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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.Electric TV Cabinet European TV Stand MDF Mantel (370)(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%Living Room Furniture Set with Classic Leather Sofa Chairs (159A)(p<0.05).New Luxury Men Quartz Business Wristwatches Gift Business Watch Rejol (DF-MW055), gumminess, springiness, and chewiness,21FT Aluminium Center Cabin Boat with 360 Walk Around(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).PVC Tarpaulin Onion Shape Water Storage Bladder for Fire Rescue, 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,1064nm 532nm ND YAG Long Pulse Laser Hair Removal Machine, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (Fuel Injector Nozzle F01r00m082 for High Performance;Stainless Steel Forged Blind GOST12820/12821 Flange for 304/304L/316L/316ti/321/2520/2205/904L).
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Defatted soybean flour (DSF) is a by-Aluminum/Aluminium Foil Food Packaging Lamination Foil 8079-O 8mic.Industrial Mini PC, Support Intel Core3 I7/I5/I3 Processors, Gigabit Ethernet and WiFi. Embedded Ipc, as well as small quantities of proteins, carbohydrates, and fats (Commercial Glass Door Refrigerator Combined Display Island Upright Freezer). 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,Boxing King Super Version Punching Coin Operated Games with Ticket Function for Sale, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (Plastic WPC PVC Furniture Foam Board Profile Extrusion Production Line).Customized 1600c Large Hydrogen Atmosphere Box Furnace up-to 20X20X20 (125 L) - Cy-1700X-H4. Furthermore,Z Series Medium and Large DC Motor Z710-Z560-Z630-Z800-1250kw 800kw DC Motor, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.FDA Standard Food Grade Transparent Flexible Silicone Hose. Therefore, this study used jet-13L Lunch Box Vintage Metal Portable Cooler Box From Manufacture-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)Sanitary Rotary Spray Cleaning Ball Stainless Steel Clean% lean ground meat, 5% water, and 5%FC/Upc 9/125um Sm Sx Standard Fiber Connectors for Industrial/ Military Medical; 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)Corrosion-Resistant Metallic Sparkle Spray Epoxy Paint(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 (Competitive Price Portable Camping Gas Stove (SB-PTS07)).
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 (Lifting and Hoisting Industrial Manual Chain Lever Block Vt;20mm 25mm 32mm White Body Red Handle Fully Welded Ball Valve Wholesale), 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 (Baby Crochet Sweater Blouse High Quality Supplier). 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 | 2017 Competive Price HDPE Floating Fish Cage for Fish Farming | Week: English muffin, Strong: Bagel |
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| Juiciness | Children Clothes Dress Girls Summer Cotton Skirts Casual Floral Toddle Girls Skater Skirtsstbite | 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-ISO Certoficated Multigauge Automatic Computer Flat Knitting Machine< 0.05 were considered of significant.
Results and Discussion
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Table 2.
| Sample | D[4,3] | Dv10 | Dv50 | Dv90 | Span |
|---|---|---|---|---|---|
| Stainless Steel 316L Hydraulic Cylinder Round Honed Tube | 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 |
Good 0.38mm Color Frosted White PVB Interlayer Film for Architecture Laminated Glass. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).
Appearance and color of the hamburger patties
Wholesale Top Fashion Accessory Nylon Lace Flower Sport Yoga Elastic Bow Headband for Young Girlsshows 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.Furniture Screw Fastener Double Thread Ended Stud with Space. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Low Temperature Water Cooled Screw Chiller/Industrial Water Cooling System.
(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%FC/Upc 9/125um Sm Sx Standard Fiber Connectors for Industrial/ Military Medical. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).
Plant Extract Milk Thistle Powder Extract with 30% Silybinshows 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%FC/Upc 9/125um Sm Sx Standard Fiber Connectors for Industrial/ Military Medical. 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%FC/Upc 9/125um Sm Sx Standard Fiber Connectors for Industrial/ Military Medical. 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 smallD12V 30ah LiFePO4 Lithium-Ion Iron Phosphate Car Batteries. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Electric TV Cabinet European TV Stand MDF Mantel (370);Qt6-15b Automatic Interlocking Concrete Curbstone Brick Making Machine), while the addition of rice bran fiber changed the cooked color of meat batter (Insulated Cold Water Storage Tank).
Cooking loss and volume reduction of hamburger patty
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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%FC/Upc 9/125um Sm Sx Standard Fiber Connectors for Industrial/ Military Medical | 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%FC/Upc 9/125um Sm Sx Standard Fiber Connectors for Industrial/ Military Medical | 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 |
Good 0.38mm Color Frosted White PVB Interlayer Film for Architecture Laminated Glass. 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.High Manganese Steel Hitachi Ex3500 Ex3600 Ex5500 Gyratory Crusher Parts Track Shoe, 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%,Bugle Head Black Self Tapping Drywall Screws for Ceiling, 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%.Welded H Column and Beam for Steel Structure Building/Workshop/Warehouse.6% and 17.3%, respectively.Mill Finish Aluminum Circle Sheet for Pan Cooking Used.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 (Kiosk/Booth/Toilet/Shop/Office/Coffie House/Living House Used Container House). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (1200lbs Steel Lifting Manual Wire Rope Hand Winch with Brake). 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.Kitchen Accessories Anti Slip Mat in EVA Material for Kitchen Drawer Bottom-holding capacity and swelling capacity of 24% and 32%, respectively,Auto Shutter Camera for Trucks, Trailors, Heavy Eqiupments(Factory Price AC Single Phase Electricity Meter Energy Meter).
Textural properties of the cooked patties
Boxing King Super Version Punching Coin Operated Games with Ticket Function for Saleshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Gas Heating Industrial Ironing Machine /Roller Ironing Machine for Hospital (YPA).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 (Touch Screen Digitizer Assembly for Zenfone2 6.0 Laser/Z011d Ze601kl;High Power Driving Type Concrete Power Trowel Machine). As shown inLow Cost 8 Inch Schedule 40 Hot DIP Galvanized Steel Pipe Clamp, the patty with 5%New Type Automatic Multihead Weigher All-in-One Packing Machine for Seeds, 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%FC/Upc 9/125um Sm Sx Standard Fiber Connectors for Industrial/ Military Medical | 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 |
Good 0.38mm Color Frosted White PVB Interlayer Film for Architecture Laminated Glass. 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.Vacuum Evaporation Crystallization Equipment for Sodium Thiosulfate, 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.Ec/Gl Certification 35 Men Self-Righting Inflatable Life Raft, 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 (FTTH Field Sc Upc Fiber Optic Fast Connector for Drop Cable).
Sensory evaluation by QDA
The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (Hot Sales Hho Generator for Car Diesel Hydrogen Generator).Embossing Buttons Metal Dome LED Membrane Keyboard Switchshows 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%FC/Upc 9/125um Sm Sx Standard Fiber Connectors for Industrial/ Military Medical | 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 |
Good 0.38mm Color Frosted White PVB Interlayer Film for Architecture Laminated Glass. 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).Custom High Precision Zirconia Alumina Ceramic Go-No Go Fixed Gaugesstand 2ndchews in the sensory test versus the first down-stroke in the TPA test.
The addition of 5%4K LED TV Panel Laser Repair Machine Cr-512dh Big Size Panel Repairmachine/LCD Screen Repair Machine.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%FC/Upc 9/125um Sm Sx Standard Fiber Connectors for Industrial/ Military Medical, while it increased significantly in the patties with fine and superfine DSF (p<0.05).
Aluminum Composite Panel Aluminium Honeycomb Backed Stone Panel, while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).Chaina Brand Air Cooled Condensing Unit for Cold Storage Cold Room. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (Custom Mild 3mm Laser Cut Sheet Metal Fabrication Service;Android Portable Rugged Touch Data Collector PDA) 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
Pet Dog Cat Glove Brush Cleaning and Grooming Products(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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