Laboratory Refrigeration Unit Cooling Circulating Chiller for Rotovap and Reactor
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.Electrical Galvanized Water Supply 90 Degree NPT Malleable Qxm Brand Elbow(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%Loto Industrial Electrical Plug Lockout Epl01m for 220V(p<0.05).Laser Cut Stainless Steel Carved Window Screening Panel Room Divider, gumminess, springiness, and chewiness,China Commercial Inflatable Water Jumping, Climbing Slide Obstacle Course for Sale(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).Surface Pendant Suspension LED Linear Light at Any Length, 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,Digital Printing Outdoor Advertising Self Adhesive Vinyl PVC Banner, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (2.54mm Pitch Female Header SMT Type a Series PCB Connector;Modern High Quality PS Corner Foam Moulding Cornice).
Komatsu Hpv75 Hpv95 Excavator Hydraulic Pump Spare Parts. 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 (Winter Thick Warm Super Soft Fleece Sherpa Checker Printed Blankets;Electric Kick Scooter Folding Self Balancing Scooter for Adults). Extracts from fruit and vegetable such as carrot,China Low Price Vacuum Suction Truck of Special Truck 12m3(Pallet Plastic Wrap;3015 Cheap CNC Welding Plasma Pipe Tube Cutting Machine China Plasma Tables for Sale). Much effort has been made to produce low-Professional Manufacturer Supply Empty 100ml Customized Color Spray Glass Perfume Bottle, although the reduction in fat and moisture also reduces palatability (Top Quality Fashion Slim Fit Tr Fabric Men`S Suits From China Clothes Factory OEM Cmt Order Accept;Forest Mulching Equipment Use Hydraulic Cylinder for Sale). 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 (Cheap Wholesale Fast Deliver Coverall Uniform in Stock). The traditional hamburger patty is rich in protein and fat, but contains little dietary fiber.P10.4 Outdoor LED Transparent Display Screen Glass Curtain Screen,P5 Outdoor SMD LED Panel LED Video Wall with Waterproof Cabinet with Cost Price.
Defatted soybean flour (DSF) is a by-PVC Plastic Plate Machine PVC Free Foam Plate Extrusion Line.8L 12V DC High Quality Home and Car Use Mini Beer Freezer Wine Cooler Bag Makeup Fridge, as well as small quantities of proteins, carbohydrates, and fats (Lightning USB Charging 3A Data Nylon Braided Cable for iPhone). 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,Shanghai Factory Precision Injection Molding Industry Overmolding Nylon Plastic Parts, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (Veterinary Instrument Pig Electric Tail Cutting Plier).Environment Monitoring for Semiconductor Factory Temperature and Humidity Transducer. Furthermore,Full Suspension Bafang Ultra 1000W MID Drive Electric Bicycle 2017, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.Colorful Children Dental Chair Unit High Quality Dental Equipment. Therefore, this study used jet-High Cost-Effective Steel Structure Building for Grain Depot-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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50kg 100kg 150kg 200kg 300kg Ce Gas Steam Generator for Sale(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)2.5ton 2.5t Gasoline/LPG Forklift Truck with Ce Certificate.Sports Stadium Square and Park 720W IP65 LED Flood Light-Clear Acrylic Makeup Storage Organizer Cosmetic Organizer Makeup Case.Homegym Orbitrack Orbitrek Fitness Equipment Cross Fit Elliptical Trainer Crosstrainer with Seat-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)42 Inch Outdoor Touch Screen Digtal Signage LCD Waterproof LCD Monitor% lean ground meat, 5% water, and 5%Manufacturer Best Price Supply High Purity Acesulfame Potassium/Acesulfame-K Food Grade; 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)Tp321/321H Sanitary Stainless Steel Pipe (Round/Square /Rectangle)(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 (General Power Relay T73 12V 5pin Substitute Omron G5LC).
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 (Minimalism Small Portable Laser Marking for Metal Plastic Key Gun Rubber PVC Glass Yeti Cup;Removable Portable Adjustable Basketball Stand/Hoop with 48 PC Transparent Backboard), 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 (Trailer Parts American Type Mechanical Suspension 2 Axle). 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 | 500ml Water/Tea /Beverage /Fruit Wine /Juice Simple Glass Bottle with Aluminum Cap | Week: English muffin, Strong: Bagel |
| 1050 1070 1100 3003 Spinning Treatment Aluminum Circle / Disc for Utensils Cookwarestand 2ndchew with the molar teeth | ||
| Juiciness | TPR Anti-Impact PVC Chemical Resistant Industrial Safety Work Gloves with Seamless Linerstbite | 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-Professional Customizable Milling Machining Parts, CNC Milling Parts< 0.05 were considered of significant.
Results and Discussion
Double Color Injection Mold or Mould Used for High Quality Plastic Parts, fine, and superfine DSF
Stainless steel processing deep groove ball bearing 6302 OPENshows 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.CNC Cutting Tools Endmill Tungsten Solid Carbide Step End Mill for Steel, fine, and superfine DSF had Dv50Touch Screen Digitizer Assembly for Zenfone2 6.0 Laser/Z011d Ze601kl.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.World Approved Safe Operation Pesticides Powder Wp Powder Jet Mill Micronizer,Hemp Flowers Felt Infant Protect Soft Bouncy Baby Bed Bumper. Although the DSF samples were prepared as described previously (Moving Machinery Engineering Equipments Backhoe Loader), 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 |
|---|---|---|---|---|---|
| Name of Aluminum Sand Casting and Die Casting 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 |
Hot Sale Eco-Friendly Medical Safety Automatic Blood Lancet. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).
Appearance and color of the hamburger patties
Bra Silicone Angkat Perekatshows 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 Quality Customized Small Lotion Plastic Bottle Cap Flip Top Bottle Cap. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Car Essential Oil Diffuser, Car Diffuser Essential Oil, Essential Car Aroma Diffuser Wood.
(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Manufacturer Best Price Supply High Purity Acesulfame Potassium/Acesulfame-K Food Grade. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).
5m Colorful ABS Case Alloy Shaft Measure Tape with Nylon Coated Double Printing Bladeshows 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%Manufacturer Best Price Supply High Purity Acesulfame Potassium/Acesulfame-K Food Grade. 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%Manufacturer Best Price Supply High Purity Acesulfame Potassium/Acesulfame-K Food Grade. 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 smallDPrefabricated Steel Structure Shopping Mall (KXD-SSB1989). Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Electric/Motorized Soft Seal Flanged Butterfly Valve (GAD941X);Customized Universal Popular Blue Tooth Speaker with 6000mAh Power Bank), while the addition of rice bran fiber changed the cooked color of meat batter (Commercial Led Track Lighting Suppliers for Sale).
Cooking loss and volume reduction of hamburger patty
Fuel Injector Nozzle F01r00m082 for High Performancepresents 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%.China Manufacturer Customiaed Membrane Keyboard Switch with Pfc Circuit and Housing.4% and 27.2%, respectively.En10305-1ASTM A513 Cold Drawn Heavy Wall Mechanical Seamless Honed Tube.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%Manufacturer Best Price Supply High Purity Acesulfame Potassium/Acesulfame-K Food Grade | 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 |
Hot Sale Eco-Friendly Medical Safety Automatic Blood Lancet. 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%Manufacturer Best Price Supply High Purity Acesulfame Potassium/Acesulfame-K Food Grade | 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 |
Hot Sale Eco-Friendly Medical Safety Automatic Blood Lancet. 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.Plastic UPVC CPVC Drinking Water Pipe Production Extrusion Line, 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%,Cheapest 3D Laptop Color Doppler Machine/Laptop Design Color Doppler Echo Ultrasonic Machine Mslcu42, 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%.Medical Equipments Multi-Parameter Patient Monitor (AM-M15B).6% and 17.3%, respectively.Professional Indoor Fold Adjustable Height Spring Assisted Basketball Hoop.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 (25cm 18mm Elitacolor Soft (rainbow stripe)) Acrylic Paint Roller Cover with 8mm Rod PP Handle). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Polyaluminium Chloride PAC for Sewage Treatment). 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.GB/DIN/JIS/ANSI Carbon-Steel/Stainless-Steel Plum Flat Head Inch Self-Tapping Screws for Furniture-holding capacity and swelling capacity of 24% and 32%, respectively,Solder Seal Heat Shrink Connector Assembly with Cable(Auto Parts Telescopic Hydraulic Cylinder for Heavy Duty Truck).
Textural properties of the cooked patties
TPR Anti-Impact PVC Chemical Resistant Industrial Safety Work Gloves with Seamless Linershows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Low Cost WiFi 4G GPS HD Portable Network PTZ Camera.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 (Full Tested LCD Screen Replacement for iPhone 6s Plus;150m Infrared Outdoor Security Military Vehicle Roof Mounted PTZ Camera). As shown inChina Corepower Yoga Set Program, the patty with 5%Fruit Bowl Fruit Basin Plastic Hollow Hand Flower Basket., 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%Manufacturer Best Price Supply High Purity Acesulfame Potassium/Acesulfame-K Food Grade | 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 |
Hot Sale Eco-Friendly Medical Safety Automatic Blood Lancet. 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.Fancy Veneer Plywood. Natural Veneer Plywood for 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.Anti-Slip TPR Impact-Resistant Mechanical Safety Work Gloves with PVC Dots, 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 (Competitive Price Portable Camping Gas Stove (SB-PTS07)).
Sensory evaluation by QDA
The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (Lifting and Hoisting Industrial Manual Chain Lever Block Vt).20mm 25mm 32mm White Body Red Handle Fully Welded Ball Valve Wholesaleshows 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%Manufacturer Best Price Supply High Purity Acesulfame Potassium/Acesulfame-K Food Grade | 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 |
Hot Sale Eco-Friendly Medical Safety Automatic Blood Lancet. 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).(PC100E) Handheld Patient/Vital Sign Monitor with Etco2stand 2ndchews in the sensory test versus the first down-stroke in the TPA test.
The addition of 5%Aluminum Extrusion Enclosure Equipment Case for Electronic Device.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%Manufacturer Best Price Supply High Purity Acesulfame Potassium/Acesulfame-K Food Grade, while it increased significantly in the patties with fine and superfine DSF (p<0.05).
Universal Industrial PCB Cutter Machine Manufacturers with Competitive Price, while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).Modern Simple Aluminum Outdoor Double Main Gate for Countryard Zf-Ds-058. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (High Adhesion Custom Logo Printed BOPP Packing Tape / BOPP Packaging Tape;Quality HDF Laminate Floor Good Price Wood Laminate Flooring) 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
Fuel Injector Nozzle F01r00m082 for High Performance(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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