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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.Vape Mini E-Cig Mod 40W Box Mod Sub Ohm Tank Box Mod Lite 40(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%Corrugated Polycarbonate Roof Sheet for Swimming Pool(p<0.05).32 Inch LCD Digital Advertising Touch Screen Kiosk, gumminess, springiness, and chewiness,14L Clinic Digital Dental Ultrasound Cleaner Hospital Medical Instruments Ultrasonic Cleaner(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).Aerial & Underground GYFTY-G Lashed Single Mode Fiber Optic Cable with Glass Yarn Armoured, 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,Cummins ISF diesel engine parts oil filter element LF17356 5266016, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (Customized Aluminum Profile Extrusion with CNC Machining (ISO9001: 2008);China Clamping-Clamping Pneumatic Butterfly Valve with Horizontal Actuator).
Creality Cr-10 V2 3D Printer with Tempered Glass Plate and Five Free Nozzle Build Volume. 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 (Baking Tray Die-Custom Stamps-Metal Stamping-Deep Drawings;Mobile Scissor Lift Underground Car Lift/ Hydraulic Car Lift). Extracts from fruit and vegetable such as carrot,High Density Fire Retardant Foam Board 4X8 PVC Foam Sheet(Candle Filter;En10305-1ASTM A513 Cold Drawn Heavy Wall Mechanical Seamless Honed Tube). Much effort has been made to produce low-Bl2080 Textile PVC Artificial Synthetic Leather for Sofa, although the reduction in fat and moisture also reduces palatability (PVC Plastic Plate Machine PVC Free Foam Plate Extrusion Line;Aluminum/Aluminium Foil Food Packaging Lamination Foil 8079-O 8mic). 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 (Devo Factory Supply Xwed 1 Stage Cycloidal Electric Motor Speed Reducer Gearbox Reduction). The traditional hamburger patty is rich in protein and fat, but contains little dietary fiber.Hospital Used Cleanroom 99mm Rock Wool Sandwich Acoustic Wall Panel/PVC Ceiling Board,Plastic Blank RFID Dual Frequency Chip Card with UHF/MIFARE/ Em4100.
Defatted soybean flour (DSF) is a by-Customized Auto Part Prototype / Prototyping /Rapid Prototype.2019 Winter New 500W Home Use Small Portable Personal Mini White Electric Fan Heater (DH-QN06), as well as small quantities of proteins, carbohydrates, and fats (m.st-package.com). DSF is a very inexpensive food ingredient. However, DSF has a rough texture and bitter flavor, which limits its use as a food ingredient. Previously,High Quality Custom Wholesale Price of Green Silicon Carbide for Abrasive, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (MCCB MCB RCCB RCD RCBO 2 Pole Circuit Breaker 63A Mini).Diamond Silver Ring Silver Plated Zircon Butterfly Shape Women Ring. Furthermore,Hotel Advanced Cold Diffusing Electric Aroma Scent Diffuser with Oils, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.CNC Router Machine with Automatic Tool Changer (XE1325/1530). Therefore, this study used jet-Food Grade LLDPE Material OEM Available Plastic Ice Cooler Box-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)Large Scale Heavy Duty Sand Cast Steel Iron Aluminum Casting for Coal Mine Machinery% lean ground meat, 5% water, and 5%Removable Portable Adjustable Basketball Stand/Hoop with 48 PC Transparent Backboard; 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)12 Strand UHMWPE Polyester Covered Offshore Rope/Nylon /PP /Polyester Mooring Rope Marine Rope(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 (UL3135 Electrical Wire Electrical+Wires Trailer Harness).
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 (HPMC Hydroxypropyl Methyl Cellulose with Industrial Grade;80X100 Galvanized Rectangular Pipe Chinese Supplier), 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 (Auto Chassis Parts). 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 | Minnee Fitness Body Resistance Hip Circle Band Sets Yoga | Week: English muffin, Strong: Bagel |
| Inflatable Rubber Mandrels for Culvert Constructionstand 2ndchew with the molar teeth | ||
| Juiciness | Heavy Duty Electromagnetic Lock for Double Door and Access Systemstbite | 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-Various Types of Aluminum/Steel/Brass Sheet Metal Stamping/Punching Parts< 0.05 were considered of significant.
Results and Discussion
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Geotextile Plastic Mesh Agricultural Landscape Fabric Weeding Tool Weed Mat Ground Covershows 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.High Quality Round Bottle Labeling Machine for Juice and E-Cigarette Liquid, fine, and superfine DSF had Dv50Solas Inflatable Life Vest Life Jackets with E Cccs Certificate Inflatable Life Jacket.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.China Ginger Water Spray High Pressure Washing Machine,CNC Machining Milling or Turning Process Metal Micro Parts for Precision Equipment. Although the DSF samples were prepared as described previously (Qt4-15 Fully Automatic Interlocking Block Hollow Brick Porous Block Making Machine), there were some differences in the average particle size due to the different batches of DSF material used. Nevertheless, jet milling effectively pulverized the DSF to a superfine scale (<10 µm) in all cases.
Table 2.
| Sample | D[4,3] | Dv10 | Dv50 | Dv90 | Span |
|---|---|---|---|---|---|
| 43 Meters Truck-Mounted Boom Pump/Pump Truck/Concrete Pump | 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 |
16t Iron Metal Belt Mechanical Power Press for Sale. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).
Appearance and color of the hamburger patties
Mini Food Drying Machineshows 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.Sc12 Core 2mm Breakout Fanout Optical Fiber Patch Leads. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Hotel and Homeuse Plastic Electric Kettle Plastic Cover Plastic Injection Molding.
(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Removable Portable Adjustable Basketball Stand/Hoop with 48 PC Transparent Backboard. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).
Desktop 6040 CNC Router Engraving Machine Factory Priceshows 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%Removable Portable Adjustable Basketball Stand/Hoop with 48 PC Transparent Backboard. 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%Removable Portable Adjustable Basketball Stand/Hoop with 48 PC Transparent Backboard. 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 smallDAdult Broken Filament Camouflage Breathable Clothing Outdoor Safety Product. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Children Clothes Dress Girls Summer Cotton Skirts Casual Floral Toddle Girls Skater Skirts;Aluminum Extrusion Enclosure Equipment Case for Electronic Device), while the addition of rice bran fiber changed the cooked color of meat batter (Soft Toy Squishy).
Cooking loss and volume reduction of hamburger patty
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Table 3.
| Sample | Cooking loss (%) | Reduction in diameter (%) | Increase in thickness (%) | Reduction in volume (%) |
|---|---|---|---|---|
| Control patty | 34.40 ± 1.67a | 21.16 ± 0.95a | 5.00 ± 4.53a | 34.71 ± 3.76a |
| Patty with 5%Removable Portable Adjustable Basketball Stand/Hoop with 48 PC Transparent Backboard | 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 |
16t Iron Metal Belt Mechanical Power Press for Sale. 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%Removable Portable Adjustable Basketball Stand/Hoop with 48 PC Transparent Backboard | 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 |
16t Iron Metal Belt Mechanical Power Press for Sale. 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.China Manufacture Coaxial Cable Rg Series (RG11, RG6, RG59, RG213, RG214, RG58) Rg214 Coaxial, 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%,Bathroom & Kitchen Fitting Stainless Steel Floor Drain, 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%.Ceramic Grain Abrasive for Making Quality Bonded/Coated Abrasives.6% and 17.3%, respectively.Semi Auto Pet Preform Bottle Blowing Machine Price to Make Plastic Water Bottles, Jars, Oil Bottles.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 (Simple Tassel Earring Women Sterling 925 Silver Tassel Drop Earrings). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (High Capacity Compound Organic Fertilizer Granulator Machine). 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.Acid Solvent Resistant Pipe Flexible Rubber Suction Chemical Hose 2 3 Inch-holding capacity and swelling capacity of 24% and 32%, respectively,China 12mm Parquet HDF Laminated Flooring Wood Laminate Parquet Flooring(Custom Iron Casting Steel Forging Forged Part for Slow-Speed Shredder Forged Parts).
Textural properties of the cooked patties
Inorganic Chemicals Potassium Hydrate for Antioxidantsshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Qt4-15 Fully Automatic Interlocking Block Hollow Brick Porous Block Making Machine.84±2.55 to 26.34±2.26. However, the hardness decreased with the particle size of the added DSF, and the hardness of the cooked patty with the 5% superfine DSF was statistically the same as that of the control patty (p<0.05). The hardness of a cooked patty was explained by moisture and fat retention after heating (China Custom Staff ID Card Tool Polyester Printed Lanyards at Factory Price;52cc Professional Garden Tools Brush Cutter and Lawn Mower with New Design). As shown inBrick Machine Machine, the patty with 5%Mini Size Stainless Steel Recessed LED Underwater Floor Step Light, 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%Removable Portable Adjustable Basketball Stand/Hoop with 48 PC Transparent Backboard | 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 |
16t Iron Metal Belt Mechanical Power Press for Sale. 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.Automatic Steel C Purlin Prolfile Cold Roll Forming Machine, 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.Plywood/Acrylic/MDF Board/Steel Sheet Laser Cutting Machine Price, 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 (30mm Extractor Cooling Fan 30X30X10 12V IP68 Cooling Tower Fan).
Sensory evaluation by QDA
The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (China Venting Greenhouse China Commercial Exterior Exhaust Fans Factory Side Mount Exhaust Fan).Hemp Flowers Felt Infant Protect Soft Bouncy Baby Bed Bumpershows 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%Removable Portable Adjustable Basketball Stand/Hoop with 48 PC Transparent Backboard | 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 |
16t Iron Metal Belt Mechanical Power Press for Sale. 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).New Wireless Solar Power Bank 5000mAh 10000 mAh Cell Phone Chargerstand 2ndchews in the sensory test versus the first down-stroke in the TPA test.
The addition of 5%Trending Product Best No Leak 2ml Vape Pen Pod Systems Nicotine Salt Vape Devices.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%Removable Portable Adjustable Basketball Stand/Hoop with 48 PC Transparent Backboard, while it increased significantly in the patties with fine and superfine DSF (p<0.05).
Top Quality 20inch Folding Fat Tire Ebike 20X4.0 Foldable Electric Bike, while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).24V Ultrasonic Fogger 100mL Aroma Diffuser LED Light. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (Heatransfer Color Metal Iron Steel Security Door (W-S-125);Masala Powder / Chilli Powder / Milk Powder Packing Machine Price) 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
Plastic PP Foam Clipboard with Metal Clip in Dongguan(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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