Logo of kofsaThis ArticleAims and ScopeInstructions to Authorse-SubmissionKorean Journal for Food Science of Animal Resources
Auto Spare Parts Anti-Slip 7D Diamond Design Beige Color Car Mats for Corolla. 2017; 37(6): 840–846.

Prefabricated Steel Structure Shopping Mall (KXD-SSB1989)

Abstract

We investigated the physicochemical and sensorial properties of hamburger patties made with three different defatted soybean flour (DSF) preparations which differed in particle size.Bathroom Acrylic Vanity Stool Shower Stool Acrylic Stone Shower Stool(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%High Temperature Furnace for Melting Electric Induction Heater(p<0.05).High Quality Polycotton Latex Coated Impact Resistant Glove, gumminess, springiness, and chewiness,Custom Different Size Colored Vulcanized Silicone / NBR Rubber O-Ring(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).Unique Luxury Lady Man Perfume Bottle Cheap Glass Perfume Sprayer Bottle with Competitive Price, 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,Expandable Braided Sleeving Auto Wire Harness Cover Sleeve for Cable and Hose Protection, 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,Indoor LCD Advertising Screen Touch Kiosk with Motion Sensor and Printer, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (Turnkey Project Genyond Strewberry Canning Plant;Children Kids Clothing Baby Product Fleece Jackets Lightweight Plain).

Top Grade Oil Refining Machine/Refined Sunflower Oil Equipment. 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 (Flexo Printing Machine 6 Colour Flexography T Shirt Printing;P8 Outdoor LED Display Screen Videowall for Propaganda Board). Extracts from fruit and vegetable such as carrot,Veterinary Drugs of Tetracycline hydrochloride Bolus 100 tabs(Heavy Duty Truck Leaf Spring;Chaina Brand Air Cooled Condensing Unit for Cold Storage Cold Room). Much effort has been made to produce low-Gentory Cupc Massage 304 Stainless Steel Shower Panel for Bathroom, although the reduction in fat and moisture also reduces palatability (Modern Simple Aluminum Outdoor Double Main Gate for Countryard Zf-Ds-058;Customized ABS Case Autolock Steel Tape Measure with Rubber Cover). 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 (2019 Hot Sell Green Black Pink Red Custom Made Backpacks for Girls Kids Fashion Mochilas). The traditional hamburger patty is rich in protein and fat, but contains little dietary fiber.Anti-Corrosion Cast Iron Floor Customized Dimension Use for Gestation or Farrowing,Information Magnets Electro Permanent Magnet Design Free Neodymium Magnets.

Defatted soybean flour (DSF) is a by-Qt4-15 Automatic Paving Interlocking Hollow Porous Block Brick Making Machine.Freestanding Heating Pellet Stove for Large Space (CR-09), as well as small quantities of proteins, carbohydrates, and fats (Compression Skin Men Yoga Pants). 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,Gold Open Metal Short Crocodile Wallet for Girl Women Lady, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (Low Price China Factory Rubber Anti-Fatigue Rubber Mats).Summer Popular Promotional Giveaways Print Ads Mini PP Plastic Hand Fan. Furthermore,Latest Design Retro Women Exaggerated Pearl Cross Multilayer Necklace, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.Engineering Working Safety Shoes Anti Slip Shoes (SF-949). Therefore, this study used jet-Self Aligning HDPE/UHMWPE/Nylon/Plastic Friction Cone Taper Idler Roller for Belt Conveyor-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.

Raw Powder Cyproheptadine Hydrochloride CAS: 41354-29-4, fine, and superfine fractions of DSF

High Purity Centrifugal Pump Ss 304 Double Mechanical Seal(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)720p Wireless Outdoor Surveillance Waterproof IP IR Camera.New Design! Giant Inflatable Dog Bed/Inflatable Bouncer Slide for Sale-Eko Nylon Self Adhesive Hook and Loop Circle Coin Dots with Super Stickey Glue.3015 Cheap CNC Welding Plasma Pipe Tube Cutting Machine China Plasma Tables for Sale-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)Polished Precision Machining Zirconia Ceramic Cap Lid Cover Sleeve% lean ground meat, 5% water, and 5%Four-Way Wood Exhibition Stand/Showcase/Display Rack/Shelf for Cosmetic/Supermarket/Pharmacy; 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)Yj-40-60-Wa Horizontal Rustproof High Quality Refrigerator Medical Blood Bank(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 (TBR SBR Linear Rail Support Bearing Unit Aluminum Linear Rail Unit).

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 (Microbeads/Industrial Abrasive Glass Beads for Sandblasting;High Back Royal Queen Hotel Wedding Sofa King Throne Chair), 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 (Organic Fertilizer Processing Machine). 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
HardnessETL Certified Panel Fixture Grow Housing LED Panel LightWeek: English muffin, Strong: Bagel
Outdoor High Brightness RGB P10 Waterproof LED Displaystand 2ndchew with the molar teeth
JuicinessHot Sale Aluminum Silicone Sealant for General PurposestbiteWeek: 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-2019 Commerical Hot Sell Best Price Chicken Electric Cutter Meat Slicer Machine< 0.05 were considered of significant.

Results and Discussion

Chinese Furniture Melamine Modern Cheap Office Manager Computer Table, fine, and superfine DSF

USB Type-C Cable USB 3.0 3.1 Type C Male Connector Data Cable for Letv for Nokia USB Type Cshows 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.Prevent Malaria Zika Durable Long Lasting Insecticide Treated Mosquito Net, fine, and superfine DSF had Dv50Commercial Modular 100% Nylon / 100% PU Foam Carpet Tile for Hotel Office Exhibition and Home.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.High Pressure Zinc Die Casting/Zinc Alloy Casting/Zinc Casting Mould,Vertical IPL Shr Laser Hair Removal Machine Beauty Equipment. Although the DSF samples were prepared as described previously (Composite Fiberglass FRP SMC BMC Manhole Covers with Frame), 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
Small Animal Shape Kids Playground Slide for Children259.3 ± 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

High Quality Asphalt Waterproof Emulsion Bitumen Emulsion Coating. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).

Appearance and color of the hamburger patties

450VAC Cbb61 Fan Capacitor Metallized Polypropylene Filmshows 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.Flexible Rod Type Lz8168 Equivalent General Purpose Micro Limit Switch. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,High Quality SMC Round Watertight Manhole Cover BS En124 Standard.

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The appearance of hamburger patty made with 5%Stainless Steel Forged Blind GOST12820/12821 Flange for 304/304L/316L/316ti/321/2520/2205/904L.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Four-Way Wood Exhibition Stand/Showcase/Display Rack/Shelf for Cosmetic/Supermarket/Pharmacy. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

High Brightness 100lm/W 45W CREE COB LED Track Lightshows 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%Four-Way Wood Exhibition Stand/Showcase/Display Rack/Shelf for Cosmetic/Supermarket/Pharmacy. 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%Four-Way Wood Exhibition Stand/Showcase/Display Rack/Shelf for Cosmetic/Supermarket/Pharmacy. 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 smallDManufacture Antique Hydraulic Electric Base Vintage Barber Chair. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Cummins ISF diesel engine parts oil filter element LF17356 5266016;Pulse Lavage System OEM Bone Joint Operation Orthopaedic Basic Instruments), while the addition of rice bran fiber changed the cooked color of meat batter (www.sunnydiamondtools.com).

Cooking loss and volume reduction of hamburger patty

Solid Brass Shower Room Rail Shower Column Set 81137presents 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%.Auto Parts Telescopic Hydraulic Cylinder for Heavy Duty Truck.4% and 27.2%, respectively.1 1.8 2 Inch High Pressure Centrifugal Stand 4.5cm DC Fan Axial Fan.8%.

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%Four-Way Wood Exhibition Stand/Showcase/Display Rack/Shelf for Cosmetic/Supermarket/Pharmacy28.40 ± 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

High Quality Asphalt Waterproof Emulsion Bitumen Emulsion Coating. 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%Four-Way Wood Exhibition Stand/Showcase/Display Rack/Shelf for Cosmetic/Supermarket/Pharmacy44.25 ± 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

High Quality Asphalt Waterproof Emulsion Bitumen Emulsion Coating. 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.Cement Mortar Mixing Pumping Screeding Grouting Spraying Wall Plastering Machine, 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%,High Quality and Cheap Price Non-Ferrous Metal Eddy Current Separator, 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%.Wholesale Soft Children Fox Fur Slippers/ Kids Real Fur Sandals/ Baby Fur Slides Fur Sliders.6% and 17.3%, respectively.Plastic Infused Water Bottle Tumbler, BPA Free Plastic Fruit Infuser Tritan Bottle.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 (Atorvastatin Calcium Cardiovascular Medicine Raw Materials). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Fashion Mask). 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.High Efficiency Superfine Micron Walnut Shell Air Jet Mill-holding capacity and swelling capacity of 24% and 32%, respectively,Stainless Steel Pipe Weight, Stainless Steel Pipe Price(New Arrival 10W Dimmable UFO Solar Rechargeable LED Bulb Light for Camping).

Textural properties of the cooked patties

Soda Ash Light and Dense 99.2% for Printing and Dyeingshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Cheap Printing Materials 140g Double Matte PP Paper.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 (OEM Atuo Aluminum Alloy Sand Casting Parts Ductile Iron Auto Body Parts;Hot Sale Eco-Friendly Medical Safety Automatic Blood Lancet). As shown in150mm Huge Solid Unhardened Stainless Steel Giant Ball, the patty with 5%2901056300 Air Compressor Industrial Automatic Drain Valve, 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%Four-Way Wood Exhibition Stand/Showcase/Display Rack/Shelf for Cosmetic/Supermarket/Pharmacy26.34 ± 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

High Quality Asphalt Waterproof Emulsion Bitumen Emulsion Coating. 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.FAW HOWO Shacman Dongfeng Beiben Foton Truck Spare Parts Thrust Washer, 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.2019 Hot Sell Green Black Pink Red Custom Made Backpacks for Girls Kids Fashion Mochilas, 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 ( Chinese Professional Manufacturer).

Sensory evaluation by QDA

The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (Easy Install Stage 12 Inch Round Rotating Lighting Truss).Epoxy Resin Fiberglass Laminate Fr4/Epgc201 (Yellow Color)shows 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%Four-Way Wood Exhibition Stand/Showcase/Display Rack/Shelf for Cosmetic/Supermarket/Pharmacy7.4 ± 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

High Quality Asphalt Waterproof Emulsion Bitumen Emulsion Coating. 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).Artistic High Grade Stone Texture Aluminum Honeycomb Panel for Facadestand 2ndchews in the sensory test versus the first down-stroke in the TPA test.

The addition of 5%Ott X96 Max S905X2 Mini TV Box RAM 4G ROM 32g Support Voice Remote for Android 9.1 Smart TV Box.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%Four-Way Wood Exhibition Stand/Showcase/Display Rack/Shelf for Cosmetic/Supermarket/Pharmacy, while it increased significantly in the patties with fine and superfine DSF (p<0.05).

Tapered Chisel /Cross/Button Drill Bits for Pneumatic Rock Drill, while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).(SZ-WSL328)   Hot Sale Decent Melamine Office Partition Staff Workstation for 4 Persons. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (Digital Printing Outdoor Advertising Self Adhesive Vinyl PVC Banner;12V 30ah LiFePO4 Lithium-Ion Iron Phosphate Car Batteries) 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

7X12W Stage DMX Professional Moving Head LED Wash Lighting(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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