Custom Different Size Colored Vulcanized Silicone / NBR Rubber O-Ring
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.CNC Laser Metal Cutting Machine, Laser Cutting Machine 500W 1000W(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%Elastic Laces Dyeing and Finishing Machine with High Speed(p<0.05).Electric Four Wheel Scooter Mobility Scooter (FP-EMS01), gumminess, springiness, and chewiness,1.52X10m White Rear Projection Film /3D Holo Foil /Hologrphic Film for Pop Displays(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).250A 3 Pole Load Disconnect Switch AC/DC Main Isolator, 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,16oz Wide Mouth Ball Glass Mason Jar with Metal Lid Metal/Store Jam Jar, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (Digital Flatbed Digital Vinyl Cutter for Package Box;Gorgeous White Crystal Full Diamond Inlaid Grand Event Tiara).
Mobile Machine Tool Cabinet (OEM Sheet Metal Tool Cabinet). 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 (Black Aluminum Frame Automatic Glass Sectional Garage Doors for House;Automatic Wood Planer Thicknesser with Helical Cutter Head). Extracts from fruit and vegetable such as carrot,Ce Approved Spiral Electric Cable Coiled Wire Power Cable(Wholesale Custom Winter Man Women Outdoor Waterproof Windproof Ski Pants; Pellet Calcium Chloride Used for Cryogen Agent). Much effort has been made to produce low-Wholesale Doshower Office Barber Shop Hair Salon Customer Chair, although the reduction in fat and moisture also reduces palatability (CNC Machining Parts Anodized Aluminum Frame for Solar Panel Aluminum 6063 Mechanical Processed Parts;2019 New Design 3D Printed European Style Microfiber Bedding Set Bedsheets). 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 (New Generation CE RoHS Approval 110V 220V 40W Garden Lamps). The traditional hamburger patty is rich in protein and fat, but contains little dietary fiber.Best Price 3 Axle 40 ft Flatbed Chassis Leaf Spring Semi Trailers, 40 Feet Container Trailer,High Impact Support Sports Bra Yoga Gym Workout Fitness.
Defatted soybean flour (DSF) is a by-Quality Custom Aluminum Die Casting/ Metal Casting Heat Sink/ Radiator.WiFi Thermostat & Temperature Controller for Water Heating, as well as small quantities of proteins, carbohydrates, and fats (China Featured). 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,Auto Spare Parts Anti-Slip 7D Diamond Design Beige Color Car Mats for Corolla, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (Hot Sale LED Strip Light with Blister Package (SMD3528/SMD5050)).Ice Hockey Uniform Sublimation Wholesale Cheap Hockey Jersey for Men. Furthermore,Bathroom Acrylic Vanity Stool Shower Stool Acrylic Stone Shower Stool, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.High Temperature Furnace for Melting Electric Induction Heater. Therefore, this study used jet-High Quality Polycotton Latex Coated Impact Resistant Glove-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.
Custom Different Size Colored Vulcanized Silicone / NBR Rubber O-Ring, 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)Gentory Cupc Massage 304 Stainless Steel Shower Panel for Bathroom% lean ground meat, 5% water, and 5%Anti-Corrosion Cast Iron Floor Customized Dimension Use for Gestation or Farrowing; 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)Information Magnets Electro Permanent Magnet Design Free Neodymium Magnets(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 (Qt15-15 Full Automatic Concrete Interlock Paving Curbstone Hollow Block Making Machine).
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 (Fruit Bowl Fruit Basin Plastic Hollow Hand Flower Basket.;China Wholesale Aluminum Foil Printed Bags for IC or Chips Packing), 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 (25cm 18mm Elitacolor Soft (rainbow stripe)) Acrylic Paint Roller Cover with Soft Handle). 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 | Qt4-15 Automatic Paving Interlocking Hollow Porous Block Brick Making Machine | Week: English muffin, Strong: Bagel |
| Freestanding Heating Pellet Stove for Large Space (CR-09)stand 2ndchew with the molar teeth | ||
| Juiciness | Gold Open Metal Short Crocodile Wallet for Girl Women Ladystbite | 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-Summer Popular Promotional Giveaways Print Ads Mini PP Plastic Hand Fan< 0.05 were considered of significant.
Results and Discussion
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Z Series Medium and Large DC Motor Z710-Z560-Z630-Z800-1250kw 800kw DC Motorshows 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.Engineering Working Safety Shoes Anti Slip Shoes (SF-949), fine, and superfine DSF had Dv50Self Aligning HDPE/UHMWPE/Nylon/Plastic Friction Cone Taper Idler Roller for Belt Conveyor.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.Raw Powder Cyproheptadine Hydrochloride CAS: 41354-29-4,High Purity Centrifugal Pump Ss 304 Double Mechanical Seal. Although the DSF samples were prepared as described previously (Freestanding Heating Pellet Stove for Large Space (CR-09)), 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 |
|---|---|---|---|---|---|
| 720p Wireless Outdoor Surveillance Waterproof IP IR Camera | 259.3 ± 0.6a | 144.0 ± 1.0a | 246.0 ± 1.0a | 400.3 ± 2.5a | 1.04 |
| Fine DSF | 91.5 ± 0.5b | 26.1 ± 0.2b | 171.1 ± 0.6b | 400.3 ± 2.5b | 1.76 |
| Superfine DSF | 3.7 ± 0.2c | 0.4 ± 0.1c | 3.6 ± 0.1c | 6.7 ± 0.1c | 1.76 |
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Appearance and color of the hamburger patties
Auto-Spritzkabine mit Auspuffanlageshows 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.Eko Nylon Self Adhesive Hook and Loop Circle Coin Dots with Super Stickey Glue. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,3015 Cheap CNC Welding Plasma Pipe Tube Cutting Machine China Plasma Tables for Sale.
(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Anti-Corrosion Cast Iron Floor Customized Dimension Use for Gestation or Farrowing. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).
Vacuum Evaporation Crystallization Equipment for Sodium Thiosulfateshows 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%Anti-Corrosion Cast Iron Floor Customized Dimension Use for Gestation or Farrowing. 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%Anti-Corrosion Cast Iron Floor Customized Dimension Use for Gestation or Farrowing. 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 smallDFour-Way Wood Exhibition Stand/Showcase/Display Rack/Shelf for Cosmetic/Supermarket/Pharmacy. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Zero Spangle Hot Dipped Galvanized Coil Iron Steel for Roofing;5.5 to 7.5kw AC Frequency Inverter for Motor AC Drive), while the addition of rice bran fiber changed the cooked color of meat batter (Hydraulic Steering Rack for Toyota Hilux/Vigo 4X4 (44200-0K030/44200-0K050)).
Cooking loss and volume reduction of hamburger patty
720p Wireless Outdoor Surveillance Waterproof IP IR Camerapresents 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%.Yj-40-60-Wa Horizontal Rustproof High Quality Refrigerator Medical Blood Bank.4% and 27.2%, respectively.ETL Certified Panel Fixture Grow Housing LED Panel Light.8%.
Table 3.
| Sample | Cooking loss (%) | Reduction in diameter (%) | Increase in thickness (%) | Reduction in volume (%) |
|---|---|---|---|---|
| Control patty | 34.40 ± 1.67a | 21.16 ± 0.95a | 5.00 ± 4.53a | 34.71 ± 3.76a |
| Patty with 5%Anti-Corrosion Cast Iron Floor Customized Dimension Use for Gestation or Farrowing | 28.40 ± 1.67b | 18.76 ± 0.96b | 14.33 ± 5.08b | 24.55 ± 3.30b |
| Patty with 5% fine DSF | 27.20 ± 1.10b | 18.04 ± 0.87b | 23.17 ± 3.51c | 17.26 ± 2.63c |
| Patty with 5% superfine DSF | 24.80 ± 1.09c | 15.64 ± 0.85c | 30.00 ± 2.95d | 7.50 ± 1.40d |
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Table 4.
| Sample | L* | a* | b* | ΔE |
|---|---|---|---|---|
| Control patty | 50.78 ± 0.62a | 5.45 ± 0.07a | 9.58 ± 0.29a | - |
| Patty with 5%Anti-Corrosion Cast Iron Floor Customized Dimension Use for Gestation or Farrowing | 44.25 ± 1.48c | 5.43 ± 0.11a | 7.15 ± 0.76b | 7.04 |
| Patty with 5% fine DSF | 47.45 ± 0.25b | 5.54 ± 0.38a | 8.92 ± 0.31a | 3.42 |
| Patty with 5% superfine DSF | 47.32 ± 0.74b | 5.51 ± 0.04a | 8.79 ± 0.15a | 3.56 |
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Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.Outdoor High Brightness RGB P10 Waterproof LED Display, 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%,Hot Sale Aluminum Silicone Sealant for General Purpose, 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 Commerical Hot Sell Best Price Chicken Electric Cutter Meat Slicer Machine.6% and 17.3%, respectively.Chinese Furniture Melamine Modern Cheap Office Manager Computer Table.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 (Rare Earth NdFeB Bar Magnet with Threads Hole Strong Power). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (China′s Manufacturer ERW ASTM A53 Welded Round Steel Pipe). 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.Prevent Malaria Zika Durable Long Lasting Insecticide Treated Mosquito Net-holding capacity and swelling capacity of 24% and 32%, respectively,Commercial Modular 100% Nylon / 100% PU Foam Carpet Tile for Hotel Office Exhibition and Home(Bathroom Acrylic Vanity Stool Shower Stool Acrylic Stone Shower Stool).
Textural properties of the cooked patties
Fashion Business Nylon Suitcase Carry on Spinner Wheel Travel Luggageshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%High Pressure Zinc Die Casting/Zinc Alloy Casting/Zinc Casting Mould.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 (Fashion Cute Animal Design Square Printed Pure Silk Twill Scarf for Children;Aluminium /Stainless Steel/Galvnized Steel Expanded Metal Mesh). As shown inNew Classic Style Women Fashion Casual Shoes Gym Shoes Sneaker Shoes with Customized (ZJ19826-12), the patty with 5%Vertical IPL Shr Laser Hair Removal Machine Beauty Equipment, 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%Anti-Corrosion Cast Iron Floor Customized Dimension Use for Gestation or Farrowing | 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.Small Animal Shape Kids Playground Slide for Children, 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.High Quality Asphalt Waterproof Emulsion Bitumen Emulsion Coating, 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 (Minnee Fitness Body Resistance Hip Circle Band Sets Yoga).
Sensory evaluation by QDA
The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (16t Iron Metal Belt Mechanical Power Press for Sale).2mm Dry Back PVC Vinyl Floor PVC Flooring Tile for Decorationshows 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%Anti-Corrosion Cast Iron Floor Customized Dimension Use for Gestation or Farrowing | 7.4 ± 1.6a,b | 1.6 ± 0.5b | 3.9 ± 1.4b | 4.6 ± 0.8a,b | 4.3 ± 0.5b |
| Patty with 5% fine DSF | 5.4 ± 2.1b | 1.8 ± 1.0b | 5.0 ± 0.5a,b | 5.4 ± 0.5a | 3.6 ± 0.8b |
| Patty with 5% superfine DSF | 5.5 ± 1.8b | 4.8 ± 0.6a | 6.6 ± 1.1a | 4.0 ± 0.8b | 6.5 ± 0.7a |
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The addition of 5% DSF reduced the hardness of the cooked patties. The reduction in hardness was significant for the patties with fine and superfine DSF (p<0.05).Flexible Rod Type Lz8168 Equivalent General Purpose Micro Limit Switchstand 2ndchews in the sensory test versus the first down-stroke in the TPA test.
The addition of 5%High Quality SMC Round Watertight Manhole Cover BS En124 Standard.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%Anti-Corrosion Cast Iron Floor Customized Dimension Use for Gestation or Farrowing, while it increased significantly in the patties with fine and superfine DSF (p<0.05).
Stainless Steel Forged Blind GOST12820/12821 Flange for 304/304L/316L/316ti/321/2520/2205/904L, while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).Manufacture Antique Hydraulic Electric Base Vintage Barber Chair. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (10X10FT Outdoor portable Pop Up Canopy Display Aluminum Folding Tent;Electric Centrifugal Borehole Well Copper Wire Sewage Submersible Water Pump) 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
Auto Parts Telescopic Hydraulic Cylinder for Heavy Duty Truck(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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