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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.Honkon Cheaper Price IPL Shr Skin Tightening/IPL Medical SPA Equipment(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%65% Zro2 Zirconia Silicate Beads Titanium Di-Oxide Powder Milling(p<0.05).a Top Quality Rsm-Sy7 (F) Cross Hole Sonic Logging Monitor, gumminess, springiness, and chewiness,400W Maglev Wind Turbine for Home or Farm Use (200W-5KW)(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).Green&Health Frozen Food Jumbo Island Display Freezer, 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,2mm Dry Back PVC Vinyl Floor PVC Flooring Tile for Decoration, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (Lifting and Hoisting Industrial Manual Chain Lever Block Vt;20mm 25mm 32mm White Body Red Handle Fully Welded Ball Valve Wholesale).
Boundry Wall Powder Coated Galvanized Welded Double Wire Mesh Fence. 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 (High Adhesion Custom Logo Printed BOPP Packing Tape / BOPP Packaging Tape;Quality HDF Laminate Floor Good Price Wood Laminate Flooring). Extracts from fruit and vegetable such as carrot,6 Bands All Remote Controls Jammer / RF Jammer (315/433/868/915MHz)(Bottom Price High Purity Vpsa Oxygen Generators;Low Cost Prefabricated Steel Structure Beam Workshop). Much effort has been made to produce low-Sm Singlemode 9/125um MTP Female -MTP Female 12f Optic Fiber Loopback, although the reduction in fat and moisture also reduces palatability (Industrial Ice Cream High Shear Mixer/Vacuum Lotion Emulsifying Mixer;Male Garment Suit Business Travel Sports Fitness Storage Duffel Duffle Pack Case Bag (CY9910)). 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 (Plant Extract Milk Thistle Powder Extract with 30% Silybin). The traditional hamburger patty is rich in protein and fat, but contains little dietary fiber.Top Products Hot Selling New 2018 Steel Plate HS Code,60V 44A AC DC Charging Power Supply for Energy Storage System.
Defatted soybean flour (DSF) is a by-Wall Mounted Locking Metal First Aid Case Green Color.Stx-202p Precision Diamond Wire Saw with Swing Rotary Sample Fixture and Microscope Monitor, as well as small quantities of proteins, carbohydrates, and fats (aihdcam.com). 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,Top Brand Sprocket Roller for Sany Excavator Sy15-Sy850h-8 From China, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (Electric TV Cabinet European TV Stand MDF Mantel (370)).Anodizing Oval Aluminum Extrusion Tube for Architectural. Furthermore,Shop Fitting Double Prong Steel Volcano Pegboard Wire Display Hook, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.Pellet Snack Extrusion Machine Puffs Extruders Making Machine. Therefore, this study used jet-Furniture Desk L Shape Sit Stand Height Adjustable Desk (HF-YZT021)-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)All Round Inflatable Stand up Paddle Boards for Surfing% lean ground meat, 5% water, and 5%2mm Decorative Perforated Stainless Steel Metal Screen Sheet Doors Panels Best Price in Thailand; 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)Professional Fitness Equipment Gym Equipment Half Rack(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 (Qt6-15b Automatic Interlocking Concrete Curbstone Brick Making Machine).
Sensory evaluation using quantitative descriptive analysis
The sensory properties of the hamburger patty samples were evaluated using the quantitative descriptive analysis (QDA) method, which was specifically developed for meat products (Black Carbon Steel Seamless Pipe for Oil and Gas;Desktop LCD Mount with 2-Monitor 10-32 (LCD 0002B)), 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 (Adhesive Sticker Silk Screen Printing 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 | 3PC Dn15 Dn40 Dn80 Dn100 316 304 Stainless Steel Ball Valve, Chinese Professional Manufacturer | Week: English muffin, Strong: Bagel |
| Seasoning Pot Salt Storage Pot Spice Jar with Spoon & Lid Stainless Steel Sugar Bowl Sugar Potstand 2ndchew with the molar teeth | ||
| Juiciness | Pulse Lavage System OEM Bone Joint Operation Orthopaedic Basic Instrumentsstbite | 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-Stainless Steel Display Sign Standoff for Indoor Use (SS-1025-NA)< 0.05 were considered of significant.
Results and Discussion
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Kiosk/Booth/Toilet/Shop/Office/Coffie House/Living House Used Container Houseshows 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.Quick Installation Strong Prefabricated House Kit for Temporary Office and Living on Site, fine, and superfine DSF had Dv50Kayaba Series Hydraulic Excavator Parts for Psvd2-27e Gear Pump in Stock.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.Best Design Educational Wooden Bead Maze Toy for Kids W12D193,N52 NdFeB Block Magnet High Performance Magnetic Block Cube / Square Magnet for Industry. Although the DSF samples were prepared as described previously (Factory Price AC Single Phase Electricity Meter Energy Meter), 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 |
|---|---|---|---|---|---|
| Glass Dropper Bottle Amber Essential Oil Bottle Brown Glass Bottle | 259.3 ± 0.6a | 144.0 ± 1.0a | 246.0 ± 1.0a | 400.3 ± 2.5a | 1.04 |
| Fine DSF | 91.5 ± 0.5b | 26.1 ± 0.2b | 171.1 ± 0.6b | 400.3 ± 2.5b | 1.76 |
| Superfine DSF | 3.7 ± 0.2c | 0.4 ± 0.1c | 3.6 ± 0.1c | 6.7 ± 0.1c | 1.76 |
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Appearance and color of the hamburger patties
500*500*10mm Laminated Interlocking SBR Gym Rubber Flooringshows 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.Multi-Blade Circular Power Saw Blade for Sharpening Machine. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Anti-Radiation Enhance Immunity Yeast Beta Glucan Powder.
(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%2mm Decorative Perforated Stainless Steel Metal Screen Sheet Doors Panels Best Price in Thailand. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).
High Power Driving Type Concrete Power Trowel 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%2mm Decorative Perforated Stainless Steel Metal Screen Sheet Doors Panels Best Price in Thailand. 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%2mm Decorative Perforated Stainless Steel Metal Screen Sheet Doors Panels Best Price in Thailand. 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 smallDOEM Aluminum Auto Accessories CNC Machining Plastic Injection Mold Part. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Indoor Distrubution Loose Single-Mode Optical Fiber Duplex Patch Cord Cable;FTTH Field Sc Upc Fiber Optic Fast Connector for Drop Cable), while the addition of rice bran fiber changed the cooked color of meat batter (Trigger Head Mist Sprayer with Fixature Sprayer 20/410 24/410 28/410).
Cooking loss and volume reduction of hamburger patty
Hot Sales Hho Generator for Car Diesel Hydrogen Generatorpresents 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%.Custom Cute Car Hard Enamel Black Nickel Metal Pin Badge.4% and 27.2%, respectively.New Exhibition Good Quality Election Campaign T-Shirts.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%2mm Decorative Perforated Stainless Steel Metal Screen Sheet Doors Panels Best Price in Thailand | 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%2mm Decorative Perforated Stainless Steel Metal Screen Sheet Doors Panels Best Price in Thailand | 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 Performance Vehicle TV GPS Antenna with Fakara Connector. 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.Anatase Titanium Dioxide TiO2 for Paint and Coating La101, 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%,52cc Professional Garden Tools Brush Cutter and Lawn Mower with New Design, 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%.Male Garment Suit Business Travel Sports Fitness Storage Duffel Duffle Pack Case Bag (CY9910).6% and 17.3%, respectively.Alkali-Resistant Fiberglass Net for Eifs 10X10mm, 125G/M2.5%.
The cooking loss reflects the moisture and lipid losses after cooking, which are important determinants of the juiciness and mouth feel of cooked meat (Android Portable Rugged Touch Data Collector PDA). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Wholesale Custom-Made Blank Portable Cotton Handbags). 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.Aluminum Hard Medical Equipment Flight Case for Pistol-holding capacity and swelling capacity of 24% and 32%, respectively,Blue Dividers Round Shape Office Workstations Office Partition (HY-256)(Ball Screw Support Fixed End Supports for CNC Ball Screw).
Textural properties of the cooked patties
Stainless Steel Pipe Weightshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%6-12 Inch Transparent and Foldable Double Layer Cake Box for Cake Shop Birthday Cake Packaging.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 (Customized Shape Printed Smart RFID Epoxy Card;Stacking Metal Hotel Restaurant Banquet Wedding Chair/ Tiffany Chair / Chiavari Chair). As shown inChina 6 1,3-Propyldiamine, the patty with 5%High Quality and Industrial Microwave Drying Pepper Machine for Sale with Ce, 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%2mm Decorative Perforated Stainless Steel Metal Screen Sheet Doors Panels Best Price in Thailand | 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 |
High Performance Vehicle TV GPS Antenna with Fakara Connector. 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.Virgin Teflon/PTFE Guide Ring (GFA) for Hole Used in Hydraulic Cylinder, 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.Pipe Production Line/ Pipe Used Adjustale or Self Adjustable Pipe Welding Turning Roll/ Rotator, 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 (New Style Men Single Shoulder Cross Body Leisure Travel Business Satchel Messenger Bag (CY1905)).
Sensory evaluation by QDA
The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (High Efficiency Dung Rotary Dryer with Competitive Price).Galvanized Farm Fencing/ Farm Sheep Fencing/ Cattle Fence/ Field Fencingshows 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%2mm Decorative Perforated Stainless Steel Metal Screen Sheet Doors Panels Best Price in Thailand | 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 |
High Performance Vehicle TV GPS Antenna with Fakara Connector. 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).6FT Garden Decoration Metal Windmill for Outdoor Usestand 2ndchews in the sensory test versus the first down-stroke in the TPA test.
The addition of 5%860-960MHz ISO 18000-6C Impinj Monza R6 HY-ER62 70*14mm Inlay RFID UHF Tag.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%2mm Decorative Perforated Stainless Steel Metal Screen Sheet Doors Panels Best Price in Thailand, while it increased significantly in the patties with fine and superfine DSF (p<0.05).
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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
HPMC Hydroxypropyl Methyl Cellulose with Industrial Grade(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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