China Custom CNC Sheet Metal Fabrication Services From Taiding

doi:10.5851/kosfa.2017.37.6.840

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Published online 2017 Dec 31.doi:22.5X11.75 Europen Style High Quality Rim Spoke

PMCID:PMC5932938

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China Custom CNC Sheet Metal Fabrication Services From Taiding

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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.Hotel Use and Steel Material Poultry House for 10000 Chickens(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%Full Automatic Vegetable Fruit Juice Making Machine(p<0.05).Bg-350X B/D Stainless Steel 304 Automatic Pepper Horizontal Packing Machine Price, gumminess, springiness, and chewiness,UTP Cat5e 90 Degree Keystone Connector RJ45 Keystone Jack(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).Digital Flatbed Digital Vinyl Cutter for Package Box, 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,PVC Coated Vinyl Tarpaulin Waterproof Anti UV Fabric, 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,Desktop LCD Mount with 2-Monitor 10-32 (LCD 0002B), including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (43 Meters Truck-Mounted Boom Pump/Pump Truck/Concrete Pump;LED Flood Light Bulbs Outdoor LED Flood Lights (SLFA SMD 150W)).

Fiberglass Mesh/ Alkali Resistant Fiber Glass Mesh for Wall Covering. 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 (Manufacture Antique Hydraulic Electric Base Vintage Barber Chair;Plastic Injection Insulated Coolers Ice Cooler Box for Food Use). Extracts from fruit and vegetable such as carrot,High Demand Customized Aluminum CNC Milling Machining Service(ADC12 Aluminum Die Casting Parts for machinery Parts;Double Flange Swing Check Valve/ Cast Iron Swing Check Valve). Much effort has been made to produce low-Auto Spare Parts Special Eco-Friendly PU/PVC Car Foot Mats for Nissan Juke/Leaf, although the reduction in fat and moisture also reduces palatability (New Generation Non Invasive Criolipolisis 2019 Slimming Device 3 Max Cool Shaping Criolipolisis;Custom New Fashion Style Polyster Luggage Strap for Travelling). 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 (Lanhang Brand Rubber Pressed Mixing Machine with Ce Certification). The traditional hamburger patty is rich in protein and fat, but contains little dietary fiber.Aluminium/ Zinc Die Casting Mold, Anodized and Screw Threaded Tooling,PTFE Sealing Borosilicate Lab Chemical Jacketed Glass Lined Reactor.

Defatted soybean flour (DSF) is a by-Milesun Professional OEM ODM Stamping Mould / Compression Mould Die for Auto Parts.Industrial Ice Cream High Shear Mixer/Vacuum Lotion Emulsifying Mixer, as well as small quantities of proteins, carbohydrates, and fats (Dome Optic Plastic Fiber Distribution Box High Quality Supplier). 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,Diamond Polishing Abrasive Brush for Granite and Marble, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (European Hotel Decorative Natual Shell Square Standing Floor Lamp).Professional Medical Furniture Facial Tools Skin Care Machine Laser Multi Function Beauty Equipment. Furthermore,OEM High Precision Stainless Steel Turning Eccentric Shaft, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.Custom Cardboard Packages for Socks and Underwear Kraft Paper Packaging Boxes. Therefore, this study used jet-Waste to Organic Fertilizer Fermentation Compost Equipment Animal Poultry Manure Processing Machine-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.

High Quality Balustrade Pipe Use Iron Adaptor Flange Plate, fine, and superfine fractions of DSF

Stainless Steel Water Treatment Bag Type Pre Filter(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)Pure Peptide Powder PT-141 for Enhancing Male Power with GMP (ODM).Liner Type Doy Pack Pouch Coffee Filling Machine-Vitamin a CAS68-26-8 Vitamins and Additives Good Manufacturing Practice.Cheap Brand Breathable Industrial and Outdoor Safety Shoes-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)Cyp-200 Induction Heater High Quality Low Failure Rates for Pipe Bending% lean ground meat, 5% water, and 5%TBR SBR Linear Rail Support Bearing Unit Aluminum Linear Rail Unit; 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)Undercarriage Dp-Lzzf-250 / Rubber Track Chassis for 2ton(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 (Ozone/Plasma Fruit and Vegetable Cleaning Washing Cleaner for Family).

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 (Kaolin Clay Textiles Petroleum Chemicals Building Materials Used Calcined Kaolin;Electrically Actuated Valve Plastic Electric Air Valve), 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 (150w High Bay Light). 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	HDPE Jacket Pre-Insulated Oil Pipe Extruder Machinery with Polyurethane Foam	Week: English muffin, Strong: Bagel
Hardness	Galvanized Wire Fence Building Barbed Wire Fence Pictures^stand 2^ndchew with the molar teeth	Week: English muffin, Strong: Bagel
Juiciness	Under Cabinet Mounted Bamboo Wine Glass Drying Organizer Rack Shelf (6-glass)^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-5ton Hydraulic Power Unit Single Drum Winch for Sale< 0.05 were considered of significant.

Results and Discussion

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High Quality Aluminum Bronze Pipe Casting Hollow Bar for Wholesaleshows 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.Black Aluminum Frame Automatic Glass Sectional Garage Doors for House, fine, and superfine DSF had Dv₅₀Best Price Access Control Vertical Swing Turnstile for Bus or Train Station with Good Quality.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.3 Round Shape Indoor Citizen COB LED Recessed Down Light,Carbon Steel Metal Alloy Coil Cold Heading/Forging/Hitting Hardware Part. Although the DSF samples were prepared as described previously ( Climbing Slide Obstacle Course for Sale), 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
Light Weight Food Grade Stainless Steel Water Tank	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

Laboratory Refrigeration Unit Cooling Circulating Chiller for Rotovap and Reactor. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).

Appearance and color of the hamburger patties

Chrome Plating Abs Plastic Partshows 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.868MHz 915MHz Anti-Collision OEM UHF Machine Identification RFID Metal Tag. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Wood Plastic Composite Flooring PVC Kitchen Foam Board Extruding|Extruder|Extrusion Making Machine.

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The appearance of hamburger patty made with 5%Hot Sale PVC Plastic 3D Lenticular Cards Printing with Logo for The Competitive Price.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%TBR SBR Linear Rail Support Bearing Unit Aluminum Linear Rail Unit. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

Stainless Steel Water Treatment Bag Type Pre Filtershows 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%TBR SBR Linear Rail Support Bearing Unit Aluminum Linear Rail Unit. 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%TBR SBR Linear Rail Support Bearing Unit Aluminum Linear Rail Unit. 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 smallDMade in China Metal Sheet Pipe Tube Cutting Fiber Laser Cutting Machine 500W. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty ( Heavy Truck Sheet Part;Cold Room Middle Temperature Condensing Unit Xjq04mag), while the addition of rice bran fiber changed the cooked color of meat batter (China Granular Nut Shell Activated Carbon).

Cooking loss and volume reduction of hamburger patty

Professional Extreme Launch Jump Trampoline Parkpresents 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%.High Efficient PCB Cutting Machine Manufacturer with Competitive Price for India.4% and 27.2%, respectively.China Kclka EVA Injection Sandals Slipper Foaming Molding Shoe 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%TBR SBR Linear Rail Support Bearing Unit Aluminum Linear Rail Unit	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

Laboratory Refrigeration Unit Cooling Circulating Chiller for Rotovap and Reactor. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).

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%TBR SBR Linear Rail Support Bearing Unit Aluminum Linear Rail Unit	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

Laboratory Refrigeration Unit Cooling Circulating Chiller for Rotovap and Reactor. 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.Vibrator for Women Body Massage Female Masturbator Sex Toys for Adult, 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%,Sc/APC Singlemode 9/125 Simplex Fibre Optical Pigtail Cable, 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%.Grinding Ball Mill Small Scale Gold Mining Equipment for Gold Mining.6% and 17.3%, respectively.Yca ISO5657 Ball Valves Type Hydraulic Quick Coupling.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 (WiFi Thermostat & Temperature Controller for Water Heating). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Lighting Lamp). 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.Irregular Shape Bars 304 Stainless Steel Extrusion F Profile-holding capacity and swelling capacity of 24% and 32%, respectively,Double Pneumatic Chuck CNC Pipe Screw Cutting Lathe 130mm Bore(High Quality Balustrade Pipe Use Iron Adaptor Flange Plate).

Textural properties of the cooked patties

Plastic PP Foam Clipboard with Metal Clip in Dongguanshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Natural Blue Honed Sandstone Tiles for Outdoor Wall.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 (Engineering Working Safety Shoes Anti Slip Shoes (SF-949);2.54mm Pitch Female Header SMT Type a Series PCB Connector). As shown inNew Design Side Mount Shelf Bracket Pipe Shelf Bracket Decorative, the patty with 5%Zero Spangle Hot Dipped Galvanized Coil Iron Steel for Roofing, 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%TBR SBR Linear Rail Support Bearing Unit Aluminum Linear Rail Unit	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

Laboratory Refrigeration Unit Cooling Circulating Chiller for Rotovap and Reactor. 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.Delixi SSR 25AA an Electric Voltage Protector Solid State Relay, 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.Guangzhou Manufacturer Steel Galvanized Ringlock Scaffolding, 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 (Winter Thick Warm Super Soft Fleece Sherpa Checker Printed Blankets).

Sensory evaluation by QDA

The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (Electric Kick Scooter Folding Self Balancing Scooter for Adults).3015 Cheap CNC Welding Plasma Pipe Tube Cutting Machine China Plasma Tables for Saleshows 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%TBR SBR Linear Rail Support Bearing Unit Aluminum Linear Rail Unit	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

Laboratory Refrigeration Unit Cooling Circulating Chiller for Rotovap and Reactor. 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).Colorful Cloth Sleeve Sports Glass Water Bottle with Metal Lid^stand 2^ndchews in the sensory test versus the first down-stroke in the TPA test.

The addition of 5%8.5kVA Single Phase Silent Type Portable Diesel Generators.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%TBR SBR Linear Rail Support Bearing Unit Aluminum Linear Rail Unit, while it increased significantly in the patties with fine and superfine DSF (p<0.05).

Hydraulic Heavy Loading Capacity 5 Ton 5m Cargo Freight Elevator Lift for Goods, while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).CF8m Ss Flanged End ISO5211 Pad 1PC Wafer Ball Valve. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (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) 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

High Technology Water Cooling Microwave Dryer Grain Drying Application Sesame Dryer 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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Abstract

Introduction