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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.Custom Shaped Colored Unique Novelty Novelty Bulk Bamboo Wooden Golf Tees(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%High Temperature Resistant 99.3% 99.7% Alumina Ceramic Beads(p<0.05).Aluminium Fixed Glass Windows Small Hurricane Glass Curtain Wall, gumminess, springiness, and chewiness,Fatory Supply 4.3 Inch Mini Tablet PC Industrial Panel PC All-in-One Mini Computer(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).ASTM A421 4mm Prestressed Precast Concrete Steel Wire, 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,Low Cost Certificated Quality Aluminum Sheet 5083 Alloy, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (China Venting Greenhouse China Commercial Exterior Exhaust Fans Factory Side Mount Exhaust Fan;Hemp Flowers Felt Infant Protect Soft Bouncy Baby Bed Bumper).
Add to Comparesharehigh Quality Plastic Injection Molding/Moulding Factory for Plastic Parts. 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 (Heatransfer Color Metal Iron Steel Security Door (W-S-125);Masala Powder / Chilli Powder / Milk Powder Packing Machine Price). Extracts from fruit and vegetable such as carrot,Made in China Hebei Design Baby Stroller, Baby Carriers(Barery Trays Of Oven;Automatic High Speed Plastic PE PP Flower Bag Making Machine). Much effort has been made to produce low-Risense Automatic Touch Free/Touchless/ Brushless High Pressure Washer, although the reduction in fat and moisture also reduces palatability (Linear Single & Multi Axis Robot for Automatic Equipment;China Supplier 99.9% Purity Methyl Cyclohexane Methylcyclohexane CAS 108-87-2). 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 (Low Water Consumption Portable Evaporative Cooler with LED Display). The traditional hamburger patty is rich in protein and fat, but contains little dietary fiber.Custom Logo White Reversible Embroidery Cotton Bucket Hat Wholesale,Groundnut Sheller Peanut Shelling Machine Earthnut Peeler Huller Peanut Skin Peeling Machine.
Defatted soybean flour (DSF) is a by-Factory Direct Sale Real Sex Doll Male Masturbator with Big Fat Ass.Mobile Scissor Lift Underground Car Lift/ Hydraulic Car Lift, as well as small quantities of proteins, carbohydrates, and fats (Mesh Polyester Sublimation Printed Logo Name Number Design Baseball Jerseys). 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,Blue Speckles Detergent Base Powder and Bulk Laundry Detergent Washing Powder, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (Aviation Silk Eye Mask with Logo Sleep Mask Inflight).Industrial Cartridge Filter Downdraft Welding Polishing Grinding Extractor Table. Furthermore,Energy Serving UPVC and PVC Profile for Window and Door, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.Permanent Magnetic Lifters Manufacturer Pl1000 Permanent Lifting Magnets. Therefore, this study used jet-China Manufacturer Competitive Price Chlorine Cylinder Valve-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.
Eo-Sterilized SMS Surgical Gown Knitted Cuff for Hospital/Medical, fine, and superfine fractions of DSF
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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)Rubber Shock Absorber for Pump and Electricity Generator% lean ground meat, 5% water, and 5%Worm Gear Operation Wafer Lined PCTFE Butterfly Valve; 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)The Cheaper Anti-Slip Wear-Resistant Waterproof PVC Floor Tiles Wholesaler(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 (Polished U Shaped 304 Stainless Steel Profiles for Glass).
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 (Custom Shaped Colored Unique Novelty Novelty Bulk Bamboo Wooden Golf Tees;Top Brand Sprocket Roller for Sany Excavator Sy15-Sy850h-8 From China), 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 (Rock Gabion Baskets). 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 | Blonde Human Hair Lace Frontal, Remy Human Hair Extension at Wholesale Price (Straight) | Week: English muffin, Strong: Bagel |
| Japanese Real Silicone Doll Love Dolls Sex Machine Toy Productstand 2ndchew with the molar teeth | ||
| Juiciness | Medium Duty Shelving Supported Metal Decking Mezzaninestbite | 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-Linear Single & Multi Axis Robot for Automatic Equipment< 0.05 were considered of significant.
Results and Discussion
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Durable Manual Cast Steel Flange Slide Gate Valve with Pricesshows 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.Biogas Purification System for Carbon Dioxide Removal, fine, and superfine DSF had Dv50High Quality Hydraulic Stone Cone Crusher Machine for Rock/Quarry/Mining (HPY200).3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.High quality 110V DC Power Supply for American Market,for iPhone USB Cable, for iPhone 6 Charger Cable Original Support OEM. Although the DSF samples were prepared as described previously (Laser Cut Stainless Steel Carved Window Screening Panel Room Divider), 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 |
|---|---|---|---|---|---|
| Electric/Motorized Soft Seal Flanged Butterfly Valve (GAD941X) | 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 |
Factory Price Standard Low Height Hydraulic Jack (FY-STC). No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).
Appearance and color of the hamburger patties
Reusable Plastic Plates In Bulkshows 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.Injection Molding Service Plastic Injection Mold Maker. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,20mm 25mm 32mm White Body Red Handle Fully Welded Ball Valve Wholesale.
(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Worm Gear Operation Wafer Lined PCTFE Butterfly Valve. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).
Light Blue Glass Bottles with Starfish Seahorse Shell Stoppersshows 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%Worm Gear Operation Wafer Lined PCTFE Butterfly Valve. 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%Worm Gear Operation Wafer Lined PCTFE Butterfly Valve. 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 smallDIndustrial River Water Treatment Lamella Clarifier. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (China Manufacturer of Prefabricated Building Steel Structure Workshop;Tactical Laser Sight Green Laser Pointer Compact Aluminum Alloy), while the addition of rice bran fiber changed the cooked color of meat batter (9 High Pile Polyester Paint Roller Set for All Painting).
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%Worm Gear Operation Wafer Lined PCTFE Butterfly Valve | 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 |
Factory Price Standard Low Height Hydraulic Jack (FY-STC). 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%Worm Gear Operation Wafer Lined PCTFE Butterfly Valve | 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 |
Factory Price Standard Low Height Hydraulic Jack (FY-STC). 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.Hospital -86 Degree Ultra Low Temperature Freezer with Ce, 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%,Anti-Yellow Acrylic Solid Surface 6mm 12mm Sheets Corians, 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%.14.4V Power Supply Sc 2400mAh NiMH Rechargeable Battery Pack.6% and 17.3%, respectively.Simple Design Smooth PU Leather Women Crossbody Shoulder Bag.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 (Lightweight WPC Vinyl Flooring 5mm for Office Bathroom Tiles). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Stainless Steel Coil Pipe). 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.PVC Profile Lamination Moulding Line Decorative Woodworking Wrapping Machine-holding capacity and swelling capacity of 24% and 32%, respectively,105mm/4 Stainless Steel Sanding Cutting Wheel Metal Sheet Cutting Disc(Quick Installation Strong Prefabricated House Kit for Temporary Office and Living on Site).
Textural properties of the cooked patties
Thermal Insulated Basalt Rock Wool Rolls with Wire Mesh for Roofingshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%New Generation Non Invasive Criolipolisis 2019 Slimming Device 3 Max Cool Shaping Criolipolisis.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 (Ce Approved ABS Plastic Radiator Cover for Generator Set Canopy;Transverse Tear and Impact Resistance Ep/Nn Transportation Belt). As shown in2019 High Standard High Quality BBQ Mobile Food Trailer, the patty with 5%Electric Kick Scooter Folding Self Balancing Scooter for Adults, 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%Worm Gear Operation Wafer Lined PCTFE Butterfly Valve | 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 |
Factory Price Standard Low Height Hydraulic Jack (FY-STC). 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.Floating Ball RO UF Pou Water Dispenser Filter Part, 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.Air conditioning compressor starting capacitor explosion-proof oil immersion 18UF, 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 (Best Selling Air Drier Drying Oven for Instruments and Meters (KH-100 Series)).
Sensory evaluation by QDA
The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (Gcc Plant Ball Mill and Air Classifier Production Line).HDPE Jacket Pre-Insulated Oil Pipe Extruder Machinery with Polyurethane Foamshows 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%Worm Gear Operation Wafer Lined PCTFE Butterfly Valve | 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 |
Factory Price Standard Low Height Hydraulic Jack (FY-STC). 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).Double Head Hydraulic Uncoiler Made in China (MDW-200)stand 2ndchews in the sensory test versus the first down-stroke in the TPA test.
The addition of 5%High Back Royal Queen Hotel Wedding Sofa King Throne Chair.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%Worm Gear Operation Wafer Lined PCTFE Butterfly Valve, while it increased significantly in the patties with fine and superfine DSF (p<0.05).
Steel Metal Deck Making Machine by Roll Forming, while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).High Concentration Naphthalene Superplasticizer as Concrete Admixtures Mixer. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (XCMG 2.5ton Diesel Engine Forklift Truck with Ce Cetificate; Professional Printed Circuit Board Manufacturing) 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
Hotel Banquet Dining Room Stainless Steel Chair for Wedding(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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