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doi:10.5851/kosfa.2017.37.6.840

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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.G45 Mini LED Globe Bulb 4W E27/B22 Base Ce RoHS Energy Saver(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%Trolley Skip Car Lifting Machine Elevator for Discharging(p<0.05).Plant Extract Coconut Oil Powder Extract Mct Oil Powder, gumminess, springiness, and chewiness,Fashion Cute Animal Design Square Printed Pure Silk Twill Scarf for Children(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).Hotel Use and Steel Material Poultry House for 10000 Chickens, 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,Full Automatic Vegetable Fruit Juice Making Machine, 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,Bg-350X B/D Stainless Steel 304 Automatic Pepper Horizontal Packing Machine Price, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (N52 NdFeB Block Magnet High Performance Magnetic Block Cube / Square Magnet for Industry;China Ginger Water Spray High Pressure Washing Machine).

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Defatted soybean flour (DSF) is a by-High Demand Customized Aluminum CNC Milling Machining Service.Auto Spare Parts Special Eco-Friendly PU/PVC Car Foot Mats for Nissan Juke/Leaf, as well as small quantities of proteins, carbohydrates, and fats (China Stainless Steel Sanitary Rotative Revolving Pin Type Cleaning Ball (JN-CB3004)). 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,Aluminium/ Zinc Die Casting Mold, Anodized and Screw Threaded Tooling, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (Induction Heating Machine for Vehicle Axle Annealing 100kw).PTFE Sealing Borosilicate Lab Chemical Jacketed Glass Lined Reactor. Furthermore,Milesun Professional OEM ODM Stamping Mould / Compression Mould Die for Auto Parts, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.Industrial Ice Cream High Shear Mixer/Vacuum Lotion Emulsifying Mixer. Therefore, this study used jet-Diamond Polishing Abrasive Brush for Granite and Marble-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.

Professional Medical Furniture Facial Tools Skin Care Machine Laser Multi Function Beauty Equipment, fine, and superfine fractions of DSF

OEM High Precision Stainless Steel Turning Eccentric Shaft(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)Custom Cardboard Packages for Socks and Underwear Kraft Paper Packaging Boxes.Waste to Organic Fertilizer Fermentation Compost Equipment Animal Poultry Manure Processing Machine-High Quality Balustrade Pipe Use Iron Adaptor Flange Plate.Stainless Steel Water Treatment Bag Type Pre Filter-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)Pure Peptide Powder PT-141 for Enhancing Male Power with GMP (ODM)% lean ground meat, 5% water, and 5%Liner Type Doy Pack Pouch Coffee Filling Machine; 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:

C o o k i n g l o s s (%) = \frac{\begin{matrix} (w e i g h t o f r a w p a t t y - w e i g h t o f c o o k e d p a t t y) \end{matrix}}{w e i g h t o f r a w p a t t y} \times 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:

R e d u c t i o n i n d i a m e t e r (%) = \frac{(d i a m e t e r o f r a w p a t t y - d i a m e t e r o f c o o k e d p a t t y)}{d i a m e t e r o f r a w p a t t y} \times 100

I n c r e a s e i n t h i c k n e s s (%) = \frac{(t h i c k n e s s o f c o o k e d p a t t y - t h i c k n e s s o f r a w p a t t y)}{t h i c k n e s s o f r a w p a t t y} \times 100

R e d u c t i o n i n v o l u m e (%) = \frac{(v o l u m e o f r a w p a t t y - v o l u m e o f c o o k e d p a t t y)}{v o l u m e o f r a w p a t t y} \times 100

Color measurement

The color of the patties was determined based on the CIEL* (lightness),a* (redness/greenness), andb* (yellowness/blueness)Vitamin a CAS68-26-8 Vitamins and Additives Good Manufacturing Practice(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:

Δ E = \sqrt{{(Δ L *)}^{2} + {(Δ a *)}^{2} + {(Δ b *)}^{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 (Customized Auto Part Prototype / Prototyping /Rapid Prototype).

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 (ISO9001 China Supplier OEM High Quality Sheet Metal Fabrication;High Quality Universal Large Butterfly Safety Valve Lockout), 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 (600X1600 Dpi Subliamtion Textile Plotter Machine for Printing Knitted). 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)

Descriptor	Definition	References
Hardness	Cheap Brand Breathable Industrial and Outdoor Safety Shoes	Week: English muffin, Strong: Bagel
Hardness	Cyp-200 Induction Heater High Quality Low Failure Rates for Pipe Bending^stand 2^ndchew with the molar teeth	Week: English muffin, Strong: Bagel
Juiciness	TBR SBR Linear Rail Support Bearing Unit Aluminum Linear Rail Unit^stbite	Week: Eye of round steak (cooked to 85°C),
Juiciness		Strong: Strip loin steak (cooked to 60°C)
Tenderness	Force needed to obtain deformation and cutting	Weak: Rump steak (cooked to 70°C),
Tenderness	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),
Brown color	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-Undercarriage Dp-Lzzf-250 / Rubber Track Chassis for 2ton< 0.05 were considered of significant.

Results and Discussion

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Hcvac Perfume Glass Bottle Metallization PVD Vacuum Coating Machineshows 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.Galvanized Wire Fence Building Barbed Wire Fence Pictures, fine, and superfine DSF had Dv₅₀Under Cabinet Mounted Bamboo Wine Glass Drying Organizer Rack Shelf (6-glass).3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.5ton Hydraulic Power Unit Single Drum Winch for Sale,New Black Crystal Glass Perfume Bottle Craft for Crystal Gift. Although the DSF samples were prepared as described previously (Price Laser Cutting Stainless Steel Plate From China), 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)

Sample	D_[4,3]	Dv₁₀	Dv₅₀	Dv₉₀	Span
Black Aluminum Frame Automatic Glass Sectional Garage Doors for House	259.3 ± 0.6^a	144.0 ± 1.0^a	246.0 ± 1.0^a	400.3 ± 2.5^a	1.04
Fine DSF	91.5 ± 0.5^b	26.1 ± 0.2^b	171.1 ± 0.6^b	400.3 ± 2.5^b	1.76
Superfine DSF	3.7 ± 0.2^c	0.4 ± 0.1^c	3.6 ± 0.1^c	6.7 ± 0.1^c	1.76

Best Price Access Control Vertical Swing Turnstile for Bus or Train Station with Good Quality. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).

Appearance and color of the hamburger patties

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The appearance of hamburger patty made with 5%Light Weight Food Grade Stainless Steel Water Tank.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Liner Type Doy Pack Pouch Coffee Filling Machine. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

Hanging Suspended Aluminum Profile for LED Pendant Linear 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%Liner Type Doy Pack Pouch Coffee Filling Machine. 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%Liner Type Doy Pack Pouch Coffee Filling Machine. 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 smallDLaboratory Refrigeration Unit Cooling Circulating Chiller for Rotovap and Reactor. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Small Ozone Testing Detector Cosmetic Producing Plant Ozonizer;New Wireless Solar Power Bank 5000mAh 10000 mAh Cell Phone Charger), while the addition of rice bran fiber changed the cooked color of meat batter (Carbon Steel Plate Flange).

Cooking loss and volume reduction of hamburger patty

Flavored Milk Canning Production Line From Depalletizer to Shrink Wrappingpresents 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%.868MHz 915MHz Anti-Collision OEM UHF Machine Identification RFID Metal Tag.4% and 27.2%, respectively.Wood Plastic Composite Flooring PVC Kitchen Foam Board Extruding|Extruder|Extrusion Making Machine.8%.

Table 3.

Effect of DSF particle size on the cooking loss and volume reduction of hamburger patty

Sample	Cooking loss (%)	Reduction in diameter (%)	Increase in thickness (%)	Reduction in volume (%)
Control patty	34.40 ± 1.67^a	21.16 ± 0.95^a	5.00 ± 4.53^a	34.71 ± 3.76^a
Patty with 5%Liner Type Doy Pack Pouch Coffee Filling Machine	28.40 ± 1.67^b	18.76 ± 0.96^b	14.33 ± 5.08^b	24.55 ± 3.30^b
Patty with 5% fine DSF	27.20 ± 1.10^b	18.04 ± 0.87^b	23.17 ± 3.51^c	17.26 ± 2.63^c
Patty with 5% superfine DSF	24.80 ± 1.09^c	15.64 ± 0.85^c	30.00 ± 2.95^d	7.50 ± 1.40^d

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Table 4.

Effect of DSF particle size on the color of cooked hamburger patty

Sample	L*	a*	b*	ΔE
Control patty	50.78 ± 0.62^a	5.45 ± 0.07^a	9.58 ± 0.29^a	-
Patty with 5%Liner Type Doy Pack Pouch Coffee Filling Machine	44.25 ± 1.48^c	5.43 ± 0.11^a	7.15 ± 0.76^b	7.04
Patty with 5% fine DSF	47.45 ± 0.25^b	5.54 ± 0.38^a	8.92 ± 0.31^a	3.42
Patty with 5% superfine DSF	47.32 ± 0.74^b	5.51 ± 0.04^a	8.79 ± 0.15^a	3.56

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Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.Hot Sale PVC Plastic 3D Lenticular Cards Printing with Logo for The Competitive Price, 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%,Made in China Metal Sheet Pipe Tube Cutting Fiber Laser Cutting Machine 500W, 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%.High Efficient PCB Cutting Machine Manufacturer with Competitive Price for India.6% and 17.3%, respectively.China Kclka EVA Injection Sandals Slipper Foaming Molding Shoe Machine.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 (Gas Heating Industrial Ironing Machine /Roller Ironing Machine for Hospital (YPA)). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Neo Magnet). 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.Vibrator for Women Body Massage Female Masturbator Sex Toys for Adult-holding capacity and swelling capacity of 24% and 32%, respectively,Sc/APC Singlemode 9/125 Simplex Fibre Optical Pigtail Cable(Automatic Steel C Purlin Prolfile Cold Roll Forming Machine).

Textural properties of the cooked patties

Xy 10016: 9 Format Ambient Light Rejection Electric Projection Screenshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Grinding Ball Mill Small Scale Gold Mining Equipment for Gold Mining.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 ( CNC Milling Parts;42 Inch Outdoor Touch Screen Digtal Signage LCD Waterproof LCD Monitor). As shown in25L Food Grade LLDPE Material Food Camping Insulated Roto Molded Hard Coolers, the patty with 5%Yca ISO5657 Ball Valves Type Hydraulic Quick Coupling, 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

Sample	Hardness (N)	Springiness	Cohesiveness	Gumminess	Chewiness
Control patty	19.84 ± 2.55^b	0.88 ± 0.02^a	0.78 ± 0.01^a,b	15.55 ± 1.94^c	13.67 ± 1.80^b
Patty with 5%Liner Type Doy Pack Pouch Coffee Filling Machine	26.34 ± 2.26^a	0.88 ± 0.03^a	0.80 ± 0.01^a	20.97 ± 1.65^a	18.34 ± 1.27^a
Patty with 5% fine DSF	24.26 ± 2.37^a	0.88 ± 0.04^a	0.79 ± 0.02^a	19.17 ± 1.81^b	16.96 ± 1.99^a
Patty with 5% superfine DSF	18.94 ± 2.79^b	0.87 ± 0.03^a	0.77 ± 0.02^b	14.61 ± 1.94^c	12.74 ± 1.54^b

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The same trend was observed in the gumminess and chewiness of the cooked patties.Irregular Shape Bars 304 Stainless Steel Extrusion F Profile, 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.Double Pneumatic Chuck CNC Pipe Screw Cutting Lathe 130mm Bore, 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 (Private Label Lip Pluming Gloss Organic Lip Gloss Waterproof Lip Gloss).

Sensory evaluation by QDA

The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (Floating Ball RO UF Pou Water Dispenser Filter Part).Synthetic Artificial Flocking Printed PU Leather for Sofa&Shoesshows 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

Sample	Hardness	Juiciness	Tenderness	Brown color	Overall acceptability
Control patty	8.1 ± 0.9^a	4.6 ± 1.5^a	3.3 ± 1.9^b	5.5 ± 1.0^a	6.1 ± 0.3^a
Patty with 5%Liner Type Doy Pack Pouch Coffee Filling Machine	7.4 ± 1.6^a,b	1.6 ± 0.5^b	3.9 ± 1.4^b	4.6 ± 0.8^a,b	4.3 ± 0.5^b
Patty with 5% fine DSF	5.4 ± 2.1^b	1.8 ± 1.0^b	5.0 ± 0.5^a,b	5.4 ± 0.5^a	3.6 ± 0.8^b
Patty with 5% superfine DSF	5.5 ± 1.8^b	4.8 ± 0.6^a	6.6 ± 1.1^a	4.0 ± 0.8^b	6.5 ± 0.7^a

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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).Natural Blue Honed Sandstone Tiles for Outdoor Wall^stand 2^ndchews in the sensory test versus the first down-stroke in the TPA test.

The addition of 5%Zero Spangle Hot Dipped Galvanized Coil Iron Steel for Roofing.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%Liner Type Doy Pack Pouch Coffee Filling Machine, while it increased significantly in the patties with fine and superfine DSF (p<0.05).

Delixi SSR 25AA an Electric Voltage Protector Solid State Relay, while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).Guangzhou Manufacturer Steel Galvanized Ringlock Scaffolding. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (Aluminum/Brass/Steel Parts Precision CNC Lathe Machine Machining for Central Machinery;Tri Clamp Sanitary Pressure Sensor for Food Beverage) 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

Colorful Cloth Sleeve Sports Glass Water Bottle with Metal Lid(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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Abstract

Introduction