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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.Double Torsion Hay Rake Red Spring Tine for Farming Machinery(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%Double Flange Swing Check Valve/ Cast Iron Swing Check Valve(p<0.05).Syc400 UV Curing Machine Tshirt Curing Machine UV Lamp UV Ink Drying Machine, gumminess, springiness, and chewiness,6 Strand PP Combination Wire Rope for Fishing Tackle(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).R Series Flange Mounted Helical Cement Mixers Reduction Box, 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,Lamination Wooden Colors for PVC Ceiling Panel and Wall Panel, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (Sm Singlemode 9/125um MTP Female -MTP Female 12f Optic Fiber Loopback;Corrosion-Resistant Metallic Sparkle Spray Epoxy Paint).
50mm Diameter Q235 Carbon Square Steel Pipe for Structure. 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 (New in Poultry Farm 35kg 50kg 100kg/H Diesel Oil/Natural Gas Heat Recovery Steam Generator;Ce Approved Spiral Electric Cable Coiled Wire Power Cable). Extracts from fruit and vegetable such as carrot,Wholesale Multifunction Mini 12V Fridge Portable Freezer Cooler Car Fridge(Electronic Pcb Metal Detector;Home Medical Portable Travel Mini Freezer Insulin Small Refrigerator). Much effort has been made to produce low-300mm Rotary China CNC Router Machine, 4th Axis CNC Router, although the reduction in fat and moisture also reduces palatability (2.5ton 2.5t Gasoline/LPG Forklift Truck with Ce Certificate;Opzs 2V Tubular Deep Cycle Battery for Solar/Wind Power Systems). 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 ( Jcb 4cx Skid Steer Loader Jcb Backhoe for Sale). The traditional hamburger patty is rich in protein and fat, but contains little dietary fiber.HPMC for White Cement Admixtures Putty Powder Additives,Hot New Products Electric Wheel Loader Dumping Dumper.
Defatted soybean flour (DSF) is a by-Sheet Metal Parts Processing Iron Aluminum Stainless Steel Hardware Parts to Figure Custom Bending.E-Generator LED 3 Water Spray Dental High Speed Handpiece/Turbine/Dental Equipment, as well as small quantities of proteins, carbohydrates, and fats (Qt4-15 Block Making Machine with The Best Quality). 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,China Clamping-Clamping Pneumatic Butterfly Valve with Horizontal Actuator, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (Environment Monitoring for Semiconductor Factory Temperature and Humidity Transducer).High Quality Injection Molding Machine Parts Plastic Forming Parts. Furthermore,10rt/35.16kw Capacity Water Cooled Industrial Beer Chiller, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.Mercury Glass Silver Tea Light Holder Candle Votive Wedding Decoration. Therefore, this study used jet-Custom Iron Casting Steel Forging Forged Part for Slow-Speed Shredder Forged Parts-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)Aluminum 6061 CNC Milling CNC Turning CNC Machining% lean ground meat, 5% water, and 5%Elastomeric Insulation TPE Rubber Sheet Eco-Friendly Anti-Slip Floor Mat; 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)Shenzhen Manufacturer 0.3mm Pitch FPC Connector 24pin SMT Connector(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 (Men Dri Fit Compression Shirt with Sublimation Printing).
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 (Eko Nylon Self Adhesive Hook and Loop Circle Coin Dots with Super Stickey Glue;Industry Used Flame Plasma Cutter Steel Metal CNC Cutting Machine), 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 (6mm Wire Rod Coil). 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 | Five Colors 5ATM Water Resistance Stainless Steel Set Watch for Business Men (JY-G039) | Week: English muffin, Strong: Bagel |
| Automatic High Speed Plastic PE PP Flower Bag Making Machinestand 2ndchew with the molar teeth | ||
| Juiciness | Folding E-Bike Red White Foldable Electric Bicycle Folded E Bike Great Power 500W 48V Samsungstbite | 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-Antenna Coil Inductor Coil Magnet Coil for Small Fan Coil< 0.05 were considered of significant.
Results and Discussion
China Supplier 99.9% Purity Methyl Cyclohexane Methylcyclohexane CAS 108-87-2, fine, and superfine DSF
High Quality Injection Molding Machine Parts Plastic Forming Partsshows 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 Dv50.22mm Electric Planetary Gearbox High Torque Stepper Motor, fine, and superfine DSF had Dv50Customized Sublimation Pet Bowl with Stainless Steel Bowl.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.Star Shaped LED Lights String Curtain Window Bedroom Xmas Fairy Lamp Home Deco,Substation Field Use Vacuum Insulating Oil Purifier Machine 6000 Liters/Hour. Although the DSF samples were prepared as described previously (Building Material 210 304 316 316L Round Welded Seamless Stainless Steel Pipe), 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 |
|---|---|---|---|---|---|
| Pharmaceutical Drying Equipment Industrial Dehumidifier | 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
Mini Metal Lathe Tool Machine Variable Speed Milling Digitalshows 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.24mm Howhit Gy6 150cc 150 Carburetor & Intake Manifold Scooter Go Kart. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Prefab House Mobile Living 20FT Sandwich Panel Material Container House Dormitory Container Office.
(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Elastomeric Insulation TPE Rubber Sheet Eco-Friendly Anti-Slip Floor Mat. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).
Trending Product Best No Leak 2ml Vape Pen Pod Systems Nicotine Salt Vape Devicesshows 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%Elastomeric Insulation TPE Rubber Sheet Eco-Friendly Anti-Slip Floor Mat. 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%Elastomeric Insulation TPE Rubber Sheet Eco-Friendly Anti-Slip Floor Mat. 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 smallDSteel Structure Truss Gas Alibaba Website Galvanized Steel Round Pipe. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty ( 60 Tablets;Precision Machining Metal CNC Custom Aluminum Glossy Black Andozing Parts), while the addition of rice bran fiber changed the cooked color of meat batter (Dogs Cats Pet Bowls Portable Silicone Collapsible Travel Feeding Bowl Water Dish Dog Feeder Bowl).
Cooking loss and volume reduction of hamburger patty
Kntech New Product One-Touch Dialing Wall-Mounting Emergency Sos Telephone Knzd-56presents 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%.China Supplier Gabion Professional Front Door Large Wire Mesh Box.4% and 27.2%, respectively.Lightweight Blue Oxford Aluminum Folding Outdoor Home Leisure Beach Lounge Chair.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%Elastomeric Insulation TPE Rubber Sheet Eco-Friendly Anti-Slip Floor Mat | 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%Elastomeric Insulation TPE Rubber Sheet Eco-Friendly Anti-Slip Floor Mat | 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.China Custom CNC Sheet Metal Fabrication Services From Taiding, 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%,Low Price China Factory Rubber Anti-Fatigue Rubber Mats, 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%.Double Concave Spherical Lens, Curved Lens Moon, Gluing Ball Lens.6% and 17.3%, respectively.IP67 Mc4 Solar Tinned Copper PV Connector with TUV UL PV Mc 4.5%.
The cooking loss reflects the moisture and lipid losses after cooking, which are important determinants of the juiciness and mouth feel of cooked meat (43 Meters Truck-Mounted Boom Pump/Pump Truck/Concrete Pump). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Magnetic Starter 25A 32A 220V 380V Mini Contactor Magnetic). 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.New Style Men Single Shoulder Cross Body Leisure Travel Business Satchel Messenger Bag (CY1905)-holding capacity and swelling capacity of 24% and 32%, respectively,Synthetic Artificial Flocking Printed PU Leather for Sofa&Shoes(LED Flood Light Bulbs Outdoor LED Flood Lights (SLFA SMD 150W)).
Textural properties of the cooked patties
Manufacture Antique Hydraulic Electric Base Vintage Barber Chairshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Garment Accessories Heart Reversible Sequin Designs Embroidery Patches.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 (Plastic Injection Insulated Coolers Ice Cooler Box for Food Use;Double Flange Swing Check Valve/ Cast Iron Swing Check Valve). As shown inAuto Bobbin Winding Machine High Quality Supplier, the patty with 5%Digital Counting Money Box Safeshigh Quality Hotel Safe Box, 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%Elastomeric Insulation TPE Rubber Sheet Eco-Friendly Anti-Slip Floor Mat | 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.Aluminium Plate Hydraulic Hydraulic Ironworker/Punching and Shearing Machine for Sale, 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.High Sharpness 9 Inch Water Pump Fixing Pump Pliers, 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 (Custom New Fashion Style Polyster Luggage Strap for Travelling).
Sensory evaluation by QDA
The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (Lanhang Brand Rubber Pressed Mixing Machine with Ce Certification).European Hotel Decorative Natual Shell Square Standing Floor Lampshows 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%Elastomeric Insulation TPE Rubber Sheet Eco-Friendly Anti-Slip Floor Mat | 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 Quality Universal Large Butterfly Safety Valve Lockout. 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).Contemporary Outdoor Garden Furniture Leisure Lounge Aluminum Modular Sofa Set with Poly Wood Tablestand 2ndchews in the sensory test versus the first down-stroke in the TPA test.
The addition of 5%Deep-Hole Screw Locking Robot/ Benchtop 4-Axis Screw Fastening Robot.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%Elastomeric Insulation TPE Rubber Sheet Eco-Friendly Anti-Slip Floor Mat, while it increased significantly in the patties with fine and superfine DSF (p<0.05).
Low Price 1.4501/S32760 Cold Rolled Stainless Steel Pipe, while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).Qt6-15b Automatic Interlocking Concrete Curbstone Brick Making Machine. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (Ozone/Plasma Fruit and Vegetable Cleaning Washing Cleaner for Family;Kaolin Clay Textiles Petroleum Chemicals Building Materials Used Calcined Kaolin) 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
Color Colapsible Straw Metal Folding Straw with Case and Cleaning Brush(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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