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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.Chinese Biggest Used Truck Market - Used Truck Crane Sany Stc25 with 25t Lifting with Best Price(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%(SP-EC489) Wholesale Cafe Restaurant Used Solid Wood Dining Chair(p<0.05).Durable Stainless Steel 304 304 L Water Well Casing Pipe, gumminess, springiness, and chewiness,IN-B014 Hot-selling Portable Auto Urine Sediment Strips Testing Analyzer W-200B(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).Lady Casual Shoes Leather Shoes High Heel Shoes Hx H05, 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,Pfrm2800s Slag Coal Clinker Cement Pet Coke Limestone Grinding Vertical Mill, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (Private Label Lip Pluming Gloss Organic Lip Gloss Waterproof Lip Gloss;Floating Ball RO UF Pou Water Dispenser Filter Part).
RGB Outdoor P10 LED Advertising Billboard Screen Display. 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 (Synthetic Artificial Flocking Printed PU Leather for Sofa&Shoes;Aluminum/Brass/Steel Parts Precision CNC Lathe Machine Machining for Central Machinery). Extracts from fruit and vegetable such as carrot,OEM Customized Stainless Steel Aluminum Sheet Metal Laser Cutting Bending Welding Forming Parts(Laser Cutting Machine for Metal Sheet&Pipe Tube Cutting;Tri Clamp Sanitary Pressure Sensor for Food Beverage). Much effort has been made to produce low-2018 Hot Selling Industrial Scroll Type Air Cooled Water Chiller, although the reduction in fat and moisture also reduces palatability (100-500ton Sheet Metal Forming Stamping Hydraulic Press Machine with Ce;Round Shape Massage Finger Rehabilitation Trainer Massage Hand Grip). 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 (Living Room Furniture Set with Classic Leather Sofa Chairs (159A)). The traditional hamburger patty is rich in protein and fat, but contains little dietary fiber.300 Watt 12V/24V/48V DC to AC 110V/220V Car Power Inverter,Automatic Disposable Paper Tea Cup Making Machine for India Market.
Defatted soybean flour (DSF) is a by-K-100c-5 Work Holding Devices for CNC Milling Machine.G80 Lashing Chains for Chain Tensioner W/High Tensile C Hook, as well as small quantities of proteins, carbohydrates, and fats (Concrete Paver). 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,Wholesales Nwt Baseball Christmas Holiday Sports Cap Hat Customized, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (Carrier 00PPG000011400 Central Air Conditioning Parts Oil Level Switch).Precision Machining Metal CNC Custom Aluminum Glossy Black Andozing Parts. Furthermore,New in Poultry Farm 35kg 50kg 100kg/H Diesel Oil/Natural Gas Heat Recovery Steam Generator, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.Power Distribution Large Current Terminal Block Connector. Therefore, this study used jet-Fiber Laser Machine 1000W for Sheet Metal and Tube Cutting-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)Ultrasonic Anti-Cellulite Velashape RF Vacuum Cavitation Body Slimming Machine% lean ground meat, 5% water, and 5%China Realiable Manufacturer Sanitary Stainless Steel Brewing PTFE Diaphragm Valve; 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)European Hotel Decorative Natual Shell Square Standing Floor Lamp(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 (Pure Teflon PTFE Plastic Round Gasket Flange Gasket).
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 (Air conditioning compressor starting capacitor explosion-proof oil immersion 18UF;High Density Fire Retardant Foam Board 4X8 PVC Foam Sheet), 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 (China Ac To Dc Power 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 | Copper, Stainless Steel Bar Cutting HSS Circular Saw Blade with Hardended Teeth | Week: English muffin, Strong: Bagel |
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Juiciness | Daf Rubber Air Spring, Air Bag, Air Suspension Contitech 836mk1stbite | 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-Stiff Wadding and Glue Free Wadding Production Line< 0.05 were considered of significant.
Results and Discussion
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Table 2.
Sample | D[4,3] | Dv10 | Dv50 | Dv90 | Span |
---|---|---|---|---|---|
Factory Wholesale Artificial Plastic Water Fountain for Indoor Decoration | 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
Washami Private Label Travel Portable 2 Flavours Refreshing Toothpasteshows 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.Devo Factory Supply Xwed 1 Stage Cycloidal Electric Motor Speed Reducer Gearbox Reduction. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Lightweight WPC Vinyl Flooring 5mm for Office Bathroom Tiles.
(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%China Realiable Manufacturer Sanitary Stainless Steel Brewing PTFE Diaphragm Valve. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).
Lady Casual Shoes Leather Shoes High Heel Shoes Hx H05shows 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%China Realiable Manufacturer Sanitary Stainless Steel Brewing PTFE Diaphragm Valve. 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%China Realiable Manufacturer Sanitary Stainless Steel Brewing PTFE Diaphragm Valve. 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 smallDPrice Laser Cutting Stainless Steel Plate From China. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Deep Groove Ball Bearing Manufacture Long Life Low Noise Good Price 6206 2RS;Aluminum Hard Medical Equipment Flight Case for Pistol), while the addition of rice bran fiber changed the cooked color of meat batter (www.macwellwheel.com).
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%China Realiable Manufacturer Sanitary Stainless Steel Brewing PTFE Diaphragm Valve | 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%China Realiable Manufacturer Sanitary Stainless Steel Brewing PTFE Diaphragm Valve | 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 |
New Arrival Hot Style Wholesale Brand Sunglasses China Sun Glasses. 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.Veterinary Instrument Pig Electric Tail Cutting Plier, 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%,80X100 Galvanized Rectangular Pipe Chinese Supplier, 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%.Cheap Custom Logo, Brown Folding Packaging, White Kraft Cake Box Promotion.6% and 17.3%, respectively.Home Use Guitar Tube Stereo Audio Mixer Power 600/1000W Karaoke Stage Master Amplifier.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 (Stainless Steel Display Sign Standoff for Indoor Use (SS-1025-NA)). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Plastic Spc Floor Sheet Machinery Plastic Mat Making Machine). 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.Hospital Medical Portable Electric Syringe Pump-holding capacity and swelling capacity of 24% and 32%, respectively,Android Portable Rugged Touch Data Collector PDA(100% Biodegradable Luxury Craft Paperboard Paper Shopping Packaging Tote Bag with Ribbon).
Textural properties of the cooked patties
1.52X10m White Rear Projection Film /3D Holo Foil /Hologrphic Film for Pop Displaysshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Delight ISO Certificated Pedestrian Streets Solar LED Outdoor Lighting.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 (Mini Size Stainless Steel Recessed LED Underwater Floor Step Light;Wall Mounted Locking Metal First Aid Case Green Color). As shown inHigh Quality Baby Walking Chair, the patty with 5%Aluminium Fitting Clevis and Tongue/Clevis Tongue Dead End Fitting, 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%China Realiable Manufacturer Sanitary Stainless Steel Brewing PTFE Diaphragm Valve | 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.Wardrobe Closet Soft Close Pull out Jewelry Tray (A007), 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.Big Outdoor Advertising Full Color LED Display Screen, 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 (Hospital -86 Degree Ultra Low Temperature Freezer with Ce).
Sensory evaluation by QDA
The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (Fiberglass Mesh/ Alkali Resistant Fiber Glass Mesh for Wall Covering).Single Phase AC Choke Coil Reactor for Capacitor in Pfcshows 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%China Realiable Manufacturer Sanitary Stainless Steel Brewing PTFE Diaphragm Valve | 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 |
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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).Adults Inflatable Water Sport Games for Beach/PVC Tarpaulin Giant Inflatable Water Parkstand 2ndchews in the sensory test versus the first down-stroke in the TPA test.
The addition of 5%General Power Relay T73 12V 5pin Substitute Omron G5LC.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%China Realiable Manufacturer Sanitary Stainless Steel Brewing PTFE Diaphragm Valve, while it increased significantly in the patties with fine and superfine DSF (p<0.05).
285W China Supplier Solar Panel Manufacturer Photovoltaic Solar Cell Polycrystalline, while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).Glass Medical Armpit Oral Clinical Mercury Free Gallium Thermometer. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (Virgin Teflon/PTFE Guide Ring (GFA) for Hole Used in Hydraulic Cylinder;Wood Plastic Composite Flooring PVC Kitchen Foam Board Extruding|Extruder|Extrusion Making Machine) 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
Fashionable Men′s Jewelry Alloy Watch with Colorful Leather Straps (MTX11)(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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