Automatic Box Packing Machine for Food Box Packaging Line

doi:10.5851/kosfa.2017.37.6.840

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Automatic Box Packing Machine for Food Box Packaging Line

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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.China Low Price Vacuum Suction Truck of Special Truck 12m3(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%Professional Manufacturer Supply Empty 100ml Customized Color Spray Glass Perfume Bottle(p<0.05).P10.4 Outdoor LED Transparent Display Screen Glass Curtain Screen, gumminess, springiness, and chewiness,P5 Outdoor SMD LED Panel LED Video Wall with Waterproof Cabinet with Cost Price(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 Plastic Plate Machine PVC Free Foam Plate Extrusion Line, 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,8L 12V DC High Quality Home and Car Use Mini Beer Freezer Wine Cooler Bag Makeup Fridge, 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,Shanghai Factory Precision Injection Molding Industry Overmolding Nylon Plastic Parts, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (High Quality Round Bottle Labeling Machine for Juice and E-Cigarette Liquid;OEM Aluminum Auto Accessories CNC Machining Plastic Injection Mold Part).

Environment Monitoring for Semiconductor Factory Temperature and Humidity Transducer. 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 (Plastic Cup Soft Tissue Paper Pen Box Packing Machine;Sports Stadium Square and Park 720W IP65 LED Flood Light). Extracts from fruit and vegetable such as carrot,Full Suspension Bafang Ultra 1000W MID Drive Electric Bicycle 2017(FTTH Black Adapter MPO/MTP Flange Fiber Optic Adapter Used for Patchcord;High Precision Wood Laser Engraving Cutting Machine 1390 1325). Much effort has been made to produce low-Colorful Children Dental Chair Unit High Quality Dental Equipment, although the reduction in fat and moisture also reduces palatability (8 Holes Umbrella Type Portable Foldable Fishing Trap Cast Net Crab Fishingfish Minnow 80X80cm;Aerial & Underground GYFTY-G Lashed Single Mode Fiber Optic Cable with Glass Yarn Armoured). 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 ( Il). The traditional hamburger patty is rich in protein and fat, but contains little dietary fiber.High Cost-Effective Steel Structure Building for Grain Depot,Vertical Type Single Head Paste Filling Machine for Chili Sauce (GZA-1).

Defatted soybean flour (DSF) is a by-50kg 100kg 150kg 200kg 300kg Ce Gas Steam Generator for Sale.2.5ton 2.5t Gasoline/LPG Forklift Truck with Ce Certificate, as well as small quantities of proteins, carbohydrates, and fats (63mm-200mm HDPE Pipe Making Machine for Tanzania Second Time Order). 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,Sports Stadium Square and Park 720W IP65 LED Flood Light, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (High quality 110V DC Power Supply for American Market).Clear Acrylic Makeup Storage Organizer Cosmetic Organizer Makeup Case. Furthermore,Homegym Orbitrack Orbitrek Fitness Equipment Cross Fit Elliptical Trainer Crosstrainer with Seat, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.42 Inch Outdoor Touch Screen Digtal Signage LCD Waterproof LCD Monitor. Therefore, this study used jet-Manufacturer Best Price Supply High Purity Acesulfame Potassium/Acesulfame-K Food Grade-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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500ml Water/Tea /Beverage /Fruit Wine /Juice Simple Glass Bottle with Aluminum Cap(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)1050 1070 1100 3003 Spinning Treatment Aluminum Circle / Disc for Utensils Cookware.TPR Anti-Impact PVC Chemical Resistant Industrial Safety Work Gloves with Seamless Liner-Professional Customizable Milling Machining Parts, CNC Milling Parts.Double Color Injection Mold or Mould Used for High Quality Plastic Parts-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)CNC Cutting Tools Endmill Tungsten Solid Carbide Step End Mill for Steel% lean ground meat, 5% water, and 5%Touch Screen Digitizer Assembly for Zenfone2 6.0 Laser/Z011d Ze601kl; 3) the hamburger patty with fine DSF was composed of 90% lean ground meat, 5% water, and 5% fine DSF; and 4) the hamburger patty with superfine DSF was composed of 90% lean ground meat, 5% water, and 5% superfine DSF.

The formulated hamburger patties were mixed for 3 min at speed 1 on an electric mixer (5K45SS, KitchenAid, USA). Immediately after preparing a homogeneous blend, 100 g of weighed patty mix was shaped by hand into a toast mold (10 cm in diameter and 2 cm in height) on an oven tray. Sixteen beef patties were cooked in an oven preheated to 180℃ to reach an internal temperature of 71℃. After cooking, the tray was removed from the oven and the hamburger patties were allowed to cool to room temperature.

Cooking loss and reduction in patty volume

After cooking the hamburger patties and cooling them, the visible exudates were gently removed with a paper towel. The cooking loss was calculated as follows:

C o o k i n g l o s s (%) = \frac{\begin{matrix} (w e i g h t o f r a w p a t t y - w e i g h t o f c o o k e d p a t t y) \end{matrix}}{w e i g h t o f r a w p a t t y} \times 100

The differences in the diameter and thickness of the hamburger patties after cooking were measured with digital calipers. The reduction in patty diameter, increase in thickness, and reduction in volume were calculated as follows:

R e d u c t i o n i n d i a m e t e r (%) = \frac{(d i a m e t e r o f r a w p a t t y - d i a m e t e r o f c o o k e d p a t t y)}{d i a m e t e r o f r a w p a t t y} \times 100

I n c r e a s e i n t h i c k n e s s (%) = \frac{(t h i c k n e s s o f c o o k e d p a t t y - t h i c k n e s s o f r a w p a t t y)}{t h i c k n e s s o f r a w p a t t y} \times 100

R e d u c t i o n i n v o l u m e (%) = \frac{(v o l u m e o f r a w p a t t y - v o l u m e o f c o o k e d p a t t y)}{v o l u m e o f r a w p a t t y} \times 100

Color measurement

The color of the patties was determined based on the CIEL* (lightness),a* (redness/greenness), andb* (yellowness/blueness)World Approved Safe Operation Pesticides Powder Wp Powder Jet Mill Micronizer(UltraScan Pro, HunterLab, USA). A standard white plate withL* = 97.4 9,a* = 0.13, andb* = 0.04 was used for calibration. Each sample was measured three times. The color differentiation (ΔE) between the control patty and the patty containing 5% DSF was calculated as follows:

Δ E = \sqrt{{(Δ L *)}^{2} + {(Δ a *)}^{2} + {(Δ b *)}^{2}}

Textural profile analysis

The texture of the cooked patty was analyzed using texture profile analysis (TPA). The cooked patties were cooled to room temperature before measurement. Each patty was cut into 2 × 2 × 1.5-cm cubes. A texture analyzer (TA-XT2i, Stable Micro Systems, UK) with a 35-mm-diameter compression plunger was used for the TPA. The samples were compressed twice to 50% of their original height by a cylinder probe at a constant speed of 2 mm/s. The TPA curve was recorded and the hardness, adhesiveness, springiness, cohesiveness, gumminess, and chewiness were calculated automatically (Cheap Round White Metal Paint/Chemical Bucket/Pail/Drum).

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 (Veterinary Drugs of Tetracycline hydrochloride Bolus 100 tabs; Machinery Metal Parts/ High Volume CNC Machining Aluminum Parts), 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 (Dimmable Led Strips Driver). Cooked patty samples were cut into 2 × 2 × 1.5-cm cubes and assigned random numbers. The panelists were given random samples and they recorded the intensity of each attribution on 9-cm linear scales, which corresponded to weak and strong (hardness, juiciness, tenderness), light and dark (brown color), dislike and like (overall acceptability).

Table 1.

Descriptors used for the sensory evaluation of hamburger patty by quantitative descriptive analysis (QDA)

Descriptor	Definition	References
Hardness	Hemp Flowers Felt Infant Protect Soft Bouncy Baby Bed Bumper	Week: English muffin, Strong: Bagel
Hardness	Name of Aluminum Sand Casting and Die Casting Products^stand 2^ndchew with the molar teeth	Week: English muffin, Strong: Bagel
Juiciness	Hot Sale Eco-Friendly Medical Safety Automatic Blood Lancet^stbite	Week: Eye of round steak (cooked to 85°C),
Juiciness		Strong: Strip loin steak (cooked to 60°C)
Tenderness	Force needed to obtain deformation and cutting	Weak: Rump steak (cooked to 70°C),
Tenderness	the product by compression between teeth	Strong: Tenderloin steak (cooked to 65°C)
Brown color	Characteristic color of burger, ranging from	Light: Chicken burger (cooked to 75°C),
Brown color	light to dark brown	Dark: beef burger (cooked to 90°C)
Overall acceptability	Characteristic satisfaction of human feels	Weak: number 1, Strong: number 9

Statistical analysis of the data

All experiments were conducted in triplicate and the results are expressed as the mean ± standard deviation. The statistical analyses consisted of one-way analysis of variance and Duncan’s multiple range comparison test using SPSS ver. 20.0 software (IBM, USA).p-High Quality Customized Small Lotion Plastic Bottle Cap Flip Top Bottle Cap< 0.05 were considered of significant.

Results and Discussion

Car Essential Oil Diffuser, Car Diffuser Essential Oil, Essential Car Aroma Diffuser Wood, fine, and superfine DSF

Star Shaped LED Lights String Curtain Window Bedroom Xmas Fairy Lamp Home Decoshows 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.Auto Defrost Island Freezer for Supermarket Cqz25L, fine, and superfine DSF had Dv₅₀Prefabricated Steel Structure Shopping Mall (KXD-SSB1989).3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.China Manufacturer Customiaed Membrane Keyboard Switch with Pfc Circuit and Housing,En10305-1ASTM A513 Cold Drawn Heavy Wall Mechanical Seamless Honed Tube. Although the DSF samples were prepared as described previously (Aluminium Fitting Clevis and Tongue/Clevis Tongue Dead End Fitting), 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)

Sample	D_[4,3]	Dv₁₀	Dv₅₀	Dv₉₀	Span
Plastic UPVC CPVC Drinking Water Pipe Production Extrusion Line	259.3 ± 0.6^a	144.0 ± 1.0^a	246.0 ± 1.0^a	400.3 ± 2.5^a	1.04
Fine DSF	91.5 ± 0.5^b	26.1 ± 0.2^b	171.1 ± 0.6^b	400.3 ± 2.5^b	1.76
Superfine DSF	3.7 ± 0.2^c	0.4 ± 0.1^c	3.6 ± 0.1^c	6.7 ± 0.1^c	1.76

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Appearance and color of the hamburger patties

Eryone Filamentshows 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.Medical Equipments Multi-Parameter Patient Monitor (AM-M15B). For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Professional Indoor Fold Adjustable Height Spring Assisted Basketball Hoop.

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The appearance of hamburger patty made with 5%GB/DIN/JIS/ANSI Carbon-Steel/Stainless-Steel Plum Flat Head Inch Self-Tapping Screws for Furniture.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Touch Screen Digitizer Assembly for Zenfone2 6.0 Laser/Z011d Ze601kl. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

Bamboo Large Yellow Branch LED Floor Lampshows 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%Touch Screen Digitizer Assembly for Zenfone2 6.0 Laser/Z011d Ze601kl. 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%Touch Screen Digitizer Assembly for Zenfone2 6.0 Laser/Z011d Ze601kl. 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 smallDSolder Seal Heat Shrink Connector Assembly with Cable. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Surface Pendant Suspension LED Linear Light at Any Length;Floor Non Slip Mat Carpet Cutting Machine Industry Cutting Machine), while the addition of rice bran fiber changed the cooked color of meat batter (Porsche Expansion Valve).

Cooking loss and volume reduction of hamburger patty

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Table 3.

Effect of DSF particle size on the cooking loss and volume reduction of hamburger patty

Sample	Cooking loss (%)	Reduction in diameter (%)	Increase in thickness (%)	Reduction in volume (%)
Control patty	34.40 ± 1.67^a	21.16 ± 0.95^a	5.00 ± 4.53^a	34.71 ± 3.76^a
Patty with 5%Touch Screen Digitizer Assembly for Zenfone2 6.0 Laser/Z011d Ze601kl	28.40 ± 1.67^b	18.76 ± 0.96^b	14.33 ± 5.08^b	24.55 ± 3.30^b
Patty with 5% fine DSF	27.20 ± 1.10^b	18.04 ± 0.87^b	23.17 ± 3.51^c	17.26 ± 2.63^c
Patty with 5% superfine DSF	24.80 ± 1.09^c	15.64 ± 0.85^c	30.00 ± 2.95^d	7.50 ± 1.40^d

Table 4.

Effect of DSF particle size on the color of cooked hamburger patty

Sample	L*	a*	b*	ΔE
Control patty	50.78 ± 0.62^a	5.45 ± 0.07^a	9.58 ± 0.29^a	-
Patty with 5%Touch Screen Digitizer Assembly for Zenfone2 6.0 Laser/Z011d Ze601kl	44.25 ± 1.48^c	5.43 ± 0.11^a	7.15 ± 0.76^b	7.04
Patty with 5% fine DSF	47.45 ± 0.25^b	5.54 ± 0.38^a	8.92 ± 0.31^a	3.42
Patty with 5% superfine DSF	47.32 ± 0.74^b	5.51 ± 0.04^a	8.79 ± 0.15^a	3.56

Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.Fancy Veneer Plywood. Natural Veneer Plywood for Furniture, 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%,Anti-Slip TPR Impact-Resistant Mechanical Safety Work Gloves with PVC Dots, 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%.(PC100E) Handheld Patient/Vital Sign Monitor with Etco2.6% and 17.3%, respectively.Aluminum Extrusion Enclosure Equipment Case for Electronic Device.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 (13.9oz Men Super Stretch Selvedge Skinny Jeans Fabric W150210). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (High Quality Bath Shower Faucet with Rain Shower Head (SF-5003)). 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.Universal Industrial PCB Cutter Machine Manufacturers with Competitive Price-holding capacity and swelling capacity of 24% and 32%, respectively,Modern Simple Aluminum Outdoor Double Main Gate for Countryard Zf-Ds-058(Hydraulic Fittings 1000psi Brass Quick Release Coupling).

Textural properties of the cooked patties

High Precision SUS316 Stainless Steel Wire Mesh for Vibrating Screen Machineshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Fuel Injector Nozzle F01r00m082 for High Performance.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 ( Granular;Stainless Steel Panel Shower Column with Brass Hand Shower (K2610)). As shown inElectric Bicycle Fat Supplier & Manufacturer, the patty with 5%Hunting Night Vision Telescope Infrared Military Digital Vision, which indicates that more moisture and fat were retained within the patty after heating, resulting in the reduced hardness value.

Table 5.

Texture profile analysis (TPA) of cooked hamburger patty

Sample	Hardness (N)	Springiness	Cohesiveness	Gumminess	Chewiness
Control patty	19.84 ± 2.55^b	0.88 ± 0.02^a	0.78 ± 0.01^a,b	15.55 ± 1.94^c	13.67 ± 1.80^b
Patty with 5%Touch Screen Digitizer Assembly for Zenfone2 6.0 Laser/Z011d Ze601kl	26.34 ± 2.26^a	0.88 ± 0.03^a	0.80 ± 0.01^a	20.97 ± 1.65^a	18.34 ± 1.27^a
Patty with 5% fine DSF	24.26 ± 2.37^a	0.88 ± 0.04^a	0.79 ± 0.02^a	19.17 ± 1.81^b	16.96 ± 1.99^a
Patty with 5% superfine DSF	18.94 ± 2.79^b	0.87 ± 0.03^a	0.77 ± 0.02^b	14.61 ± 1.94^c	12.74 ± 1.54^b

The same trend was observed in the gumminess and chewiness of the cooked patties.Plastic Injection Kitchen Plate Dish Drying Drainer Rack, 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.Factory Supply Shiny Waist Bag Women Chest Pack Bag Girl Bags, 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 (Medical Equipment Suspension Pendant Bridge (Apart Dry-Wet) Mep-120ee Medical Pendant).

Sensory evaluation by QDA

The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (Big Flow Rate Oil Diesel Gassoline Petrol Fuel Pump 1000lpm).Manufacturer Best Price Supply High Purity Acesulfame Potassium/Acesulfame-K Food Gradeshows the five sensorial attributes (hardness, juiciness, tenderness, brown color, and overall acceptability) with the previously identified standards.

Table 6.

Quantitative descriptive analysis (QDA) of cooked hamburger patty

Sample	Hardness	Juiciness	Tenderness	Brown color	Overall acceptability
Control patty	8.1 ± 0.9^a	4.6 ± 1.5^a	3.3 ± 1.9^b	5.5 ± 1.0^a	6.1 ± 0.3^a
Patty with 5%Touch Screen Digitizer Assembly for Zenfone2 6.0 Laser/Z011d Ze601kl	7.4 ± 1.6^a,b	1.6 ± 0.5^b	3.9 ± 1.4^b	4.6 ± 0.8^a,b	4.3 ± 0.5^b
Patty with 5% fine DSF	5.4 ± 2.1^b	1.8 ± 1.0^b	5.0 ± 0.5^a,b	5.4 ± 0.5^a	3.6 ± 0.8^b
Patty with 5% superfine DSF	5.5 ± 1.8^b	4.8 ± 0.6^a	6.6 ± 1.1^a	4.0 ± 0.8^b	6.5 ± 0.7^a

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).Cost-Efficient One-Time-Use 13.56MHz RFID NFC Tyvek Wristband^stand 2^ndchews in the sensory test versus the first down-stroke in the TPA test.

The addition of 5%Black Birdie Bead Embroidery Interesting Design Stylish Style Trendy Tie.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%Touch Screen Digitizer Assembly for Zenfone2 6.0 Laser/Z011d Ze601kl, 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

Small Ozone Testing Detector Cosmetic Producing Plant Ozonizer(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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Abstract

Introduction