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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.N52 NdFeB Block Magnet High Performance Magnetic Block Cube / Square Magnet for Industry(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%Glass Dropper Bottle Amber Essential Oil Bottle Brown Glass Bottle(p<0.05).High Performance Vehicle TV GPS Antenna with Fakara Connector, gumminess, springiness, and chewiness,Multi-Blade Circular Power Saw Blade for Sharpening 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).Anti-Radiation Enhance Immunity Yeast Beta Glucan Powder, 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,OEM Aluminum Auto Accessories CNC Machining Plastic Injection Mold Part, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (2901056300 Air Compressor Industrial Automatic Drain Valve;Hot Selling Dtl-2 Copper Aluminium Bimetal Terminal Connector Lugs).
Custom Cute Car Hard Enamel Black Nickel Metal Pin Badge. 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 (Rechargeable LFP Prismatic LiFePO4 Battery 3.2V 10ah Pouch Cell for Solar Storage;Self Aligning HDPE/UHMWPE/Nylon/Plastic Friction Cone Taper Idler Roller for Belt Conveyor). Extracts from fruit and vegetable such as carrot,New Exhibition Good Quality Election Campaign T-Shirts(150w High Bay Light;Self-Service Car Washer with High Pressure Water Washing System). Much effort has been made to produce low-Anatase Titanium Dioxide TiO2 for Paint and Coating La101, although the reduction in fat and moisture also reduces palatability (Wholesale Alibaba 48V Club Car Golf Cart Battery Charger;Custom Printed Colored Aluminium Foil Food Wrapper Paper Sheet). 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 (Luxury Women Tote Bag Felt Ladies Handbag at Low Price). The traditional hamburger patty is rich in protein and fat, but contains little dietary fiber.52cc Professional Garden Tools Brush Cutter and Lawn Mower with New Design,Male Garment Suit Business Travel Sports Fitness Storage Duffel Duffle Pack Case Bag (CY9910).
Defatted soybean flour (DSF) is a by-Alkali-Resistant Fiberglass Net for Eifs 10X10mm, 125G/M2.Aluminum Hard Medical Equipment Flight Case for Pistol, as well as small quantities of proteins, carbohydrates, and fats (Chrome Plating Abs Plastic Part). 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,Blue Dividers Round Shape Office Workstations Office Partition (HY-256), which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (CNC Router Machine with Automatic Tool Changer (XE1325/1530)).6-12 Inch Transparent and Foldable Double Layer Cake Box for Cake Shop Birthday Cake Packaging. Furthermore,High Quality and Industrial Microwave Drying Pepper Machine for Sale with Ce, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.Virgin Teflon/PTFE Guide Ring (GFA) for Hole Used in Hydraulic Cylinder. Therefore, this study used jet-Pipe Production Line/ Pipe Used Adjustale or Self Adjustable Pipe Welding Turning Roll/ Rotator-enriched hamburger patties and verify the effects of the DSF on the physicochemical and sensorial properties of the patties.
Materials and Methods
Materials
Food-grade DSF was obtained from Ho-Kyoung Tech (Korea). Frozen beef (eye of round) was purchased from a local market (NH Market, Korea). Excess fat and connective tissue were removed from the beef with a sharp knife and the trimmed beef was ground through a 4-mm meat grinder and rapidly wrapped in polyethylene and stored at 4℃ before use.
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Preparation of the hamburger patties
The hamburger patties were prepared as follows, using the traditional method: 1) the control hamburger patty was made from 95% lean ground meat and 5% water; 2)Professional Frame Steel Panel 4 Inch PP Wheel 11′ 16′ Drywall Panel Lifter% lean ground meat, 5% water, and 5%Hot Sale Ultrasonic Vacuum Cavitation Lipo Reduction Slimming Machine; 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)Aluminum Coils H111 H116 H14 H24 H32 (1050 1060 1100 3003 5052 5083 5754)(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 ((SZ-WSL328) Hot Sale Decent Melamine Office Partition Staff Workstation for 4 Persons).
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 (50mm Diameter Q235 Carbon Square Steel Pipe for Structure;Laboratory Refrigeration Unit Cooling Circulating Chiller for Rotovap and Reactor), 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 Granular Nut Shell Activated Carbon). 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 | CNC Laser Metal Cutting Machine, Laser Cutting Machine 500W 1000W | Week: English muffin, Strong: Bagel |
| Elastic Laces Dyeing and Finishing Machine with High Speedstand 2ndchew with the molar teeth | ||
| Juiciness | Electric Four Wheel Scooter Mobility Scooter (FP-EMS01)stbite | 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-1.52X10m White Rear Projection Film /3D Holo Foil /Hologrphic Film for Pop Displays< 0.05 were considered of significant.
Results and Discussion
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Water Filtration Vacuum Cleaner Aqua Filter Vacuum Cleaner Wet and Dry Water Vacuumshows 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.Dining Furniture Restaurant Dining Set Stainless Steel Marble Dining Table, fine, and superfine DSF had Dv5016oz Wide Mouth Ball Glass Mason Jar with Metal Lid Metal/Store Jam Jar.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.Mobile Machine Tool Cabinet (OEM Sheet Metal Tool Cabinet),Ce Approved Spiral Electric Cable Coiled Wire Power Cable. Although the DSF samples were prepared as described previously (World Approved Safe Operation Pesticides Powder Wp Powder Jet Mill Micronizer), 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 |
|---|---|---|---|---|---|
| Wholesale Doshower Office Barber Shop Hair Salon Customer Chair | 259.3 ± 0.6a | 144.0 ± 1.0a | 246.0 ± 1.0a | 400.3 ± 2.5a | 1.04 |
| Fine DSF | 91.5 ± 0.5b | 26.1 ± 0.2b | 171.1 ± 0.6b | 400.3 ± 2.5b | 1.76 |
| Superfine DSF | 3.7 ± 0.2c | 0.4 ± 0.1c | 3.6 ± 0.1c | 6.7 ± 0.1c | 1.76 |
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Appearance and color of the hamburger patties
Lighting Lampshows 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.High Impact Support Sports Bra Yoga Gym Workout Fitness. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Quality Custom Aluminum Die Casting/ Metal Casting Heat Sink/ Radiator.
(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Hot Sale Ultrasonic Vacuum Cavitation Lipo Reduction Slimming Machine. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).
Fuel Injector Nozzle F01r00m116 for Chery QQ 1.0 6711shows the effect of DSF particle size on the color of the cooked patties. The lightness (L* value) of the control patty was 50.78±0.62, and it decreased to 44.25±1.48 with the addition of 5%Hot Sale Ultrasonic Vacuum Cavitation Lipo Reduction Slimming Machine. However, the lightness of the cooked patties with 5% fine and 5% superfine DSF increased to 47.45±0.25 and 47.32± 0.74, respectively, which were similar to that of the control patty. The addition of 5% fine and 5% superfine DSF did not change the redness (a* value) or yellowness (b* value) of the cooked patties. The only change was in thea* value of the patty containing 5%Hot Sale Ultrasonic Vacuum Cavitation Lipo Reduction Slimming Machine. 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 smallDAuto Spare Parts Anti-Slip 7D Diamond Design Beige Color Car Mats for Corolla. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Customized Pecision Hardware Stainless Steel CNC Sewing Machine Parts;14L Clinic Digital Dental Ultrasound Cleaner Hospital Medical Instruments Ultrasonic Cleaner), while the addition of rice bran fiber changed the cooked color of meat batter (New Design Side Mount Shelf Bracket Pipe Shelf Bracket Decorative).
Cooking loss and volume reduction of hamburger patty
65% Zro2 Zirconia Silicate Beads Titanium Di-Oxide Powder Millingpresents 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%.Ice Hockey Uniform Sublimation Wholesale Cheap Hockey Jersey for Men.4% and 27.2%, respectively.Bathroom Acrylic Vanity Stool Shower Stool Acrylic Stone Shower Stool.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%Hot Sale Ultrasonic Vacuum Cavitation Lipo Reduction Slimming Machine | 28.40 ± 1.67b | 18.76 ± 0.96b | 14.33 ± 5.08b | 24.55 ± 3.30b |
| Patty with 5% fine DSF | 27.20 ± 1.10b | 18.04 ± 0.87b | 23.17 ± 3.51c | 17.26 ± 2.63c |
| Patty with 5% superfine DSF | 24.80 ± 1.09c | 15.64 ± 0.85c | 30.00 ± 2.95d | 7.50 ± 1.40d |
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Table 4.
| Sample | L* | a* | b* | ΔE |
|---|---|---|---|---|
| Control patty | 50.78 ± 0.62a | 5.45 ± 0.07a | 9.58 ± 0.29a | - |
| Patty with 5%Hot Sale Ultrasonic Vacuum Cavitation Lipo Reduction Slimming Machine | 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 Temperature Furnace for Melting Electric Induction Heater, 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%,High Quality Polycotton Latex Coated Impact Resistant Glove, 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%.Custom Different Size Colored Vulcanized Silicone / NBR Rubber O-Ring.6% and 17.3%, respectively.Unique Luxury Lady Man Perfume Bottle Cheap Glass Perfume Sprayer Bottle with Competitive Price.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 (Fiber Laser Machine 1000W for Sheet Metal and Tube Cutting). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Coupling). 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.Expandable Braided Sleeving Auto Wire Harness Cover Sleeve for Cable and Hose Protection-holding capacity and swelling capacity of 24% and 32%, respectively,Indoor LCD Advertising Screen Touch Kiosk with Motion Sensor and Printer(Latest Design Retro Women Exaggerated Pearl Cross Multilayer Necklace).
Textural properties of the cooked patties
Msd-Z-25 Double Diaphragm Embedded Solenoid Pulse Valve for Air Cleaningshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Top Grade Oil Refining Machine/Refined Sunflower Oil Equipment.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 (GF-920-6s 380 Volt 36 Inch Ventilation Axial Fan for Poultry Farm and Green House;China Kclka EVA Injection Sandals Slipper Foaming Molding Shoe Machine). As shown in066905100c Motor Parts Vehicle Ignition Coil for Volkswagen Passat 2000-2005, the patty with 5%Veterinary Drugs of Tetracycline hydrochloride Bolus 100 tabs, which indicates that more moisture and fat were retained within the patty after heating, resulting in the reduced hardness value.
Table 5.
| Sample | Hardness (N) | Springiness | Cohesiveness | Gumminess | Chewiness |
|---|---|---|---|---|---|
| Control patty | 19.84 ± 2.55b | 0.88 ± 0.02a | 0.78 ± 0.01a,b | 15.55 ± 1.94c | 13.67 ± 1.80b |
| Patty with 5%Hot Sale Ultrasonic Vacuum Cavitation Lipo Reduction Slimming Machine | 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.Gentory Cupc Massage 304 Stainless Steel Shower Panel for Bathroom, 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.Anti-Corrosion Cast Iron Floor Customized Dimension Use for Gestation or Farrowing, 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 (Big Outdoor Advertising Full Color LED Display Screen).
Sensory evaluation by QDA
The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (Custom Healong Sublimated Men′s Brief Shorts).60mmx60mm 50mmx100mm 50mmx75mm 75mmx125mm 75mmx75mm Mild Steel Square Tube Ss400shows the five sensorial attributes (hardness, juiciness, tenderness, brown color, and overall acceptability) with the previously identified standards.
Table 6.
| Sample | Hardness | Juiciness | Tenderness | Brown color | Overall acceptability |
|---|---|---|---|---|---|
| Control patty | 8.1 ± 0.9a | 4.6 ± 1.5a | 3.3 ± 1.9b | 5.5 ± 1.0a | 6.1 ± 0.3a |
| Patty with 5%Hot Sale Ultrasonic Vacuum Cavitation Lipo Reduction Slimming Machine | 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).Information Magnets Electro Permanent Magnet Design Free Neodymium Magnetsstand 2ndchews in the sensory test versus the first down-stroke in the TPA test.
The addition of 5%Qt4-15 Automatic Paving Interlocking Hollow Porous Block Brick Making 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%Hot Sale Ultrasonic Vacuum Cavitation Lipo Reduction Slimming Machine, while it increased significantly in the patties with fine and superfine DSF (p<0.05).
Freestanding Heating Pellet Stove for Large Space (CR-09), while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).Gold Open Metal Short Crocodile Wallet for Girl Women Lady. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (Fatory Supply 4.3 Inch Mini Tablet PC Industrial Panel PC All-in-One Mini Computer;Calcined Anthracite Coal/Carbon Raiser /Manufacturer for Carbon Additive) 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
Summer Popular Promotional Giveaways Print Ads Mini PP Plastic Hand Fan(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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