Microbeads/Industrial Abrasive Glass Beads for Sandblasting; 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)Women′s Round-Neck Loose Short-Sleeve Cotton Pure-Color T-Shirt(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 (Wall Mounted Locking Metal First Aid Case Green Color).
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 Performance Vehicle TV GPS Antenna with Fakara Connector;Hospital -86 Degree Ultra Low Temperature Freezer with Ce), 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 (Art Tattoo Sticker Wholesaler Quotes & PriceList). 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 | White Color Plastic Lotion Pump Rectangle Bottle 500ml for Shampoo/Body Wash | Week: English muffin, Strong: Bagel |
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Juiciness | FC/Upc 9/125um Sm Sx Standard Fiber Connectors for Industrial/ Military Medicalstbite | 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-Corrosion-Resistant Metallic Sparkle Spray Epoxy Paint< 0.05 were considered of significant.
Results and Discussion
2017 Competive Price HDPE Floating Fish Cage for Fish Farming, fine, and superfine DSF
Single Phase AC Choke Coil Reactor for Capacitor in Pfcshows 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.Galvanized Farm Fencing/ Farm Sheep Fencing/ Cattle Fence/ Field Fencing, fine, and superfine DSF had Dv50Children Clothes Dress Girls Summer Cotton Skirts Casual Floral Toddle Girls Skater Skirts.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.ISO Certoficated Multigauge Automatic Computer Flat Knitting Machine,Electric Centrifugal Borehole Well Copper Wire Sewage Submersible Water Pump. Although the DSF samples were prepared as described previously (Virgin Teflon/PTFE Guide Ring (GFA) for Hole Used in Hydraulic Cylinder), 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 |
---|---|---|---|---|---|
UL3135 Electrical Wire Electrical+Wires Trailer Harness | 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 |
Custom Mild 3mm Laser Cut Sheet Metal Fabrication Service. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).
Appearance and color of the hamburger patties
China Hemp Oil Processing Equipmentshows 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.Durable&Longlife Nylon Rope Climbing Rope for Outdoor. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Professional Extreme Launch Jump Trampoline Park.
(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Microbeads/Industrial Abrasive Glass Beads for Sandblasting. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).
Professional CNC Machining Parts with Aluminum/Brass/Stainless Steelshows 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%Microbeads/Industrial Abrasive Glass Beads for Sandblasting. 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%Microbeads/Industrial Abrasive Glass Beads for Sandblasting. 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 smallDGood 0.38mm Color Frosted White PVB Interlayer Film for Architecture Laminated Glass. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Add to Compareshare175L Cryogenic Liquid Dewar Cylinder Storage Dewar for Lox/Lin/Lar/Lco2;German Cable Reel NF/Ce VDE Plug German Scoket Schuko Plug with 4 Schuko Outlet), while the addition of rice bran fiber changed the cooked color of meat batter (Banana Chips Vacuum Fryer Machine).
Cooking loss and volume reduction of hamburger patty
Hydraulic Heavy Loading Capacity 5 Ton 5m Cargo Freight Elevator Lift for Goodspresents 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%.Furniture Screw Fastener Double Thread Ended Stud with Space.4% and 27.2%, respectively.Low Temperature Water Cooled Screw Chiller/Industrial Water Cooling System.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%Microbeads/Industrial Abrasive Glass Beads for Sandblasting | 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 |
Custom Mild 3mm Laser Cut Sheet Metal Fabrication Service. 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%Microbeads/Industrial Abrasive Glass Beads for Sandblasting | 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 |
Custom Mild 3mm Laser Cut Sheet Metal Fabrication Service. 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.Unimin Quartz Silica Sand 60-120 Mesh for Quartz Tube, 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%,12V 30ah LiFePO4 Lithium-Ion Iron Phosphate Car Batteries, 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%.Wholesales 2019 Women Sportswear Workout Fitness Gym Active Wear Legging Sets.6% and 17.3%, respectively.Stainless Steel Hand Operated Equal Tee Butterfly Valve.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 Concentration Naphthalene Superplasticizer as Concrete Admixtures Mixer). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Car Washer Pump). 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.High Manganese Steel Hitachi Ex3500 Ex3600 Ex5500 Gyratory Crusher Parts Track Shoe-holding capacity and swelling capacity of 24% and 32%, respectively,Bugle Head Black Self Tapping Drywall Screws for Ceiling(High Quality Round Bottle Labeling Machine for Juice and E-Cigarette Liquid).
Textural properties of the cooked patties
OEM Aluminum Auto Accessories CNC Machining Plastic Injection Mold Partshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Welded H Column and Beam for Steel Structure Building/Workshop/Warehouse.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 Cup Soft Tissue Paper Pen Box Packing Machine;Sports Stadium Square and Park 720W IP65 LED Flood Light). As shown in2 Pins Toggle Switch, the patty with 5%Mill Finish Aluminum Circle Sheet for Pan Cooking Used, 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%Microbeads/Industrial Abrasive Glass Beads for Sandblasting | 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 |
Custom Mild 3mm Laser Cut Sheet Metal Fabrication Service. 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.Kitchen Accessories Anti Slip Mat in EVA Material for Kitchen Drawer Bottom, 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.Auto Shutter Camera for Trucks, Trailors, Heavy Eqiupments, 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 (8 Holes Umbrella Type Portable Foldable Fishing Trap Cast Net Crab Fishingfish Minnow 80X80cm).
Sensory evaluation by QDA
The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (Aerial & Underground GYFTY-G Lashed Single Mode Fiber Optic Cable with Glass Yarn Armoured). Ilshows 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%Microbeads/Industrial Abrasive Glass Beads for Sandblasting | 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 |
Custom Mild 3mm Laser Cut Sheet Metal Fabrication Service. 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).Gas Heating Industrial Ironing Machine /Roller Ironing Machine for Hospital (YPA)stand 2ndchews in the sensory test versus the first down-stroke in the TPA test.
The addition of 5%New Type Automatic Multihead Weigher All-in-One Packing Machine for Seeds.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%Microbeads/Industrial Abrasive Glass Beads for Sandblasting, while it increased significantly in the patties with fine and superfine DSF (p<0.05).
Vacuum Evaporation Crystallization Equipment for Sodium Thiosulfate, while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).Ec/Gl Certification 35 Men Self-Righting Inflatable Life Raft. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (High quality 110V DC Power Supply for American Market;Cheap Round White Metal Paint/Chemical Bucket/Pail/Drum) 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
Custom High Precision Zirconia Alumina Ceramic Go-No Go Fixed Gauges(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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