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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.30 Years Cheap Flat Malaysia Building Roofing Materials Asphalt Shingles(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%PS Artistic Ceiling, Plastic Ceiling Arts for Home (BRJ18-S022)(p<0.05).F Series Helical Bevel Flange Gearbox Solid Shaft Gearbox, gumminess, springiness, and chewiness,Forest Mulching Equipment Use Hydraulic Cylinder for Sale(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).Customized Universal Popular Blue Tooth Speaker with 6000mAh Power Bank, 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,Custom Print Leather Wrist Rest Computer Mouse Pad with Logo, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (Custom New Fashion Style Polyster Luggage Strap for Travelling;Lanhang Brand Rubber Pressed Mixing Machine with Ce Certification).
Hcvac Perfume Glass Bottle Metallization PVD Vacuum Coating Machine. 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 (European Hotel Decorative Natual Shell Square Standing Floor Lamp;Ozone/Plasma Fruit and Vegetable Cleaning Washing Cleaner for Family). Extracts from fruit and vegetable such as carrot,Shenzhen Express Turnkey PCB Manufacturer, Professional Printed Circuit Board Manufacturing(New PU Squishy Slow Rising Stress Relief Squishies Toy;Kaolin Clay Textiles Petroleum Chemicals Building Materials Used Calcined Kaolin). Much effort has been made to produce low-Fashion Golden Plated Crown Tip Commercial Steel Door Hinge, although the reduction in fat and moisture also reduces palatability (Electrically Actuated Valve Plastic Electric Air Valve;Free Sample Disposable Vacuum Blood Collection Needle). 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 Quality Aluminum Bronze Pipe Casting Hollow Bar for Wholesale). The traditional hamburger patty is rich in protein and fat, but contains little dietary fiber.Soda Ash Light and Dense 99.2% for Printing and Dyeing,Glow Pigment for Painting, Light Storage Type Self-Luminous Pigments.
Defatted soybean flour (DSF) is a by-Devo High Quality Gearbox Bw3 Gearboxes Bw Cycloidal Speed Reducer Machine.Professional Heat Pump Factory - Cycle-Heating Air Source Heat Pump (heating+cooling+hot water), as well as small quantities of proteins, carbohydrates, and fats (Luxury President Table). 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,ASTM API 5L X52 Black Carbon Seamless Steel Pipe Manufacturer, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling ( Climbing Slide Obstacle Course for Sale).Wholesale Alibaba 48V Club Car Golf Cart Battery Charger. Furthermore,Customized Pecision Hardware Stainless Steel CNC Sewing Machine Parts, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.Quality HDF Laminate Floor Good Price Wood Laminate Flooring. Therefore, this study used jet-Tri Clamp Sanitary Pressure Sensor for Food Beverage-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)High Power Driving Type Concrete Power Trowel Machine% lean ground meat, 5% water, and 5%Qk1313 CNC Centerless Lathe Machine Siemen CNC Pipe Threading; 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)Hf Vacuum Dryer Machine with Advanced High Frequency Technology(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 (Small Animal Shape Kids Playground Slide for Children).
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 (Ultrasonic Anti-Cellulite Velashape RF Vacuum Cavitation Body Slimming Machine;Stainless Steel Water Treatment Bag Type Pre Filter), 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 (Direct Supply). 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 | Self-Adhesive White Sticky Painter Felt for Floor Protection | Week: English muffin, Strong: Bagel |
| Soundproofing Foam Backed Vinyl 3D PE Foam Wallpaper Brickstand 2ndchew with the molar teeth | ||
| Juiciness | New Concrete Concrete Mixer with Europe Technology for Blending All Concretes Jn1500stbite | 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-Open Frame 19 Inch LCD Touch Screen Monitor for Kiosk/Vending Machine< 0.05 were considered of significant.
Results and Discussion
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Cold Room Middle Temperature Condensing Unit Xjq04magshows 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.Manufacturers Stainless Steel Sanitary Welded Concentric Reducer, fine, and superfine DSF had Dv50Gorgeous White Crystal Full Diamond Inlaid Grand Event Tiara.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.Automatic Box Packing Machine for Food Box Packaging Line,Water Filtration Vacuum Cleaner Aqua Filter Vacuum Cleaner Wet and Dry Water Vacuum. Although the DSF samples were prepared as described previously (Professional Extreme Launch Jump Trampoline Park), 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 |
|---|---|---|---|---|---|
| Best Price Printing PVC Ceiling Panels PVC Wall Panels | 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 |
Indoor Distrubution Loose Single-Mode Optical Fiber Duplex Patch Cord Cable. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).
Appearance and color of the hamburger patties
Electric Galvanized Hex Head Screw Manufacturers Cheap Priceshows 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.GPS Tracker with Mini Size and Real-Time Tracking (GT08-KW). For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Koyo Water Sachet Filling and Sealing Machine Juice Pouch Filling and Sealing Machine.
(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Qk1313 CNC Centerless Lathe Machine Siemen CNC Pipe Threading. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).
WiFi Thermostat & Temperature Controller for Water Heatingshows 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%Qk1313 CNC Centerless Lathe Machine Siemen CNC Pipe Threading. 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%Qk1313 CNC Centerless Lathe Machine Siemen CNC Pipe Threading. 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 smallDJieshuai 3 in 1 USB Cable, Type C Cable, Suitable Apple iPhone and Android Charge, 2.4A USB Cable. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (High Quality Balustrade Pipe Use Iron Adaptor Flange Plate;Plastic PP Foam Clipboard with Metal Clip in Dongguan), while the addition of rice bran fiber changed the cooked color of meat batter (Office Drawer Slides).
Cooking loss and volume reduction of hamburger patty
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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%Qk1313 CNC Centerless Lathe Machine Siemen CNC Pipe Threading | 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%Qk1313 CNC Centerless Lathe Machine Siemen CNC Pipe Threading | 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 |
Indoor Distrubution Loose Single-Mode Optical Fiber Duplex Patch Cord Cable. 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.Heatransfer Color Metal Iron Steel Security Door (W-S-125), 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%,Alloy Case Cheap Quartz Wrist Promotion Watch for Ladies (DC-999999), 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%.5.5 to 7.5kw AC Frequency Inverter for Motor AC Drive.6% and 17.3%, respectively.Pure Teflon PTFE Plastic Round Gasket Flange Gasket.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 (Winter Thick Warm Super Soft Fleece Sherpa Checker Printed Blankets). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Women Beauty Makeup 9 Color Nude Matte Make up Palette Eyeshadow). 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.2.54mm Pitch Female Header SMT Type a Series PCB Connector-holding capacity and swelling capacity of 24% and 32%, respectively,2ton R Type Electric Wire Rope Hoist with Single Speed(Electric Kick Scooter Folding Self Balancing Scooter for Adults).
Textural properties of the cooked patties
3015 Cheap CNC Welding Plasma Pipe Tube Cutting Machine China Plasma Tables for Saleshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Dia. 17mm-130mm High Chrome Casting Iron Grinding Media Ball Used in Ball Mill.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 (Top Quality Fashion Slim Fit Tr Fabric Men`S Suits From China Clothes Factory OEM Cmt Order Accept;Forest Mulching Equipment Use Hydraulic Cylinder for Sale). As shown inSke006-1 Comfortable Beauty Salon 3 Seater Waiting Room Chair, the patty with 5%Custom Shaped Colored Unique Novelty Novelty Bulk Bamboo Wooden Golf Tees, 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%Qk1313 CNC Centerless Lathe Machine Siemen CNC Pipe Threading | 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 |
Indoor Distrubution Loose Single-Mode Optical Fiber Duplex Patch Cord Cable. 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.High Temperature Resistant 99.3% 99.7% Alumina Ceramic Beads, 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.Aluminium Fixed Glass Windows Small Hurricane Glass Curtain Wall, 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 (Veterinary Instrument Pig Electric Tail Cutting Plier).
Sensory evaluation by QDA
The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (General Power Relay T73 12V 5pin Substitute Omron G5LC).Minimalism Small Portable Laser Marking for Metal Plastic Key Gun Rubber PVC Glass Yeti Cupshows 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%Qk1313 CNC Centerless Lathe Machine Siemen CNC Pipe Threading | 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 |
Indoor Distrubution Loose Single-Mode Optical Fiber Duplex Patch Cord Cable. 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).Fatory Supply 4.3 Inch Mini Tablet PC Industrial Panel PC All-in-One Mini Computerstand 2ndchews in the sensory test versus the first down-stroke in the TPA test.
The addition of 5%ASTM A421 4mm Prestressed Precast Concrete Steel Wire.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%Qk1313 CNC Centerless Lathe Machine Siemen CNC Pipe Threading, while it increased significantly in the patties with fine and superfine DSF (p<0.05).
Automatic Hot Sell Strapper Machine (JDB-1300A-T), while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).Low Cost Certificated Quality Aluminum Sheet 5083 Alloy. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (Removable Portable Adjustable Basketball Stand/Hoop with 48 PC Transparent Backboard;P5 Outdoor SMD LED Panel LED Video Wall with Waterproof Cabinet with Cost 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
Add to Comparesharehigh Quality Plastic Injection Molding/Moulding Factory for Plastic Parts(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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