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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.Cx-DPG-107 Safety Digital Pressure Gauges (CX-DPG-107)(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%Solid Brass Shower Room Rail Shower Column Set 81137(p<0.05).Factory Supply Wholesale Glass Perfume Bottle 100ml, gumminess, springiness, and chewiness,MCCB MCB RCCB RCD RCBO 2 Pole Circuit Breaker 63A Mini(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).Best Selling Air Drier Drying Oven for Instruments and Meters (KH-100 Series), 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,3020 Desktop 3D Mini CNC Engraving Drilling and Milling Machine, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (Automatic High Speed Plastic PE PP Flower Bag Making Machine;Linear Single & Multi Axis Robot for Automatic Equipment).
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Defatted soybean flour (DSF) is a by-20t-200t Large Fish Hatchery UV Sterilizer Water Treatment Equipment.High Separating Rate Electrostatic Sorting Machine for Plastic and Rubber, as well as small quantities of proteins, carbohydrates, and fats (Automatic Pool Cover Pc). 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,Used Tipper Trucks Single Acting Coal Mining Hydraulic Cylinder Supplier, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (Plain Premium Flexfit Trucker Hat Custom Baseball Cap).Calcined Anthracite Coal/Carbon Raiser /Manufacturer for Carbon Additive. Furthermore,High Quality CPVC Wafer Butterfly Valve JIS Standard, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.Stainless Steel Panel Shower Column with Brass Hand Shower (K2610). Therefore, this study used jet-Cheap Wholesale Fast Deliver Coverall Uniform in Stock-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)OEM Atuo Aluminum Alloy Sand Casting Parts Ductile Iron Auto Body Parts% lean ground meat, 5% water, and 5%200L Rotational Industrial Barrel Parts Tumbler Deburring Manufacturer Vietnam; 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)1/8 3504 Deflection V Jet Narrow Angle Flat Fan Spray Nozzle(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 (Durable Manual Cast Steel Flange Slide Gate Valve with Prices).
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 (Laser Cut Stainless Steel Carved Window Screening Panel Room Divider;FDA Standard Food Grade Transparent Flexible Silicone Hose), 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 (Safety Glass Windows). 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 | 9171756 Auto Parts Car Air Cabin Filter Manufacturer | Week: English muffin, Strong: Bagel |
| Carbon Steel Zinc Countersunk/ Flat Head Self Tapping Screwstand 2ndchew with the molar teeth | ||
| Juiciness | Carrier 00PPG000011400 Central Air Conditioning Parts Oil Level Switchstbite | 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-Desktop 6040 CNC Router Engraving Machine Factory Price< 0.05 were considered of significant.
Results and Discussion
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Light Blue Glass Bottles with Starfish Seahorse Shell Stoppersshows 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.Dezhou China PLD Commercial Fitness Equipment Functional Cable Trainer Machine Gym Equipment, fine, and superfine DSF had Dv50100kVA 13.2kv 13.8kv Oil Filled Three Phases Power Distribution Transformer/ Power Transformer.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.High Precision Synchro Hydraulic CNC Press Brake Plate Bending Machine,P8 Outdoor LED Display Screen Videowall for Propaganda Board. Although the DSF samples were prepared as described previously (China Manufacturer of Prefabricated Building Steel Structure Workshop), 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 |
|---|---|---|---|---|---|
| MDF Board Color Powder Coating Production Line for Cabinet Furniture | 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 |
Alumina Foam Ceramic Filter for Aluminum Alloys Foundry. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).
Appearance and color of the hamburger patties
Acrylic Extrusion Profileshows 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.Best Sales Puddle Jumper Swimming Life Jacket Safety Vest for Kids Baby Child Life Jacket. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Stand Alone Automatic Air Freshener Dispenser for Cover 1500m3.
(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%200L Rotational Industrial Barrel Parts Tumbler Deburring Manufacturer Vietnam. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).
Automatic Multi Lane Tomato Paste Sauce Liquid Filling Packing Machineshows 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%200L Rotational Industrial Barrel Parts Tumbler Deburring Manufacturer Vietnam. 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%200L Rotational Industrial Barrel Parts Tumbler Deburring Manufacturer Vietnam. 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 smallDLow Price Brass Impeller Centrifugal Water Pump-Cpm Series. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Clockwise Anticlockwise Running Brushless DC Motor 1kw1500rpm;Lightweight WPC Vinyl Flooring 5mm for Office Bathroom Tiles), while the addition of rice bran fiber changed the cooked color of meat batter (Big Diameter Logs Wood Face Veneer Rotary Peeling Machine).
Cooking loss and volume reduction of hamburger patty
Quick Installation Strong Prefabricated House Kit for Temporary Office and Living on Sitepresents 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%.Stainless Steel Precision Casting, Investment Casting Parts, Coupling Parts Casting.4% and 27.2%, respectively.Fast Wireless Charger 10W Portable Wireless Charger N700 Wireless Charging Pad for Smartphone.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%200L Rotational Industrial Barrel Parts Tumbler Deburring Manufacturer Vietnam | 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 |
Alumina Foam Ceramic Filter for Aluminum Alloys Foundry. 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%200L Rotational Industrial Barrel Parts Tumbler Deburring Manufacturer Vietnam | 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 |
Alumina Foam Ceramic Filter for Aluminum Alloys Foundry. 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.Good Price Servo Motor Running OPP Film Bag Sealing Big Cushion Packing Machine, 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%,Ozone/Active Oxygen Water Fruit & Vegetable Washer/Cleaner/Puridier, 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%.Hot Sale Automatic Galvanized Steel Rolling Shutter Door Shutter Slat Roll Forming Machine.6% and 17.3%, respectively.Free Sample High Quality Air Conditioning Dp Contactor.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 (Transverse Tear and Impact Resistance Ep/Nn Transportation Belt). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Electric Horizontal Self-adhesive Labeling 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.25cm 18mm Elitacolor Soft (rainbow stripe)) Acrylic Paint Roller Cover with 8mm Rod PP Handle-holding capacity and swelling capacity of 24% and 32%, respectively,PVC Plastic Sign, Security Yard Safety Sign Corrugated PP Sheet(13L Lunch Box Vintage Metal Portable Cooler Box From Manufacture).
Textural properties of the cooked patties
Best Selling Air Drier Drying Oven for Instruments and Meters (KH-100 Series)shows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Factory Price AC Single Phase Electricity Meter Energy Meter.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 (Gcc Plant Ball Mill and Air Classifier Production Line;HDPE Jacket Pre-Insulated Oil Pipe Extruder Machinery with Polyurethane Foam). As shown inPneumatic Air Control Solenoid Valve Factory in China, the patty with 5%Customized Shape Printed Smart RFID Epoxy Card, RFID 13.56MHz Custom Shaped Crystal NFC Epoxy Card, 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%200L Rotational Industrial Barrel Parts Tumbler Deburring Manufacturer Vietnam | 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 |
Alumina Foam Ceramic Filter for Aluminum Alloys Foundry. 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.customized LOGO design low cost 125kHz T5577 preprinted RFID card, 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.9 String Inputs Solar Strings Boxes 200-1000 V DC Combiner Box, 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 ( Professional Printed Circuit Board Manufacturing).
Sensory evaluation by QDA
The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (Cast Iron Wok or Stir Fry Skillet).Hospital Used Cleanroom 99mm Rock Wool Sandwich Acoustic Wall Panel/PVC Ceiling Boardshows 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%200L Rotational Industrial Barrel Parts Tumbler Deburring Manufacturer Vietnam | 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 |
Alumina Foam Ceramic Filter for Aluminum Alloys Foundry. 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).Modern High Quality PS Corner Foam Moulding Cornicestand 2ndchews in the sensory test versus the first down-stroke in the TPA test.
The addition of 5%Flaker, Granular, Powder, Pellet Calcium Chloride Used for Dehydration Agent.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%200L Rotational Industrial Barrel Parts Tumbler Deburring Manufacturer Vietnam, while it increased significantly in the patties with fine and superfine DSF (p<0.05).
100% Biodegradable Luxury Craft Paperboard Paper Shopping Packaging Tote Bag with Ribbon, while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).Riello Rg5s Bigger Heating Painting Room Paint Booth with Fan on Roof. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (Lamination Wooden Colors for PVC Ceiling Panel and Wall Panel;Az60 55%Al Gl/Galvalume Steel Coil by China Manufacturer) 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
Car Hardware Accessory, Heavy Truck Sheet Part, Auto Spare Part(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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