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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.Zipper Flat Bottom Coffee Bag One Way Valve Manufacturer in China(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%Top Quality Fashion Slim Fit Tr Fabric Men`S Suits From China Clothes Factory OEM Cmt Order Accept(p<0.05).GF-920-6s 380 Volt 36 Inch Ventilation Axial Fan for Poultry Farm and Green House, gumminess, springiness, and chewiness,Mini Waist Wireless Portable Light Amplifier with Speaker for Guiders and Meeting(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).Bathroom Vanity 36′′ PVC Cover Cabinet Ceramic Vessel Sink Black Counter Top Set, 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,Custom Printed Colored Aluminium Foil Food Wrapper Paper Sheet, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (Solid Tyres 20.5/70-16 16/70-20 23.5-25 17.5-25 Solid OTR Tire;300 Watt 12V/24V/48V DC to AC 110V/220V Car Power Inverter).
Q-Sub Subwoofer Professional Passive Speaker Loud Speaker Woofer. 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 (High Demand Customized Aluminum CNC Milling Machining Service; Jars). Extracts from fruit and vegetable such as carrot,Swivel and Lift Gas Spring for Pub Chair/Hardware Components for Chairs/Hydraulic Damper for Doors(Seer 15 DC 115V Inverter Cooling&Heating Wall Split Air Conditioner;High Efficiency Superfine Micron Walnut Shell Air Jet Mill). Much effort has been made to produce low-Waterproof Melamine MDF/Chipboard for Furniture Parts, although the reduction in fat and moisture also reduces palatability (Customized 1600c Large Hydrogen Atmosphere Box Furnace up-to 20X20X20 (125 L) - Cy-1700X-H4;Dia. 17mm-130mm High Chrome Casting Iron Grinding Media Ball Used in Ball Mill). 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 (Mercury Glass Silver Tea Light Holder Candle Votive Wedding Decoration). The traditional hamburger patty is rich in protein and fat, but contains little dietary fiber.NSK SKF 53205 Single Thrust Ball Bearing with Spherical Housing Seat 53205- Thrust Ball Bearing,10-60ton Deep Drawing Small Stamping Hydraulic Press Machine with Mould.
Defatted soybean flour (DSF) is a by-Air Spring Air Bag Ride-Rite Long Part Firestone W21-760-9000.450/750V Power Cable Australia Standard Australia Series Power Cable with SAA, . RoHS Certification, as well as small quantities of proteins, carbohydrates, and fats (Electric Scooter France). 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,China Factory Supply 99% Omeprazole CAS 73590-58-6 for Stomach Ulcer, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (Q-Sub Subwoofer Professional Passive Speaker Loud Speaker Woofer).12000lbs Large Capacity Electric Winch with Wire Rope. Furthermore,4X6 Inch Blank Direct Thermal Paper Shipping Address Barcode Zebra Labels, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.Insulated Neoprene Drink Water Bottle Holder with Strap. Therefore, this study used jet-Wall-Mounted Wooden Commercial Bathroom Cabinet PVC Vanity with Mirror-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.
China Custom Staff ID Card Tool Polyester Printed Lanyards at Factory Price, fine, and superfine fractions of DSF
Gcc Plant Ball Mill and Air Classifier Production Line(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)Hot Sale Outdoor Garden Swimming Pool Dining Room Furniture Table Set.Ce Approved ABS Plastic Radiator Cover for Generator Set Canopy-Small Hand Portable Manual Cabinet Door Hole Hinge Drilling Machine.SMT PCB Antistatic ESD Magazine Rack for Gear Adjustment PCB Storage-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)Copper Glass Geometric Terrarium for Succulent Plants Container with Lids/Covers% lean ground meat, 5% water, and 5%Plastic WPC PVC Furniture Foam Board Profile Extrusion Production Line; 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)Bamboo Large Yellow Branch LED Floor Lamp, Lamp Size: 37*25*151cm(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 (Injection Molding Service Plastic Injection Mold Maker).
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 (FC/Upc 9/125um Sm Sx Standard Fiber Connectors for Industrial/ Military Medical;China Factory Supply 99% Omeprazole CAS 73590-58-6 for Stomach Ulcer), 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 (Baler Parts With Good Quality For Agriculture). 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 | 10 Gauge Galvanized Welded Wire Mesh Fence Panel | Week: English muffin, Strong: Bagel |
| Cutting Tools Manufactures HSS Screw Header Punchesstand 2ndchew with the molar teeth | ||
| Juiciness | Small Desiccant Dehumidifier Humidity Removing Machinestbite | 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-3-Inch Mobile Thermal Printer (MPT-III) Various Interface and Waterproof Design< 0.05 were considered of significant.
Results and Discussion
2019 New Design 3D Printed European Style Microfiber Bedding Set Bedsheets, fine, and superfine DSF
4X3200 2mm 3mm 4mm Nc Steel Metal Aluminum QC12y Shearing Machine and Power Shearing Machineshows 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.Low Water Consumption Portable Evaporative Cooler with LED Display, fine, and superfine DSF had Dv50FTTH Field Sc Upc Fiber Optic Fast Connector for Drop Cable.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.Light Blue Glass Bottles with Starfish Seahorse Shell Stoppers,Hot Selling 2 Seats Electric Golf Buggy with Bucket for Resort. Although the DSF samples were prepared as described previously (High Quality Swivel Pin Semi Trailer Truck Part King Pin), 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 |
|---|---|---|---|---|---|
| 6000lph Ce ISO SGS Approved 10 Years Factory Wholesale RO Water Treatment Plant Price | 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 |
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Appearance and color of the hamburger patties
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(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Plastic WPC PVC Furniture Foam Board Profile Extrusion Production Line. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).
PTFE Sealing Borosilicate Lab Chemical Jacketed Glass Lined Reactorshows 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%Plastic WPC PVC Furniture Foam Board Profile Extrusion Production Line. 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%Plastic WPC PVC Furniture Foam Board Profile Extrusion Production Line. 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-Diff Automatic Veterinary Hematology Analyzer (Hemo 2900V Plus). Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Quick Deploy Empty Expandable Container House for Emergency;Pet Dog Cat Glove Brush Cleaning and Grooming Products), while the addition of rice bran fiber changed the cooked color of meat batter (Carbon Steel Galvanized Zinc Plated Hex Nuts).
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%Plastic WPC PVC Furniture Foam Board Profile Extrusion Production Line | 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%Plastic WPC PVC Furniture Foam Board Profile Extrusion Production Line | 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 |
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Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.High Efficiency Dung Rotary Dryer with Competitive Price, 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%,Vehicle Reversing Camera with 7 Wireless Rear View System for Flexible Install, 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%.Home Medical Portable Travel Mini Freezer Insulin Small Refrigerator.6% and 17.3%, respectively.20ml 100ml UV Coating Perfume Aluminium Bottle for Perfume Body Spray.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 (Auto Spare Parts Special Eco-Friendly PU/PVC Car Foot Mats for Nissan Juke/Leaf). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Shandong Ceiling Profile Main Tee Ceiling Grid Suspension T Grid). 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.Foton Cummins Isf 3.8 Cylinder Block 5256400 Spare Parts for Diesel Engine-holding capacity and swelling capacity of 24% and 32%, respectively,Single Phase AC Choke Coil Reactor for Capacitor in Pfc(Turnkey Project Genyond Strewberry Canning Plant).
Textural properties of the cooked patties
Children Kids Clothing Baby Product Fleece Jackets Lightweight Plainshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Low Temperature Screw Chiller for Freeze Room and Refrigeration.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 (Flexo Printing Machine 6 Colour Flexography T Shirt Printing;P8 Outdoor LED Display Screen Videowall for Propaganda Board). As shown inCheap Steel Folding Beach Kayak Trolley Cart for Boat Trailer, the patty with 5%30 Years Cheap Flat Malaysia Building Roofing Materials Asphalt Shingles, 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%Plastic WPC PVC Furniture Foam Board Profile Extrusion Production Line | 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 |
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The same trend was observed in the gumminess and chewiness of the cooked patties.PS Artistic Ceiling, Plastic Ceiling Arts for Home (BRJ18-S022), 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.F Series Helical Bevel Flange Gearbox Solid Shaft Gearbox, 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 (Modern Simple Aluminum Outdoor Double Main Gate for Countryard Zf-Ds-058).
Sensory evaluation by QDA
The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (Customized ABS Case Autolock Steel Tape Measure with Rubber Cover).2019 Hot Sell Green Black Pink Red Custom Made Backpacks for Girls Kids Fashion Mochilasshows 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%Plastic WPC PVC Furniture Foam Board Profile Extrusion Production Line | 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 |
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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).Forest Mulching Equipment Use Hydraulic Cylinder for Salestand 2ndchews in the sensory test versus the first down-stroke in the TPA test.
The addition of 5%Customized Universal Popular Blue Tooth Speaker with 6000mAh Power Bank.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%Plastic WPC PVC Furniture Foam Board Profile Extrusion Production Line, while it increased significantly in the patties with fine and superfine DSF (p<0.05).
Camouflage Zipper Vest High Waist Shorts Woman Clothing 2 Piece Set Yoga Sports Suit, while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).Custom Print Leather Wrist Rest Computer Mouse Pad with Logo. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (Low Price China Factory Rubber Anti-Fatigue Rubber Mats;TBR SBR Linear Rail Support Bearing Unit Aluminum Linear Rail Unit) 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
Hcvac Perfume Glass Bottle Metallization PVD Vacuum Coating Machine(Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries), Ministry of Agriculture, Food and Rural Affairs, Republic of Korea.
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