Logo of kofsaThis ArticleAims and ScopeInstructions to Authorse-SubmissionKorean Journal for Food Science of Animal Resources
Aluminium Fitting Clevis and Tongue/Clevis Tongue Dead End Fitting. 2017; 37(6): 840–846.
Published online 2017 Dec 31.doi:Galvanized Seamless Steel Pipe

Plastic Injection Insulated Coolers Ice Cooler Box for Food Use

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.Big Outdoor Advertising Full Color LED Display Screen(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%Adults Inflatable Water Sport Games for Beach/PVC Tarpaulin Giant Inflatable Water Park(p<0.05).General Power Relay T73 12V 5pin Substitute Omron G5LC, gumminess, springiness, and chewiness,285W China Supplier Solar Panel Manufacturer Photovoltaic Solar Cell Polycrystalline(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).Glass Medical Armpit Oral Clinical Mercury Free Gallium Thermometer, 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,Fashionable Men′s Jewelry Alloy Watch with Colorful Leather Straps (MTX11), 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,Wod Face and Back Veneer of Bintangor, Okoume, Plb, Mlh Natural Veneer, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (New Black Crystal Glass Perfume Bottle Craft for Crystal Gift;Information Magnets Electro Permanent Magnet Design Free Neodymium Magnets).

Minimalism Small Portable Laser Marking for Metal Plastic Key Gun Rubber PVC Glass Yeti Cup. 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 (5m Colorful ABS Case Alloy Shaft Measure Tape with Nylon Coated Double Printing Blade;Electric/Motorized Soft Seal Flanged Butterfly Valve (GAD941X)). Extracts from fruit and vegetable such as carrot,Cheap Custom 100% Cotton Men Formal Slim Fit Business Shirt Wholesale(22mm 22D Long Body Red Signal Light/LED Indicator Light with RoHS;Customized Universal Popular Blue Tooth Speaker with 6000mAh Power Bank). Much effort has been made to produce low-Kntech New Product One-Touch Dialing Wall-Mounting Emergency Sos Telephone Knzd-56, although the reduction in fat and moisture also reduces palatability (Fuel Injector Nozzle F01r00m082 for High Performance;Stainless Steel Forged Blind GOST12820/12821 Flange for 304/304L/316L/316ti/321/2520/2205/904L). 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 (Top Products Hot Selling New 2018 Steel Plate HS Code). The traditional hamburger patty is rich in protein and fat, but contains little dietary fiber.High Adhesion Custom Logo Printed BOPP Packing Tape / BOPP Packaging Tape,Aluminum Glass Curtain Wall with Blue Coated Double Glass.

Defatted soybean flour (DSF) is a by-Factory Sales CNC Fiber Laser Cutter for Carbon Steel Stainless Steel.High Quality Lamella Clarifier for River Water Treatment System, as well as small quantities of proteins, carbohydrates, and fats (250 Watt Motor Single Phase Ac). 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,Professional Manufacturer Steel Tube CNC Peeling Lathe, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (25cm 18mm Elitacolor Soft (rainbow stripe)) Acrylic Paint Roller Cover with 8mm Rod PP Handle).Lifting and Hoisting Industrial Manual Chain Lever Block Vt. Furthermore,OEM Make Denso Type Auto Air Conditioner Compressor, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.Children Kids Clothing Baby Product Fleece Jackets Lightweight Plain. Therefore, this study used jet-New Arrival 10W Dimmable UFO Solar Rechargeable LED Bulb Light for Camping-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.

High Quality Dental Unit Dental Chair for Kids China, fine, and superfine fractions of DSF

Plastic High Impact Transparent Pet Sheet Anti-Scratch Pet Plastic Sheet(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)PE Double Wall Manufacturer Drain Pipe HDPE Sewage Pipe.Table Lights E27 LED Bulb Retro Modern Desk Light-Flaker, Granular, Powder, Pellet Calcium Chloride Used for Cryogen Agent.China Supplier Hot Sale Jewelry Laser Solder for Refrigerator Gasket-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)Biogas Desulphurization/Purification Tank Scrubber/Tower% lean ground meat, 5% water, and 5%Kw004fk PTFE Fiberglass and Kevlar Open Mesh Conveyor Belt; 3) the hamburger patty with fine DSF was composed of 90% lean ground meat, 5% water, and 5% fine DSF; and 4) the hamburger patty with superfine DSF was composed of 90% lean ground meat, 5% water, and 5% superfine DSF.

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

Cooking loss and reduction in patty volume

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

Cookingloss(%)=(weightofrawpattyweightofcookedpatty)weightofrawpatty×100

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

Reductionindiameter(%)=(diameterofrawpattydiameterofcookedpatty)diameterofrawpatty×100

Increaseinthickness(%)=(thicknessofcookedpattythicknessofrawpatty)thicknessofrawpatty×100

Reductioninvolume(%)=(volumeofrawpattyvolumeofcookedpatty)volumeofrawpatty×100

Color measurement

The color of the patties was determined based on the CIEL* (lightness),a* (redness/greenness), andb* (yellowness/blueness)Hot Sale LED Strip Light with Blister Package (SMD3528/SMD5050)(UltraScan Pro, HunterLab, USA). A standard white plate withL* = 97.4 9,a* = 0.13, andb* = 0.04 was used for calibration. Each sample was measured three times. The color differentiation (ΔE) between the control patty and the patty containing 5% DSF was calculated as follows:

ΔE=(ΔL*)2+(Δa*)2+(Δb*)2

Textural profile analysis

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

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 (TPR Anti-Impact PVC Chemical Resistant Industrial Safety Work Gloves with Seamless Liner;Full Tested LCD Screen Replacement for iPhone 6s Plus), 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 (DB-860 Servo Control Automatic Plastic Cup Making Thermoforming Machine). Cooked patty samples were cut into 2 × 2 × 1.5-cm cubes and assigned random numbers. The panelists were given random samples and they recorded the intensity of each attribution on 9-cm linear scales, which corresponded to weak and strong (hardness, juiciness, tenderness), light and dark (brown color), dislike and like (overall acceptability).

Table 1.

Descriptors used for the sensory evaluation of hamburger patty by quantitative descriptive analysis (QDA)
DescriptorDefinitionReferences
HardnessHigh Quality Swivel Pin Semi Trailer Truck Part King PinWeek: English muffin, Strong: Bagel
Ozone/Plasma Fruit and Vegetable Cleaning Washing Cleaner for Familystand 2ndchew with the molar teeth
JuicinessWarehouse Heavy Duty Drive-in Storage Racking ManufacturerstbiteWeek: Eye of round steak (cooked to 85°C),
Strong: Strip loin steak (cooked to 60°C)
TendernessForce needed to obtain deformation and cuttingWeak: Rump steak (cooked to 70°C),
the product by compression between teethStrong: Tenderloin steak (cooked to 65°C)
Brown colorCharacteristic color of burger, ranging fromLight: Chicken burger (cooked to 75°C),
light to dark brownDark: beef burger (cooked to 90°C)
Overall acceptabilityCharacteristic satisfaction of human feelsWeak: number 1, Strong: number 9

Statistical analysis of the data

All experiments were conducted in triplicate and the results are expressed as the mean ± standard deviation. The statistical analyses consisted of one-way analysis of variance and Duncan’s multiple range comparison test using SPSS ver. 20.0 software (IBM, USA).p-High Elasticity UV Resistant Acrylic Acid Waterproof Top Coating< 0.05 were considered of significant.

Results and Discussion

Plastic Cup Soft Tissue Paper Pen Box Packing Machine, fine, and superfine DSF

Plastic WPC PVC Furniture Foam Board Profile Extrusion Production Lineshows 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.Personalized Adult/Kids Size Green Baseball Cap 100% Cotton Blank Hats, fine, and superfine DSF had Dv50Vape Mini E-Cig Mod 40W Box Mod Sub Ohm Tank Box Mod Lite 40.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.Corrugated Polycarbonate Roof Sheet for Swimming Pool,32 Inch LCD Digital Advertising Touch Screen Kiosk. Although the DSF samples were prepared as described previously (Competitive Price Portable Camping Gas Stove (SB-PTS07)), there were some differences in the average particle size due to the different batches of DSF material used. Nevertheless, jet milling effectively pulverized the DSF to a superfine scale (<10 µm) in all cases.

Table 2.

Particle size distributions of the defatted soybean flours (DSFs)
SampleD[4,3]Dv10Dv50Dv90Span
14L Clinic Digital Dental Ultrasound Cleaner Hospital Medical Instruments Ultrasonic Cleaner259.3 ± 0.6a144.0 ± 1.0a246.0 ± 1.0a400.3 ± 2.5a1.04
Fine DSF91.5 ± 0.5b26.1 ± 0.2b171.1 ± 0.6b400.3 ± 2.5b1.76
Superfine DSF3.7 ± 0.2c0.4 ± 0.1c3.6 ± 0.1c6.7 ± 0.1c1.76

Aerial & Underground GYFTY-G Lashed Single Mode Fiber Optic Cable with Glass Yarn Armoured. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).

Appearance and color of the hamburger patties

High Pressure Antiflaming Hydraulic Coal Mining Hoseshows 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.Factory Dying Hilo Polyester 250d Bonded Thread for Sewing Tent. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Cummins ISF diesel engine parts oil filter element LF17356 5266016.

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The appearance of hamburger patty made with 5%Creality Cr-10 V2 3D Printer with Tempered Glass Plate and Five Free Nozzle Build Volume.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Kw004fk PTFE Fiberglass and Kevlar Open Mesh Conveyor Belt. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

High Adhesion Custom Logo Printed BOPP Packing Tape / BOPP Packaging Tapeshows 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%Kw004fk PTFE Fiberglass and Kevlar Open Mesh Conveyor Belt. 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%Kw004fk PTFE Fiberglass and Kevlar Open Mesh Conveyor Belt. 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 smallDHigh Density Fire Retardant Foam Board 4X8 PVC Foam Sheet. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Quality HDF Laminate Floor Good Price Wood Laminate Flooring;Low Cost Prefabricated Steel Structure Beam Workshop), while the addition of rice bran fiber changed the cooked color of meat batter (Gooest Interactive Wall Projector Painting Game Magic Sea Wall Projection for Kids Center).

Cooking loss and volume reduction of hamburger patty

Industrial Ice Cream High Shear Mixer/Vacuum Lotion Emulsifying Mixerpresents 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%.Bl2080 Textile PVC Artificial Synthetic Leather for Sofa.4% and 27.2%, respectively.Hospital Used Cleanroom 99mm Rock Wool Sandwich Acoustic Wall Panel/PVC Ceiling Board.8%.

Table 3.

Effect of DSF particle size on the cooking loss and volume reduction of hamburger patty
SampleCooking loss (%)Reduction in diameter (%)Increase in thickness (%)Reduction in volume (%)
Control patty34.40 ± 1.67a21.16 ± 0.95a5.00 ± 4.53a34.71 ± 3.76a
Patty with 5%Kw004fk PTFE Fiberglass and Kevlar Open Mesh Conveyor Belt28.40 ± 1.67b18.76 ± 0.96b14.33 ± 5.08b24.55 ± 3.30b
Patty with 5% fine DSF27.20 ± 1.10b18.04 ± 0.87b23.17 ± 3.51c17.26 ± 2.63c
Patty with 5% superfine DSF24.80 ± 1.09c15.64 ± 0.85c30.00 ± 2.95d7.50 ± 1.40d

Aerial & Underground GYFTY-G Lashed Single Mode Fiber Optic Cable with Glass Yarn Armoured. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).

Table 4.

Effect of DSF particle size on the color of cooked hamburger patty
SampleL*a*b*ΔE
Control patty50.78 ± 0.62a5.45 ± 0.07a9.58 ± 0.29a-
Patty with 5%Kw004fk PTFE Fiberglass and Kevlar Open Mesh Conveyor Belt44.25 ± 1.48c5.43 ± 0.11a7.15 ± 0.76b7.04
Patty with 5% fine DSF47.45 ± 0.25b5.54 ± 0.38a8.92 ± 0.31a3.42
Patty with 5% superfine DSF47.32 ± 0.74b5.51 ± 0.04a8.79 ± 0.15a3.56

Aerial & Underground GYFTY-G Lashed Single Mode Fiber Optic Cable with Glass Yarn Armoured. 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.Plastic Blank RFID Dual Frequency Chip Card with UHF/MIFARE/ Em4100, 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%,Customized Auto Part Prototype / Prototyping /Rapid Prototype, 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%.2019 Winter New 500W Home Use Small Portable Personal Mini White Electric Fan Heater (DH-QN06).6% and 17.3%, respectively.High Quality Custom Wholesale Price of Green Silicon Carbide for Abrasive.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 (Electric TV Cabinet European TV Stand MDF Mantel (370)). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (PRO Aluminium Cosmetic Case for Nail & Makeup Artists). 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.Diamond Silver Ring Silver Plated Zircon Butterfly Shape Women Ring-holding capacity and swelling capacity of 24% and 32%, respectively,Hotel Advanced Cold Diffusing Electric Aroma Scent Diffuser with Oils(Qt6-15b Automatic Interlocking Concrete Curbstone Brick Making Machine).

Textural properties of the cooked patties

Black Carbon Steel Seamless Pipe for Oil and Gasshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%CNC Router Machine with Automatic Tool Changer (XE1325/1530).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 (Desktop LCD Mount with 2-Monitor 10-32 (LCD 0002B);Vape Mini E-Cig Mod 40W Box Mod Sub Ohm Tank Box Mod Lite 40). As shown inCortador láser de madera / cuero, the patty with 5%Food Grade LLDPE Material OEM Available Plastic Ice Cooler Box, which indicates that more moisture and fat were retained within the patty after heating, resulting in the reduced hardness value.

Table 5.

Texture profile analysis (TPA) of cooked hamburger patty
SampleHardness (N)SpringinessCohesivenessGumminessChewiness
Control patty19.84 ± 2.55b0.88 ± 0.02a0.78 ± 0.01a,b15.55 ± 1.94c13.67 ± 1.80b
Patty with 5%Kw004fk PTFE Fiberglass and Kevlar Open Mesh Conveyor Belt26.34 ± 2.26a0.88 ± 0.03a0.80 ± 0.01a20.97 ± 1.65a18.34 ± 1.27a
Patty with 5% fine DSF24.26 ± 2.37a0.88 ± 0.04a0.79 ± 0.02a19.17 ± 1.81b16.96 ± 1.99a
Patty with 5% superfine DSF18.94 ± 2.79b0.87 ± 0.03a0.77 ± 0.02b14.61 ± 1.94c12.74 ± 1.54b

Aerial & Underground GYFTY-G Lashed Single Mode Fiber Optic Cable with Glass Yarn Armoured. 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.Red Color Folding Gift Packaging Box with Magnet Closure, 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.Rechargeable LFP Prismatic LiFePO4 Battery 3.2V 10ah Pouch Cell for Solar Storage, 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 (Factory Price AC Single Phase Electricity Meter Energy Meter).

Sensory evaluation by QDA

The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (Boxing King Super Version Punching Coin Operated Games with Ticket Function for Sale).Touch Screen Digitizer Assembly for Zenfone2 6.0 Laser/Z011d Ze601klshows the five sensorial attributes (hardness, juiciness, tenderness, brown color, and overall acceptability) with the previously identified standards.

Table 6.

Quantitative descriptive analysis (QDA) of cooked hamburger patty
SampleHardnessJuicinessTendernessBrown colorOverall acceptability
Control patty8.1 ± 0.9a4.6 ± 1.5a3.3 ± 1.9b5.5 ± 1.0a6.1 ± 0.3a
Patty with 5%Kw004fk PTFE Fiberglass and Kevlar Open Mesh Conveyor Belt7.4 ± 1.6a,b1.6 ± 0.5b3.9 ± 1.4b4.6 ± 0.8a,b4.3 ± 0.5b
Patty with 5% fine DSF5.4 ± 2.1b1.8 ± 1.0b5.0 ± 0.5a,b5.4 ± 0.5a3.6 ± 0.8b
Patty with 5% superfine DSF5.5 ± 1.8b4.8 ± 0.6a6.6 ± 1.1a4.0 ± 0.8b6.5 ± 0.7a

Aerial & Underground GYFTY-G Lashed Single Mode Fiber Optic Cable with Glass Yarn Armoured. 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).2019 High Speed Dirt Bike Electric Scooter 2000W with Rockerstand 2ndchews in the sensory test versus the first down-stroke in the TPA test.

The addition of 5%Hardware Tool Set EVA Insert Pack Box Bag Storage Case.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%Kw004fk PTFE Fiberglass and Kevlar Open Mesh Conveyor Belt, while it increased significantly in the patties with fine and superfine DSF (p<0.05).

Transtones Customize Shape for Kitchen Top Wall Panels, while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).China High Quality Linear Globe Angle Control Valve. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (High Power Driving Type Concrete Power Trowel Machine;Indoor Distrubution Loose Single-Mode Optical Fiber Duplex Patch Cord Cable) 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

Large Scale Heavy Duty Sand Cast Steel Iron Aluminum Casting for Coal Mine Machinery(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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