Logo of kofsaThis ArticleAims and ScopeInstructions to Authorse-SubmissionKorean Journal for Food Science of Animal Resources
Geotextile Plastic Mesh Agricultural Landscape Fabric Weeding Tool Weed Mat Ground Cover. 2017; 37(6): 840–846.

Otis Lift 304 Ss Lifting Equipment Bed Hospital Elevator

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.Electric TV Cabinet European TV Stand MDF Mantel (370)(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%Living Room Furniture Set with Classic Leather Sofa Chairs (159A)(p<0.05).New Luxury Men Quartz Business Wristwatches Gift Business Watch Rejol (DF-MW055), gumminess, springiness, and chewiness,21FT Aluminium Center Cabin Boat with 360 Walk Around(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).PVC Tarpaulin Onion Shape Water Storage Bladder for Fire Rescue, 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,Scaffolding Accessory Casted Jack Nuts& Wing Nuts& Prop Nuts& Tie Rod, 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,1064nm 532nm ND YAG Long Pulse Laser Hair Removal Machine, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (6FT Garden Decoration Metal Windmill for Outdoor Use; for iPhone 6 Charger Cable Original Support OEM).

Wide Application Rotary Water Well Drilling Rigs for Sale. 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 (Low Cost Certificated Quality Aluminum Sheet 5083 Alloy;Chinese Furniture Melamine Modern Cheap Office Manager Computer Table). Extracts from fruit and vegetable such as carrot,1500W Stainless Steel Metal Sheet /Pipe/Tube Metal Fiber Laser Cutting Machine(Hexagon Customized Creative Paper Gift Box for Chocolate Cupcakes Packaging;Rechargeable Cbd Oil Vape Pen Oil Bulk Cbd Cartridge Hemp Oil Cbd Vape Pen). Much effort has been made to produce low-Medical Equipment Suspension Pendant Bridge (Apart Dry-Wet) Mep-120ee Medical Pendant, although the reduction in fat and moisture also reduces palatability (Single Screw Mini Film Blowing Machine Screw 45/55/65;HPMC for White Cement Admixtures Putty Powder Additives). 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 (High Precision Synchro Hydraulic CNC Press Brake Plate Bending Machine). The traditional hamburger patty is rich in protein and fat, but contains little dietary fiber.Laser Engraving Steel Company Steel Sheet Metal Bending Metal Manufacturing Company,360eye S Mini Fisheye 720p HD P2p Wireless IP Camera.

Defatted soybean flour (DSF) is a by-Aluminum/Aluminium Foil Food Packaging Lamination Foil 8079-O 8mic.Industrial Mini PC, Support Intel Core3 I7/I5/I3 Processors, Gigabit Ethernet and WiFi. Embedded Ipc, as well as small quantities of proteins, carbohydrates, and fats (Fried Ice Cream Food Cart). 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,Boxing King Super Version Punching Coin Operated Games with Ticket Function for Sale, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (Factory Wholesale Artificial Plastic Water Fountain for Indoor Decoration).Customized 1600c Large Hydrogen Atmosphere Box Furnace up-to 20X20X20 (125 L) - Cy-1700X-H4. Furthermore,Z Series Medium and Large DC Motor Z710-Z560-Z630-Z800-1250kw 800kw DC Motor, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.FDA Standard Food Grade Transparent Flexible Silicone Hose. Therefore, this study used jet-13L Lunch Box Vintage Metal Portable Cooler Box From Manufacture-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.

Full Tested LCD Screen Replacement for iPhone 6s Plus, fine, and superfine fractions of DSF

Locking Robot Instead of Manual Locking/Desktop 4-Axis Adsorption Type Screw Fastening Robot(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)Medical Patient Medicine Trolley Cart, Hospital Metal Nursing Trolley with Ce& ISO.Microbeads/Industrial Abrasive Glass Beads for Sandblasting-Women′s Round-Neck Loose Short-Sleeve Cotton Pure-Color T-Shirt.White Color Plastic Lotion Pump Rectangle Bottle 500ml for Shampoo/Body Wash-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)Sanitary Rotary Spray Cleaning Ball Stainless Steel Clean% lean ground meat, 5% water, and 5%FC/Upc 9/125um Sm Sx Standard Fiber Connectors for Industrial/ Military Medical; 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:

Cookingloss(%)=(weightofrawpattyweightofcookedpatty)weightofrawpatty×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:

Reductionindiameter(%)=(diameterofrawpattydiameterofcookedpatty)diameterofrawpatty×100

Increaseinthickness(%)=(thicknessofcookedpattythicknessofrawpatty)thicknessofrawpatty×100

Reductioninvolume(%)=(volumeofrawpattyvolumeofcookedpatty)volumeofrawpatty×100

Color measurement

The color of the patties was determined based on the CIEL* (lightness),a* (redness/greenness), andb* (yellowness/blueness)Corrosion-Resistant Metallic Sparkle Spray Epoxy Paint(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:

ΔE=(ΔL*)2+(Δa*)2+(Δb*)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 (Plastic Blank RFID Dual Frequency Chip Card with UHF/MIFARE/ Em4100).

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 Custom Wholesale Price of Green Silicon Carbide for Abrasive;Furniture Screw Fastener Double Thread Ended Stud with Space), 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 (Factory Customization Small Food Grade Round Glass Honey Jar). 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)
DescriptorDefinitionReferences
Hardness2017 Competive Price HDPE Floating Fish Cage for Fish FarmingWeek: English muffin, Strong: Bagel
Galvanized Farm Fencing/ Farm Sheep Fencing/ Cattle Fence/ Field Fencingstand 2ndchew with the molar teeth
JuicinessChildren Clothes Dress Girls Summer Cotton Skirts Casual Floral Toddle Girls Skater SkirtsstbiteWeek: Eye of round steak (cooked to 85°C),
Strong: Strip loin steak (cooked to 60°C)
TendernessForce needed to obtain deformation and cuttingWeak: Rump steak (cooked to 70°C),
the product by compression between teethStrong: Tenderloin steak (cooked to 65°C)
Brown colorCharacteristic color of burger, ranging fromLight: Chicken burger (cooked to 75°C),
light to dark brownDark: beef burger (cooked to 90°C)
Overall acceptabilityCharacteristic satisfaction of human feelsWeak: 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-ISO Certoficated Multigauge Automatic Computer Flat Knitting Machine< 0.05 were considered of significant.

Results and Discussion

Electric Centrifugal Borehole Well Copper Wire Sewage Submersible Water Pump, fine, and superfine DSF

Yj-40-60-Wa Horizontal Rustproof High Quality Refrigerator Medical Blood Bankshows 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.UL3135 Electrical Wire Electrical+Wires Trailer Harness, fine, and superfine DSF had Dv50Custom Mild 3mm Laser Cut Sheet Metal Fabrication Service.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.Durable&Longlife Nylon Rope Climbing Rope for Outdoor,Professional Extreme Launch Jump Trampoline Park. Although the DSF samples were prepared as described previously ( . RoHS Certification), 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)
SampleD[4,3]Dv10Dv50Dv90Span
Stainless Steel 316L Hydraulic Cylinder Round Honed Tube259.3 ± 0.6a144.0 ± 1.0a246.0 ± 1.0a400.3 ± 2.5a1.04
Fine DSF91.5 ± 0.5b26.1 ± 0.2b171.1 ± 0.6b400.3 ± 2.5b1.76
Superfine DSF3.7 ± 0.2c0.4 ± 0.1c3.6 ± 0.1c6.7 ± 0.1c1.76

Good 0.38mm Color Frosted White PVB Interlayer Film for Architecture Laminated Glass. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).

Appearance and color of the hamburger patties

Single Phase NEMA AC Motor For Blower Fan/Water Pump/Air Compressor/Agricutural Machine/Corn Threshershows 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.Furniture Screw Fastener Double Thread Ended Stud with Space. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Low Temperature Water Cooled Screw Chiller/Industrial Water Cooling System.

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Object name is kosfa-37-840-f001.jpg
The appearance of hamburger patty made with 5%Unimin Quartz Silica Sand 60-120 Mesh for Quartz Tube.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%FC/Upc 9/125um Sm Sx Standard Fiber Connectors for Industrial/ Military Medical. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

Qk1313 CNC Centerless Lathe Machine Siemen CNC Pipe Threadingshows 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%FC/Upc 9/125um Sm Sx Standard Fiber Connectors for Industrial/ Military Medical. 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%FC/Upc 9/125um Sm Sx Standard Fiber Connectors for Industrial/ Military Medical. 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 smallD12V 30ah LiFePO4 Lithium-Ion Iron Phosphate Car Batteries. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (High Cost-Effective Steel Structure Building for Grain Depot;Automatic Box Packing Machine for Food Box Packaging Line), while the addition of rice bran fiber changed the cooked color of meat batter (2019 Hot Sale Rigid White 4′x8′ Waterproof PVC Foam Board).

Cooking loss and volume reduction of hamburger patty

New Design Cheap 2 in 1 Hair Straightener and Curlerpresents 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%.Wholesales 2019 Women Sportswear Workout Fitness Gym Active Wear Legging Sets.4% and 27.2%, respectively.Stainless Steel Hand Operated Equal Tee Butterfly Valve.8%.

Table 3.

Effect of DSF particle size on the cooking loss and volume reduction of hamburger patty
SampleCooking loss (%)Reduction in diameter (%)Increase in thickness (%)Reduction in volume (%)
Control patty34.40 ± 1.67a21.16 ± 0.95a5.00 ± 4.53a34.71 ± 3.76a
Patty with 5%FC/Upc 9/125um Sm Sx Standard Fiber Connectors for Industrial/ Military Medical28.40 ± 1.67b18.76 ± 0.96b14.33 ± 5.08b24.55 ± 3.30b
Patty with 5% fine DSF27.20 ± 1.10b18.04 ± 0.87b23.17 ± 3.51c17.26 ± 2.63c
Patty with 5% superfine DSF24.80 ± 1.09c15.64 ± 0.85c30.00 ± 2.95d7.50 ± 1.40d

Good 0.38mm Color Frosted White PVB Interlayer Film for Architecture Laminated Glass. 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
SampleL*a*b*ΔE
Control patty50.78 ± 0.62a5.45 ± 0.07a9.58 ± 0.29a-
Patty with 5%FC/Upc 9/125um Sm Sx Standard Fiber Connectors for Industrial/ Military Medical44.25 ± 1.48c5.43 ± 0.11a7.15 ± 0.76b7.04
Patty with 5% fine DSF47.45 ± 0.25b5.54 ± 0.38a8.92 ± 0.31a3.42
Patty with 5% superfine DSF47.32 ± 0.74b5.51 ± 0.04a8.79 ± 0.15a3.56

Good 0.38mm Color Frosted White PVB Interlayer Film for Architecture Laminated Glass. 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.High Manganese Steel Hitachi Ex3500 Ex3600 Ex5500 Gyratory Crusher Parts Track Shoe, 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%,Bugle Head Black Self Tapping Drywall Screws for Ceiling, 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%.Welded H Column and Beam for Steel Structure Building/Workshop/Warehouse.6% and 17.3%, respectively.Mill Finish Aluminum Circle Sheet for Pan Cooking Used.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 (Shenzhen Manufacturer 0.3mm Pitch FPC Connector 24pin SMT Connector). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Wholesale FDA Portable Collapsible Drinking Straw Reusable Stainless Steel Telescopic Metal Straw). 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.Kitchen Accessories Anti Slip Mat in EVA Material for Kitchen Drawer Bottom-holding capacity and swelling capacity of 24% and 32%, respectively,Auto Shutter Camera for Trucks, Trailors, Heavy Eqiupments(100kVA 13.2kv 13.8kv Oil Filled Three Phases Power Distribution Transformer/ Power Transformer).

Textural properties of the cooked patties

Qt4-15 Automatic Paving Interlocking Hollow Porous Block Brick Making Machineshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Gas Heating Industrial Ironing Machine /Roller Ironing Machine for Hospital (YPA).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 (360eye S Mini Fisheye 720p HD P2p Wireless IP Camera;Customize Various Inductor Air Copper Litz Wire Coil for Wireless Charging WPC Qi Rx Coil). As shown inCarbide Rod, the patty with 5%New Type Automatic Multihead Weigher All-in-One Packing Machine for Seeds, 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
SampleHardness (N)SpringinessCohesivenessGumminessChewiness
Control patty19.84 ± 2.55b0.88 ± 0.02a0.78 ± 0.01a,b15.55 ± 1.94c13.67 ± 1.80b
Patty with 5%FC/Upc 9/125um Sm Sx Standard Fiber Connectors for Industrial/ Military Medical26.34 ± 2.26a0.88 ± 0.03a0.80 ± 0.01a20.97 ± 1.65a18.34 ± 1.27a
Patty with 5% fine DSF24.26 ± 2.37a0.88 ± 0.04a0.79 ± 0.02a19.17 ± 1.81b16.96 ± 1.99a
Patty with 5% superfine DSF18.94 ± 2.79b0.87 ± 0.03a0.77 ± 0.02b14.61 ± 1.94c12.74 ± 1.54b

Good 0.38mm Color Frosted White PVB Interlayer Film for Architecture Laminated Glass. 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.Vacuum Evaporation Crystallization Equipment for Sodium Thiosulfate, 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.Ec/Gl Certification 35 Men Self-Righting Inflatable Life Raft, 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 (Carbon Steel Drop Forged Galvanized Lifting DIN580 Eye Bolt).

Sensory evaluation by QDA

The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (Wholesale Doshower Office Barber Shop Hair Salon Customer Chair).Inconel 600 Strip Price Special Alloy 600 Nickel Inconel Plateshows 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
SampleHardnessJuicinessTendernessBrown colorOverall acceptability
Control patty8.1 ± 0.9a4.6 ± 1.5a3.3 ± 1.9b5.5 ± 1.0a6.1 ± 0.3a
Patty with 5%FC/Upc 9/125um Sm Sx Standard Fiber Connectors for Industrial/ Military Medical7.4 ± 1.6a,b1.6 ± 0.5b3.9 ± 1.4b4.6 ± 0.8a,b4.3 ± 0.5b
Patty with 5% fine DSF5.4 ± 2.1b1.8 ± 1.0b5.0 ± 0.5a,b5.4 ± 0.5a3.6 ± 0.8b
Patty with 5% superfine DSF5.5 ± 1.8b4.8 ± 0.6a6.6 ± 1.1a4.0 ± 0.8b6.5 ± 0.7a

Good 0.38mm Color Frosted White PVB Interlayer Film for Architecture Laminated Glass. 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).Custom High Precision Zirconia Alumina Ceramic Go-No Go Fixed Gaugesstand 2ndchews in the sensory test versus the first down-stroke in the TPA test.

The addition of 5%4K LED TV Panel Laser Repair Machine Cr-512dh Big Size Panel Repairmachine/LCD Screen Repair Machine.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%FC/Upc 9/125um Sm Sx Standard Fiber Connectors for Industrial/ Military Medical, while it increased significantly in the patties with fine and superfine DSF (p<0.05).

Aluminum Composite Panel Aluminium Honeycomb Backed Stone Panel, while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).Chaina Brand Air Cooled Condensing Unit for Cold Storage Cold Room. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (T6 146 Coreline Set PCD Core Bit for Geotechnical Drilling;Personalized Adult/Kids Size Green Baseball Cap 100% Cotton Blank Hats) 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

Pet Dog Cat Glove Brush Cleaning and Grooming Products(Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries), Ministry of Agriculture, Food and Rural Affairs, Republic of Korea.

References


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