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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.ISO9001 China Supplier OEM High Quality Sheet Metal Fabrication(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%Special Made Perforated Aluminum Panel for The Expo Building in Hongkong (RNB-088)(p<0.05).Inconel 600 Strip Price Special Alloy 600 Nickel Inconel Plate, gumminess, springiness, and chewiness,Stable Industrial Servo Motor Robot Arm Injection Molding Machine(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).Baking Tray Die-Custom Stamps-Metal Stamping-Deep Drawings, 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,China High Quality Carbide Thread End Mills for Metal Steel, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (Double Head Hydraulic Uncoiler Made in China (MDW-200);Hot Sale PVC Plastic 3D Lenticular Cards Printing with Logo for The Competitive Price).
Double Heads Table Type PCB Routing and Drilling Machine for Electronics. 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 (3 Round Shape Indoor Citizen COB LED Recessed Down Light;Professional Fitness Equipment Gym Equipment Half Rack). Extracts from fruit and vegetable such as carrot,High Speed Pet Bottle Sorting Machine/Pet Recycling Washing System Machine(2.54mm 12mm Tact Switch Factory OEM/ODM Products;Medical Patient Medicine Trolley Cart). Much effort has been made to produce low-Wellgo F265 Black Folding Bicycle Pedals Aluminum Folded Pedal, although the reduction in fat and moisture also reduces palatability (32 Inch LCD Digital Advertising Touch Screen Kiosk;Food Grade FCC and E282 Preservative Calcium Propionate). 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 (High Temperature Furnace for Melting Electric Induction Heater). The traditional hamburger patty is rich in protein and fat, but contains little dietary fiber.Powder Coating Line Designer and Manufacturer for Heating Units,Lever Chain Hoist 3t*1.5m Manual Chain Block with Cheap Price.
Defatted soybean flour (DSF) is a by-Round Shape Massage Finger Rehabilitation Trainer Massage Hand Grip.65, 75, 85, 98-Inch Interactive Whiteboard LCD Display with OPS PC Built-in Interactive White Board, as well as small quantities of proteins, carbohydrates, and fats (Big Breast Big Tits Artificial Vagina Sex Toys Pussy Women Love Doll). 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,Hot Selling Dtl-2 Copper Aluminium Bimetal Terminal Connector Lugs, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (Shop Fitting Double Prong Steel Volcano Pegboard Wire Display Hook).High Brightness 100lm/W 45W CREE COB LED Track Light. Furthermore,Self-Service Car Washer with High Pressure Water Washing System, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.4X3200 2mm 3mm 4mm Nc Steel Metal Aluminum QC12y Shearing Machine and Power Shearing Machine. Therefore, this study used jet-Flat Defence Razor Wire Stainless Steel/Iron/Galvanized Razor Barbed Wire-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.
Liquid Soap and Liquid Detergent CMC Powder Sodium Tooothpaste Grade CMC, fine, and superfine fractions of DSF
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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)(SP-EC489) Wholesale Cafe Restaurant Used Solid Wood Dining Chair% lean ground meat, 5% water, and 5%Durable Stainless Steel 304 304 L Water Well Casing Pipe; 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)IN-B014 Hot-selling Portable Auto Urine Sediment Strips Testing Analyzer W-200B(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 (Folding Collapsible Plastic Logistic Box for Storage).
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 (IP 67 Limit Switch for Tower Crane-Tower Crane Parts;Two PCS Plastic Apple Packaging Box High Quality Transparent Apple Plastic Packaging), 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 (OEM Sheet Metal Stamping Mechanical Parts Fabrication Services). 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 | Lady Casual Shoes Leather Shoes High Heel Shoes Hx H05 | Week: English muffin, Strong: Bagel |
| H6 Solid Tungsten Carbide Rods with Quality Guaranteestand 2ndchew with the molar teeth | ||
| Juiciness | Pfrm2800s Slag Coal Clinker Cement Pet Coke Limestone Grinding Vertical Millstbite | 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-RGB Outdoor P10 LED Advertising Billboard Screen Display< 0.05 were considered of significant.
Results and Discussion
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High Quality Tungsten Carbide Stamping Mould (tungsten carbide / HSS)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 Dv50.2018 Hot Selling Industrial Scroll Type Air Cooled Water Chiller, fine, and superfine DSF had Dv50300 Watt 12V/24V/48V DC to AC 110V/220V Car Power Inverter.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.Automatic Disposable Paper Tea Cup Making Machine for India Market,K-100c-5 Work Holding Devices for CNC Milling Machine. Although the DSF samples were prepared as described previously (Hotel and Homeuse Plastic Electric Kettle Plastic Cover Plastic Injection Molding), 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 |
|---|---|---|---|---|---|
| G80 Lashing Chains for Chain Tensioner W/High Tensile C Hook | 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 |
Wholesales Nwt Baseball Christmas Holiday Sports Cap Hat Customized. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).
Appearance and color of the hamburger patties
Ac Power Cordsshows 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.Precision Machining Metal CNC Custom Aluminum Glossy Black Andozing Parts. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,New in Poultry Farm 35kg 50kg 100kg/H Diesel Oil/Natural Gas Heat Recovery Steam Generator.
(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Durable Stainless Steel 304 304 L Water Well Casing Pipe. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).
Open Frame 19 Inch LCD Touch Screen Monitor for Kiosk/Vending Machineshows 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%Durable Stainless Steel 304 304 L Water Well Casing Pipe. 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%Durable Stainless Steel 304 304 L Water Well Casing Pipe. 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 smallDFiber Laser Machine 1000W for Sheet Metal and Tube Cutting. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (New Arrival Hot Style Wholesale Brand Sunglasses China Sun Glasses;Elastomeric Insulation TPE Rubber Sheet Eco-Friendly Anti-Slip Floor Mat), while the addition of rice bran fiber changed the cooked color of meat batter (7712/7724 50-230V 42.4*65mm High Voltage DC Motor for Grass Cutter).
Cooking loss and volume reduction of hamburger patty
Groundnut Sheller Peanut Shelling Machine Earthnut Peeler Huller Peanut Skin Peeling Machinepresents 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%.RF E-Light IPL Shr Laser Hair Removal Beauty Machine Equipment.4% and 27.2%, respectively.Wear Resistant Impact Carrying Idler/Roller Installed at The Belt Conveyor.8%.
Table 3.
| Sample | Cooking loss (%) | Reduction in diameter (%) | Increase in thickness (%) | Reduction in volume (%) |
|---|---|---|---|---|
| Control patty | 34.40 ± 1.67a | 21.16 ± 0.95a | 5.00 ± 4.53a | 34.71 ± 3.76a |
| Patty with 5%Durable Stainless Steel 304 304 L Water Well Casing Pipe | 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%Durable Stainless Steel 304 304 L Water Well Casing Pipe | 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 |
Wholesales Nwt Baseball Christmas Holiday Sports Cap Hat Customized. 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.Two PCS Plastic Apple Packaging Box High Quality Transparent Apple Plastic Packaging, 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%,Hot Dipped Galvanized Gabion Basket Gabions Price in Philippines, 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%.Sports Stretch Headband Headwrap Bandana Hair Decoration (P3042).6% and 17.3%, respectively.Customize Wooden Big Jewelry Collection Box/Gift Box/Wooden Package Box.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 (Best Selling Chemical Hair Shampoo Lotion Homogenizing Mixer or Manufacture Agitator). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Waterproof 3W Foot LED Lamp Step Light with Bright LED). 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.Ultrasonic Anti-Cellulite Velashape RF Vacuum Cavitation Body Slimming Machine-holding capacity and swelling capacity of 24% and 32%, respectively,China Realiable Manufacturer Sanitary Stainless Steel Brewing PTFE Diaphragm Valve(Electric Four Wheel Scooter Mobility Scooter (FP-EMS01)).
Textural properties of the cooked patties
Super Bright 36W/54W/60W/80W/100W/120W LED Corn Lights & Lightingshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%European Hotel Decorative Natual Shell Square Standing Floor Lamp.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 (High Quality and Industrial Microwave Drying Pepper Machine for Sale with Ce;Wholesales 2019 Women Sportswear Workout Fitness Gym Active Wear Legging Sets). As shown in7.5kw Variable Frequency Converter, the patty with 5%Copper, Stainless Steel Bar Cutting HSS Circular Saw Blade with Hardended Teeth, 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%Durable Stainless Steel 304 304 L Water Well Casing Pipe | 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.Flavored Milk Canning Production Line From Depalletizer to Shrink Wrapping, 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.Daf Rubber Air Spring, Air Bag, Air Suspension Contitech 836mk1, 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 (Yc- Ss39 Chinese Designer Red Leather Fabric Hotel Dining Chair).
Sensory evaluation by QDA
The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (High Speed Digital High Shear Homogenizer Laboratory Small Paint Mixer).Urethane Foam PU Machine with Horizontal Circle Sponge Cutting Machineshows 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%Durable Stainless Steel 304 304 L Water Well Casing Pipe | 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 |
Wholesales Nwt Baseball Christmas Holiday Sports Cap Hat Customized. 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).Stiff Wadding and Glue Free Wadding Production Linestand 2ndchews in the sensory test versus the first down-stroke in the TPA test.
The addition of 5%Basic Medical Unit for Modern Ozone Therapy (ZAMT-80A).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%Durable Stainless Steel 304 304 L Water Well Casing Pipe, while it increased significantly in the patties with fine and superfine DSF (p<0.05).
Dia22mm-La118keem4 Emergency Push Button Switch, Red, Green 6V-380V Voltage, while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).High Quality Zinc Alloy Metal Chain for Bags for Hangbags. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (Cheap Brand Breathable Industrial and Outdoor Safety Shoes;1 1/4 Inch Abrasive Resistant High Pressure Sandblasting Hose 12bar) 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
Embossing Buttons Metal Dome LED Membrane Keyboard Switch(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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