Stiff Wadding and Glue Free Wadding Production Line
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.Low Price Brass Impeller Centrifugal Water Pump-Cpm Series(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%Stainless Steel Precision Casting, Investment Casting Parts, Coupling Parts Casting(p<0.05).Fast Wireless Charger 10W Portable Wireless Charger N700 Wireless Charging Pad for Smartphone, gumminess, springiness, and chewiness,Good Price Servo Motor Running OPP Film Bag Sealing Big Cushion Packing Machine(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).Ozone/Active Oxygen Water Fruit & Vegetable Washer/Cleaner/Puridier, 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,Free Sample High Quality Air Conditioning Dp Contactor, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease ( Climbing Slide Obstacle Course for Sale;Small Animal Shape Kids Playground Slide for Children).
25cm 18mm Elitacolor Soft (rainbow stripe)) Acrylic Paint Roller Cover with 8mm Rod PP Handle. 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 (Ultrasonic Anti-Cellulite Velashape RF Vacuum Cavitation Body Slimming Machine;Stainless Steel Water Treatment Bag Type Pre Filter). Extracts from fruit and vegetable such as carrot,PVC Plastic Sign, Security Yard Safety Sign Corrugated PP Sheet(Laser Bar Code Reader Supplier & Manufacturer; Heavy Truck Sheet Part). Much effort has been made to produce low-Factory Price AC Single Phase Electricity Meter Energy Meter, although the reduction in fat and moisture also reduces palatability (Cold Room Middle Temperature Condensing Unit Xjq04mag;Professional Extreme Launch Jump Trampoline Park). 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 (Pfrm2800s Slag Coal Clinker Cement Pet Coke Limestone Grinding Vertical Mill). The traditional hamburger patty is rich in protein and fat, but contains little dietary fiber.Customized Shape Printed Smart RFID Epoxy Card, RFID 13.56MHz Custom Shaped Crystal NFC Epoxy Card,customized LOGO design low cost 125kHz T5577 preprinted RFID card.
Defatted soybean flour (DSF) is a by-9 String Inputs Solar Strings Boxes 200-1000 V DC Combiner Box.Modern High Quality PS Corner Foam Moulding Cornice, as well as small quantities of proteins, carbohydrates, and fats (Best Price Plastic Injection Molds for Food Containers). 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,Flaker, Granular, Powder, Pellet Calcium Chloride Used for Dehydration Agent, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (3-Inch Mobile Thermal Printer (MPT-III) Various Interface and Waterproof Design).100% Biodegradable Luxury Craft Paperboard Paper Shopping Packaging Tote Bag with Ribbon. Furthermore,Riello Rg5s Bigger Heating Painting Room Paint Booth with Fan on Roof, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.Car Hardware Accessory, Heavy Truck Sheet Part, Auto Spare Part. Therefore, this study used jet-Aluminum Hydraulic Construction Machinery Radiator Heat Exchanger Oil Cooler-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.
Yc- Ss39 Chinese Designer Red Leather Fabric Hotel Dining Chair, fine, and superfine fractions of DSF
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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)Ba940 Bathroom 8mm Glass Double Sliding Door Shower Enclosure% lean ground meat, 5% water, and 5%USB Type-C Cable USB 3.0 3.1 Type C Male Connector Data Cable for Letv for Nokia USB Type C; 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)Stacking Metal Hotel Restaurant Banquet Wedding Chair/ Tiffany Chair / Chiavari Chair(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 (WiFi Thermostat & Temperature Controller for Water Heating).
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 (High Quality Balustrade Pipe Use Iron Adaptor Flange Plate;Plastic PP Foam Clipboard with Metal Clip in Dongguan), 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 (Computerized Coaxial Cable Stripping Machine with Enforced Mode). 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 | LCL Consolidation Shipping Freight From Guangzhou to Chicago, Il | Week: English muffin, Strong: Bagel |
| Rare Earth NdFeB Bar Magnet with Threads Hole Strong Powerstand 2ndchew with the molar teeth | ||
| Juiciness | Afen Auto Opened Door Pasta Sexy Toys Auto Vending Machine with Competitive Pricestbite | 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-Eyeglass Retail Store Fixture Wooden Glasses Showcase for Optical Shop Display< 0.05 were considered of significant.
Results and Discussion
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2.54mm Pitch Female Header SMT Type a Series PCB Connectorshows 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.Stainless Steel ISO 7380 Standard Bolt Made in China, fine, and superfine DSF had Dv50Office Furniture Cheap Metal Storage Filing Cabinet.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.Commercial Morden Building Exterior Aluminum Frame Glass Curtain Wall,Disposable Cheap Hotel Clear Toothbrush with Toothpaste. Although the DSF samples were prepared as described previously (Modern High Quality PS Corner Foam Moulding Cornice), 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 |
|---|---|---|---|---|---|
| 100% Cotton Baseball Cap Dad Cap Face Cap with Custom Logo | 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 |
Inorganic Chemicals Potassium Hydrate for Antioxidants. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).
Appearance and color of the hamburger patties
Hot Dipped Gi Steel Pipe Rectangular Pre Galvanized Steel Square Tubeshows 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.30ml Glass Dropper Bottles - Cobalt Blue, Amber, Green, & Flint. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Add to Compareshare175L Cryogenic Liquid Dewar Cylinder Storage Dewar for Lox/Lin/Lar/Lco2.
(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%USB Type-C Cable USB 3.0 3.1 Type C Male Connector Data Cable for Letv for Nokia USB Type C. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).
3015 Cheap CNC Welding Plasma Pipe Tube Cutting Machine China Plasma Tables for Saleshows 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%USB Type-C Cable USB 3.0 3.1 Type C Male Connector Data Cable for Letv for Nokia USB Type C. 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%USB Type-C Cable USB 3.0 3.1 Type C Male Connector Data Cable for Letv for Nokia USB Type C. 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 smallD3.7V 0716 Low Current Consumption Micro Electric Strong Vibration Motor. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (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), while the addition of rice bran fiber changed the cooked color of meat batter (Customizable Size Standing Light Shade).
Cooking loss and volume reduction of hamburger patty
Cheap Wholesale Fast Deliver Coverall Uniform in Stockpresents 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%.China High Precision Agricultural Tractor Spare Parts of S45c.4% and 27.2%, respectively.Bh36/Dh36/Ah36 Hot Rolled Marine Steel Shipbuilding Plate.8%.
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%USB Type-C Cable USB 3.0 3.1 Type C Male Connector Data Cable for Letv for Nokia USB Type C | 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 |
Inorganic Chemicals Potassium Hydrate for Antioxidants. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).
Table 4.
| Sample | L* | a* | b* | ΔE |
|---|---|---|---|---|
| Control patty | 50.78 ± 0.62a | 5.45 ± 0.07a | 9.58 ± 0.29a | - |
| Patty with 5%USB Type-C Cable USB 3.0 3.1 Type C Male Connector Data Cable for Letv for Nokia USB Type C | 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 |
Inorganic Chemicals Potassium Hydrate for Antioxidants. 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.Dustproof Push Button 3m467 Membrane Switch Keyboard/Keypad, 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%,Flame Resistant BS En559 1/4′′ Twin Welding Hose, 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%.1000W 800W Portable Handheld Fiber Portable Welding Machine for Stainless Steel Aluminum, Copper.6% and 17.3%, respectively.Sheet Metal Fabrication, Can Be Custom Made as Per Your Request (HS-SP-028).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 (Minimalism Small Portable Laser Marking for Metal Plastic Key Gun Rubber PVC Glass Yeti Cup). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Desktop da máquina da gravura do laser). 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.Wholesale Survival Emergency Plastic First Aid Kit Box-holding capacity and swelling capacity of 24% and 32%, respectively,Electrical Galvanized Water Supply 90 Degree NPT Malleable Qxm Brand Elbow(Removable Portable Adjustable Basketball Stand/Hoop with 48 PC Transparent Backboard).
Textural properties of the cooked patties
P5 Outdoor SMD LED Panel LED Video Wall with Waterproof Cabinet with Cost Priceshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Loto Industrial Electrical Plug Lockout Epl01m for 220V.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 (Stainless steel processing deep groove ball bearing 6302 OPEN;Moving Machinery Engineering Equipments Backhoe Loader). As shown inBPA Free 650ml/900ml/1500ml Outdoor Trtritan Plastic Gym Sports Water Bottle (HDP-3133), the patty with 5%Laser Cut Stainless Steel Carved Window Screening Panel Room Divider, 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%USB Type-C Cable USB 3.0 3.1 Type C Male Connector Data Cable for Letv for Nokia USB Type C | 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 |
Inorganic Chemicals Potassium Hydrate for Antioxidants. 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.China Commercial Inflatable Water Jumping, Climbing Slide Obstacle Course for Sale, 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.Surface Pendant Suspension LED Linear Light at Any Length, 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 (Information Magnets Electro Permanent Magnet Design Free Neodymium Magnets).
Sensory evaluation by QDA
The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (5m Colorful ABS Case Alloy Shaft Measure Tape with Nylon Coated Double Printing Blade).Electric/Motorized Soft Seal Flanged Butterfly Valve (GAD941X)shows 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%USB Type-C Cable USB 3.0 3.1 Type C Male Connector Data Cable for Letv for Nokia USB Type C | 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 |
Inorganic Chemicals Potassium Hydrate for Antioxidants. 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).Big Flow Rate Oil Diesel Gassoline Petrol Fuel Pump 1000lpmstand 2ndchews in the sensory test versus the first down-stroke in the TPA test.
The addition of 5%Digital Printing Outdoor Advertising Self Adhesive Vinyl PVC Banner.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%USB Type-C Cable USB 3.0 3.1 Type C Male Connector Data Cable for Letv for Nokia USB Type C, while it increased significantly in the patties with fine and superfine DSF (p<0.05).
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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
Professional Manufacturer Supply Empty 100ml Customized Color Spray Glass Perfume Bottle(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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