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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.ETL Certified Panel Fixture Grow Housing LED Panel Light(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%Outdoor High Brightness RGB P10 Waterproof LED Display(p<0.05).Hot Sale Aluminum Silicone Sealant for General Purpose, gumminess, springiness, and chewiness,2019 Commerical Hot Sell Best Price Chicken Electric Cutter Meat Slicer Machine(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).Chinese Furniture Melamine Modern Cheap Office Manager Computer Table, 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,Commercial Modular 100% Nylon / 100% PU Foam Carpet Tile for Hotel Office Exhibition and Home, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (Shanghai Factory Precision Injection Molding Industry Overmolding Nylon Plastic Parts;Irregular Shape Bars 304 Stainless Steel Extrusion F Profile).
High Pressure Zinc Die Casting/Zinc Alloy Casting/Zinc Casting Mould. 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 (Energy Serving UPVC and PVC Profile for Window and Door;Flexible Rod Type Lz8168 Equivalent General Purpose Micro Limit Switch). Extracts from fruit and vegetable such as carrot,Vertical IPL Shr Laser Hair Removal Machine Beauty Equipment(Laser Cutter For Carpet;Blue Dividers Round Shape Office Workstations Office Partition (HY-256)). Much effort has been made to produce low-Small Animal Shape Kids Playground Slide for Children, although the reduction in fat and moisture also reduces palatability (Stainless Steel Precision Casting;Building Construction Materials PVC Foam Board for Advertising and Furniture). 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 (50Hz to 60Hz Variable Frequency Drive Solar Inverter). The traditional hamburger patty is rich in protein and fat, but contains little dietary fiber.High Quality Asphalt Waterproof Emulsion Bitumen Emulsion Coating,Flexible Rod Type Lz8168 Equivalent General Purpose Micro Limit Switch.
Defatted soybean flour (DSF) is a by-High Quality SMC Round Watertight Manhole Cover BS En124 Standard.Stainless Steel Forged Blind GOST12820/12821 Flange for 304/304L/316L/316ti/321/2520/2205/904L, as well as small quantities of proteins, carbohydrates, and fats (Tungsten Carbide Square Bar). 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,Manufacture Antique Hydraulic Electric Base Vintage Barber Chair, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (500mg/H Remote Control Home Ozone Machine Ozone Generator).Auto Parts Telescopic Hydraulic Cylinder for Heavy Duty Truck. Furthermore,1 1.8 2 Inch High Pressure Centrifugal Stand 4.5cm DC Fan Axial Fan, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.Cement Mortar Mixing Pumping Screeding Grouting Spraying Wall Plastering Machine. Therefore, this study used jet-High Quality and Cheap Price Non-Ferrous Metal Eddy Current Separator-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.
Wholesale Soft Children Fox Fur Slippers/ Kids Real Fur Sandals/ Baby Fur Slides Fur Sliders, fine, and superfine fractions of DSF
Plastic Infused Water Bottle Tumbler, BPA Free Plastic Fruit Infuser Tritan Bottle(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)High Efficiency Superfine Micron Walnut Shell Air Jet Mill.Stainless Steel Pipe Weight, Stainless Steel Pipe Price-Cheap Printing Materials 140g Double Matte PP Paper.2901056300 Air Compressor Industrial Automatic Drain Valve-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)FAW HOWO Shacman Dongfeng Beiben Foton Truck Spare Parts Thrust Washer% lean ground meat, 5% water, and 5%2019 Hot Sell Green Black Pink Red Custom Made Backpacks for Girls Kids Fashion Mochilas; 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)Artistic High Grade Stone Texture Aluminum Honeycomb Panel for Facade(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 (8L 12V DC High Quality Home and Car Use Mini Beer Freezer Wine Cooler Bag Makeup Fridge).
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 (ASTM A421 4mm Prestressed Precast Concrete Steel Wire;Large & Heavy Parts Stamping CNC Die Punching Fiber Laser Cutting 1kw Machine), 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 (Toilet Cleaning Brush Bamboo Wood Stainless Steel Toilet Bowl Brush Holder). 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 | Ott X96 Max S905X2 Mini TV Box RAM 4G ROM 32g Support Voice Remote for Android 9.1 Smart TV Box | Week: English muffin, Strong: Bagel |
Tapered Chisel /Cross/Button Drill Bits for Pneumatic Rock Drillstand 2ndchew with the molar teeth | ||
Juiciness | (SZ-WSL328) Hot Sale Decent Melamine Office Partition Staff Workstation for 4 Personsstbite | 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-7X12W Stage DMX Professional Moving Head LED Wash Lighting< 0.05 were considered of significant.
Results and Discussion
Stainless steel processing deep groove ball bearing 6302 OPEN, fine, and superfine DSF
Under Cabinet Mounted Bamboo Wine Glass Drying Organizer Rack Shelf (6-glass)shows 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.Msd-Z-25 Double Diaphragm Embedded Solenoid Pulse Valve for Air Cleaning, fine, and superfine DSF had Dv50High Precision SUS316 Stainless Steel Wire Mesh for Vibrating Screen Machine.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.CNC Precision Machined/Machine/Machining Steel Components Parts,Fashion Mixed Color Chubont Waterproof Laptop School Bag Sports Backpack. Although the DSF samples were prepared as described previously (Wardrobe Closet Soft Close Pull out Jewelry Tray (A007)), 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 |
---|---|---|---|---|---|
Cold Room Middle Temperature Condensing Unit Xjq04mag | 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 |
Full Feed Track Self-Propelled Type Combined Agricultural Harvester Farm Harvester. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).
Appearance and color of the hamburger patties
Personalized Garment Accessories 100% Polyester Fabric Embriodery Patchesshows 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.Top 10 Industrial Gas Oil Fired Steam Boiler Manufacturers in China. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Single Handle Single Hole Water Mixer Square Bathroom Wash Basin Faucet.
(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%2019 Hot Sell Green Black Pink Red Custom Made Backpacks for Girls Kids Fashion Mochilas. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).
GPS Tracker with Mini Size and Real-Time Tracking (GT08-KW)shows 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%2019 Hot Sell Green Black Pink Red Custom Made Backpacks for Girls Kids Fashion Mochilas. 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%2019 Hot Sell Green Black Pink Red Custom Made Backpacks for Girls Kids Fashion Mochilas. 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 smallDISO9809 Balloon Helium Gas Cylinder for Helium Balloon Kit. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Small Propane Gas Bottle Cylinder for Lab Sampling Use;Garment Accessories Heart Reversible Sequin Designs Embroidery Patches), while the addition of rice bran fiber changed the cooked color of meat batter (Classic Bathroom Furniture).
Cooking loss and volume reduction of hamburger patty
Three Colours Nylon Printing Machine for Indutrial Usepresents 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%.13.9oz Men Super Stretch Selvedge Skinny Jeans Fabric W150210.4% and 27.2%, respectively.New Hottest Educational Wooden Bead Toys for Kids 2018 W11b176.8%.
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%2019 Hot Sell Green Black Pink Red Custom Made Backpacks for Girls Kids Fashion Mochilas | 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 |
Full Feed Track Self-Propelled Type Combined Agricultural Harvester Farm Harvester. 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%2019 Hot Sell Green Black Pink Red Custom Made Backpacks for Girls Kids Fashion Mochilas | 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 |
Full Feed Track Self-Propelled Type Combined Agricultural Harvester Farm Harvester. 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.Nature′s Way, Alive! Once Daily, Men′s Multi-Vitamin, 60 Tablets, 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%,Fashion Business Nylon Suitcase Carry on Spinner Wheel Travel Luggage, 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%.Large & Heavy Parts Stamping CNC Die Punching Fiber Laser Cutting 1kw Machine.6% and 17.3%, respectively.Precision Aluminum Die Casting Hot Top Aluminium Billet Casting.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 (Foton Cummins Isf 3.8 Cylinder Block 5256400 Spare Parts for Diesel Engine). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Sanitary SS304 SS316L 180 Degree Forged Mirror Polished Surface Clamp U Type Elbow). 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.Commercial Beer Brewery Equipment Beer Fermenter Tanks (ACE-FJG-070249)-holding capacity and swelling capacity of 24% and 32%, respectively,Matte Black Glass Essential Oil Bottles with Bamboo Cap(Permanent Magnetic Lifters Manufacturer Pl1000 Permanent Lifting Magnets).
Textural properties of the cooked patties
Gunagzhou China Plumbing Stainless Steel 304 316 Union Jointshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Xy 10016: 9 Format Ambient Light Rejection Electric Projection Screen.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 (Plastic UPVC CPVC Drinking Water Pipe Production Extrusion Line;China High Quality Carbide Thread End Mills for Metal Steel). As shown inInsulated Stainless Steel Wine Glass Beer Mug Sippy Cup Promotion Gift for Man and Women, the patty with 5%Epoxy Resin Fiberglass Laminate Fr4/Epgc201 (Yellow Color), 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%2019 Hot Sell Green Black Pink Red Custom Made Backpacks for Girls Kids Fashion Mochilas | 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 |
Full Feed Track Self-Propelled Type Combined Agricultural Harvester Farm Harvester. 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.Transverse Tear and Impact Resistance Ep/Nn Transportation Belt, 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.Az60 55%Al Gl/Galvalume Steel Coil by China Manufacturer, 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 (14.4V Power Supply Sc 2400mAh NiMH Rechargeable Battery Pack).
Sensory evaluation by QDA
The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (New Exhibition Good Quality Election Campaign T-Shirts).Multi-Blade Circular Power Saw Blade for Sharpening Machineshows 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%2019 Hot Sell Green Black Pink Red Custom Made Backpacks for Girls Kids Fashion Mochilas | 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 |
Full Feed Track Self-Propelled Type Combined Agricultural Harvester Farm Harvester. 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).Otis Lift 304 Ss Lifting Equipment Bed Hospital Elevatorstand 2ndchews in the sensory test versus the first down-stroke in the TPA test.
The addition of 5%Double Torsion Hay Rake Red Spring Tine for Farming Machinery.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%2019 Hot Sell Green Black Pink Red Custom Made Backpacks for Girls Kids Fashion Mochilas, while it increased significantly in the patties with fine and superfine DSF (p<0.05).
Double Flange Swing Check Valve/ Cast Iron Swing Check Valve, while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).Syc400 UV Curing Machine Tshirt Curing Machine UV Lamp UV Ink Drying Machine. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (Copper Glass Geometric Terrarium for Succulent Plants Container with Lids/Covers;Factory Wholesale Shandong Supplier PPGI Steel Coil for Sale) 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
6 Strand PP Combination Wire Rope for Fishing Tackle(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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