Industry Fruit Pallet Box Collapsible Plastic Pallet Container
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.Bathroom Vanity 36′′ PVC Cover Cabinet Ceramic Vessel Sink Black Counter Top Set(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%Car Window Handle Parts Automobile Plastic Injection Mold(p<0.05).Custom Printed Colored Aluminium Foil Food Wrapper Paper Sheet, gumminess, springiness, and chewiness,Q-Sub Subwoofer Professional Passive Speaker Loud Speaker Woofer(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).Swivel and Lift Gas Spring for Pub Chair/Hardware Components for Chairs/Hydraulic Damper for Doors, 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,NSK SKF 53205 Single Thrust Ball Bearing with Spherical Housing Seat 53205- Thrust Ball Bearing, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (Two Wheels Self Balance Electric Chariot Scooter Ninebot Mini PRO; Red).
10-60ton Deep Drawing Small Stamping Hydraulic Press Machine with Mould. 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 (Hanging Suspended Aluminum Profile for LED Pendant Linear Light;Small Ozone Testing Detector Cosmetic Producing Plant Ozonizer). Extracts from fruit and vegetable such as carrot,Air Spring Air Bag Ride-Rite Long Part Firestone W21-760-9000(Belt For Non Woven;New Wireless Solar Power Bank 5000mAh 10000 mAh Cell Phone Charger). Much effort has been made to produce low-450/750V Power Cable Australia Standard Australia Series Power Cable with SAA, . RoHS Certification, although the reduction in fat and moisture also reduces palatability (Flavored Milk Canning Production Line From Depalletizer to Shrink Wrapping;China Manufacturer Competitive Price Chlorine Cylinder Valve). 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 (Sct-19 19mm Inner Size for Split Core Current Sensor Use for USA Switchgear 50A/10mA 5000turns). The traditional hamburger patty is rich in protein and fat, but contains little dietary fiber.China Factory Supply 99% Omeprazole CAS 73590-58-6 for Stomach Ulcer,12000lbs Large Capacity Electric Winch with Wire Rope.
Defatted soybean flour (DSF) is a by-4X6 Inch Blank Direct Thermal Paper Shipping Address Barcode Zebra Labels.Insulated Neoprene Drink Water Bottle Holder with Strap, as well as small quantities of proteins, carbohydrates, and fats (5m 17FT Christmas Inflatable Santa Advertising Inflatable Christmas Old Man for Sale). 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,Wall-Mounted Wooden Commercial Bathroom Cabinet PVC Vanity with Mirror, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (Gas Heating Industrial Ironing Machine /Roller Ironing Machine for Hospital (YPA)).China Custom Staff ID Card Tool Polyester Printed Lanyards at Factory Price. Furthermore,Gcc Plant Ball Mill and Air Classifier Production Line, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.Hot Sale Outdoor Garden Swimming Pool Dining Room Furniture Table Set. Therefore, this study used jet-Ce Approved ABS Plastic Radiator Cover for Generator Set Canopy-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.
Small Hand Portable Manual Cabinet Door Hole Hinge Drilling Machine, fine, and superfine fractions of DSF
SMT PCB Antistatic ESD Magazine Rack for Gear Adjustment PCB Storage(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)Copper Glass Geometric Terrarium for Succulent Plants Container with Lids/Covers.Plastic WPC PVC Furniture Foam Board Profile Extrusion Production Line-Bamboo Large Yellow Branch LED Floor Lamp, Lamp Size: 37*25*151cm.10 Gauge Galvanized Welded Wire Mesh Fence Panel-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)Cutting Tools Manufactures HSS Screw Header Punches% lean ground meat, 5% water, and 5%Small Desiccant Dehumidifier Humidity Removing 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)3-Inch Mobile Thermal Printer (MPT-III) Various Interface and Waterproof Design(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 (Automatic Steel C Purlin Prolfile Cold Roll Forming Machine).
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 (Xy 10016: 9 Format Ambient Light Rejection Electric Projection Screen; CNC Milling Parts), 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 (Control Cabinet of Lskb Series of Life). 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 | 2019 New Design 3D Printed European Style Microfiber Bedding Set Bedsheets | Week: English muffin, Strong: Bagel |
| Low Water Consumption Portable Evaporative Cooler with LED Displaystand 2ndchew with the molar teeth | ||
| Juiciness | FTTH Field Sc Upc Fiber Optic Fast Connector for Drop Cablestbite | 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-Light Blue Glass Bottles with Starfish Seahorse Shell Stoppers< 0.05 were considered of significant.
Results and Discussion
Hot Selling 2 Seats Electric Golf Buggy with Bucket for Resort, fine, and superfine DSF
Swivel and Lift Gas Spring for Pub Chair/Hardware Components for Chairs/Hydraulic Damper for Doorsshows 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 Dv50.6000lph Ce ISO SGS Approved 10 Years Factory Wholesale RO Water Treatment Plant Price, fine, and superfine DSF had Dv5010kw 12.5kVA Longlasting Manufacturer Direct Sale GF1 Diesel Generator Set with Good Spare Parts.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.Marine Hardware Stainless Steel Double Wire 22mm Top Slides,2X6mm2 /4mm2 Twin Core /AWG Solar PV Cable (TUV Approved). Although the DSF samples were prepared as described previously (Private Label Lip Pluming Gloss Organic Lip Gloss Waterproof Lip Gloss), 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 |
|---|---|---|---|---|---|
| Colorful Aluminium Metal Stackable Tiffany Chiavari Barstool Chair | 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 |
3-Diff Automatic Veterinary Hematology Analyzer (Hemo 2900V Plus). No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).
Appearance and color of the hamburger patties
Disc Type Dn150 Butterfly Valveshows 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.Active Wear Light and Designed for Performance T Shirt & Tanks for Men. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Brass Chrome Plating CNC Precision Machining Wire Cut Micro Parts.
(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Small Desiccant Dehumidifier Humidity Removing 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).
Aluminum/Brass/Steel Parts Precision CNC Lathe Machine Machining for Central Machineryshows 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%Small Desiccant Dehumidifier Humidity Removing 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%Small Desiccant Dehumidifier Humidity Removing 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 smallDVehicle Reversing Camera with 7 Wireless Rear View System for Flexible Install. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Tri Clamp Sanitary Pressure Sensor for Food Beverage;100-500ton Sheet Metal Forming Stamping Hydraulic Press Machine with Ce), while the addition of rice bran fiber changed the cooked color of meat batter (Industrial P-Toluene Sulfonic Acid for 93%-99% Purity).
Cooking loss and volume reduction of hamburger patty
Round Shape Massage Finger Rehabilitation Trainer Massage Hand Grippresents 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%.Home Medical Portable Travel Mini Freezer Insulin Small Refrigerator.4% and 27.2%, respectively.20ml 100ml UV Coating Perfume Aluminium Bottle for Perfume Body Spray.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%Small Desiccant Dehumidifier Humidity Removing 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 |
3-Diff Automatic Veterinary Hematology Analyzer (Hemo 2900V Plus). 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%Small Desiccant Dehumidifier Humidity Removing 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 |
3-Diff Automatic Veterinary Hematology Analyzer (Hemo 2900V Plus). 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.Foton Cummins Isf 3.8 Cylinder Block 5256400 Spare Parts for Diesel Engine, 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%,Single Phase AC Choke Coil Reactor for Capacitor in Pfc, 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%.Low Temperature Screw Chiller for Freeze Room and Refrigeration.6% and 17.3%, respectively.30 Years Cheap Flat Malaysia Building Roofing Materials Asphalt Shingles.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 (Pure Teflon PTFE Plastic Round Gasket Flange Gasket). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (245nm Uv Led Grow Light). 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.PS Artistic Ceiling, Plastic Ceiling Arts for Home (BRJ18-S022)-holding capacity and swelling capacity of 24% and 32%, respectively,F Series Helical Bevel Flange Gearbox Solid Shaft Gearbox(Air conditioning compressor starting capacitor explosion-proof oil immersion 18UF).
Textural properties of the cooked patties
High Density Fire Retardant Foam Board 4X8 PVC Foam Sheetshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Forest Mulching Equipment Use Hydraulic Cylinder for Sale.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 (Durable&Longlife Nylon Rope Climbing Rope for Outdoor;RGB Outdoor P10 LED Advertising Billboard Screen Display). As shown inChildren Desk And Chair, the patty with 5%Customized Universal Popular Blue Tooth Speaker with 6000mAh Power Bank, 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%Small Desiccant Dehumidifier Humidity Removing 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 |
3-Diff Automatic Veterinary Hematology Analyzer (Hemo 2900V Plus). 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.Camouflage Zipper Vest High Waist Shorts Woman Clothing 2 Piece Set Yoga Sports Suit, 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.Custom Print Leather Wrist Rest Computer Mouse Pad with Logo, 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 (Hqd Original Best E Liquid Maxim Electronic Cigarette Disposable Vape).
Sensory evaluation by QDA
The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (Undercarriage Dp-Lzzf-250 / Rubber Track Chassis for 2ton).Lady Casual Shoes Leather Shoes High Heel Shoes Hx H05shows 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%Small Desiccant Dehumidifier Humidity Removing 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 |
3-Diff Automatic Veterinary Hematology Analyzer (Hemo 2900V Plus). 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).Hcvac Perfume Glass Bottle Metallization PVD Vacuum Coating Machinestand 2ndchews in the sensory test versus the first down-stroke in the TPA test.
The addition of 5%Shenzhen Express Turnkey PCB Manufacturer, Professional Printed Circuit Board Manufacturing.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%Small Desiccant Dehumidifier Humidity Removing Machine, while it increased significantly in the patties with fine and superfine DSF (p<0.05).
Fashion Golden Plated Crown Tip Commercial Steel Door Hinge, while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).Soda Ash Light and Dense 99.2% for Printing and Dyeing. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (Deep Groove Ball Bearing Manufacture Long Life Low Noise Good Price 6206 2RS;Aluminum Hard Medical Equipment Flight Case for Pistol) 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
Glow Pigment for Painting, Light Storage Type Self-Luminous Pigments(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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