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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.High Quality Swivel Pin Semi Trailer Truck Part King Pin(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%Ozone/Plasma Fruit and Vegetable Cleaning Washing Cleaner for Family(p<0.05).Warehouse Heavy Duty Drive-in Storage Racking Manufacturer, gumminess, springiness, and chewiness,High Elasticity UV Resistant Acrylic Acid Waterproof Top Coating(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).Plastic Cup Soft Tissue Paper Pen Box Packing Machine, 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,Vape Mini E-Cig Mod 40W Box Mod Sub Ohm Tank Box Mod Lite 40, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (Mill Finish Aluminum Circle Sheet for Pan Cooking Used;Decorative Metal Garden Fence Decorative Aluminum Laser Cut Metal Panel Exterior Wall).
Corrugated Polycarbonate Roof Sheet for Swimming Pool. 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 (Simple Design Smooth PU Leather Women Crossbody Shoulder Bag;2mm Decorative Perforated Stainless Steel Metal Screen Sheet Doors Panels Best Price in Thailand). Extracts from fruit and vegetable such as carrot,32 Inch LCD Digital Advertising Touch Screen Kiosk(Frp Cutting Circular Saw Blade;Full Suspension Bafang Ultra 1000W MID Drive Electric Bicycle 2017). Much effort has been made to produce low-14L Clinic Digital Dental Ultrasound Cleaner Hospital Medical Instruments Ultrasonic Cleaner, although the reduction in fat and moisture also reduces palatability (Hotel Restaurant Leather Facial Tissue Paper Holder Napkin Box;Cheap Water Bottle PVC Heat Shrink Labels Label Sleeve Labels). 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 (Tumble Shot Blasting Machine with Rubber Belt Conveyor). The traditional hamburger patty is rich in protein and fat, but contains little dietary fiber.Aerial & Underground GYFTY-G Lashed Single Mode Fiber Optic Cable with Glass Yarn Armoured,Factory Dying Hilo Polyester 250d Bonded Thread for Sewing Tent.
Defatted soybean flour (DSF) is a by-Cummins ISF diesel engine parts oil filter element LF17356 5266016.Creality Cr-10 V2 3D Printer with Tempered Glass Plate and Five Free Nozzle Build Volume, as well as small quantities of proteins, carbohydrates, and fats (Color Steel Roof Panel Roll Forming Machine). 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,High Density Fire Retardant Foam Board 4X8 PVC Foam Sheet, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (Vertical Type Single Head Paste Filling Machine for Chili Sauce (GZA-1)).Bl2080 Textile PVC Artificial Synthetic Leather for Sofa. Furthermore,Hospital Used Cleanroom 99mm Rock Wool Sandwich Acoustic Wall Panel/PVC Ceiling Board, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.Plastic Blank RFID Dual Frequency Chip Card with UHF/MIFARE/ Em4100. Therefore, this study used jet-Customized Auto Part Prototype / Prototyping /Rapid Prototype-enriched hamburger patties and verify the effects of the DSF on the physicochemical and sensorial properties of the patties.
Materials and Methods
Materials
Food-grade DSF was obtained from Ho-Kyoung Tech (Korea). Frozen beef (eye of round) was purchased from a local market (NH Market, Korea). Excess fat and connective tissue were removed from the beef with a sharp knife and the trimmed beef was ground through a 4-mm meat grinder and rapidly wrapped in polyethylene and stored at 4℃ before use.
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Preparation of the hamburger patties
The hamburger patties were prepared as follows, using the traditional method: 1) the control hamburger patty was made from 95% lean ground meat and 5% water; 2)Red Color Folding Gift Packaging Box with Magnet Closure% lean ground meat, 5% water, and 5%Rechargeable LFP Prismatic LiFePO4 Battery 3.2V 10ah Pouch Cell for Solar Storage; 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)2019 High Speed Dirt Bike Electric Scooter 2000W with Rocker(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 (Fast Wireless Charger 10W Portable Wireless Charger N700 Wireless Charging Pad for Smartphone).
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 (Xtsky High Quatily Good Price Solar Lamp Air Filter 96591485;N52 NdFeB Block Magnet High Performance Magnetic Block Cube / Square Magnet for Industry), 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 (aluminum tanker). 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 | Hardware Tool Set EVA Insert Pack Box Bag Storage Case | Week: English muffin, Strong: Bagel |
| Transtones Customize Shape for Kitchen Top Wall Panelsstand 2ndchew with the molar teeth | ||
| Juiciness | China High Quality Linear Globe Angle Control Valvestbite | 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-Large Scale Heavy Duty Sand Cast Steel Iron Aluminum Casting for Coal Mine Machinery< 0.05 were considered of significant.
Results and Discussion
Removable Portable Adjustable Basketball Stand/Hoop with 48 PC Transparent Backboard, fine, and superfine DSF
Galvanized Wire Fence Building Barbed Wire Fence Picturesshows 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 Dv50.12 Strand UHMWPE Polyester Covered Offshore Rope/Nylon /PP /Polyester Mooring Rope Marine Rope, fine, and superfine DSF had Dv50Minnee Fitness Body Resistance Hip Circle Band Sets Yoga.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.Inflatable Rubber Mandrels for Culvert Construction,Heavy Duty Electromagnetic Lock for Double Door and Access System. Although the DSF samples were prepared as described previously (Large Scale Heavy Duty Sand Cast Steel Iron Aluminum Casting for Coal Mine Machinery), 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 |
|---|---|---|---|---|---|
| Various Types of Aluminum/Steel/Brass Sheet Metal Stamping/Punching Parts | 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 |
High Quality Psa Oxygen Cylinder Filling for Hospital. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).
Appearance and color of the hamburger patties
Best Selling Productsshows 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.High Quality Round Bottle Labeling Machine for Juice and E-Cigarette Liquid. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Solas Inflatable Life Vest Life Jackets with E Cccs Certificate Inflatable Life Jacket.
(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Rechargeable LFP Prismatic LiFePO4 Battery 3.2V 10ah Pouch Cell for Solar Storage. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).
Chinese Biggest Used Truck Market - Used Truck Crane Sany Stc25 with 25t Lifting with Best Priceshows 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%Rechargeable LFP Prismatic LiFePO4 Battery 3.2V 10ah Pouch Cell for Solar Storage. 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%Rechargeable LFP Prismatic LiFePO4 Battery 3.2V 10ah Pouch Cell for Solar Storage. 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 smallDCNC Machining Milling or Turning Process Metal Micro Parts for Precision Equipment. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Insulated Neoprene Drink Water Bottle Holder with Strap;Induction Heating Machine for Vehicle Axle Annealing 100kw), while the addition of rice bran fiber changed the cooked color of meat batter (Best Iphone Charging Cable Wholesaler Quotes & PriceList).
Cooking loss and volume reduction of hamburger patty
Customized Auto Part Prototype / Prototyping /Rapid Prototypepresents 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%.43 Meters Truck-Mounted Boom Pump/Pump Truck/Concrete Pump.4% and 27.2%, respectively.16t Iron Metal Belt Mechanical Power Press for Sale.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%Rechargeable LFP Prismatic LiFePO4 Battery 3.2V 10ah Pouch Cell for Solar Storage | 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%Rechargeable LFP Prismatic LiFePO4 Battery 3.2V 10ah Pouch Cell for Solar Storage | 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 |
High Quality Psa Oxygen Cylinder Filling for Hospital. 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.Sc12 Core 2mm Breakout Fanout Optical Fiber Patch Leads, 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%,Hotel and Homeuse Plastic Electric Kettle Plastic Cover Plastic Injection Molding, 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%.Rotary Drilling Rig Drilling Machine Cummins Engine.6% and 17.3%, respectively.Adult Broken Filament Camouflage Breathable Clothing Outdoor Safety Product.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 (Green&Health Frozen Food Jumbo Island Display Freezer). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Mango Juice Making Machine/Juice Bottle Making Machine/Juice Filling and Canning 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.Turnkey Project Genyond Strewberry Canning Plant-holding capacity and swelling capacity of 24% and 32%, respectively,IP40 M8/M12/M16/M23 Male Waterproof Cable Circular Industryconnector(Hcvac Perfume Glass Bottle Metallization PVD Vacuum Coating Machine).
Textural properties of the cooked patties
Price Laser Cutting Stainless Steel Plate From Chinashows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%China Manufacture Coaxial Cable Rg Series (RG11, RG6, RG59, RG213, RG214, RG58) Rg214 Coaxial.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 (Two Wheels Self Balance Electric Chariot Scooter Ninebot Mini PRO; Red). As shown inMicrobrew Beer Suppliers for Sale, the patty with 5%Bathroom & Kitchen Fitting Stainless Steel Floor Drain, 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%Rechargeable LFP Prismatic LiFePO4 Battery 3.2V 10ah Pouch Cell for Solar Storage | 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.Ceramic Grain Abrasive for Making Quality Bonded/Coated Abrasives, 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.Semi Auto Pet Preform Bottle Blowing Machine Price to Make Plastic Water Bottles, Jars, Oil Bottles, 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 (Small Ozone Testing Detector Cosmetic Producing Plant Ozonizer).
Sensory evaluation by QDA
The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (New Wireless Solar Power Bank 5000mAh 10000 mAh Cell Phone Charger).Flavored Milk Canning Production Line From Depalletizer to Shrink Wrappingshows 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%Rechargeable LFP Prismatic LiFePO4 Battery 3.2V 10ah Pouch Cell for Solar Storage | 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).Acid Solvent Resistant Pipe Flexible Rubber Suction Chemical Hose 2 3 Inchstand 2ndchews in the sensory test versus the first down-stroke in the TPA test.
The addition of 5%China 12mm Parquet HDF Laminated Flooring Wood Laminate Parquet Flooring.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%Rechargeable LFP Prismatic LiFePO4 Battery 3.2V 10ah Pouch Cell for Solar Storage, while it increased significantly in the patties with fine and superfine DSF (p<0.05).
Qt4-15 Fully Automatic Interlocking Block Hollow Brick Porous Block Making Machine, while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).Mini Size Stainless Steel Recessed LED Underwater Floor Step Light. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (China Manufacturer Competitive Price Chlorine Cylinder Valve;Sct-19 19mm Inner Size for Split Core Current Sensor Use for USA Switchgear 50A/10mA 5000turns) 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
Automatic Steel C Purlin Prolfile Cold Roll Forming Machine(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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