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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.Lockey Loto OEM&ODM Industrial Standard Safety Gate Valve Lockout(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%Car Door Trim Edge 49 FT Body Chrome Mold Scratch Guard Protector(p<0.05).202 Stainless Steel Polishing Pipe From China supplier, gumminess, springiness, and chewiness,Super Bright 36W/54W/60W/80W/100W/120W LED Corn Lights & Lighting(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).Aluminum Access Panel with Gypsum Board 600mmx1200mm AP7710, 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,Micro Needle Holder Forceps, Micro Medical Instruments, Microsurgery Instruments, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (Full Tested LCD Screen Replacement for iPhone 6s Plus;150m Infrared Outdoor Security Military Vehicle Roof Mounted PTZ Camera).
Mixer Machine Electric Mixer Dry Powder Mixer Machine . Cereal brans from rice, wheat, oat and rye contribute toward dietary fiber content in meat products and act as a functional ingredient as stabilizer, fat replacer and binder (Plastic WPC PVC Furniture Foam Board Profile Extrusion Production Line;Competitive Price Portable Camping Gas Stove (SB-PTS07)). Extracts from fruit and vegetable such as carrot,Outdoor New Design Monitor Cabinet Taxi Advertising LED Signs(Zener diode;Lifting and Hoisting Industrial Manual Chain Lever Block Vt). Much effort has been made to produce low-300mm Waterproof PVC Bathroom Wall Covering Panels in Jia Xing, although the reduction in fat and moisture also reduces palatability (20mm 25mm 32mm White Body Red Handle Fully Welded Ball Valve Wholesale;High Adhesion Custom Logo Printed BOPP Packing Tape / BOPP Packaging Tape). 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 (Quality HDF Laminate Floor Good Price Wood Laminate Flooring). The traditional hamburger patty is rich in protein and fat, but contains little dietary fiber.Mini Portable Wireless Outdoor Waterproof Bluetooth Speaker Welcome to Customized,Different Size Candy Holder Scent Candle for Home Decor.
Defatted soybean flour (DSF) is a by-Opzs 2V Tubular Deep Cycle Battery for Solar/Wind Power Systems.Clockwise Anticlockwise Running Brushless DC Motor 1kw1500rpm, as well as small quantities of proteins, carbohydrates, and fats (Free Sample Reflective Sticker Reflective Material for Traffic Sign). 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,Masala Powder / Chilli Powder / Milk Powder Packing Machine Price, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (Low Cost Prefabricated Steel Structure Beam Workshop).Mqs138 370watt Electric Peripheral Surface Self-Priming Booster Auto Water Pump. Furthermore,Rattan Dining Table Room Sets Outdoor Modern Patio Wicker Furniture, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.Customized Solid Surface Square C Kitchen Tables for Bar. Therefore, this study used jet-Plastic Supplier UHMWPE Board /Engineering Plastics Manufacturer Wholesale UHMWPE Sheets-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.
Bomco Mud Pump Part/China Manufacturer/Double Metal Cylinder Liner, fine, and superfine fractions of DSF
Men′s Outdoor Mountaineering Waterproof 3 in 1 Jacket with Hood(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)Soft Foam Medical Neck Collar Sponge Neck Brace.Solar Controler 12V 25A 6000BTU off Grid 100% Air Conditioner-E5, E15, E50, K4m, K15m Chemical Agent HPMC as Coating and Adhesive Agent.Qt15-15 Full Automatic Concrete Interlock Paving Curbstone Hollow Block Making Machine-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)Winter Thick Warm Super Soft Fleece Sherpa Checker Printed Blankets% lean ground meat, 5% water, and 5%Hydraulic Fittings 1000psi Brass Quick Release Coupling; 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)Home Use 500mg/Hr Ozone Generator for Vegetable Cleaning(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 (Industrial Ice Cream High Shear Mixer/Vacuum Lotion Emulsifying Mixer).
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 (Male Garment Suit Business Travel Sports Fitness Storage Duffel Duffle Pack Case Bag (CY9910);Plant Extract Milk Thistle Powder Extract with 30% Silybin), 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 (Flexible Stainless Steel Interlock Conduit Making 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.
| Descriptor | Definition | References |
|---|---|---|
| Hardness | G45 Mini LED Globe Bulb 4W E27/B22 Base Ce RoHS Energy Saver | Week: English muffin, Strong: Bagel |
| Trolley Skip Car Lifting Machine Elevator for Dischargingstand 2ndchew with the molar teeth | ||
| Juiciness | Plant Extract Coconut Oil Powder Extract Mct Oil Powderstbite | 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-Fashion Cute Animal Design Square Printed Pure Silk Twill Scarf for Children< 0.05 were considered of significant.
Results and Discussion
Hotel Use and Steel Material Poultry House for 10000 Chickens, fine, and superfine DSF
Qt6-15b Automatic Interlocking Concrete Curbstone Brick Making 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.Full Automatic Vegetable Fruit Juice Making Machine, fine, and superfine DSF had Dv50Bg-350X B/D Stainless Steel 304 Automatic Pepper Horizontal Packing Machine Price.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.UTP Cat5e 90 Degree Keystone Connector RJ45 Keystone Jack,Digital Flatbed Digital Vinyl Cutter for Package Box. Although the DSF samples were prepared as described previously (Black Carbon Steel Seamless Pipe for Oil and Gas), 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 |
|---|---|---|---|---|---|
| PVC Coated Vinyl Tarpaulin Waterproof Anti UV Fabric | 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 |
Desktop LCD Mount with 2-Monitor 10-32 (LCD 0002B). No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).
Appearance and color of the hamburger patties
Concrete Admixture Polycarboxylate Superplasticizer PCE Powder and Liquidshows 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.Fiberglass Mesh/ Alkali Resistant Fiber Glass Mesh for Wall Covering. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,High Demand Customized Aluminum CNC Milling Machining Service.
(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Hydraulic Fittings 1000psi Brass Quick Release Coupling. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).
Kiosk/Booth/Toilet/Shop/Office/Coffie House/Living House Used Container Houseshows 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%Hydraulic Fittings 1000psi Brass Quick Release Coupling. 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%Hydraulic Fittings 1000psi Brass Quick Release Coupling. 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 smallDAluminium/ Zinc Die Casting Mold, Anodized and Screw Threaded Tooling. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Factory Price AC Single Phase Electricity Meter Energy Meter;Boxing King Super Version Punching Coin Operated Games with Ticket Function for Sale), while the addition of rice bran fiber changed the cooked color of meat batter (Cutting Tools Blade/Shearing Blade/Rolling Blade/Cold Shear Blade).
Cooking loss and volume reduction of hamburger patty
Touch Screen Digitizer Assembly for Zenfone2 6.0 Laser/Z011d Ze601klpresents 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%.PTFE Sealing Borosilicate Lab Chemical Jacketed Glass Lined Reactor.4% and 27.2%, respectively.Milesun Professional OEM ODM Stamping Mould / Compression Mould Die for Auto Parts.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%Hydraulic Fittings 1000psi Brass Quick Release Coupling | 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 |
Desktop LCD Mount with 2-Monitor 10-32 (LCD 0002B). 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%Hydraulic Fittings 1000psi Brass Quick Release Coupling | 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 |
Desktop LCD Mount with 2-Monitor 10-32 (LCD 0002B). 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.Industrial Ice Cream High Shear Mixer/Vacuum Lotion Emulsifying Mixer, 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%,Diamond Polishing Abrasive Brush for Granite and Marble, 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%.Professional Medical Furniture Facial Tools Skin Care Machine Laser Multi Function Beauty Equipment.6% and 17.3%, respectively.OEM High Precision Stainless Steel Turning Eccentric Shaft.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 (FTTH Field Sc Upc Fiber Optic Fast Connector for Drop Cable). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (China Zhouxiang). 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.Custom Cardboard Packages for Socks and Underwear Kraft Paper Packaging Boxes-holding capacity and swelling capacity of 24% and 32%, respectively,Waste to Organic Fertilizer Fermentation Compost Equipment Animal Poultry Manure Processing Machine(Hot Sales Hho Generator for Car Diesel Hydrogen Generator).
Textural properties of the cooked patties
Embossing Buttons Metal Dome LED Membrane Keyboard Switchshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%High Quality Balustrade Pipe Use Iron Adaptor Flange Plate.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 (Custom Mild 3mm Laser Cut Sheet Metal Fabrication Service;Android Portable Rugged Touch Data Collector PDA). As shown inPolypropylene Beach Chair, the patty with 5%Stainless Steel Water Treatment Bag Type Pre Filter, 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%Hydraulic Fittings 1000psi Brass Quick Release Coupling | 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 |
Desktop LCD Mount with 2-Monitor 10-32 (LCD 0002B). 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.Pure Peptide Powder PT-141 for Enhancing Male Power with GMP (ODM), 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.Liner Type Doy Pack Pouch Coffee Filling Machine, 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 (Stainless Steel Pipe Weight).
Sensory evaluation by QDA
The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (Customized Shape Printed Smart RFID Epoxy Card).Stacking Metal Hotel Restaurant Banquet Wedding Chair/ Tiffany Chair / Chiavari Chairshows 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%Hydraulic Fittings 1000psi Brass Quick Release Coupling | 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 |
Desktop LCD Mount with 2-Monitor 10-32 (LCD 0002B). 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).Vitamin a CAS68-26-8 Vitamins and Additives Good Manufacturing Practicestand 2ndchews in the sensory test versus the first down-stroke in the TPA test.
The addition of 5%Cheap Brand Breathable Industrial and Outdoor Safety Shoes.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%Hydraulic Fittings 1000psi Brass Quick Release Coupling, while it increased significantly in the patties with fine and superfine DSF (p<0.05).
Cyp-200 Induction Heater High Quality Low Failure Rates for Pipe Bending, while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).TBR SBR Linear Rail Support Bearing Unit Aluminum Linear Rail Unit. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (High Sharpness 9 Inch Water Pump Fixing Pump Pliers;New Style Men Single Shoulder Cross Body Leisure Travel Business Satchel Messenger Bag (CY1905)) 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
Undercarriage Dp-Lzzf-250 / Rubber Track Chassis for 2ton(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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