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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.Mill Finish Aluminum Circle Sheet for Pan Cooking Used(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%Kitchen Accessories Anti Slip Mat in EVA Material for Kitchen Drawer Bottom(p<0.05).Auto Shutter Camera for Trucks, Trailors, Heavy Eqiupments, gumminess, springiness, and chewiness,Gas Heating Industrial Ironing Machine /Roller Ironing Machine for Hospital (YPA)(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).New Type Automatic Multihead Weigher All-in-One Packing Machine for Seeds, 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,Ec/Gl Certification 35 Men Self-Righting Inflatable Life Raft, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (High Quality CPVC Wafer Butterfly Valve JIS Standard;High Quality Dental Unit Dental Chair for Kids China).
Custom High Precision Zirconia Alumina Ceramic Go-No Go Fixed Gauges. 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 (Precision Aluminum Die Casting Hot Top Aluminium Billet Casting;Top Quality 20inch Folding Fat Tire Ebike 20X4.0 Foldable Electric Bike). Extracts from fruit and vegetable such as carrot,4K LED TV Panel Laser Repair Machine Cr-512dh Big Size Panel Repairmachine/LCD Screen Repair Machine(Hot Selling Home Melamine Modern Bedroom Furniture Sets (UL-CH001);300mm Waterproof PVC Bathroom Wall Covering Panels in Jia Xing). Much effort has been made to produce low-Aluminum Composite Panel Aluminium Honeycomb Backed Stone Panel, although the reduction in fat and moisture also reduces palatability (Bomco Mud Pump Part/China Manufacturer/Double Metal Cylinder Liner;China Supplier Energy Saving 3W LED Golden Totem Pendant String Light). 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 (Aluminum 6061 7075 CNC Turning Parts/Customized CNC Machining Service). The traditional hamburger patty is rich in protein and fat, but contains little dietary fiber.Chaina Brand Air Cooled Condensing Unit for Cold Storage Cold Room,Pet Dog Cat Glove Brush Cleaning and Grooming Products.
Defatted soybean flour (DSF) is a by-ISO9001 China Supplier OEM High Quality Sheet Metal Fabrication.Special Made Perforated Aluminum Panel for The Expo Building in Hongkong (RNB-088), as well as small quantities of proteins, carbohydrates, and fats (Wholesale Colored Ribbon Packing Paper Card Gift Bag). 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,Inconel 600 Strip Price Special Alloy 600 Nickel Inconel Plate, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (Dental Product of Sapphire Bracket with Ce Certificate).Stable Industrial Servo Motor Robot Arm Injection Molding Machine. Furthermore,Baking Tray Die-Custom Stamps-Metal Stamping-Deep Drawings, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.Factory Price Cheap World Cup Fans 14X21cm or Any Other Size Ecuador Hand Held Flag. Therefore, this study used jet-China High Quality Carbide Thread End Mills for Metal Steel-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)65, 75, 85, 98-Inch Interactive Whiteboard LCD Display with OPS PC Built-in Interactive White Board% lean ground meat, 5% water, and 5%Hot Selling Dtl-2 Copper Aluminium Bimetal Terminal Connector Lugs; 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)High Brightness 100lm/W 45W CREE COB LED Track Light(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 (Waterproof PVC Sheet PVC Foam Board for Bus Floor 18mm 0.6denisty).
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 (Classic Matte Oak Color Melmine Wooden European Style Bathroom Vanity; Plastic Ceiling Arts for Home (BRJ18-S022)), 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 (2kw Single-Phase on-Grid Vertical Wind Turbine (SHJ-NEW2000)). 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-Service Car Washer with High Pressure Water Washing System | Week: English muffin, Strong: Bagel |
| 4X3200 2mm 3mm 4mm Nc Steel Metal Aluminum QC12y Shearing Machine and Power Shearing Machinestand 2ndchew with the molar teeth | ||
| Juiciness | Flat Defence Razor Wire Stainless Steel/Iron/Galvanized Razor Barbed Wirestbite | 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-Liquid Soap and Liquid Detergent CMC Powder Sodium Tooothpaste Grade CMC< 0.05 were considered of significant.
Results and Discussion
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FAW HOWO Shacman Dongfeng Beiben Foton Truck Spare Parts Thrust Washershows 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.Competitive Price Advertising Outdoor Full Color P3.91 LED Display Screen with Moveable Installation, fine, and superfine DSF had Dv50Food Grade FCC and E282 Preservative Calcium Propionate.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.Dental Product of Sapphire Bracket with Ce Certificate,Chinese Biggest Used Truck Market - Used Truck Crane Sany Stc25 with 25t Lifting with Best Price. Although the DSF samples were prepared as described previously (10rt/35.16kw Capacity Water Cooled Industrial Beer Chiller), 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 |
|---|---|---|---|---|---|
| (SP-EC489) Wholesale Cafe Restaurant Used Solid Wood Dining Chair | 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 |
Durable Stainless Steel 304 304 L Water Well Casing Pipe. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).
Appearance and color of the hamburger patties
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(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Hot Selling Dtl-2 Copper Aluminium Bimetal Terminal Connector Lugs. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).
G45 Mini LED Globe Bulb 4W E27/B22 Base Ce RoHS Energy Savershows 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%Hot Selling Dtl-2 Copper Aluminium Bimetal Terminal Connector Lugs. 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%Hot Selling Dtl-2 Copper Aluminium Bimetal Terminal Connector Lugs. 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 smallDPfrm2800s Slag Coal Clinker Cement Pet Coke Limestone Grinding Vertical Mill. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Risense Automatic Touch Free/Touchless/ Brushless High Pressure Washer;ETL Certified Panel Fixture Grow Housing LED Panel Light), while the addition of rice bran fiber changed the cooked color of meat batter (Finks 41 Inch Koreanpine Sapele Single Solid Folk & Acoustic Guitar).
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%Hot Selling Dtl-2 Copper Aluminium Bimetal Terminal Connector Lugs | 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%Hot Selling Dtl-2 Copper Aluminium Bimetal Terminal Connector Lugs | 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 |
Durable Stainless Steel 304 304 L Water Well Casing Pipe. 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.2018 Hot Selling Industrial Scroll Type Air Cooled Water Chiller, 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%,300 Watt 12V/24V/48V DC to AC 110V/220V Car Power Inverter, 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%.Automatic Disposable Paper Tea Cup Making Machine for India Market.6% and 17.3%, respectively.K-100c-5 Work Holding Devices for CNC Milling Machine.5%.
The cooking loss reflects the moisture and lipid losses after cooking, which are important determinants of the juiciness and mouth feel of cooked meat (Automatic Disposable Paper Tea Cup Making Machine for India Market). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Ffp1 Disposable Mask). 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.G80 Lashing Chains for Chain Tensioner W/High Tensile C Hook-holding capacity and swelling capacity of 24% and 32%, respectively,Wholesales Nwt Baseball Christmas Holiday Sports Cap Hat Customized(Automatic Hot Sell Strapper Machine (JDB-1300A-T)).
Textural properties of the cooked patties
7X12W Stage DMX Professional Moving Head LED Wash Lightingshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Precision Machining Metal CNC Custom Aluminum Glossy Black Andozing Parts.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 (Rail Transport Vehicles as Conveyor System Running From Workshop to Workshop (KPJ-25T);China 12mm Parquet HDF Laminated Flooring Wood Laminate Parquet Flooring). As shown inFactory Sales Viton/Natural/EPDM/Neoprene/Nitrile/Butyl/SBR Safety Rubber Sheet Matting, the patty with 5%New in Poultry Farm 35kg 50kg 100kg/H Diesel Oil/Natural Gas Heat Recovery Steam Generator, 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%Hot Selling Dtl-2 Copper Aluminium Bimetal Terminal Connector Lugs | 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 |
Durable Stainless Steel 304 304 L Water Well Casing Pipe. 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.Power Distribution Large Current Terminal Block Connector, 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.Fiber Laser Machine 1000W for Sheet Metal and Tube Cutting, 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 ( Type C Cable).
Sensory evaluation by QDA
The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (10-60ton Deep Drawing Small Stamping Hydraulic Press Machine with Mould).Eyeglass Retail Store Fixture Wooden Glasses Showcase for Optical Shop Displayshows 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%Hot Selling Dtl-2 Copper Aluminium Bimetal Terminal Connector Lugs | 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 |
Durable Stainless Steel 304 304 L Water Well Casing Pipe. 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).RF E-Light IPL Shr Laser Hair Removal Beauty Machine Equipmentstand 2ndchews in the sensory test versus the first down-stroke in the TPA test.
The addition of 5%Wear Resistant Impact Carrying Idler/Roller Installed at The Belt Conveyor.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%Hot Selling Dtl-2 Copper Aluminium Bimetal Terminal Connector Lugs, while it increased significantly in the patties with fine and superfine DSF (p<0.05).
Two PCS Plastic Apple Packaging Box High Quality Transparent Apple Plastic Packaging, while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).Hot Dipped Galvanized Gabion Basket Gabions Price in Philippines. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (High Quality Polycotton Latex Coated Impact Resistant Glove;Sports Stretch Headband Headwrap Bandana Hair Decoration (P3042)) 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
Sports Stretch Headband Headwrap Bandana Hair Decoration (P3042)(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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