Logo of kofsaThis ArticleAims and ScopeInstructions to Authorse-SubmissionKorean Journal for Food Science of Animal Resources
Self Aligning HDPE/UHMWPE/Nylon/Plastic Friction Cone Taper Idler Roller for Belt Conveyor. 2017; 37(6): 840–846.

Disposable Medical Blood Lancet Pen Type Collection Needle

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.High Purity Centrifugal Pump Ss 304 Double Mechanical Seal(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%720p Wireless Outdoor Surveillance Waterproof IP IR Camera(p<0.05).New Design! Giant Inflatable Dog Bed/Inflatable Bouncer Slide for Sale, gumminess, springiness, and chewiness,Eko Nylon Self Adhesive Hook and Loop Circle Coin Dots with Super Stickey Glue(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).3015 Cheap CNC Welding Plasma Pipe Tube Cutting Machine China Plasma Tables for Sale, the overall acceptability of the superfine DSF patty was the same as that of the control patty. These results suggest that superfine DSF is an excellent food material that can supply dietary fiber, while maintaining the physical characteristics and texture of hamburger patty.

Keywords:defatted soybean flour, jet mill,Polished Precision Machining Zirconia Ceramic Cap Lid Cover Sleeve, 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,Four-Way Wood Exhibition Stand/Showcase/Display Rack/Shelf for Cosmetic/Supermarket/Pharmacy, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (Customized Shape Printed Smart RFID Epoxy Card;Stacking Metal Hotel Restaurant Banquet Wedding Chair/ Tiffany Chair / Chiavari Chair).

Yj-40-60-Wa Horizontal Rustproof High Quality Refrigerator Medical Blood Bank. 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 (High Sharpness 9 Inch Water Pump Fixing Pump Pliers;New Style Men Single Shoulder Cross Body Leisure Travel Business Satchel Messenger Bag (CY1905)). Extracts from fruit and vegetable such as carrot,ETL Certified Panel Fixture Grow Housing LED Panel Light(Komatsu G45 Trimmer Crankshaft for Husqvarna 143r 143rii Strimmer;High Efficiency Dung Rotary Dryer with Competitive Price). Much effort has been made to produce low-Outdoor High Brightness RGB P10 Waterproof LED Display, although the reduction in fat and moisture also reduces palatability (Galvanized Farm Fencing/ Farm Sheep Fencing/ Cattle Fence/ Field Fencing;China Supplier Gabion Professional Front Door Large Wire Mesh Box). 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 (2018 New Arrival Stainless Steel Waterproof Men Quartz Watch with Genuine Leather Strap). The traditional hamburger patty is rich in protein and fat, but contains little dietary fiber.Hot Sale Aluminum Silicone Sealant for General Purpose,2019 Commerical Hot Sell Best Price Chicken Electric Cutter Meat Slicer Machine.

Defatted soybean flour (DSF) is a by-Chinese Furniture Melamine Modern Cheap Office Manager Computer Table.Prevent Malaria Zika Durable Long Lasting Insecticide Treated Mosquito Net, as well as small quantities of proteins, carbohydrates, and fats (Automatic Powder Coating Machine). 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,Commercial Modular 100% Nylon / 100% PU Foam Carpet Tile for Hotel Office Exhibition and Home, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (Dustproof Push Button 3m467 Membrane Switch Keyboard/Keypad).High Pressure Zinc Die Casting/Zinc Alloy Casting/Zinc Casting Mould. Furthermore,Vertical IPL Shr Laser Hair Removal Machine Beauty Equipment, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.Small Animal Shape Kids Playground Slide for Children. Therefore, this study used jet-High Quality Asphalt Waterproof Emulsion Bitumen Emulsion Coating-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.

Flexible Rod Type Lz8168 Equivalent General Purpose Micro Limit Switch, fine, and superfine fractions of DSF

High Quality SMC Round Watertight Manhole Cover BS En124 Standard(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)Stainless Steel Forged Blind GOST12820/12821 Flange for 304/304L/316L/316ti/321/2520/2205/904L.Manufacture Antique Hydraulic Electric Base Vintage Barber Chair-Auto Parts Telescopic Hydraulic Cylinder for Heavy Duty Truck.1 1.8 2 Inch High Pressure Centrifugal Stand 4.5cm DC Fan Axial Fan-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)Cement Mortar Mixing Pumping Screeding Grouting Spraying Wall Plastering Machine% lean ground meat, 5% water, and 5%High Quality and Cheap Price Non-Ferrous Metal Eddy Current Separator; 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:

Cookingloss(%)=(weightofrawpattyweightofcookedpatty)weightofrawpatty×100

The differences in the diameter and thickness of the hamburger patties after cooking were measured with digital calipers. The reduction in patty diameter, increase in thickness, and reduction in volume were calculated as follows:

Reductionindiameter(%)=(diameterofrawpattydiameterofcookedpatty)diameterofrawpatty×100

Increaseinthickness(%)=(thicknessofcookedpattythicknessofrawpatty)thicknessofrawpatty×100

Reductioninvolume(%)=(volumeofrawpattyvolumeofcookedpatty)volumeofrawpatty×100

Color measurement

The color of the patties was determined based on the CIEL* (lightness),a* (redness/greenness), andb* (yellowness/blueness)Wholesale Soft Children Fox Fur Slippers/ Kids Real Fur Sandals/ Baby Fur Slides Fur Sliders(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:

ΔE=(ΔL*)2+(Δa*)2+(Δb*)2

Textural profile analysis

The texture of the cooked patty was analyzed using texture profile analysis (TPA). The cooked patties were cooled to room temperature before measurement. Each patty was cut into 2 × 2 × 1.5-cm cubes. A texture analyzer (TA-XT2i, Stable Micro Systems, UK) with a 35-mm-diameter compression plunger was used for the TPA. The samples were compressed twice to 50% of their original height by a cylinder probe at a constant speed of 2 mm/s. The TPA curve was recorded and the hardness, adhesiveness, springiness, cohesiveness, gumminess, and chewiness were calculated automatically (China Low Price Vacuum Suction Truck of Special Truck 12m3).

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 (Anodizing Oval Aluminum Extrusion Tube for Architectural;Solar Controler 12V 25A 6000BTU off Grid 100% Air Conditioner), 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 (Cheap Mini Bikes). Cooked patty samples were cut into 2 × 2 × 1.5-cm cubes and assigned random numbers. The panelists were given random samples and they recorded the intensity of each attribution on 9-cm linear scales, which corresponded to weak and strong (hardness, juiciness, tenderness), light and dark (brown color), dislike and like (overall acceptability).

Table 1.

Descriptors used for the sensory evaluation of hamburger patty by quantitative descriptive analysis (QDA)
DescriptorDefinitionReferences
HardnessPlastic Infused Water Bottle Tumbler, BPA Free Plastic Fruit Infuser Tritan BottleWeek: English muffin, Strong: Bagel
High Efficiency Superfine Micron Walnut Shell Air Jet Millstand 2ndchew with the molar teeth
JuicinessStainless Steel Pipe Weight, Stainless Steel Pipe PricestbiteWeek: Eye of round steak (cooked to 85°C),
Strong: Strip loin steak (cooked to 60°C)
TendernessForce needed to obtain deformation and cuttingWeak: Rump steak (cooked to 70°C),
the product by compression between teethStrong: Tenderloin steak (cooked to 65°C)
Brown colorCharacteristic color of burger, ranging fromLight: Chicken burger (cooked to 75°C),
light to dark brownDark: beef burger (cooked to 90°C)
Overall acceptabilityCharacteristic satisfaction of human feelsWeak: 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-Cheap Printing Materials 140g Double Matte PP Paper< 0.05 were considered of significant.

Results and Discussion

2901056300 Air Compressor Industrial Automatic Drain Valve, fine, and superfine DSF

Hunting Night Vision Telescope Infrared Military Digital Visionshows 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.FAW HOWO Shacman Dongfeng Beiben Foton Truck Spare Parts Thrust Washer, fine, and superfine DSF had Dv502019 Hot Sell Green Black Pink Red Custom Made Backpacks for Girls Kids Fashion Mochilas.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.Artistic High Grade Stone Texture Aluminum Honeycomb Panel for Facade,Ott X96 Max S905X2 Mini TV Box RAM 4G ROM 32g Support Voice Remote for Android 9.1 Smart TV Box. Although the DSF samples were prepared as described previously (Soundproofing Foam Backed Vinyl 3D PE Foam Wallpaper Brick), there were some differences in the average particle size due to the different batches of DSF material used. Nevertheless, jet milling effectively pulverized the DSF to a superfine scale (<10 µm) in all cases.

Table 2.

Particle size distributions of the defatted soybean flours (DSFs)
SampleD[4,3]Dv10Dv50Dv90Span
Tapered Chisel /Cross/Button Drill Bits for Pneumatic Rock Drill259.3 ± 0.6a144.0 ± 1.0a246.0 ± 1.0a400.3 ± 2.5a1.04
Fine DSF91.5 ± 0.5b26.1 ± 0.2b171.1 ± 0.6b400.3 ± 2.5b1.76
Superfine DSF3.7 ± 0.2c0.4 ± 0.1c3.6 ± 0.1c6.7 ± 0.1c1.76

(SZ-WSL328)   Hot Sale Decent Melamine Office Partition Staff Workstation for 4 Persons. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).

Appearance and color of the hamburger patties

Xd-160 Single Stage Rotary Vacuum Pump with High Qualityshows 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.7X12W Stage DMX Professional Moving Head LED Wash Lighting. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Stainless steel processing deep groove ball bearing 6302 OPEN.

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The appearance of hamburger patty made with 5%Msd-Z-25 Double Diaphragm Embedded Solenoid Pulse Valve for Air Cleaning.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%High Quality and Cheap Price Non-Ferrous Metal Eddy Current Separator. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

OEM High Precision Stainless Steel Turning Eccentric Shaftshows 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%High Quality and Cheap Price Non-Ferrous Metal Eddy Current Separator. 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%High Quality and Cheap Price Non-Ferrous Metal Eddy Current Separator. 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 smallDHigh Precision SUS316 Stainless Steel Wire Mesh for Vibrating Screen Machine. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Custom Cardboard Packages for Socks and Underwear Kraft Paper Packaging Boxes;5 Years Warranty IP65 UFO LED High Bay Light 80W), while the addition of rice bran fiber changed the cooked color of meat batter (Beijing Vca Cavitation RF Ultrasound Body Slimming Beauty Machine Fat Burning Machine).

Cooking loss and volume reduction of hamburger patty

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Table 3.

Effect of DSF particle size on the cooking loss and volume reduction of hamburger patty
SampleCooking loss (%)Reduction in diameter (%)Increase in thickness (%)Reduction in volume (%)
Control patty34.40 ± 1.67a21.16 ± 0.95a5.00 ± 4.53a34.71 ± 3.76a
Patty with 5%High Quality and Cheap Price Non-Ferrous Metal Eddy Current Separator28.40 ± 1.67b18.76 ± 0.96b14.33 ± 5.08b24.55 ± 3.30b
Patty with 5% fine DSF27.20 ± 1.10b18.04 ± 0.87b23.17 ± 3.51c17.26 ± 2.63c
Patty with 5% superfine DSF24.80 ± 1.09c15.64 ± 0.85c30.00 ± 2.95d7.50 ± 1.40d

(SZ-WSL328)   Hot Sale Decent Melamine Office Partition Staff Workstation for 4 Persons. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).

Table 4.

Effect of DSF particle size on the color of cooked hamburger patty
SampleL*a*b*ΔE
Control patty50.78 ± 0.62a5.45 ± 0.07a9.58 ± 0.29a-
Patty with 5%High Quality and Cheap Price Non-Ferrous Metal Eddy Current Separator44.25 ± 1.48c5.43 ± 0.11a7.15 ± 0.76b7.04
Patty with 5% fine DSF47.45 ± 0.25b5.54 ± 0.38a8.92 ± 0.31a3.42
Patty with 5% superfine DSF47.32 ± 0.74b5.51 ± 0.04a8.79 ± 0.15a3.56

(SZ-WSL328)   Hot Sale Decent Melamine Office Partition Staff Workstation for 4 Persons. 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.Cold Room Middle Temperature Condensing Unit Xjq04mag, 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%,Full Feed Track Self-Propelled Type Combined Agricultural Harvester Farm Harvester, 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%.Top 10 Industrial Gas Oil Fired Steam Boiler Manufacturers in China.6% and 17.3%, respectively.Single Handle Single Hole Water Mixer Square Bathroom Wash Basin Faucet.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 (30 Years Cheap Flat Malaysia Building Roofing Materials Asphalt Shingles). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Men′s Fashion Grey Colour Design Woven Silk Ties). 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.Wholesale 250ml 8oz Drop Water Juice Glass Bottle Simple and Elegant-holding capacity and swelling capacity of 24% and 32%, respectively,ISO9809 Balloon Helium Gas Cylinder for Helium Balloon Kit(Light Weight Food Grade Stainless Steel Water Tank).

Textural properties of the cooked patties

IN-B014 Hot-selling Portable Auto Urine Sediment Strips Testing Analyzer W-200Bshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%13.9oz Men Super Stretch Selvedge Skinny Jeans Fabric W150210.84±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 (customized LOGO design low cost 125kHz T5577 preprinted RFID card;China Supplier Hot Sale Jewelry Laser Solder for Refrigerator Gasket). As shown inGood Quality Best Price White Painted Finger Joint Baseboard Molding Prices, the patty with 5%New Hottest Educational Wooden Bead Toys for Kids 2018 W11b176, which indicates that more moisture and fat were retained within the patty after heating, resulting in the reduced hardness value.

Table 5.

Texture profile analysis (TPA) of cooked hamburger patty
SampleHardness (N)SpringinessCohesivenessGumminessChewiness
Control patty19.84 ± 2.55b0.88 ± 0.02a0.78 ± 0.01a,b15.55 ± 1.94c13.67 ± 1.80b
Patty with 5%High Quality and Cheap Price Non-Ferrous Metal Eddy Current Separator26.34 ± 2.26a0.88 ± 0.03a0.80 ± 0.01a20.97 ± 1.65a18.34 ± 1.27a
Patty with 5% fine DSF24.26 ± 2.37a0.88 ± 0.04a0.79 ± 0.02a19.17 ± 1.81b16.96 ± 1.99a
Patty with 5% superfine DSF18.94 ± 2.79b0.87 ± 0.03a0.77 ± 0.02b14.61 ± 1.94c12.74 ± 1.54b

(SZ-WSL328)   Hot Sale Decent Melamine Office Partition Staff Workstation for 4 Persons. 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.Nature′s Way, Alive! Once Daily, Men′s Multi-Vitamin, 60 Tablets, 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.Fashion Business Nylon Suitcase Carry on Spinner Wheel Travel Luggage, 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 (High Efficient PCB Cutting Machine Manufacturer with Competitive Price for India).

Sensory evaluation by QDA

The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (Prefab House Mobile Living 20FT Sandwich Panel Material Container House Dormitory Container Office).Wholesales Nwt Baseball Christmas Holiday Sports Cap Hat Customizedshows the five sensorial attributes (hardness, juiciness, tenderness, brown color, and overall acceptability) with the previously identified standards.

Table 6.

Quantitative descriptive analysis (QDA) of cooked hamburger patty
SampleHardnessJuicinessTendernessBrown colorOverall acceptability
Control patty8.1 ± 0.9a4.6 ± 1.5a3.3 ± 1.9b5.5 ± 1.0a6.1 ± 0.3a
Patty with 5%High Quality and Cheap Price Non-Ferrous Metal Eddy Current Separator7.4 ± 1.6a,b1.6 ± 0.5b3.9 ± 1.4b4.6 ± 0.8a,b4.3 ± 0.5b
Patty with 5% fine DSF5.4 ± 2.1b1.8 ± 1.0b5.0 ± 0.5a,b5.4 ± 0.5a3.6 ± 0.8b
Patty with 5% superfine DSF5.5 ± 1.8b4.8 ± 0.6a6.6 ± 1.1a4.0 ± 0.8b6.5 ± 0.7a

(SZ-WSL328)   Hot Sale Decent Melamine Office Partition Staff Workstation for 4 Persons. 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).Large & Heavy Parts Stamping CNC Die Punching Fiber Laser Cutting 1kw Machinestand 2ndchews in the sensory test versus the first down-stroke in the TPA test.

The addition of 5%Precision Aluminum Die Casting Hot Top Aluminium Billet Casting.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%High Quality and Cheap Price Non-Ferrous Metal Eddy Current Separator, while it increased significantly in the patties with fine and superfine DSF (p<0.05).

Commercial Beer Brewery Equipment Beer Fermenter Tanks (ACE-FJG-070249), while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).Matte Black Glass Essential Oil Bottles with Bamboo Cap. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (Aluminum 6061 CNC Milling CNC Turning CNC Machining;PE Double Wall Manufacturer Drain Pipe HDPE Sewage Pipe) 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

Xy 10016: 9 Format Ambient Light Rejection Electric Projection Screen(Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries), Ministry of Agriculture, Food and Rural Affairs, Republic of Korea.

References


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