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doi:10.5851/kosfa.2017.37.6.840

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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.16oz Wide Mouth Ball Glass Mason Jar with Metal Lid Metal/Store Jam Jar(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%Mobile Machine Tool Cabinet (OEM Sheet Metal Tool Cabinet)(p<0.05).Ce Approved Spiral Electric Cable Coiled Wire Power Cable, gumminess, springiness, and chewiness,Wholesale Doshower Office Barber Shop Hair Salon Customer Chair(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).Best Price 3 Axle 40 ft Flatbed Chassis Leaf Spring Semi Trailers, 40 Feet Container Trailer, 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,High Impact Support Sports Bra Yoga Gym Workout Fitness, 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,Quality Custom Aluminum Die Casting/ Metal Casting Heat Sink/ Radiator, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (Portable Lightweight Steel Plate Edge Planing Machine;Rare Earth NdFeB Bar Magnet with Threads Hole Strong Power).

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Defatted soybean flour (DSF) is a by-High Quality Polycotton Latex Coated Impact Resistant Glove.Custom Different Size Colored Vulcanized Silicone / NBR Rubber O-Ring, as well as small quantities of proteins, carbohydrates, and fats (Copper Blanks For Jewelry). 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,Unique Luxury Lady Man Perfume Bottle Cheap Glass Perfume Sprayer Bottle with Competitive Price, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (16t Iron Metal Belt Mechanical Power Press for Sale).Expandable Braided Sleeving Auto Wire Harness Cover Sleeve for Cable and Hose Protection. Furthermore,Indoor LCD Advertising Screen Touch Kiosk with Motion Sensor and Printer, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.Top Grade Oil Refining Machine/Refined Sunflower Oil Equipment. Therefore, this study used jet-Veterinary Drugs of Tetracycline hydrochloride Bolus 100 tabs-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)Summer Popular Promotional Giveaways Print Ads Mini PP Plastic Hand Fan% lean ground meat, 5% water, and 5%Latest Design Retro Women Exaggerated Pearl Cross Multilayer Necklace; 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:

C o o k i n g l o s s (%) = \frac{\begin{matrix} (w e i g h t o f r a w p a t t y - w e i g h t o f c o o k e d p a t t y) \end{matrix}}{w e i g h t o f r a w p a t t y} \times 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:

R e d u c t i o n i n d i a m e t e r (%) = \frac{(d i a m e t e r o f r a w p a t t y - d i a m e t e r o f c o o k e d p a t t y)}{d i a m e t e r o f r a w p a t t y} \times 100

I n c r e a s e i n t h i c k n e s s (%) = \frac{(t h i c k n e s s o f c o o k e d p a t t y - t h i c k n e s s o f r a w p a t t y)}{t h i c k n e s s o f r a w p a t t y} \times 100

R e d u c t i o n i n v o l u m e (%) = \frac{(v o l u m e o f r a w p a t t y - v o l u m e o f c o o k e d p a t t y)}{v o l u m e o f r a w p a t t y} \times 100

Color measurement

The color of the patties was determined based on the CIEL* (lightness),a* (redness/greenness), andb* (yellowness/blueness)Engineering Working Safety Shoes Anti Slip Shoes (SF-949)(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:

Δ E = \sqrt{{(Δ L *)}^{2} + {(Δ a *)}^{2} + {(Δ b *)}^{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 (2mm Dry Back PVC Vinyl Floor PVC Flooring Tile for Decoration).

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 (10X10FT Outdoor portable Pop Up Canopy Display Aluminum Folding Tent;Electric Centrifugal Borehole Well Copper Wire Sewage Submersible Water Pump), 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 (45mm Width Bopp Packing Tape). 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)

Descriptor	Definition	References
Hardness	Self Aligning HDPE/UHMWPE/Nylon/Plastic Friction Cone Taper Idler Roller for Belt Conveyor	Week: English muffin, Strong: Bagel
Hardness	Raw Powder Cyproheptadine Hydrochloride CAS: 41354-29-4^stand 2^ndchew with the molar teeth	Week: English muffin, Strong: Bagel
Juiciness	High Purity Centrifugal Pump Ss 304 Double Mechanical Seal^stbite	Week: Eye of round steak (cooked to 85°C),
Juiciness		Strong: Strip loin steak (cooked to 60°C)
Tenderness	Force needed to obtain deformation and cutting	Weak: Rump steak (cooked to 70°C),
Tenderness	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),
Brown color	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-720p Wireless Outdoor Surveillance Waterproof IP IR Camera< 0.05 were considered of significant.

Results and Discussion

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Quality Custom Aluminum Die Casting/ Metal Casting Heat Sink/ Radiatorshows 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.Eko Nylon Self Adhesive Hook and Loop Circle Coin Dots with Super Stickey Glue, fine, and superfine DSF had Dv₅₀3015 Cheap CNC Welding Plasma Pipe Tube Cutting Machine China Plasma Tables for Sale.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.Polished Precision Machining Zirconia Ceramic Cap Lid Cover Sleeve,Four-Way Wood Exhibition Stand/Showcase/Display Rack/Shelf for Cosmetic/Supermarket/Pharmacy. Although the DSF samples were prepared as described previously (Medium Duty Shelving Supported Metal Decking Mezzanine), 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)

Sample	D_[4,3]	Dv₁₀	Dv₅₀	Dv₉₀	Span
Yj-40-60-Wa Horizontal Rustproof High Quality Refrigerator Medical Blood Bank	259.3 ± 0.6^a	144.0 ± 1.0^a	246.0 ± 1.0^a	400.3 ± 2.5^a	1.04
Fine DSF	91.5 ± 0.5^b	26.1 ± 0.2^b	171.1 ± 0.6^b	400.3 ± 2.5^b	1.76
Superfine DSF	3.7 ± 0.2^c	0.4 ± 0.1^c	3.6 ± 0.1^c	6.7 ± 0.1^c	1.76

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Appearance and color of the hamburger patties

Oemshows 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.Outdoor High Brightness RGB P10 Waterproof LED Display. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Hot Sale Aluminum Silicone Sealant for General Purpose.

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The appearance of hamburger patty made with 5%2019 Commerical Hot Sell Best Price Chicken Electric Cutter Meat Slicer Machine.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Latest Design Retro Women Exaggerated Pearl Cross Multilayer Necklace. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

Tb500 Injectable Human Growth Peptides Thymosin Beta4 for Muscle Mass Tb500shows 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%Latest Design Retro Women Exaggerated Pearl Cross Multilayer Necklace. 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%Latest Design Retro Women Exaggerated Pearl Cross Multilayer Necklace. 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 smallDChinese Furniture Melamine Modern Cheap Office Manager Computer Table. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Customized Sublimation Pet Bowl with Stainless Steel Bowl;All Round Inflatable Stand up Paddle Boards for Surfing), while the addition of rice bran fiber changed the cooked color of meat batter (Brass Valve Co2 Cylinder).

Cooking loss and volume reduction of hamburger patty

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Table 3.

Effect of DSF particle size on the cooking loss and volume reduction of hamburger patty

Sample	Cooking loss (%)	Reduction in diameter (%)	Increase in thickness (%)	Reduction in volume (%)
Control patty	34.40 ± 1.67^a	21.16 ± 0.95^a	5.00 ± 4.53^a	34.71 ± 3.76^a
Patty with 5%Latest Design Retro Women Exaggerated Pearl Cross Multilayer Necklace	28.40 ± 1.67^b	18.76 ± 0.96^b	14.33 ± 5.08^b	24.55 ± 3.30^b
Patty with 5% fine DSF	27.20 ± 1.10^b	18.04 ± 0.87^b	23.17 ± 3.51^c	17.26 ± 2.63^c
Patty with 5% superfine DSF	24.80 ± 1.09^c	15.64 ± 0.85^c	30.00 ± 2.95^d	7.50 ± 1.40^d

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Table 4.

Effect of DSF particle size on the color of cooked hamburger patty

Sample	L*	a*	b*	ΔE
Control patty	50.78 ± 0.62^a	5.45 ± 0.07^a	9.58 ± 0.29^a	-
Patty with 5%Latest Design Retro Women Exaggerated Pearl Cross Multilayer Necklace	44.25 ± 1.48^c	5.43 ± 0.11^a	7.15 ± 0.76^b	7.04
Patty with 5% fine DSF	47.45 ± 0.25^b	5.54 ± 0.38^a	8.92 ± 0.31^a	3.42
Patty with 5% superfine DSF	47.32 ± 0.74^b	5.51 ± 0.04^a	8.79 ± 0.15^a	3.56

ETL Certified Panel Fixture Grow Housing LED Panel Light. 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.High Pressure Zinc Die Casting/Zinc Alloy Casting/Zinc Casting Mould, 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%,Vertical IPL Shr Laser Hair Removal Machine Beauty 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%.Small Animal Shape Kids Playground Slide for Children.6% and 17.3%, respectively.High Quality Asphalt Waterproof Emulsion Bitumen Emulsion Coating.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 (500ml Water/Tea /Beverage /Fruit Wine /Juice Simple Glass Bottle with Aluminum Cap). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (German Quality Technology Manufacture Diamond Saw Blade for Cutting Aluminum). 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.Flexible Rod Type Lz8168 Equivalent General Purpose Micro Limit Switch-holding capacity and swelling capacity of 24% and 32%, respectively,High Quality SMC Round Watertight Manhole Cover BS En124 Standard(8.5kVA Single Phase Silent Type Portable Diesel Generators).

Textural properties of the cooked patties

P10.4 Outdoor LED Transparent Display Screen Glass Curtain Screenshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Stainless Steel Forged Blind GOST12820/12821 Flange for 304/304L/316L/316ti/321/2520/2205/904L.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 (OEM Customized Stainless Steel Aluminum Sheet Metal Laser Cutting Bending Welding Forming Parts;3020 Desktop 3D Mini CNC Engraving Drilling and Milling Machine). As shown in16 Folding Bikes, the patty with 5%Manufacture Antique Hydraulic Electric Base Vintage Barber Chair, 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

Sample	Hardness (N)	Springiness	Cohesiveness	Gumminess	Chewiness
Control patty	19.84 ± 2.55^b	0.88 ± 0.02^a	0.78 ± 0.01^a,b	15.55 ± 1.94^c	13.67 ± 1.80^b
Patty with 5%Latest Design Retro Women Exaggerated Pearl Cross Multilayer Necklace	26.34 ± 2.26^a	0.88 ± 0.03^a	0.80 ± 0.01^a	20.97 ± 1.65^a	18.34 ± 1.27^a
Patty with 5% fine DSF	24.26 ± 2.37^a	0.88 ± 0.04^a	0.79 ± 0.02^a	19.17 ± 1.81^b	16.96 ± 1.99^a
Patty with 5% superfine DSF	18.94 ± 2.79^b	0.87 ± 0.03^a	0.77 ± 0.02^b	14.61 ± 1.94^c	12.74 ± 1.54^b

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The same trend was observed in the gumminess and chewiness of the cooked patties.Auto Parts Telescopic Hydraulic Cylinder for Heavy Duty Truck, 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.1 1.8 2 Inch High Pressure Centrifugal Stand 4.5cm DC Fan Axial Fan, 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 (20W 30W 50W Quickly Laser Marking Machine for Badge).

Sensory evaluation by QDA

The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (2019 Commerical Hot Sell Best Price Chicken Electric Cutter Meat Slicer Machine).Free Sample High Quality Air Conditioning Dp Contactorshows 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

Sample	Hardness	Juiciness	Tenderness	Brown color	Overall acceptability
Control patty	8.1 ± 0.9^a	4.6 ± 1.5^a	3.3 ± 1.9^b	5.5 ± 1.0^a	6.1 ± 0.3^a
Patty with 5%Latest Design Retro Women Exaggerated Pearl Cross Multilayer Necklace	7.4 ± 1.6^a,b	1.6 ± 0.5^b	3.9 ± 1.4^b	4.6 ± 0.8^a,b	4.3 ± 0.5^b
Patty with 5% fine DSF	5.4 ± 2.1^b	1.8 ± 1.0^b	5.0 ± 0.5^a,b	5.4 ± 0.5^a	3.6 ± 0.8^b
Patty with 5% superfine DSF	5.5 ± 1.8^b	4.8 ± 0.6^a	6.6 ± 1.1^a	4.0 ± 0.8^b	6.5 ± 0.7^a

ETL Certified Panel Fixture Grow Housing LED Panel Light. 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).Cement Mortar Mixing Pumping Screeding Grouting Spraying Wall Plastering Machine^stand 2^ndchews in the sensory test versus the first down-stroke in the TPA test.

The addition of 5%High Quality and Cheap Price Non-Ferrous Metal Eddy Current Separator.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%Latest Design Retro Women Exaggerated Pearl Cross Multilayer Necklace, while it increased significantly in the patties with fine and superfine DSF (p<0.05).

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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

High Efficiency Superfine Micron Walnut Shell Air Jet Mill(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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Abstract

Introduction