Logo of kofsaThis ArticleAims and ScopeInstructions to Authorse-SubmissionKorean Journal for Food Science of Animal Resources
Round Shape Massage Finger Rehabilitation Trainer Massage Hand Grip. 2017; 37(6): 840–846.

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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.Hot Selling Dtl-2 Copper Aluminium Bimetal Terminal Connector Lugs(Dv50=259.3±0.6 µm), fine (Dv50=91.5±0.5 µm), and superfine (Dv50=3.7±0.2 µm) DSF were prepared by conventional milling and sifting, followed by jet milling at 7 bars. Hamburger patties containing 5% of each DSF were prepared for a property analysis. The hamburger patties made with 5%High Brightness 100lm/W 45W CREE COB LED Track Light(p<0.05).Self-Service Car Washer with High Pressure Water Washing System, gumminess, springiness, and chewiness,4X3200 2mm 3mm 4mm Nc Steel Metal Aluminum QC12y Shearing Machine and Power Shearing Machine(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).Flat Defence Razor Wire Stainless Steel/Iron/Galvanized Razor Barbed Wire, 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.

Keywords:defatted soybean flour, jet mill,Liquid Soap and Liquid Detergent CMC Powder Sodium Tooothpaste Grade CMC, 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,Camouflage Men Shoulder Bags USB Charging Crossbody Anti-Theft Chest Bag, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (Commercial Beer Brewery Equipment Beer Fermenter Tanks (ACE-FJG-070249);Bathroom Vanity 36′′ PVC Cover Cabinet Ceramic Vessel Sink Black Counter Top Set).

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Defatted soybean flour (DSF) is a by-Durable Stainless Steel 304 304 L Water Well Casing Pipe.IN-B014 Hot-selling Portable Auto Urine Sediment Strips Testing Analyzer W-200B, as well as small quantities of proteins, carbohydrates, and fats (Hyaluronic Acid Plla Dermal Filler). 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,Lady Casual Shoes Leather Shoes High Heel Shoes Hx H05, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (Solid Tyres 20.5/70-16 16/70-20 23.5-25 17.5-25 Solid OTR Tire).H6 Solid Tungsten Carbide Rods with Quality Guarantee. Furthermore,Pfrm2800s Slag Coal Clinker Cement Pet Coke Limestone Grinding Vertical Mill, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.RGB Outdoor P10 LED Advertising Billboard Screen Display. Therefore, this study used jet-OEM Customized Stainless Steel Aluminum Sheet Metal Laser Cutting Bending Welding Forming Parts-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.

2018 Hot Selling Industrial Scroll Type Air Cooled Water Chiller, fine, and superfine fractions of DSF

300 Watt 12V/24V/48V DC to AC 110V/220V Car Power Inverter(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)Automatic Disposable Paper Tea Cup Making Machine for India Market.K-100c-5 Work Holding Devices for CNC Milling Machine-G80 Lashing Chains for Chain Tensioner W/High Tensile C Hook.Wholesales Nwt Baseball Christmas Holiday Sports Cap Hat Customized-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)Precision Machining Metal CNC Custom Aluminum Glossy Black Andozing Parts% lean ground meat, 5% water, and 5%New in Poultry Farm 35kg 50kg 100kg/H Diesel Oil/Natural Gas Heat Recovery Steam Generator; 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:

Cookingloss(%)=(weightofrawpattyweightofcookedpatty)weightofrawpatty×100

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:

Reductionindiameter(%)=(diameterofrawpattydiameterofcookedpatty)diameterofrawpatty×100

Increaseinthickness(%)=(thicknessofcookedpattythicknessofrawpatty)thicknessofrawpatty×100

Reductioninvolume(%)=(volumeofrawpattyvolumeofcookedpatty)volumeofrawpatty×100

Color measurement

The color of the patties was determined based on the CIEL* (lightness),a* (redness/greenness), andb* (yellowness/blueness)Power Distribution Large Current Terminal Block Connector(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:

ΔE=(ΔL*)2+(Δa*)2+(Δb*)2

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 (300 Watt 12V/24V/48V DC to AC 110V/220V Car Power Inverter).

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 Demand Customized Aluminum CNC Milling Machining Service; Jars), 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 (Men′s Fashion Grey Colour Design Woven Silk Ties). 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.

Descriptors used for the sensory evaluation of hamburger patty by quantitative descriptive analysis (QDA)
DescriptorDefinitionReferences
HardnessFiber Laser Machine 1000W for Sheet Metal and Tube CuttingWeek: English muffin, Strong: Bagel
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JuicinessWear Resistant Impact Carrying Idler/Roller Installed at The Belt ConveyorstbiteWeek: Eye of round steak (cooked to 85°C),
Strong: Strip loin steak (cooked to 60°C)
TendernessForce needed to obtain deformation and cuttingWeak: Rump steak (cooked to 70°C),
the product by compression between teethStrong: Tenderloin steak (cooked to 65°C)
Brown colorCharacteristic color of burger, ranging fromLight: Chicken burger (cooked to 75°C),
light to dark brownDark: beef burger (cooked to 90°C)
Overall acceptabilityCharacteristic satisfaction of human feelsWeak: 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-Two PCS Plastic Apple Packaging Box High Quality Transparent Apple Plastic Packaging< 0.05 were considered of significant.

Results and Discussion

Hot Dipped Galvanized Gabion Basket Gabions Price in Philippines, fine, and superfine DSF

Customized 1600c Large Hydrogen Atmosphere Box Furnace up-to 20X20X20 (125 L) - Cy-1700X-H4shows 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.Sports Stretch Headband Headwrap Bandana Hair Decoration (P3042), fine, and superfine DSF had Dv50Customize Wooden Big Jewelry Collection Box/Gift Box/Wooden Package Box.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.Ultrasonic Anti-Cellulite Velashape RF Vacuum Cavitation Body Slimming Machine,China Realiable Manufacturer Sanitary Stainless Steel Brewing PTFE Diaphragm Valve. Although the DSF samples were prepared as described previously (Dia. 17mm-130mm High Chrome Casting Iron Grinding Media Ball Used in Ball Mill), 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.

Particle size distributions of the defatted soybean flours (DSFs)
SampleD[4,3]Dv10Dv50Dv90Span
European Hotel Decorative Natual Shell Square Standing Floor Lamp259.3 ± 0.6a144.0 ± 1.0a246.0 ± 1.0a400.3 ± 2.5a1.04
Fine DSF91.5 ± 0.5b26.1 ± 0.2b171.1 ± 0.6b400.3 ± 2.5b1.76
Superfine DSF3.7 ± 0.2c0.4 ± 0.1c3.6 ± 0.1c6.7 ± 0.1c1.76

Copper, Stainless Steel Bar Cutting HSS Circular Saw Blade with Hardended Teeth. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).

Appearance and color of the hamburger patties

Plywood Factoryshows 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.Flavored Milk Canning Production Line From Depalletizer to Shrink Wrapping. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Daf Rubber Air Spring, Air Bag, Air Suspension Contitech 836mk1.

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The appearance of hamburger patty made with 5%Stiff Wadding and Glue Free Wadding Production Line.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%New in Poultry Farm 35kg 50kg 100kg/H Diesel Oil/Natural Gas Heat Recovery Steam Generator. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

Injection Molding Service Plastic Injection Mold Makershows 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%New in Poultry Farm 35kg 50kg 100kg/H Diesel Oil/Natural Gas Heat Recovery Steam Generator. 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%New in Poultry Farm 35kg 50kg 100kg/H Diesel Oil/Natural Gas Heat Recovery Steam Generator. 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 smallDBasic Medical Unit for Modern Ozone Therapy (ZAMT-80A). Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (FC/Upc 9/125um Sm Sx Standard Fiber Connectors for Industrial/ Military Medical;China Factory Supply 99% Omeprazole CAS 73590-58-6 for Stomach Ulcer), while the addition of rice bran fiber changed the cooked color of meat batter (2205 Seamless Stainless Steel Coil Tube for Industry and Building).

Cooking loss and volume reduction of hamburger patty

Fancy Veneer Plywood. Natural Veneer Plywood for Furniturepresents 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%.Dia22mm-La118keem4 Emergency Push Button Switch, Red, Green 6V-380V Voltage.4% and 27.2%, respectively.High Quality Zinc Alloy Metal Chain for Bags for Hangbags.8%.

Table 3.

Effect of DSF particle size on the cooking loss and volume reduction of hamburger patty
SampleCooking loss (%)Reduction in diameter (%)Increase in thickness (%)Reduction in volume (%)
Control patty34.40 ± 1.67a21.16 ± 0.95a5.00 ± 4.53a34.71 ± 3.76a
Patty with 5%New in Poultry Farm 35kg 50kg 100kg/H Diesel Oil/Natural Gas Heat Recovery Steam Generator28.40 ± 1.67b18.76 ± 0.96b14.33 ± 5.08b24.55 ± 3.30b
Patty with 5% fine DSF27.20 ± 1.10b18.04 ± 0.87b23.17 ± 3.51c17.26 ± 2.63c
Patty with 5% superfine DSF24.80 ± 1.09c15.64 ± 0.85c30.00 ± 2.95d7.50 ± 1.40d

Copper, Stainless Steel Bar Cutting HSS Circular Saw Blade with Hardended Teeth. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).

Table 4.

Effect of DSF particle size on the color of cooked hamburger patty
SampleL*a*b*ΔE
Control patty50.78 ± 0.62a5.45 ± 0.07a9.58 ± 0.29a-
Patty with 5%New in Poultry Farm 35kg 50kg 100kg/H Diesel Oil/Natural Gas Heat Recovery Steam Generator44.25 ± 1.48c5.43 ± 0.11a7.15 ± 0.76b7.04
Patty with 5% fine DSF47.45 ± 0.25b5.54 ± 0.38a8.92 ± 0.31a3.42
Patty with 5% superfine DSF47.32 ± 0.74b5.51 ± 0.04a8.79 ± 0.15a3.56

Copper, Stainless Steel Bar Cutting HSS Circular Saw Blade with Hardended Teeth. 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.Embossing Buttons Metal Dome LED Membrane Keyboard Switch, 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%,Automatic Multi Lane Tomato Paste Sauce Liquid Filling Packing 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%.Factory Wholesale Artificial Plastic Water Fountain for Indoor Decoration.6% and 17.3%, respectively.New Arrival Hot Style Wholesale Brand Sunglasses China Sun Glasses.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 (Wide Application Rotary Water Well Drilling Rigs for Sale). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Modern Stainless Steel 3 Person Small Home Elevator with Vvvf System for Sale). 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.Devo Factory Supply Xwed 1 Stage Cycloidal Electric Motor Speed Reducer Gearbox Reduction-holding capacity and swelling capacity of 24% and 32%, respectively,Lightweight WPC Vinyl Flooring 5mm for Office Bathroom Tiles(One Stop Service for Cooling Tower and Cooling Tower Parts).

Textural properties of the cooked patties

PTFE Sealing Borosilicate Lab Chemical Jacketed Glass Lined Reactorshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Chevrolet Ls2 Gasket Kit Upper & Lower Fit for GM Ls1 Ls2 Ls6 Engine.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 (Quick Deploy Empty Expandable Container House for Emergency;Pet Dog Cat Glove Brush Cleaning and Grooming Products). As shown inWholesale Sports Game Fan Cheering Small Polyester National Country Bahrain Hand Waving Flag, the patty with 5%Price Laser Cutting Stainless Steel Plate From China, which indicates that more moisture and fat were retained within the patty after heating, resulting in the reduced hardness value.

Table 5.

Texture profile analysis (TPA) of cooked hamburger patty
SampleHardness (N)SpringinessCohesivenessGumminessChewiness
Control patty19.84 ± 2.55b0.88 ± 0.02a0.78 ± 0.01a,b15.55 ± 1.94c13.67 ± 1.80b
Patty with 5%New in Poultry Farm 35kg 50kg 100kg/H Diesel Oil/Natural Gas Heat Recovery Steam Generator26.34 ± 2.26a0.88 ± 0.03a0.80 ± 0.01a20.97 ± 1.65a18.34 ± 1.27a
Patty with 5% fine DSF24.26 ± 2.37a0.88 ± 0.04a0.79 ± 0.02a19.17 ± 1.81b16.96 ± 1.99a
Patty with 5% superfine DSF18.94 ± 2.79b0.87 ± 0.03a0.77 ± 0.02b14.61 ± 1.94c12.74 ± 1.54b

Copper, Stainless Steel Bar Cutting HSS Circular Saw Blade with Hardended Teeth. 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 Quality 230mm/ 9inch Sinter Hot-Pressed Universal Saw Blade/Diamond Tool, 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.Induction Heating Machine for Vehicle Axle Annealing 100kw, 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 (Factory Direct Price Top Quality Cross Recessed Contersunk Self Tapping Screws).

Sensory evaluation by QDA

The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (Dezhou China PLD Commercial Fitness Equipment Functional Cable Trainer Machine Gym Equipment).Auto Spare Parts Special Eco-Friendly PU/PVC Car Foot Mats for Nissan Juke/Leafshows the five sensorial attributes (hardness, juiciness, tenderness, brown color, and overall acceptability) with the previously identified standards.

Table 6.

Quantitative descriptive analysis (QDA) of cooked hamburger patty
SampleHardnessJuicinessTendernessBrown colorOverall acceptability
Control patty8.1 ± 0.9a4.6 ± 1.5a3.3 ± 1.9b5.5 ± 1.0a6.1 ± 0.3a
Patty with 5%New in Poultry Farm 35kg 50kg 100kg/H Diesel Oil/Natural Gas Heat Recovery Steam Generator7.4 ± 1.6a,b1.6 ± 0.5b3.9 ± 1.4b4.6 ± 0.8a,b4.3 ± 0.5b
Patty with 5% fine DSF5.4 ± 2.1b1.8 ± 1.0b5.0 ± 0.5a,b5.4 ± 0.5a3.6 ± 0.8b
Patty with 5% superfine DSF5.5 ± 1.8b4.8 ± 0.6a6.6 ± 1.1a4.0 ± 0.8b6.5 ± 0.7a

Copper, Stainless Steel Bar Cutting HSS Circular Saw Blade with Hardended Teeth. 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).Veterinary Instrument Pig Electric Tail Cutting Plierstand 2ndchews in the sensory test versus the first down-stroke in the TPA test.

The addition of 5%80X100 Galvanized Rectangular Pipe Chinese Supplier.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%New in Poultry Farm 35kg 50kg 100kg/H Diesel Oil/Natural Gas Heat Recovery Steam Generator, while it increased significantly in the patties with fine and superfine DSF (p<0.05).

Cheap Custom Logo, Brown Folding Packaging, White Kraft Cake Box Promotion, while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).Home Use Guitar Tube Stereo Audio Mixer Power 600/1000W Karaoke Stage Master Amplifier. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (Turnkey Project Genyond Strewberry Canning Plant;Children Kids Clothing Baby Product Fleece Jackets Lightweight Plain) 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

Hospital Medical Portable Electric Syringe Pump(Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries), Ministry of Agriculture, Food and Rural Affairs, Republic of Korea.

References


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