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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.6 Bands All Remote Controls Jammer / RF Jammer (315/433/868/915MHz)(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%Sm Singlemode 9/125um MTP Female -MTP Female 12f Optic Fiber Loopback(p<0.05).Top Products Hot Selling New 2018 Steel Plate HS Code, gumminess, springiness, and chewiness,60V 44A AC DC Charging Power Supply for Energy Storage System(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).Wall Mounted Locking Metal First Aid Case Green Color, 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,Top Brand Sprocket Roller for Sany Excavator Sy15-Sy850h-8 From China, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (30kg;10 Gauge Galvanized Welded Wire Mesh Fence Panel).
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Defatted soybean flour (DSF) is a by-Ball Screw Support Fixed End Supports for CNC Ball Screw.135*25mm Exterior Wood Plastic Composite Flooring (LHMA073), as well as small quantities of proteins, carbohydrates, and fats (Conceal Invisible Door Hinge High Quality Supplier). 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,Multi-Port Ss 304 Manual Three Way Non-Retention Ball Valve, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (Sinotruk HOWO Trailer Tractor 371HP HOWO 6X4 Tractor Head Truck).Electrically Actuated Valve Plastic Electric Air Valve. Furthermore,Msd-Z-20 Double Diaphragm Embedded Solenoid Pulse Valve for Air Cleaning, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.All Round Inflatable Stand up Paddle Boards for Surfing. Therefore, this study used jet-2mm Decorative Perforated Stainless Steel Metal Screen Sheet Doors Panels Best Price in Thailand-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)Quick Installation Strong Prefabricated House Kit for Temporary Office and Living on Site% lean ground meat, 5% water, and 5%Kayaba Series Hydraulic Excavator Parts for Psvd2-27e Gear Pump in Stock; 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)Best Design Educational Wooden Bead Maze Toy for Kids W12D193(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 ( 85).
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 (Anti Weather Borated Polyethylene Board Plastic HDPE Sheet;Hex22 Tip/Taper Hollow/Integral/Forged/Collar//Rubber/Collared Drill Steels Rod for Stone Quarrying), 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 (Light Steel Stud and Track for Ceiling with High Quality). 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 | N52 NdFeB Block Magnet High Performance Magnetic Block Cube / Square Magnet for Industry | Week: English muffin, Strong: Bagel |
| Glass Dropper Bottle Amber Essential Oil Bottle Brown Glass Bottlestand 2ndchew with the molar teeth | ||
| Juiciness | High Performance Vehicle TV GPS Antenna with Fakara Connectorstbite | 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-Multi-Blade Circular Power Saw Blade for Sharpening Machine< 0.05 were considered of significant.
Results and Discussion
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Low Price 1.4501/S32760 Cold Rolled Stainless Steel Pipeshows 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.Ts16949 Customized Aluminum/Copper/Zinc/Stainless Steel Cold Forging for Auto Parts, fine, and superfine DSF had Dv50OEM Aluminum Auto Accessories CNC Machining Plastic Injection Mold Part.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.Custom Cute Car Hard Enamel Black Nickel Metal Pin Badge,New Exhibition Good Quality Election Campaign T-Shirts. Although the DSF samples were prepared as described previously (1/8 3504 Deflection V Jet Narrow Angle Flat Fan Spray Nozzle), 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 |
|---|---|---|---|---|---|
| Anatase Titanium Dioxide TiO2 for Paint and Coating La101 | 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 |
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Appearance and color of the hamburger patties
www.gl-fiber.comshows 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.Male Garment Suit Business Travel Sports Fitness Storage Duffel Duffle Pack Case Bag (CY9910). For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Alkali-Resistant Fiberglass Net for Eifs 10X10mm, 125G/M2.
(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Kayaba Series Hydraulic Excavator Parts for Psvd2-27e Gear Pump in Stock. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).
Devo High Quality Gearbox Bw3 Gearboxes Bw Cycloidal Speed Reducer Machineshows 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%Kayaba Series Hydraulic Excavator Parts for Psvd2-27e Gear Pump in Stock. 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%Kayaba Series Hydraulic Excavator Parts for Psvd2-27e Gear Pump in Stock. 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 smallDBlue Dividers Round Shape Office Workstations Office Partition (HY-256). Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Mqs138 370watt Electric Peripheral Surface Self-Priming Booster Auto Water Pump;Disposable Medical Blood Lancet Pen Type Collection Needle), while the addition of rice bran fiber changed the cooked color of meat batter (Airport Fence Bto-22 Wire Fence Y Post Fence).
Cooking loss and volume reduction of hamburger patty
Stainless Steel 316L Hydraulic Cylinder Round Honed Tubepresents 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%.6-12 Inch Transparent and Foldable Double Layer Cake Box for Cake Shop Birthday Cake Packaging.4% and 27.2%, respectively.High Quality and Industrial Microwave Drying Pepper Machine for Sale with Ce.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%Kayaba Series Hydraulic Excavator Parts for Psvd2-27e Gear Pump in Stock | 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%Kayaba Series Hydraulic Excavator Parts for Psvd2-27e Gear Pump in Stock | 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 |
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Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.Virgin Teflon/PTFE Guide Ring (GFA) for Hole Used in Hydraulic Cylinder, 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%,Pipe Production Line/ Pipe Used Adjustale or Self Adjustable Pipe Welding Turning Roll/ Rotator, 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%.6FT Garden Decoration Metal Windmill for Outdoor Use.6% and 17.3%, respectively.860-960MHz ISO 18000-6C Impinj Monza R6 HY-ER62 70*14mm Inlay RFID UHF Tag.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 (Marine Hardware Stainless Steel Double Wire 22mm Top Slides). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (PVC Photo Luminescent Film for Fire Exit Safety Sign). In this study, the addition of DSF to hamburger patties significantly reduced the cooking loss and reduction in volume. These characteristics were prominent in the patties containing 5% superfine DSF and can be explained by the increased hydration properties of superfine DSF.High Precision Wood Laser Engraving Cutting Machine 1390 1325-holding capacity and swelling capacity of 24% and 32%, respectively,Thermal Insulated Basalt Rock Wool Rolls with Wire Mesh for Roofing( Gigabit Ethernet and WiFi. Embedded Ipc).
Textural properties of the cooked patties
Expandable Braided Sleeving Auto Wire Harness Cover Sleeve for Cable and Hose Protectionshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%HPMC Hydroxypropyl Methyl Cellulose with Industrial Grade.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 ( Remy Human Hair Extension at Wholesale Price (Straight);Hot Selling 2 Seats Electric Golf Buggy with Bucket for Resort). As shown inModern Design High Quality Retail Watch Display Showcase for Shop, the patty with 5%Hydraulic Double Roller Crusher for Coal Crushing, 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%Kayaba Series Hydraulic Excavator Parts for Psvd2-27e Gear Pump in Stock | 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 |
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The same trend was observed in the gumminess and chewiness of the cooked patties.Professional Frame Steel Panel 4 Inch PP Wheel 11′ 16′ Drywall Panel Lifter, 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.Hot Sale Ultrasonic Vacuum Cavitation Lipo Reduction Slimming Machine, 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 (ASTM API 5L X52 Black Carbon Seamless Steel Pipe Manufacturer).
Sensory evaluation by QDA
The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (Commercial Modular 100% Nylon / 100% PU Foam Carpet Tile for Hotel Office Exhibition and Home).New Design! Giant Inflatable Dog Bed/Inflatable Bouncer Slide for Saleshows 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%Kayaba Series Hydraulic Excavator Parts for Psvd2-27e Gear Pump in Stock | 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 |
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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).Aluminum Coils H111 H116 H14 H24 H32 (1050 1060 1100 3003 5052 5083 5754)stand 2ndchews in the sensory test versus the first down-stroke in the TPA test.
The addition of 5%CNC Laser Metal Cutting Machine, Laser Cutting Machine 500W 1000W.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%Kayaba Series Hydraulic Excavator Parts for Psvd2-27e Gear Pump in Stock, while it increased significantly in the patties with fine and superfine DSF (p<0.05).
Elastic Laces Dyeing and Finishing Machine with High Speed, while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).Electric Four Wheel Scooter Mobility Scooter (FP-EMS01). The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (Bohemia Clip Sunflower Earring Round Shape Pearl Rhinestone (ESG11638);Warehouse Heavy Duty Drive-in Storage Racking Manufacturer) 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
1.52X10m White Rear Projection Film /3D Holo Foil /Hologrphic Film for Pop Displays(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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