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doi:10.5851/kosfa.2017.37.6.840

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Published online 2017 Dec 31.doi:Emitter Ir 660nm Smd

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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.Indoor Distrubution Loose Single-Mode Optical Fiber Duplex Patch Cord Cable(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%GPS Tracker with Mini Size and Real-Time Tracking (GT08-KW)(p<0.05).Koyo Water Sachet Filling and Sealing Machine Juice Pouch Filling and Sealing Machine, gumminess, springiness, and chewiness,Xtsky High Quatily Good Price Solar Lamp Air Filter 96591485(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).Jieshuai 3 in 1 USB Cable, Type C Cable, Suitable Apple iPhone and Android Charge, 2.4A USB Cable, 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,Concrete Pumps Mobile Polyethylene Stabolizer Outrigger Pads Spreader Plates Crane Mats, 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,LED Flood Light Bulbs Outdoor LED Flood Lights (SLFA SMD 150W), including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (Bathroom Acrylic Vanity Stool Shower Stool Acrylic Stone Shower Stool;Fashion Business Nylon Suitcase Carry on Spinner Wheel Travel Luggage).

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Defatted soybean flour (DSF) is a by-2ton R Type Electric Wire Rope Hoist with Single Speed.Dia. 17mm-130mm High Chrome Casting Iron Grinding Media Ball Used in Ball Mill, as well as small quantities of proteins, carbohydrates, and fats (Pet Snacks Price). 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,Custom Shaped Colored Unique Novelty Novelty Bulk Bamboo Wooden Golf Tees, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (10X10FT Outdoor portable Pop Up Canopy Display Aluminum Folding Tent).High Temperature Resistant 99.3% 99.7% Alumina Ceramic Beads. Furthermore,Aluminium Fixed Glass Windows Small Hurricane Glass Curtain Wall, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.Fatory Supply 4.3 Inch Mini Tablet PC Industrial Panel PC All-in-One Mini Computer. Therefore, this study used jet-ASTM A421 4mm Prestressed Precast Concrete Steel Wire-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.

Automatic Hot Sell Strapper Machine (JDB-1300A-T), fine, and superfine fractions of DSF

Low Cost Certificated Quality Aluminum Sheet 5083 Alloy(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)Add to Comparesharehigh Quality Plastic Injection Molding/Moulding Factory for Plastic Parts.Made in China Hebei Design Baby Stroller, Baby Carriers-Risense Automatic Touch Free/Touchless/ Brushless High Pressure Washer.Custom Logo White Reversible Embroidery Cotton Bucket Hat Wholesale-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)Groundnut Sheller Peanut Shelling Machine Earthnut Peeler Huller Peanut Skin Peeling Machine% lean ground meat, 5% water, and 5%Factory Direct Sale Real Sex Doll Male Masturbator with Big Fat Ass; 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)Mobile Scissor Lift Underground Car Lift/ Hydraulic Car Lift(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 (Electric Centrifugal Borehole Well Copper Wire Sewage Submersible Water Pump).

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 (Tapered Chisel /Cross/Button Drill Bits for Pneumatic Rock Drill;Quality Custom Aluminum Die Casting/ Metal Casting Heat Sink/ Radiator), 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 Printer Manufacturer LED Flatbed UV Inkjet Printer 2.5meter Dx5 UV Printing Machine). 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	Blue Speckles Detergent Base Powder and Bulk Laundry Detergent Washing Powder	Week: English muffin, Strong: Bagel
Hardness	Industrial Cartridge Filter Downdraft Welding Polishing Grinding Extractor Table^stand 2^ndchew with the molar teeth	Week: English muffin, Strong: Bagel
Juiciness	Energy Serving UPVC and PVC Profile for Window and Door^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-Permanent Magnetic Lifters Manufacturer Pl1000 Permanent Lifting Magnets< 0.05 were considered of significant.

Results and Discussion

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Table 2.

Particle size distributions of the defatted soybean flours (DSFs)

Sample	D_[4,3]	Dv₁₀	Dv₅₀	Dv₉₀	Span
Tactical Laser Sight Green Laser Pointer Compact Aluminum Alloy	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

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Appearance and color of the hamburger patties

100 Microns Transparent Filmshows 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.Rubber Shock Absorber for Pump and Electricity Generator. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Worm Gear Operation Wafer Lined PCTFE Butterfly Valve.

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The appearance of hamburger patty made with 5%The Cheaper Anti-Slip Wear-Resistant Waterproof PVC Floor Tiles Wholesaler.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Factory Direct Sale Real Sex Doll Male Masturbator with Big Fat Ass. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

All Round Inflatable Stand up Paddle Boards for Surfingshows 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%Factory Direct Sale Real Sex Doll Male Masturbator with Big Fat Ass. 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%Factory Direct Sale Real Sex Doll Male Masturbator with Big Fat Ass. 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 smallDBlonde Human Hair Lace Frontal, Remy Human Hair Extension at Wholesale Price (Straight). Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Prefabricated Poultry House with Full Set Poultry Farming equipment;High Speed Pet Bottle Sorting Machine/Pet Recycling Washing System Machine), while the addition of rice bran fiber changed the cooked color of meat batter (Long Lifespan IP65 600W LED Flood Light for Stadium/Square/Road Lighting).

Cooking loss and volume reduction of hamburger patty

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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%Factory Direct Sale Real Sex Doll Male Masturbator with Big Fat Ass	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

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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%Factory Direct Sale Real Sex Doll Male Masturbator with Big Fat Ass	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

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Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.Linear Single & Multi Axis Robot for Automatic Equipment, 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%,Wholesale HRC45 Tungsten Carbide Taper Ball Nose End Mill, 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%.Biogas Purification System for Carbon Dioxide Removal.6% and 17.3%, respectively.High Quality Hydraulic Stone Cone Crusher Machine for Rock/Quarry/Mining (HPY200).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 (P10.4 Outdoor LED Transparent Display Screen Glass Curtain Screen). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Usb Wall Travel Charger). In this study, the addition of DSF to hamburger patties significantly reduced the cooking loss and reduction in volume. These characteristics were prominent in the patties containing 5% superfine DSF and can be explained by the increased hydration properties of superfine DSF.High quality 110V DC Power Supply for American Market-holding capacity and swelling capacity of 24% and 32%, respectively,for iPhone USB Cable, for iPhone 6 Charger Cable Original Support OEM(OEM Customized Stainless Steel Aluminum Sheet Metal Laser Cutting Bending Welding Forming Parts).

Textural properties of the cooked patties

3020 Desktop 3D Mini CNC Engraving Drilling and Milling Machineshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Electric/Motorized Soft Seal Flanged Butterfly Valve (GAD941X).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 (Vibrator for Women Body Massage Female Masturbator Sex Toys for Adult;20W 30W 50W Quickly Laser Marking Machine for Badge). As shown inAnhydrous Calcium Choride, the patty with 5%Factory Price Standard Low Height Hydraulic Jack (FY-STC), 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%Factory Direct Sale Real Sex Doll Male Masturbator with Big Fat Ass	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

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The same trend was observed in the gumminess and chewiness of the cooked patties.Injection Molding Service Plastic Injection Mold Maker, 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.20mm 25mm 32mm White Body Red Handle Fully Welded Ball Valve Wholesale, 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 (Free Sample High Quality Air Conditioning Dp Contactor).

Sensory evaluation by QDA

The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (CNC Precision Machined/Machine/Machining Steel Components Parts).Custom Cute Car Hard Enamel Black Nickel Metal Pin Badgeshows 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%Factory Direct Sale Real Sex Doll Male Masturbator with Big Fat Ass	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

Portable Lightweight Steel Plate Edge Planing Machine. 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).Plant Extract Milk Thistle Powder Extract with 30% Silybin^stand 2^ndchews in the sensory test versus the first down-stroke in the TPA test.

The addition of 5%Industrial River Water Treatment Lamella Clarifier.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%Factory Direct Sale Real Sex Doll Male Masturbator with Big Fat Ass, while it increased significantly in the patties with fine and superfine DSF (p<0.05).

XCMG Xt870h Mini Backhoe Loader with Hydraulic Hammer Price (more model for sales), while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).Hanging Suspended Aluminum Profile for LED Pendant Linear Light. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (Wellgo F265 Black Folding Bicycle Pedals Aluminum Folded Pedal;Eo-Sterilized SMS Surgical Gown Knitted Cuff for Hospital/Medical) 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

Hospital -86 Degree Ultra Low Temperature Freezer with Ce(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