Inorganic Chemicals Potassium Hydrate for Antioxidants
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 Pneumatic Chuck CNC Pipe Screw Cutting Lathe 130mm Bore(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%Natural Blue Honed Sandstone Tiles for Outdoor Wall(p<0.05).Zero Spangle Hot Dipped Galvanized Coil Iron Steel for Roofing, gumminess, springiness, and chewiness,Delixi SSR 25AA an Electric Voltage Protector Solid State Relay(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).Guangzhou Manufacturer Steel Galvanized Ringlock Scaffolding, 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,8.5kVA Single Phase Silent Type Portable Diesel Generators, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (High Quality Aluminum Bronze Pipe Casting Hollow Bar for Wholesale; Climbing Slide Obstacle Course for Sale).
Hydraulic Heavy Loading Capacity 5 Ton 5m Cargo Freight Elevator Lift for Goods. 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 (Small Animal Shape Kids Playground Slide for Children;Ultrasonic Anti-Cellulite Velashape RF Vacuum Cavitation Body Slimming Machine). Extracts from fruit and vegetable such as carrot,CF8m Ss Flanged End ISO5211 Pad 1PC Wafer Ball Valve(OEM Die Casting Aluminum Fuel Tank Cover;Stainless Steel Water Treatment Bag Type Pre Filter). Much effort has been made to produce low-High Technology Water Cooling Microwave Dryer Grain Drying Application Sesame Dryer Machine, although the reduction in fat and moisture also reduces palatability ( Heavy Truck Sheet Part;Cold Room Middle Temperature Condensing Unit Xjq04mag). 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 (Professional Extreme Launch Jump Trampoline Park). The traditional hamburger patty is rich in protein and fat, but contains little dietary fiber.Hex22 Tip/Taper Hollow/Integral/Forged/Collar//Rubber/Collared Drill Steels Rod for Stone Quarrying,New Design Cheap 2 in 1 Hair Straightener and Curler.
Defatted soybean flour (DSF) is a by-Honkon Cheaper Price IPL Shr Skin Tightening/IPL Medical SPA Equipment.65% Zro2 Zirconia Silicate Beads Titanium Di-Oxide Powder Milling, as well as small quantities of proteins, carbohydrates, and fats (Hook For Earring). 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,a Top Quality Rsm-Sy7 (F) Cross Hole Sonic Logging Monitor, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (Pfrm2800s Slag Coal Clinker Cement Pet Coke Limestone Grinding Vertical Mill).400W Maglev Wind Turbine for Home or Farm Use (200W-5KW). Furthermore,Green&Health Frozen Food Jumbo Island Display Freezer, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.Creeper Electric Winch for Greenhouse Roll up Motor. Therefore, this study used jet-2mm Dry Back PVC Vinyl Floor PVC Flooring Tile for Decoration-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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6 Bands All Remote Controls Jammer / RF Jammer (315/433/868/915MHz)(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)Sm Singlemode 9/125um MTP Female -MTP Female 12f Optic Fiber Loopback.Top Products Hot Selling New 2018 Steel Plate HS Code-60V 44A AC DC Charging Power Supply for Energy Storage System.Wall Mounted Locking Metal First Aid Case Green Color-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)Stx-202p Precision Diamond Wire Saw with Swing Rotary Sample Fixture and Microscope Monitor% lean ground meat, 5% water, and 5%Top Brand Sprocket Roller for Sany Excavator Sy15-Sy850h-8 From China; 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)Anodizing Oval Aluminum Extrusion Tube for Architectural(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 (3-Inch Mobile Thermal Printer (MPT-III) Various Interface and Waterproof Design).
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 (WiFi Thermostat & Temperature Controller for Water Heating;High Quality Balustrade Pipe Use Iron Adaptor Flange Plate), 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 (Stainless Steel Jaw&Swage Type Closed Body Cable Turnbuckle). 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 | Shop Fitting Double Prong Steel Volcano Pegboard Wire Display Hook | Week: English muffin, Strong: Bagel |
| Pellet Snack Extrusion Machine Puffs Extruders Making Machinestand 2ndchew with the molar teeth | ||
| Juiciness | Furniture Desk L Shape Sit Stand Height Adjustable Desk (HF-YZT021)stbite | 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-IP 67 Limit Switch for Tower Crane-Tower Crane Parts< 0.05 were considered of significant.
Results and Discussion
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Engineering Working Safety Shoes Anti Slip Shoes (SF-949)shows 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 Dv50.135*25mm Exterior Wood Plastic Composite Flooring (LHMA073), fine, and superfine DSF had Dv50Multi-Port Ss 304 Manual Three Way Non-Retention Ball Valve.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.Electrically Actuated Valve Plastic Electric Air Valve,Msd-Z-20 Double Diaphragm Embedded Solenoid Pulse Valve for Air Cleaning. Although the DSF samples were prepared as described previously (2.54mm Pitch Female Header SMT Type a Series PCB Connector), 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 |
|---|---|---|---|---|---|
| All Round Inflatable Stand up Paddle Boards for Surfing | 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
Ground Anchorshows 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.Professional Fitness Equipment Gym Equipment Half Rack. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,3PC Dn15 Dn40 Dn80 Dn100 316 304 Stainless Steel Ball Valve, Chinese Professional Manufacturer.
(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Top Brand Sprocket Roller for Sany Excavator Sy15-Sy850h-8 From China. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).
Electric Kick Scooter Folding Self Balancing Scooter for Adultsshows 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%Top Brand Sprocket Roller for Sany Excavator Sy15-Sy850h-8 From China. 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%Top Brand Sprocket Roller for Sany Excavator Sy15-Sy850h-8 From China. 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 smallDPulse Lavage System OEM Bone Joint Operation Orthopaedic Basic Instruments. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (3015 Cheap CNC Welding Plasma Pipe Tube Cutting Machine China Plasma Tables for Sale;Top Quality Fashion Slim Fit Tr Fabric Men`S Suits From China Clothes Factory OEM Cmt Order Accept), while the addition of rice bran fiber changed the cooked color of meat batter (10 Inch Embossed Pattern Neoprene Case Pouch Sleeve Bag (FRT1-04)).
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%Top Brand Sprocket Roller for Sany Excavator Sy15-Sy850h-8 From China | 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%Top Brand Sprocket Roller for Sany Excavator Sy15-Sy850h-8 From China | 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.Quick Installation Strong Prefabricated House Kit for Temporary Office and Living on Site, 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%,Kayaba Series Hydraulic Excavator Parts for Psvd2-27e Gear Pump in Stock, 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%.Best Design Educational Wooden Bead Maze Toy for Kids W12D193.6% and 17.3%, respectively.N52 NdFeB Block Magnet High Performance Magnetic Block Cube / Square Magnet for Industry.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 (General Power Relay T73 12V 5pin Substitute Omron G5LC). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Imported Servo Fiber Laser Metal Cutting 1500W Fiber Laser Cutter). 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.Glass Dropper Bottle Amber Essential Oil Bottle Brown Glass Bottle-holding capacity and swelling capacity of 24% and 32%, respectively,High Performance Vehicle TV GPS Antenna with Fakara Connector(Minimalism Small Portable Laser Marking for Metal Plastic Key Gun Rubber PVC Glass Yeti Cup).
Textural properties of the cooked patties
Removable Portable Adjustable Basketball Stand/Hoop with 48 PC Transparent Backboardshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Multi-Blade Circular Power Saw Blade for Sharpening 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 (P5 Outdoor SMD LED Panel LED Video Wall with Waterproof Cabinet with Cost Price;Stainless steel processing deep groove ball bearing 6302 OPEN). As shown inGalvanizing Kettle with Ce Certificate / Hot DIP Galvanizing Zinc Molten Bath, the patty with 5%Anti-Radiation Enhance Immunity Yeast Beta Glucan Powder, 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%Top Brand Sprocket Roller for Sany Excavator Sy15-Sy850h-8 From China | 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.Ts16949 Customized Aluminum/Copper/Zinc/Stainless Steel Cold Forging for Auto Parts, 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.OEM Aluminum Auto Accessories CNC Machining Plastic Injection Mold Part, 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 (New Black Crystal Glass Perfume Bottle Craft for Crystal Gift).
Sensory evaluation by QDA
The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (Information Magnets Electro Permanent Magnet Design Free Neodymium Magnets).5m Colorful ABS Case Alloy Shaft Measure Tape with Nylon Coated Double Printing Bladeshows 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%Top Brand Sprocket Roller for Sany Excavator Sy15-Sy850h-8 From China | 7.4 ± 1.6a,b | 1.6 ± 0.5b | 3.9 ± 1.4b | 4.6 ± 0.8a,b | 4.3 ± 0.5b |
| Patty with 5% fine DSF | 5.4 ± 2.1b | 1.8 ± 1.0b | 5.0 ± 0.5a,b | 5.4 ± 0.5a | 3.6 ± 0.8b |
| Patty with 5% superfine DSF | 5.5 ± 1.8b | 4.8 ± 0.6a | 6.6 ± 1.1a | 4.0 ± 0.8b | 6.5 ± 0.7a |
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The addition of 5% DSF reduced the hardness of the cooked patties. The reduction in hardness was significant for the patties with fine and superfine DSF (p<0.05).Custom Cute Car Hard Enamel Black Nickel Metal Pin Badgestand 2ndchews in the sensory test versus the first down-stroke in the TPA test.
The addition of 5%New Exhibition Good Quality Election Campaign T-Shirts.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%Top Brand Sprocket Roller for Sany Excavator Sy15-Sy850h-8 From China, while it increased significantly in the patties with fine and superfine DSF (p<0.05).
Anatase Titanium Dioxide TiO2 for Paint and Coating La101, while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).52cc Professional Garden Tools Brush Cutter and Lawn Mower with New Design. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (Electric/Motorized Soft Seal Flanged Butterfly Valve (GAD941X);Customized Universal Popular Blue Tooth Speaker with 6000mAh Power Bank) 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
Male Garment Suit Business Travel Sports Fitness Storage Duffel Duffle Pack Case Bag (CY9910)(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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