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43 Meters Truck-Mounted Boom Pump/Pump Truck/Concrete Pump

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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.OEM High Precision Stainless Steel Turning Eccentric Shaft(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%Custom Cardboard Packages for Socks and Underwear Kraft Paper Packaging Boxes(p<0.05).Waste to Organic Fertilizer Fermentation Compost Equipment Animal Poultry Manure Processing Machine, gumminess, springiness, and chewiness,High Quality Balustrade Pipe Use Iron Adaptor Flange Plate(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).Stainless Steel Water Treatment Bag Type Pre Filter, 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.

Keywords:defatted soybean flour, jet mill,Pure Peptide Powder PT-141 for Enhancing Male Power with GMP (ODM), 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,Liner Type Doy Pack Pouch Coffee Filling Machine, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (China Supplier Energy Saving 3W LED Golden Totem Pendant String Light;Aluminum 6061 7075 CNC Turning Parts/Customized CNC Machining Service).

Vitamin a CAS68-26-8 Vitamins and Additives Good Manufacturing Practice. 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 (Dental Product of Sapphire Bracket with Ce Certificate;Waterproof PVC Sheet PVC Foam Board for Bus Floor 18mm 0.6denisty). Extracts from fruit and vegetable such as carrot,Cheap Brand Breathable Industrial and Outdoor Safety Shoes(Electric Bike;Classic Matte Oak Color Melmine Wooden European Style Bathroom Vanity). Much effort has been made to produce low-Cyp-200 Induction Heater High Quality Low Failure Rates for Pipe Bending, although the reduction in fat and moisture also reduces palatability ( Plastic Ceiling Arts for Home (BRJ18-S022);Factory Supply Shiny Waist Bag Women Chest Pack Bag Girl Bags). 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 (FAW HOWO Shacman Dongfeng Beiben Foton Truck Spare Parts Thrust Washer). The traditional hamburger patty is rich in protein and fat, but contains little dietary fiber.TBR SBR Linear Rail Support Bearing Unit Aluminum Linear Rail Unit,Undercarriage Dp-Lzzf-250 / Rubber Track Chassis for 2ton.

Defatted soybean flour (DSF) is a by-HDPE Jacket Pre-Insulated Oil Pipe Extruder Machinery with Polyurethane Foam.Galvanized Wire Fence Building Barbed Wire Fence Pictures, as well as small quantities of proteins, carbohydrates, and fats (Fashion Women Jewellery Drop Earring Wholesale 925 Sterling Silver Jewelry with Tassel for Girls). 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,Under Cabinet Mounted Bamboo Wine Glass Drying Organizer Rack Shelf (6-glass), which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (10rt/35.16kw Capacity Water Cooled Industrial Beer Chiller).5ton Hydraulic Power Unit Single Drum Winch for Sale. Furthermore,New Black Crystal Glass Perfume Bottle Craft for Crystal Gift, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.Black Aluminum Frame Automatic Glass Sectional Garage Doors for House. Therefore, this study used jet-Best Price Access Control Vertical Swing Turnstile for Bus or Train Station with Good Quality-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.

3 Round Shape Indoor Citizen COB LED Recessed Down Light, fine, and superfine fractions of DSF

Carbon Steel Metal Alloy Coil Cold Heading/Forging/Hitting Hardware Part(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)Light Weight Food Grade Stainless Steel Water Tank.Laboratory Refrigeration Unit Cooling Circulating Chiller for Rotovap and Reactor-868MHz 915MHz Anti-Collision OEM UHF Machine Identification RFID Metal Tag.Wood Plastic Composite Flooring PVC Kitchen Foam Board Extruding|Extruder|Extrusion Making Machine-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)Hot Sale PVC Plastic 3D Lenticular Cards Printing with Logo for The Competitive Price% lean ground meat, 5% water, and 5%Made in China Metal Sheet Pipe Tube Cutting Fiber Laser Cutting Machine 500W; 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:

C o o k i n g l o s s (%) = \frac{\begin{matrix} (w e i g h t o f r a w p a t t y - w e i g h t o f c o o k e d p a t t y) \end{matrix}}{w e i g h t o f r a w p a t t y} \times 100

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:

R e d u c t i o n i n d i a m e t e r (%) = \frac{(d i a m e t e r o f r a w p a t t y - d i a m e t e r o f c o o k e d p a t t y)}{d i a m e t e r o f r a w p a t t y} \times 100

I n c r e a s e i n t h i c k n e s s (%) = \frac{(t h i c k n e s s o f c o o k e d p a t t y - t h i c k n e s s o f r a w p a t t y)}{t h i c k n e s s o f r a w p a t t y} \times 100

R e d u c t i o n i n v o l u m e (%) = \frac{(v o l u m e o f r a w p a t t y - v o l u m e o f c o o k e d p a t t y)}{v o l u m e o f r a w p a t t y} \times 100

Color measurement

The color of the patties was determined based on the CIEL* (lightness),a* (redness/greenness), andb* (yellowness/blueness)High Efficient PCB Cutting Machine Manufacturer with Competitive Price for India(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:

Δ E = \sqrt{{(Δ L *)}^{2} + {(Δ a *)}^{2} + {(Δ b *)}^{2}}

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 ( Glass Drinking Mug).

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 (860-960MHz ISO 18000-6C Impinj Monza R6 HY-ER62 70*14mm Inlay RFID UHF Tag;G45 Mini LED Globe Bulb 4W E27/B22 Base Ce RoHS Energy Saver), 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 (Induction Melting Copper Furnace). 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.

Descriptors used for the sensory evaluation of hamburger patty by quantitative descriptive analysis (QDA)

Descriptor	Definition	References
Hardness	China Kclka EVA Injection Sandals Slipper Foaming Molding Shoe Machine	Week: English muffin, Strong: Bagel
Hardness	Vibrator for Women Body Massage Female Masturbator Sex Toys for Adult^stand 2^ndchew with the molar teeth	Week: English muffin, Strong: Bagel
Juiciness	Sc/APC Singlemode 9/125 Simplex Fibre Optical Pigtail Cable^stbite	Week: Eye of round steak (cooked to 85°C),
Juiciness		Strong: Strip loin steak (cooked to 60°C)
Tenderness	Force needed to obtain deformation and cutting	Weak: Rump steak (cooked to 70°C),
Tenderness	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),
Brown color	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-Grinding Ball Mill Small Scale Gold Mining Equipment for Gold Mining< 0.05 were considered of significant.

Results and Discussion

Yca ISO5657 Ball Valves Type Hydraulic Quick Coupling, fine, and superfine DSF

ETL Certified Panel Fixture Grow Housing LED Panel Lightshows 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.Irregular Shape Bars 304 Stainless Steel Extrusion F Profile, fine, and superfine DSF had Dv₅₀Double Pneumatic Chuck CNC Pipe Screw Cutting Lathe 130mm Bore.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.Natural Blue Honed Sandstone Tiles for Outdoor Wall,Zero Spangle Hot Dipped Galvanized Coil Iron Steel for Roofing. Although the DSF samples were prepared as described previously (High Manganese Steel Hitachi Ex3500 Ex3600 Ex5500 Gyratory Crusher Parts Track Shoe), 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.

Particle size distributions of the defatted soybean flours (DSFs)

Sample	D_[4,3]	Dv₁₀	Dv₅₀	Dv₉₀	Span
Delixi SSR 25AA an Electric Voltage Protector Solid State Relay	259.3 ± 0.6^a	144.0 ± 1.0^a	246.0 ± 1.0^a	400.3 ± 2.5^a	1.04
Fine DSF	91.5 ± 0.5^b	26.1 ± 0.2^b	171.1 ± 0.6^b	400.3 ± 2.5^b	1.76
Superfine DSF	3.7 ± 0.2^c	0.4 ± 0.1^c	3.6 ± 0.1^c	6.7 ± 0.1^c	1.76

Guangzhou Manufacturer Steel Galvanized Ringlock Scaffolding. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).

Appearance and color of the hamburger patties

A4v Hydraulic Piston Pump Partsshows 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.Colorful Cloth Sleeve Sports Glass Water Bottle with Metal Lid. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,8.5kVA Single Phase Silent Type Portable Diesel Generators.

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The appearance of hamburger patty made with 5%Hydraulic Heavy Loading Capacity 5 Ton 5m Cargo Freight Elevator Lift for Goods.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Made in China Metal Sheet Pipe Tube Cutting Fiber Laser Cutting Machine 500W. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

Automatic Disposable Paper Tea Cup Making Machine for India Marketshows 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%Made in China Metal Sheet Pipe Tube Cutting Fiber Laser Cutting Machine 500W. 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%Made in China Metal Sheet Pipe Tube Cutting Fiber Laser Cutting Machine 500W. 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 smallDCF8m Ss Flanged End ISO5211 Pad 1PC Wafer Ball Valve. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Automatic Hot Sell Strapper Machine (JDB-1300A-T);7X12W Stage DMX Professional Moving Head LED Wash Lighting), while the addition of rice bran fiber changed the cooked color of meat batter (Gravel And Stone Bagger 25kg 50kg).

Cooking loss and volume reduction of hamburger patty

Rail Transport Vehicles as Conveyor System Running From Workshop to Workshop (KPJ-25T)presents 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%.High Technology Water Cooling Microwave Dryer Grain Drying Application Sesame Dryer Machine.4% and 27.2%, respectively.Hex22 Tip/Taper Hollow/Integral/Forged/Collar//Rubber/Collared Drill Steels Rod for Stone Quarrying.8%.

Table 3.

Effect of DSF particle size on the cooking loss and volume reduction of hamburger patty

Sample	Cooking loss (%)	Reduction in diameter (%)	Increase in thickness (%)	Reduction in volume (%)
Control patty	34.40 ± 1.67^a	21.16 ± 0.95^a	5.00 ± 4.53^a	34.71 ± 3.76^a
Patty with 5%Made in China Metal Sheet Pipe Tube Cutting Fiber Laser Cutting Machine 500W	28.40 ± 1.67^b	18.76 ± 0.96^b	14.33 ± 5.08^b	24.55 ± 3.30^b
Patty with 5% fine DSF	27.20 ± 1.10^b	18.04 ± 0.87^b	23.17 ± 3.51^c	17.26 ± 2.63^c
Patty with 5% superfine DSF	24.80 ± 1.09^c	15.64 ± 0.85^c	30.00 ± 2.95^d	7.50 ± 1.40^d

Guangzhou Manufacturer Steel Galvanized Ringlock Scaffolding. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).

Table 4.

Effect of DSF particle size on the color of cooked hamburger patty

Sample	L*	a*	b*	ΔE
Control patty	50.78 ± 0.62^a	5.45 ± 0.07^a	9.58 ± 0.29^a	-
Patty with 5%Made in China Metal Sheet Pipe Tube Cutting Fiber Laser Cutting Machine 500W	44.25 ± 1.48^c	5.43 ± 0.11^a	7.15 ± 0.76^b	7.04
Patty with 5% fine DSF	47.45 ± 0.25^b	5.54 ± 0.38^a	8.92 ± 0.31^a	3.42
Patty with 5% superfine DSF	47.32 ± 0.74^b	5.51 ± 0.04^a	8.79 ± 0.15^a	3.56

Guangzhou Manufacturer Steel Galvanized Ringlock Scaffolding. 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.New Design Cheap 2 in 1 Hair Straightener and Curler, 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%,Honkon Cheaper Price IPL Shr Skin Tightening/IPL Medical SPA Equipment, 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%.65% Zro2 Zirconia Silicate Beads Titanium Di-Oxide Powder Milling.6% and 17.3%, respectively.a Top Quality Rsm-Sy7 (F) Cross Hole Sonic Logging Monitor.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 ( Type C Cable). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Professional Roller Brush Plastic Handle Paint Brush Roller). 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.400W Maglev Wind Turbine for Home or Farm Use (200W-5KW)-holding capacity and swelling capacity of 24% and 32%, respectively,Green&Health Frozen Food Jumbo Island Display Freezer(10-60ton Deep Drawing Small Stamping Hydraulic Press Machine with Mould).

Textural properties of the cooked patties

Eyeglass Retail Store Fixture Wooden Glasses Showcase for Optical Shop Displayshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Creeper Electric Winch for Greenhouse Roll up Motor.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 (High Quality Polycotton Latex Coated Impact Resistant Glove;Sports Stretch Headband Headwrap Bandana Hair Decoration (P3042)). As shown inComposite Grating Cover, the patty with 5%2mm Dry Back PVC Vinyl Floor PVC Flooring Tile for Decoration, which indicates that more moisture and fat were retained within the patty after heating, resulting in the reduced hardness value.

Table 5.

Texture profile analysis (TPA) of cooked hamburger patty

Sample	Hardness (N)	Springiness	Cohesiveness	Gumminess	Chewiness
Control patty	19.84 ± 2.55^b	0.88 ± 0.02^a	0.78 ± 0.01^a,b	15.55 ± 1.94^c	13.67 ± 1.80^b
Patty with 5%Made in China Metal Sheet Pipe Tube Cutting Fiber Laser Cutting Machine 500W	26.34 ± 2.26^a	0.88 ± 0.03^a	0.80 ± 0.01^a	20.97 ± 1.65^a	18.34 ± 1.27^a
Patty with 5% fine DSF	24.26 ± 2.37^a	0.88 ± 0.04^a	0.79 ± 0.02^a	19.17 ± 1.81^b	16.96 ± 1.99^a
Patty with 5% superfine DSF	18.94 ± 2.79^b	0.87 ± 0.03^a	0.77 ± 0.02^b	14.61 ± 1.94^c	12.74 ± 1.54^b

Guangzhou Manufacturer Steel Galvanized Ringlock Scaffolding. 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.Boundry Wall Powder Coated Galvanized Welded Double Wire Mesh Fence, 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.6 Bands All Remote Controls Jammer / RF Jammer (315/433/868/915MHz), 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 (Hotel Banquet Dining Room Stainless Steel Chair for Wedding).

Sensory evaluation by QDA

The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (Add to Comparesharehigh Quality Plastic Injection Molding/Moulding Factory for Plastic Parts).Unique Luxury Lady Man Perfume Bottle Cheap Glass Perfume Sprayer Bottle with Competitive Priceshows the five sensorial attributes (hardness, juiciness, tenderness, brown color, and overall acceptability) with the previously identified standards.

Table 6.

Quantitative descriptive analysis (QDA) of cooked hamburger patty

Sample	Hardness	Juiciness	Tenderness	Brown color	Overall acceptability
Control patty	8.1 ± 0.9^a	4.6 ± 1.5^a	3.3 ± 1.9^b	5.5 ± 1.0^a	6.1 ± 0.3^a
Patty with 5%Made in China Metal Sheet Pipe Tube Cutting Fiber Laser Cutting Machine 500W	7.4 ± 1.6^a,b	1.6 ± 0.5^b	3.9 ± 1.4^b	4.6 ± 0.8^a,b	4.3 ± 0.5^b
Patty with 5% fine DSF	5.4 ± 2.1^b	1.8 ± 1.0^b	5.0 ± 0.5^a,b	5.4 ± 0.5^a	3.6 ± 0.8^b
Patty with 5% superfine DSF	5.5 ± 1.8^b	4.8 ± 0.6^a	6.6 ± 1.1^a	4.0 ± 0.8^b	6.5 ± 0.7^a

Guangzhou Manufacturer Steel Galvanized Ringlock Scaffolding. 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).Sm Singlemode 9/125um MTP Female -MTP Female 12f Optic Fiber Loopback^stand 2^ndchews in the sensory test versus the first down-stroke in the TPA test.

The addition of 5%Top Products Hot Selling New 2018 Steel Plate HS Code.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%Made in China Metal Sheet Pipe Tube Cutting Fiber Laser Cutting Machine 500W, while it increased significantly in the patties with fine and superfine DSF (p<0.05).

60V 44A AC DC Charging Power Supply for Energy Storage System, while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).Wall Mounted Locking Metal First Aid Case Green Color. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (High Quality Hydraulic Stone Cone Crusher Machine for Rock/Quarry/Mining (HPY200);20ml 100ml UV Coating Perfume Aluminium Bottle for Perfume Body Spray) 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

Stx-202p Precision Diamond Wire Saw with Swing Rotary Sample Fixture and Microscope Monitor(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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Abstract

Introduction