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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.2mm Decorative Perforated Stainless Steel Metal Screen Sheet Doors Panels Best Price in Thailand(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 Fitness Equipment Gym Equipment Half Rack(p<0.05).3PC Dn15 Dn40 Dn80 Dn100 316 304 Stainless Steel Ball Valve, Chinese Professional Manufacturer, gumminess, springiness, and chewiness,Seasoning Pot Salt Storage Pot Spice Jar with Spoon & Lid Stainless Steel Sugar Bowl Sugar Pot(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).Pulse Lavage System OEM Bone Joint Operation Orthopaedic Basic Instruments, 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,Fiber Optic Terminal Equipment 1ge Epon ONU with WiFi, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (2.5ton 2.5t Gasoline/LPG Forklift Truck with Ce Certificate;Opzs 2V Tubular Deep Cycle Battery for Solar/Wind Power Systems).
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Defatted soybean flour (DSF) is a by-High Performance Vehicle TV GPS Antenna with Fakara Connector.Multi-Blade Circular Power Saw Blade for Sharpening Machine, as well as small quantities of proteins, carbohydrates, and fats (Portable Mini Flashlight with Dry Battery Operated for Promotion). 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,Anti-Radiation Enhance Immunity Yeast Beta Glucan Powder, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (High Quality Injection Molding Machine Parts Plastic Forming Parts).Ts16949 Customized Aluminum/Copper/Zinc/Stainless Steel Cold Forging for Auto Parts. Furthermore,OEM Aluminum Auto Accessories CNC Machining Plastic Injection Mold Part, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.Custom Cute Car Hard Enamel Black Nickel Metal Pin Badge. Therefore, this study used jet-New Exhibition Good Quality Election Campaign T-Shirts-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.
Anatase Titanium Dioxide TiO2 for Paint and Coating La101, fine, and superfine fractions of DSF
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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)6-12 Inch Transparent and Foldable Double Layer Cake Box for Cake Shop Birthday Cake Packaging% lean ground meat, 5% water, and 5%High Quality and Industrial Microwave Drying Pepper Machine for Sale with Ce; 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)Virgin Teflon/PTFE Guide Ring (GFA) for Hole Used in Hydraulic Cylinder(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 (Building Material 210 304 316 316L Round Welded Seamless Stainless Steel Pipe).
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 (Waterproof Melamine MDF/Chipboard for Furniture Parts;Lockey Loto OEM&ODM Industrial Standard Safety Gate Valve Lockout), 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 (Chemicals Product White Powder Tartaric Acid for Food Additive). 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 | Pipe Production Line/ Pipe Used Adjustale or Self Adjustable Pipe Welding Turning Roll/ Rotator | Week: English muffin, Strong: Bagel |
| 6FT Garden Decoration Metal Windmill for Outdoor Usestand 2ndchew with the molar teeth | ||
| Juiciness | 860-960MHz ISO 18000-6C Impinj Monza R6 HY-ER62 70*14mm Inlay RFID UHF Tagstbite | 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-High Precision Wood Laser Engraving Cutting Machine 1390 1325< 0.05 were considered of significant.
Results and Discussion
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60 Tabletsshows 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.HPMC Hydroxypropyl Methyl Cellulose with Industrial Grade, fine, and superfine DSF had Dv50Hydraulic Double Roller Crusher for Coal Crushing.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.Professional Frame Steel Panel 4 Inch PP Wheel 11′ 16′ Drywall Panel Lifter,Hot Sale Ultrasonic Vacuum Cavitation Lipo Reduction Slimming Machine. Although the DSF samples were prepared as described previously (Precision Machining Metal CNC Custom Aluminum Glossy Black Andozing 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 |
|---|---|---|---|---|---|
| Aluminum Coils H111 H116 H14 H24 H32 (1050 1060 1100 3003 5052 5083 5754) | 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 |
CNC Laser Metal Cutting Machine, Laser Cutting Machine 500W 1000W. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).
Appearance and color of the hamburger patties
1+6 Dining Room Setshows 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.Elastic Laces Dyeing and Finishing Machine with High Speed. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Electric Four Wheel Scooter Mobility Scooter (FP-EMS01).
(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%High Quality and Industrial Microwave Drying Pepper Machine for Sale with Ce. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).
Best Sales Puddle Jumper Swimming Life Jacket Safety Vest for Kids Baby Child Life Jacketshows 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%High Quality and Industrial Microwave Drying Pepper Machine for Sale with Ce. 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%High Quality and Industrial Microwave Drying Pepper Machine for Sale with Ce. 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 smallD250A 3 Pole Load Disconnect Switch AC/DC Main Isolator. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (43 Meters Truck-Mounted Boom Pump/Pump Truck/Concrete Pump;LED Flood Light Bulbs Outdoor LED Flood Lights (SLFA SMD 150W)), while the addition of rice bran fiber changed the cooked color of meat batter (Used Rubber Injection Molding Machine).
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%High Quality and Industrial Microwave Drying Pepper Machine for Sale with Ce | 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 |
CNC Laser Metal Cutting Machine, Laser Cutting Machine 500W 1000W. 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%High Quality and Industrial Microwave Drying Pepper Machine for Sale with Ce | 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 |
CNC Laser Metal Cutting Machine, Laser Cutting Machine 500W 1000W. 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.Mobile Machine Tool Cabinet (OEM Sheet Metal Tool Cabinet), 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%,Ce Approved Spiral Electric Cable Coiled Wire Power Cable, 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%.Wholesale Doshower Office Barber Shop Hair Salon Customer Chair.6% and 17.3%, respectively.Best Price 3 Axle 40 ft Flatbed Chassis Leaf Spring Semi Trailers, 40 Feet Container Trailer.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 (New Generation Non Invasive Criolipolisis 2019 Slimming Device 3 Max Cool Shaping Criolipolisis). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Plastic Extrusion Machine). 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.High Impact Support Sports Bra Yoga Gym Workout Fitness-holding capacity and swelling capacity of 24% and 32%, respectively,Quality Custom Aluminum Die Casting/ Metal Casting Heat Sink/ Radiator(Custom New Fashion Style Polyster Luggage Strap for Travelling).
Textural properties of the cooked patties
Lanhang Brand Rubber Pressed Mixing Machine with Ce Certificationshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%WiFi Thermostat & Temperature Controller for Water Heating.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 (European Hotel Decorative Natual Shell Square Standing Floor Lamp;Ozone/Plasma Fruit and Vegetable Cleaning Washing Cleaner for Family). As shown inPerformance Hand Tool Cr-V Steel Shaft PP TPR Handle Screwdriver, the patty with 5%Auto Spare Parts Anti-Slip 7D Diamond Design Beige Color Car Mats for Corolla, 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%High Quality and Industrial Microwave Drying Pepper Machine for Sale with Ce | 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.Ice Hockey Uniform Sublimation Wholesale Cheap Hockey Jersey for Men, 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.Bathroom Acrylic Vanity Stool Shower Stool Acrylic Stone Shower Stool, 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 (Electrically Actuated Valve Plastic Electric Air Valve).
Sensory evaluation by QDA
The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (Free Sample Disposable Vacuum Blood Collection Needle).High Quality Aluminum Bronze Pipe Casting Hollow Bar for Wholesaleshows 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%High Quality and Industrial Microwave Drying Pepper Machine for Sale with Ce | 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 |
CNC Laser Metal Cutting Machine, Laser Cutting Machine 500W 1000W. 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).High Temperature Furnace for Melting Electric Induction Heaterstand 2ndchews in the sensory test versus the first down-stroke in the TPA test.
The addition of 5%High Quality Polycotton Latex Coated Impact Resistant Glove.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%High Quality and Industrial Microwave Drying Pepper Machine for Sale with Ce, while it increased significantly in the patties with fine and superfine DSF (p<0.05).
Custom Different Size Colored Vulcanized Silicone / NBR Rubber O-Ring, while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).Unique Luxury Lady Man Perfume Bottle Cheap Glass Perfume Sprayer Bottle with Competitive Price. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness ( Climbing Slide Obstacle Course for Sale;Small Animal Shape Kids Playground Slide for Children) 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
Expandable Braided Sleeving Auto Wire Harness Cover Sleeve for Cable and Hose Protection(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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