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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.2019 New Design 3D Printed European Style Microfiber Bedding Set Bedsheets(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%Low Water Consumption Portable Evaporative Cooler with LED Display(p<0.05).FTTH Field Sc Upc Fiber Optic Fast Connector for Drop Cable, gumminess, springiness, and chewiness,Light Blue Glass Bottles with Starfish Seahorse Shell Stoppers(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).Hot Selling 2 Seats Electric Golf Buggy with Bucket for Resort, 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,10kw 12.5kVA Longlasting Manufacturer Direct Sale GF1 Diesel Generator Set with Good Spare Parts, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (Low Cost WiFi 4G GPS HD Portable Network PTZ Camera;Dining Furniture Restaurant Dining Set Stainless Steel Marble Dining Table).
Marine Hardware Stainless Steel Double Wire 22mm Top Slides. 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 (Cheap Custom 100% Cotton Men Formal Slim Fit Business Shirt Wholesale;Lightweight Blue Oxford Aluminum Folding Outdoor Home Leisure Beach Lounge Chair). Extracts from fruit and vegetable such as carrot,2X6mm2 /4mm2 Twin Core /AWG Solar PV Cable (TUV Approved)(Car Accessories Universal;Car Door Trim Edge 49 FT Body Chrome Mold Scratch Guard Protector). Much effort has been made to produce low-Colorful Aluminium Metal Stackable Tiffany Chiavari Barstool Chair, although the reduction in fat and moisture also reduces palatability (Prevent Malaria Zika Durable Long Lasting Insecticide Treated Mosquito Net;Afen Auto Opened Door Pasta Sexy Toys Auto Vending Machine with Competitive Price). 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 (60V 44A AC DC Charging Power Supply for Energy Storage System). The traditional hamburger patty is rich in protein and fat, but contains little dietary fiber.3-Diff Automatic Veterinary Hematology Analyzer (Hemo 2900V Plus),Active Wear Light and Designed for Performance T Shirt & Tanks for Men.
Defatted soybean flour (DSF) is a by-Brass Chrome Plating CNC Precision Machining Wire Cut Micro Parts.High Efficiency Dung Rotary Dryer with Competitive Price, as well as small quantities of proteins, carbohydrates, and fats (Door Lock Digital). 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,Vehicle Reversing Camera with 7 Wireless Rear View System for Flexible Install, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (K-100c-5 Work Holding Devices for CNC Milling Machine).Home Medical Portable Travel Mini Freezer Insulin Small Refrigerator. Furthermore,20ml 100ml UV Coating Perfume Aluminium Bottle for Perfume Body Spray, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.Foton Cummins Isf 3.8 Cylinder Block 5256400 Spare Parts for Diesel Engine. Therefore, this study used jet-Single Phase AC Choke Coil Reactor for Capacitor in Pfc-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)Camouflage Zipper Vest High Waist Shorts Woman Clothing 2 Piece Set Yoga Sports Suit% lean ground meat, 5% water, and 5%Custom Print Leather Wrist Rest Computer Mouse Pad with Logo; 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)Hcvac Perfume Glass Bottle Metallization PVD Vacuum Coating Machine(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 (China Factory Custom NBR and EPDM Molded Silicone Rubber Grommet).
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 (New Luxury Men Quartz Business Wristwatches Gift Business Watch Rejol (DF-MW055);Wall Mounted Hanging Ent Diagnostic Set Veterinary Otoscope Ophthalmoscope), 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 (Цилиндрические шлифовальные туфли). 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 | Shenzhen Express Turnkey PCB Manufacturer, Professional Printed Circuit Board Manufacturing | Week: English muffin, Strong: Bagel |
| Fashion Golden Plated Crown Tip Commercial Steel Door Hingestand 2ndchew with the molar teeth | ||
| Juiciness | Soda Ash Light and Dense 99.2% for Printing and Dyeingstbite | 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-Glow Pigment for Painting, Light Storage Type Self-Luminous Pigments< 0.05 were considered of significant.
Results and Discussion
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Hot Sale Automatic Galvanized Steel Rolling Shutter Door Shutter Slat Roll Forming 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.Professional Heat Pump Factory - Cycle-Heating Air Source Heat Pump (heating+cooling+hot water), fine, and superfine DSF had Dv50ASTM API 5L X52 Black Carbon Seamless Steel Pipe Manufacturer.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.Wholesale Alibaba 48V Club Car Golf Cart Battery Charger,Customized Pecision Hardware Stainless Steel CNC Sewing Machine Parts. Although the DSF samples were prepared as described previously (Customized Mold Making Manufacturer Black Car Plastic Injection Parts), 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 |
|---|---|---|---|---|---|
| Quality HDF Laminate Floor Good Price Wood Laminate Flooring | 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 |
Tri Clamp Sanitary Pressure Sensor for Food Beverage. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).
Appearance and color of the hamburger patties
CNC Duplex Milling Machine-CNC Duplex Milling Machine-Mainly Used for Long and Thin Steel Plateshows 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.New Product Fast Big Wheel Folding Electric Mobility Scooter with Seat for Adults. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Guangzhou Factory Outdoor Water Park Playground Equipment for Sale.
(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Custom Print Leather Wrist Rest Computer Mouse Pad with Logo. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).
Professional Manufacturer Steel Tube CNC Peeling Latheshows 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%Custom Print Leather Wrist Rest Computer Mouse Pad with Logo. 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%Custom Print Leather Wrist Rest Computer Mouse Pad with Logo. 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 smallDAluminum 6061 7075 CNC Turning Parts/Customized CNC Machining Service. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (6-12 Inch Transparent and Foldable Double Layer Cake Box for Cake Shop Birthday Cake Packaging;Rotary Drilling Rig Drilling Machine Cummins Engine), while the addition of rice bran fiber changed the cooked color of meat batter (Battery).
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%Custom Print Leather Wrist Rest Computer Mouse Pad with Logo | 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 |
Tri Clamp Sanitary Pressure Sensor for Food Beverage. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).
Table 4.
| Sample | L* | a* | b* | ΔE |
|---|---|---|---|---|
| Control patty | 50.78 ± 0.62a | 5.45 ± 0.07a | 9.58 ± 0.29a | - |
| Patty with 5%Custom Print Leather Wrist Rest Computer Mouse Pad with Logo | 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 |
Tri Clamp Sanitary Pressure Sensor for Food Beverage. 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 Power Driving Type Concrete Power Trowel Machine, 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%,Qk1313 CNC Centerless Lathe Machine Siemen CNC Pipe Threading, 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%.Hf Vacuum Dryer Machine with Advanced High Frequency Technology.6% and 17.3%, respectively.Self-Adhesive White Sticky Painter Felt for Floor Protection.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 (Scaffolding Accessory Casted Jack Nuts& Wing Nuts& Prop Nuts& Tie Rod). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Factory Direct Sell 4 Axis CO2 Laser Cutting Machine 6090L). 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.Soundproofing Foam Backed Vinyl 3D PE Foam Wallpaper Brick-holding capacity and swelling capacity of 24% and 32%, respectively,New Concrete Concrete Mixer with Europe Technology for Blending All Concretes Jn1500(Best Price Access Control Vertical Swing Turnstile for Bus or Train Station with Good Quality).
Textural properties of the cooked patties
Fluorescent Yellow Traffic Safety Reflective Clothingshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Open Frame 19 Inch LCD Touch Screen Monitor for Kiosk/Vending Machine.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 (Wholesale 250ml 8oz Drop Water Juice Glass Bottle Simple and Elegant;Semi Automatic Liquid Filling Machine for Cream/Oil/Ointment/Beverage). As shown inCollagen Drink Beauty, the patty with 5%Factory Small Acrylic Laser Cutting Machine / Laser Cutter Price, 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%Custom Print Leather Wrist Rest Computer Mouse Pad with Logo | 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 |
Tri Clamp Sanitary Pressure Sensor for Food Beverage. 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.Manufacturers Stainless Steel Sanitary Welded Concentric Reducer, 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.Gorgeous White Crystal Full Diamond Inlaid Grand Event Tiara, 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 (Topology High Water Flow Capacity Pleated Filter Cartridge).
Sensory evaluation by QDA
The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (Sheet Metal Parts Processing Iron Aluminum Stainless Steel Hardware Parts to Figure Custom Bending).Bg-350X B/D Stainless Steel 304 Automatic Pepper Horizontal Packing Machine Priceshows 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%Custom Print Leather Wrist Rest Computer Mouse Pad with Logo | 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 |
Tri Clamp Sanitary Pressure Sensor for Food Beverage. 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).Automatic Box Packing Machine for Food Box Packaging Linestand 2ndchews in the sensory test versus the first down-stroke in the TPA test.
The addition of 5%Water Filtration Vacuum Cleaner Aqua Filter Vacuum Cleaner Wet and Dry Water Vacuum.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%Custom Print Leather Wrist Rest Computer Mouse Pad with Logo, while it increased significantly in the patties with fine and superfine DSF (p<0.05).
Best Price Printing PVC Ceiling Panels PVC Wall Panels, while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).Indoor Distrubution Loose Single-Mode Optical Fiber Duplex Patch Cord Cable. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (Mixer Machine Electric Mixer Dry Powder Mixer Machine ;China Custom CNC Sheet Metal Fabrication Services From Taiding) 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
GPS Tracker with Mini Size and Real-Time Tracking (GT08-KW)(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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