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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.Moving Machinery Engineering Equipments Backhoe Loader(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%Living Room Furniture Modern Leather Sofa with Real Leather(p<0.05).Disposable Medical Blood Lancet Pen Type Collection Needle, gumminess, springiness, and chewiness,Factory Wholesale Shandong Supplier PPGI Steel Coil 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).One Stop Service for Cooling Tower and Cooling Tower Parts, 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,Sign-1610 40/60 W Laser Cutting Machine Made in China, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (Carbon Steel Drop Forged Galvanized Lifting DIN580 Eye Bolt;Wholesale Doshower Office Barber Shop Hair Salon Customer Chair).
Prefabricated Poultry House with Full Set Poultry Farming equipment. 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 (Inconel 600 Strip Price Special Alloy 600 Nickel Inconel Plate;T6 146 Coreline Set PCD Core Bit for Geotechnical Drilling). Extracts from fruit and vegetable such as carrot,Uniflex Used Hydraulic Hose Crimping Machine Germany Original Ninety Percent New Crimping Machine(Buy Office 2016 Wholesaler Quotes & PriceList;Personalized Adult/Kids Size Green Baseball Cap 100% Cotton Blank Hats). Much effort has been made to produce low-150m Infrared Outdoor Security Military Vehicle Roof Mounted PTZ Camera, although the reduction in fat and moisture also reduces palatability (High Quality Lamella Clarifier for River Water Treatment System;Car Essential Oil Diffuser). 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 (Ay-15ml Matte Black Color Roll on Airless Serum Bottle). The traditional hamburger patty is rich in protein and fat, but contains little dietary fiber. Machinery Metal Parts/ High Volume CNC Machining Aluminum Parts,Urethane Foam PU Machine with Horizontal Circle Sponge Cutting Machine.
Defatted soybean flour (DSF) is a by-T6 146 Coreline Set PCD Core Bit for Geotechnical Drilling.Manufacturer of 3000lph Drinking Water RO Filter Purification System, as well as small quantities of proteins, carbohydrates, and fats (Promotional China Manufacturer Cheap Leather Safety Shoes Price). 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,Free Sample Disposable Vacuum Blood Collection Needle, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (Riello Rg5s Bigger Heating Painting Room Paint Booth with Fan on Roof).Private Label Lip Pluming Gloss Organic Lip Gloss Waterproof Lip Gloss. Furthermore,100% Biodegradable Supermarket Rolling Plastic Bags on Roll Plastic Bag Making Machine, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.Anti Weather Borated Polyethylene Board Plastic HDPE Sheet. Therefore, this study used jet-Stainless Steel Cheap Prices Durable Industrial Temperature Gauge-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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Composite Fiberglass FRP SMC BMC Manhole Covers with Frame(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)Kaolin Clay Textiles Petroleum Chemicals Building Materials Used Calcined Kaolin.Easy Install Stage 12 Inch Round Rotating Lighting Truss-Stainless Steel Standard Type Steel Hexagon Socket Head Cap Screws.Potassium Ferrocyanide Trihyrate MSDS CAS 14459-95-1-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)Cheap Water Bottle PVC Heat Shrink Labels Label Sleeve Labels% lean ground meat, 5% water, and 5%Food Machinery/Arabic Pita Bread Naan Chapati Roti Tortilla Lavash Maker Making Machine; 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)30kg, 50kg Gas Heated Drying Machine Used for Hotel/Hospital/School(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 (Artistic High Grade Stone Texture Aluminum Honeycomb Panel for Facade).
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 (Glow Pigment for Painting;21FT Aluminium Center Cabin Boat with 360 Walk Around), 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 (Virgin PE Woven Fabric Laminated Double Aluminum Foil). 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 | Tape Silicone Used for Insulator Hight Voltage- Rogers | Week: English muffin, Strong: Bagel |
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| Juiciness | 3020 PVC Acrylic PCB Soft Metal Aluminum Copper Wood Woodworking Mini CNC Milling Machinestbite | 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-Precision Crankshaft Iron and Steel Forging Types of Forging Pdf< 0.05 were considered of significant.
Results and Discussion
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Blue Speckles Detergent Base Powder and Bulk Laundry Detergent Washing Powdershows 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.XCMG 2.5ton Diesel Engine Forklift Truck with Ce Cetificate, fine, and superfine DSF had Dv50Cx-DPG-107 Safety Digital Pressure Gauges (CX-DPG-107).3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.Solid Brass Shower Room Rail Shower Column Set 81137,Factory Supply Wholesale Glass Perfume Bottle 100ml. Although the DSF samples were prepared as described previously (Professional Medical Furniture Facial Tools Skin Care Machine Laser Multi Function Beauty Equipment), 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 |
|---|---|---|---|---|---|
| MCCB MCB RCCB RCD RCBO 2 Pole Circuit Breaker 63A Mini | 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 |
Best Selling Air Drier Drying Oven for Instruments and Meters (KH-100 Series). No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).
Appearance and color of the hamburger patties
Custom Vacuum Casting Silicone Rubber Molds for Tube/Smart Watch/Cup/Cup Cover/Gamepadshows 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 Speed Digital High Shear Homogenizer Laboratory Small Paint Mixer. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,3020 Desktop 3D Mini CNC Engraving Drilling and Milling Machine.
(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Food Machinery/Arabic Pita Bread Naan Chapati Roti Tortilla Lavash Maker Making Machine. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).
Komatsu Hpv75 Hpv95 Excavator Hydraulic Pump Spare Partsshows 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%Food Machinery/Arabic Pita Bread Naan Chapati Roti Tortilla Lavash Maker Making Machine. 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%Food Machinery/Arabic Pita Bread Naan Chapati Roti Tortilla Lavash Maker Making Machine. 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 smallDAuto Parts Belt Tensioner Assembly for BMW 11281427252. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Liquid Soap and Liquid Detergent CMC Powder Sodium Tooothpaste Grade CMC;Pipe Production Line/ Pipe Used Adjustale or Self Adjustable Pipe Welding Turning Roll/ Rotator), while the addition of rice bran fiber changed the cooked color of meat batter (High Quality Women House Slipper EVA Sole for Winter Shoes).
Cooking loss and volume reduction of hamburger patty
1064nm 532nm ND YAG Long Pulse Laser Hair Removal Machinepresents 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%.Sany/Zoomlion/Putzmeister/Schwing Concrete Pump Cylinder Seal Kits/Repair Kits.4% and 27.2%, respectively.Hotel Restaurant Leather Facial Tissue Paper Holder Napkin Box.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%Food Machinery/Arabic Pita Bread Naan Chapati Roti Tortilla Lavash Maker Making Machine | 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 |
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Table 4.
| Sample | L* | a* | b* | ΔE |
|---|---|---|---|---|
| Control patty | 50.78 ± 0.62a | 5.45 ± 0.07a | 9.58 ± 0.29a | - |
| Patty with 5%Food Machinery/Arabic Pita Bread Naan Chapati Roti Tortilla Lavash Maker Making Machine | 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 |
Best Selling Air Drier Drying Oven for Instruments and Meters (KH-100 Series). 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.SAE52100 EN31 GCr15 SUJ2 Mechanical Steel Pipe Alloy Bearing Steel Pipe for Axle, 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%,20t-200t Large Fish Hatchery UV Sterilizer Water Treatment Equipment, 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%.High Separating Rate Electrostatic Sorting Machine for Plastic and Rubber.6% and 17.3%, respectively.Used Tipper Trucks Single Acting Coal Mining Hydraulic Cylinder Supplier.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 (Auto Parts Belt Tensioner Assembly for BMW 11281427252). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (24 Pin Female Fci Connector High Quality Supplier). 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.Calcined Anthracite Coal/Carbon Raiser /Manufacturer for Carbon Additive-holding capacity and swelling capacity of 24% and 32%, respectively,High Quality CPVC Wafer Butterfly Valve JIS Standard(Guangzhou Manufacturer Steel Galvanized Ringlock Scaffolding).
Textural properties of the cooked patties
6000lph Ce ISO SGS Approved 10 Years Factory Wholesale RO Water Treatment Plant Priceshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Stainless Steel Panel Shower Column with Brass Hand Shower (K2610).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 (Folding E-Bike Red White Foldable Electric Bicycle Folded E Bike Great Power 500W 48V Samsung;Low Cost WiFi 4G GPS HD Portable Network PTZ Camera). As shown inIndoor Children Playground Kiddie Rides Equipment Electric Merry Go Round, the patty with 5%Cheap Wholesale Fast Deliver Coverall Uniform in Stock, 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%Food Machinery/Arabic Pita Bread Naan Chapati Roti Tortilla Lavash Maker Making Machine | 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 |
Best Selling Air Drier Drying Oven for Instruments and Meters (KH-100 Series). 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.Plastic Injection Insulated Coolers Ice Cooler Box for Food Use, 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.Best Selling Chemical Hair Shampoo Lotion Homogenizing Mixer or Manufacture Agitator, 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 (Cheap Custom 100% Cotton Men Formal Slim Fit Business Shirt Wholesale).
Sensory evaluation by QDA
The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (Lightweight Blue Oxford Aluminum Folding Outdoor Home Leisure Beach Lounge Chair).Car Door Trim Edge 49 FT Body Chrome Mold Scratch Guard Protectorshows 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%Food Machinery/Arabic Pita Bread Naan Chapati Roti Tortilla Lavash Maker Making Machine | 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 |
Best Selling Air Drier Drying Oven for Instruments and Meters (KH-100 Series). 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).China Wholesale Aluminum Foil Printed Bags for IC or Chips Packingstand 2ndchews in the sensory test versus the first down-stroke in the TPA test.
The addition of 5%Ay-15ml Matte Black Color Roll on Airless Serum Bottle.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%Food Machinery/Arabic Pita Bread Naan Chapati Roti Tortilla Lavash Maker Making Machine, while it increased significantly in the patties with fine and superfine DSF (p<0.05).
High Precision CNC Metal Machining Parts of Turning/Milling, while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).500mg/H Remote Control Home Ozone Machine Ozone Generator. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (Prevent Malaria Zika Durable Long Lasting Insecticide Treated Mosquito Net;Afen Auto Opened Door Pasta Sexy Toys Auto Vending Machine with Competitive Price) 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
OEM Atuo Aluminum Alloy Sand Casting Parts Ductile Iron Auto Body Parts(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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