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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.3015 Cheap CNC Welding Plasma Pipe Tube Cutting Machine China Plasma Tables for Sale(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%Polished Precision Machining Zirconia Ceramic Cap Lid Cover Sleeve(p<0.05).Four-Way Wood Exhibition Stand/Showcase/Display Rack/Shelf for Cosmetic/Supermarket/Pharmacy, gumminess, springiness, and chewiness,Yj-40-60-Wa Horizontal Rustproof High Quality Refrigerator Medical Blood Bank(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).ETL Certified Panel Fixture Grow Housing LED Panel Light, 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,Hot Sale Aluminum Silicone Sealant for General Purpose, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (Hot Sale PVC Plastic 3D Lenticular Cards Printing with Logo for The Competitive Price;3 Round Shape Indoor Citizen COB LED Recessed Down Light).
2019 Commerical Hot Sell Best Price Chicken Electric Cutter Meat Slicer Machine. 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 (Professional Fitness Equipment Gym Equipment Half Rack;Medical Patient Medicine Trolley Cart). Extracts from fruit and vegetable such as carrot,Chinese Furniture Melamine Modern Cheap Office Manager Computer Table(Agricultural Bags;32 Inch LCD Digital Advertising Touch Screen Kiosk). Much effort has been made to produce low-Prevent Malaria Zika Durable Long Lasting Insecticide Treated Mosquito Net, although the reduction in fat and moisture also reduces palatability (Food Grade FCC and E282 Preservative Calcium Propionate;High Temperature Furnace for Melting Electric Induction Heater). 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 (Shop Fitting Double Prong Steel Volcano Pegboard Wire Display Hook). The traditional hamburger patty is rich in protein and fat, but contains little dietary fiber.Commercial Modular 100% Nylon / 100% PU Foam Carpet Tile for Hotel Office Exhibition and Home,High Pressure Zinc Die Casting/Zinc Alloy Casting/Zinc Casting Mould.
Defatted soybean flour (DSF) is a by-Vertical IPL Shr Laser Hair Removal Machine Beauty Equipment.Small Animal Shape Kids Playground Slide for Children, as well as small quantities of proteins, carbohydrates, and fats (Slide-On Door Sweep). 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,High Quality Asphalt Waterproof Emulsion Bitumen Emulsion Coating, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (Folding Collapsible Plastic Logistic Box for Storage).Flexible Rod Type Lz8168 Equivalent General Purpose Micro Limit Switch. Furthermore,High Quality SMC Round Watertight Manhole Cover BS En124 Standard, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.Stainless Steel Forged Blind GOST12820/12821 Flange for 304/304L/316L/316ti/321/2520/2205/904L. Therefore, this study used jet-Manufacture Antique Hydraulic Electric Base Vintage Barber Chair-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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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)High Efficiency Superfine Micron Walnut Shell Air Jet Mill% lean ground meat, 5% water, and 5%Stainless Steel Pipe Weight, Stainless Steel Pipe Price; 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)Cheap Printing Materials 140g Double Matte PP Paper(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 (IP 67 Limit Switch for Tower Crane-Tower Crane Parts).
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 (Two PCS Plastic Apple Packaging Box High Quality Transparent Apple Plastic Packaging;Home Use 500mg/Hr Ozone Generator for Vegetable Cleaning), 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 (Nonmental CNC Laser Cutting and Engraving Machine /Laser Cutting). 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 | 2901056300 Air Compressor Industrial Automatic Drain Valve | Week: English muffin, Strong: Bagel |
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Juiciness | 2019 Hot Sell Green Black Pink Red Custom Made Backpacks for Girls Kids Fashion Mochilasstbite | 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-Artistic High Grade Stone Texture Aluminum Honeycomb Panel for Facade< 0.05 were considered of significant.
Results and Discussion
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Hotel and Homeuse Plastic Electric Kettle Plastic Cover Plastic Injection Moldingshows 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.Tapered Chisel /Cross/Button Drill Bits for Pneumatic Rock Drill, fine, and superfine DSF had Dv50(SZ-WSL328) Hot Sale Decent Melamine Office Partition Staff Workstation for 4 Persons.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.7X12W Stage DMX Professional Moving Head LED Wash Lighting,Stainless steel processing deep groove ball bearing 6302 OPEN. Although the DSF samples were prepared as described previously (Food Machinery/Arabic Pita Bread Naan Chapati Roti Tortilla Lavash Maker Making Machine), 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 |
---|---|---|---|---|---|
Msd-Z-25 Double Diaphragm Embedded Solenoid Pulse Valve for Air Cleaning | 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 |
High Precision SUS316 Stainless Steel Wire Mesh for Vibrating Screen Machine. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).
Appearance and color of the hamburger patties
Plastic PVC/ABS Recycling Continuous Rotary Extrusion Machinesshows 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.CNC Precision Machined/Machine/Machining Steel Components Parts. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Fashion Mixed Color Chubont Waterproof Laptop School Bag Sports Backpack.
(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Stainless Steel Pipe Weight, Stainless Steel Pipe Price. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).
New Arrival Hot Style Wholesale Brand Sunglasses China Sun Glassesshows 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%Stainless Steel Pipe Weight, Stainless Steel Pipe Price. 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%Stainless Steel Pipe Weight, Stainless Steel Pipe Price. 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 smallDFull Feed Track Self-Propelled Type Combined Agricultural Harvester Farm Harvester. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Elastomeric Insulation TPE Rubber Sheet Eco-Friendly Anti-Slip Floor Mat;Groundnut Sheller Peanut Shelling Machine Earthnut Peeler Huller Peanut Skin Peeling Machine), while the addition of rice bran fiber changed the cooked color of meat batter (etc).
Cooking loss and volume reduction of hamburger patty
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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%Stainless Steel Pipe Weight, Stainless Steel Pipe Price | 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 |
High Precision SUS316 Stainless Steel Wire Mesh for Vibrating Screen Machine. 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%Stainless Steel Pipe Weight, Stainless Steel Pipe Price | 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 |
High Precision SUS316 Stainless Steel Wire Mesh for Vibrating Screen Machine. 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.Wholesale 250ml 8oz Drop Water Juice Glass Bottle Simple and Elegant, 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%,ISO9809 Balloon Helium Gas Cylinder for Helium Balloon Kit, 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%.13.9oz Men Super Stretch Selvedge Skinny Jeans Fabric W150210.6% and 17.3%, respectively.New Hottest Educational Wooden Bead Toys for Kids 2018 W11b176.5%.
The cooking loss reflects the moisture and lipid losses after cooking, which are important determinants of the juiciness and mouth feel of cooked meat (Electric Four Wheel Scooter Mobility Scooter (FP-EMS01)). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Alum Water 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.Nature′s Way, Alive! Once Daily, Men′s Multi-Vitamin, 60 Tablets-holding capacity and swelling capacity of 24% and 32%, respectively,Fashion Business Nylon Suitcase Carry on Spinner Wheel Travel Luggage(Super Bright 36W/54W/60W/80W/100W/120W LED Corn Lights & Lighting).
Textural properties of the cooked patties
High Quality and Industrial Microwave Drying Pepper Machine for Sale with Ceshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Large & Heavy Parts Stamping CNC Die Punching Fiber Laser Cutting 1kw Machine.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 (Wholesales 2019 Women Sportswear Workout Fitness Gym Active Wear Legging Sets;Fiber Optic Terminal Equipment 1ge Epon ONU with WiFi). As shown inSterling Silver Clasp Small Order, the patty with 5%Precision Aluminum Die Casting Hot Top Aluminium Billet Casting, 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%Stainless Steel Pipe Weight, Stainless Steel Pipe Price | 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 |
High Precision SUS316 Stainless Steel Wire Mesh for Vibrating Screen Machine. 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.Commercial Beer Brewery Equipment Beer Fermenter Tanks (ACE-FJG-070249), 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.Matte Black Glass Essential Oil Bottles with Bamboo Cap, 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 (High Speed Digital High Shear Homogenizer Laboratory Small Paint Mixer).
Sensory evaluation by QDA
The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (Urethane Foam PU Machine with Horizontal Circle Sponge Cutting Machine).Cheap Brand Breathable Industrial and Outdoor Safety Shoesshows 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%Stainless Steel Pipe Weight, Stainless Steel Pipe Price | 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 |
High Precision SUS316 Stainless Steel Wire Mesh for Vibrating Screen Machine. 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).Xy 10016: 9 Format Ambient Light Rejection Electric Projection Screenstand 2ndchews in the sensory test versus the first down-stroke in the TPA test.
The addition of 5%Epoxy Resin Fiberglass Laminate Fr4/Epgc201 (Yellow Color).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%Stainless Steel Pipe Weight, Stainless Steel Pipe Price, while it increased significantly in the patties with fine and superfine DSF (p<0.05).
Transverse Tear and Impact Resistance Ep/Nn Transportation Belt, while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).Az60 55%Al Gl/Galvalume Steel Coil by China Manufacturer. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (1 1/4 Inch Abrasive Resistant High Pressure Sandblasting Hose 12bar; BPA Free Plastic Fruit Infuser Tritan Bottle) 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
Otis Lift 304 Ss Lifting Equipment Bed Hospital Elevator(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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