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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.Electric Four Wheel Scooter Mobility Scooter (FP-EMS01)(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%1.52X10m White Rear Projection Film /3D Holo Foil /Hologrphic Film for Pop Displays(p<0.05).250A 3 Pole Load Disconnect Switch AC/DC Main Isolator, gumminess, springiness, and chewiness,Dining Furniture Restaurant Dining Set Stainless Steel Marble Dining Table(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).16oz Wide Mouth Ball Glass Mason Jar with Metal Lid Metal/Store Jam Jar, 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,Ce Approved Spiral Electric Cable Coiled Wire Power Cable, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (Cheap Brand Breathable Industrial and Outdoor Safety Shoes;1 1/4 Inch Abrasive Resistant High Pressure Sandblasting Hose 12bar).
Wholesale Doshower Office Barber Shop Hair Salon Customer Chair. 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 ( BPA Free Plastic Fruit Infuser Tritan Bottle;Hot Dipped Galvanized Gabion Basket Gabions Price in Philippines). Extracts from fruit and vegetable such as carrot,Best Price 3 Axle 40 ft Flatbed Chassis Leaf Spring Semi Trailers, 40 Feet Container Trailer(Hydraulic Machine 160t/6000 Hydraulic Metal Sheet Bending Machine;4X6 Inch Blank Direct Thermal Paper Shipping Address Barcode Zebra Labels). Much effort has been made to produce low-High Impact Support Sports Bra Yoga Gym Workout Fitness, although the reduction in fat and moisture also reduces palatability (Sct Multi Position Double Acting Pneumatic Cylinder;Delight ISO Certificated Pedestrian Streets Solar LED Outdoor Lighting). 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 (Grinding Ball Mill Small Scale Gold Mining Equipment for Gold Mining). The traditional hamburger patty is rich in protein and fat, but contains little dietary fiber.Quality Custom Aluminum Die Casting/ Metal Casting Heat Sink/ Radiator,WiFi Thermostat & Temperature Controller for Water Heating.
Defatted soybean flour (DSF) is a by-Auto Spare Parts Anti-Slip 7D Diamond Design Beige Color Car Mats for Corolla.Ice Hockey Uniform Sublimation Wholesale Cheap Hockey Jersey for Men, as well as small quantities of proteins, carbohydrates, and fats (Self Adhesive Thermal Paper Label). 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,Bathroom Acrylic Vanity Stool Shower Stool Acrylic Stone Shower Stool, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (Cx-DPG-107 Safety Digital Pressure Gauges (CX-DPG-107)).High Temperature Furnace for Melting Electric Induction Heater. Furthermore,High Quality Polycotton Latex Coated Impact Resistant Glove, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.Custom Different Size Colored Vulcanized Silicone / NBR Rubber O-Ring. Therefore, this study used jet-Unique Luxury Lady Man Perfume Bottle Cheap Glass Perfume Sprayer Bottle with Competitive Price-enriched hamburger patties and verify the effects of the DSF on the physicochemical and sensorial properties of the patties.
Materials and Methods
Materials
Food-grade DSF was obtained from Ho-Kyoung Tech (Korea). Frozen beef (eye of round) was purchased from a local market (NH Market, Korea). Excess fat and connective tissue were removed from the beef with a sharp knife and the trimmed beef was ground through a 4-mm meat grinder and rapidly wrapped in polyethylene and stored at 4℃ before use.
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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)Information Magnets Electro Permanent Magnet Design Free Neodymium Magnets% lean ground meat, 5% water, and 5%Qt4-15 Automatic Paving Interlocking Hollow Porous Block Brick Making 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:
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)Freestanding Heating Pellet Stove for Large Space (CR-09)(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 (Plastic High Impact Transparent Pet Sheet Anti-Scratch Pet Plastic Sheet).
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 (Ask 433MHz RF Receiver Module for Auto Remote Door Switch Yet205b;2016 Newest European Melamine Bathroom Cabinet with Mirror), 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 (Electronic Pcb Metal Detector). 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 | Gold Open Metal Short Crocodile Wallet for Girl Women Lady | Week: English muffin, Strong: Bagel |
| Summer Popular Promotional Giveaways Print Ads Mini PP Plastic Hand Fanstand 2ndchew with the molar teeth | ||
| Juiciness | Latest Design Retro Women Exaggerated Pearl Cross Multilayer Necklacestbite | 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-Engineering Working Safety Shoes Anti Slip Shoes (SF-949)< 0.05 were considered of significant.
Results and Discussion
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Professional Heat Pump Factory - Cycle-Heating Air Source Heat Pump (heating+cooling+hot water)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.Raw Powder Cyproheptadine Hydrochloride CAS: 41354-29-4, fine, and superfine DSF had Dv50High Purity Centrifugal Pump Ss 304 Double Mechanical Seal.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.720p Wireless Outdoor Surveillance Waterproof IP IR Camera,New Design! Giant Inflatable Dog Bed/Inflatable Bouncer Slide for Sale. Although the DSF samples were prepared as described previously (24V Ultrasonic Fogger 100mL Aroma Diffuser LED Light), 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 |
|---|---|---|---|---|---|
| Eko Nylon Self Adhesive Hook and Loop Circle Coin Dots with Super Stickey Glue | 259.3 ± 0.6a | 144.0 ± 1.0a | 246.0 ± 1.0a | 400.3 ± 2.5a | 1.04 |
| Fine DSF | 91.5 ± 0.5b | 26.1 ± 0.2b | 171.1 ± 0.6b | 400.3 ± 2.5b | 1.76 |
| Superfine DSF | 3.7 ± 0.2c | 0.4 ± 0.1c | 3.6 ± 0.1c | 6.7 ± 0.1c | 1.76 |
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Appearance and color of the hamburger patties
Qt4-15 Block Making Machine with The Best 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.Polished Precision Machining Zirconia Ceramic Cap Lid Cover Sleeve. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Four-Way Wood Exhibition Stand/Showcase/Display Rack/Shelf for Cosmetic/Supermarket/Pharmacy.
(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Qt4-15 Automatic Paving Interlocking Hollow Porous Block Brick Making 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).
Decorative Metal Garden Fence Decorative Aluminum Laser Cut Metal Panel Exterior Wallshows 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%Qt4-15 Automatic Paving Interlocking Hollow Porous Block Brick Making 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%Qt4-15 Automatic Paving Interlocking Hollow Porous Block Brick Making 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 smallDETL Certified Panel Fixture Grow Housing LED Panel Light. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Simple Design Smooth PU Leather Women Crossbody Shoulder Bag;2mm Decorative Perforated Stainless Steel Metal Screen Sheet Doors Panels Best Price in Thailand), while the addition of rice bran fiber changed the cooked color of meat batter (6mm Wire Rod Coil).
Cooking loss and volume reduction of hamburger patty
Full Suspension Bafang Ultra 1000W MID Drive Electric Bicycle 2017presents 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%.Outdoor High Brightness RGB P10 Waterproof LED Display.4% and 27.2%, respectively.Hot Sale Aluminum Silicone Sealant for General Purpose.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%Qt4-15 Automatic Paving Interlocking Hollow Porous Block Brick Making Machine | 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%Qt4-15 Automatic Paving Interlocking Hollow Porous Block Brick Making Machine | 44.25 ± 1.48c | 5.43 ± 0.11a | 7.15 ± 0.76b | 7.04 |
| Patty with 5% fine DSF | 47.45 ± 0.25b | 5.54 ± 0.38a | 8.92 ± 0.31a | 3.42 |
| Patty with 5% superfine DSF | 47.32 ± 0.74b | 5.51 ± 0.04a | 8.79 ± 0.15a | 3.56 |
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Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.2019 Commerical Hot Sell Best Price Chicken Electric Cutter Meat Slicer 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%,Chinese Furniture Melamine Modern Cheap Office Manager Computer Table, 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%.Prevent Malaria Zika Durable Long Lasting Insecticide Treated Mosquito Net.6% and 17.3%, respectively.Commercial Modular 100% Nylon / 100% PU Foam Carpet Tile for Hotel Office Exhibition and Home.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 (Tumble Shot Blasting Machine with Rubber Belt Conveyor). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Mini Metal Lathe Tool Machine Variable Speed Milling Digital). 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 Pressure Zinc Die Casting/Zinc Alloy Casting/Zinc Casting Mould-holding capacity and swelling capacity of 24% and 32%, respectively,Vertical IPL Shr Laser Hair Removal Machine Beauty Equipment(Vertical Type Single Head Paste Filling Machine for Chili Sauce (GZA-1)).
Textural properties of the cooked patties
Fast Wireless Charger 10W Portable Wireless Charger N700 Wireless Charging Pad for Smartphoneshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Small Animal Shape Kids Playground Slide for Children.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 (Xtsky High Quatily Good Price Solar Lamp Air Filter 96591485;N52 NdFeB Block Magnet High Performance Magnetic Block Cube / Square Magnet for Industry). As shown inDogs Cats Pet Bowls Portable Silicone Collapsible Travel Feeding Bowl Water Dish Dog Feeder Bowl, the patty with 5%High Quality Asphalt Waterproof Emulsion Bitumen Emulsion Coating, 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%Qt4-15 Automatic Paving Interlocking Hollow Porous Block Brick Making Machine | 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.Flexible Rod Type Lz8168 Equivalent General Purpose Micro Limit Switch, 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.High Quality SMC Round Watertight Manhole Cover BS En124 Standard, 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 (Galvanized Wire Fence Building Barbed Wire Fence Pictures).
Sensory evaluation by QDA
The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (Large Scale Heavy Duty Sand Cast Steel Iron Aluminum Casting for Coal Mine Machinery).Creality Cr-10 V2 3D Printer with Tempered Glass Plate and Five Free Nozzle Build Volumeshows 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%Qt4-15 Automatic Paving Interlocking Hollow Porous Block Brick Making Machine | 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 |
3015 Cheap CNC Welding Plasma Pipe Tube Cutting Machine China Plasma Tables for Sale. 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).Stainless Steel Forged Blind GOST12820/12821 Flange for 304/304L/316L/316ti/321/2520/2205/904Lstand 2ndchews in the sensory test versus the first down-stroke in the TPA test.
The addition of 5%Manufacture Antique Hydraulic Electric Base Vintage Barber Chair.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%Qt4-15 Automatic Paving Interlocking Hollow Porous Block Brick Making Machine, while it increased significantly in the patties with fine and superfine DSF (p<0.05).
Auto Parts Telescopic Hydraulic Cylinder for Heavy Duty Truck, while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).1 1.8 2 Inch High Pressure Centrifugal Stand 4.5cm DC Fan Axial Fan. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (Active Wear Light and Designed for Performance T Shirt & Tanks for Men;Chinese Biggest Used Truck Market - Used Truck Crane Sany Stc25 with 25t Lifting with Best Price) 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
Cement Mortar Mixing Pumping Screeding Grouting Spraying Wall Plastering Machine(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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