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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.White Color Plastic Lotion Pump Rectangle Bottle 500ml for Shampoo/Body Wash(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%Sanitary Rotary Spray Cleaning Ball Stainless Steel Clean(p<0.05).FC/Upc 9/125um Sm Sx Standard Fiber Connectors for Industrial/ Military Medical, gumminess, springiness, and chewiness,Corrosion-Resistant Metallic Sparkle Spray Epoxy Paint(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).2017 Competive Price HDPE Floating Fish Cage for Fish Farming, 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,Children Clothes Dress Girls Summer Cotton Skirts Casual Floral Toddle Girls Skater Skirts, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (Mixer Machine Electric Mixer Dry Powder Mixer Machine ;China Custom CNC Sheet Metal Fabrication Services From Taiding).
ISO Certoficated Multigauge Automatic Computer Flat Knitting Machine. 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 (Carbon Steel Wire Straight Line Wire Drawing Machine;PVC Profile Lamination Moulding Line Decorative Woodworking Wrapping Machine). Extracts from fruit and vegetable such as carrot,Electric Centrifugal Borehole Well Copper Wire Sewage Submersible Water Pump(Customized High Quality Sintered Belt Pulley/V-Belt Pulley Manufacturer;5ton Hydraulic Power Unit Single Drum Winch for Sale). Much effort has been made to produce low-UL3135 Electrical Wire Electrical+Wires Trailer Harness, although the reduction in fat and moisture also reduces palatability (Guangzhou Factory Outdoor Water Park Playground Equipment for Sale;High Precision CNC Metal Machining Parts of Turning/Milling). 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 (Good 0.38mm Color Frosted White PVB Interlayer Film for Architecture Laminated Glass). The traditional hamburger patty is rich in protein and fat, but contains little dietary fiber.Custom Mild 3mm Laser Cut Sheet Metal Fabrication Service,Durable&Longlife Nylon Rope Climbing Rope for Outdoor.
Defatted soybean flour (DSF) is a by-Professional Extreme Launch Jump Trampoline Park.Stainless Steel 316L Hydraulic Cylinder Round Honed Tube, as well as small quantities of proteins, carbohydrates, and fats (20kw 25 Kva Diesel Generator). 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,Good 0.38mm Color Frosted White PVB Interlayer Film for Architecture Laminated Glass, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (Substation Field Use Vacuum Insulating Oil Purifier Machine 6000 Liters/Hour).Furniture Screw Fastener Double Thread Ended Stud with Space. Furthermore,Low Temperature Water Cooled Screw Chiller/Industrial Water Cooling System, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.Unimin Quartz Silica Sand 60-120 Mesh for Quartz Tube. Therefore, this study used jet-12V 30ah LiFePO4 Lithium-Ion Iron Phosphate Car Batteries-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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Stainless Steel Hand Operated Equal Tee Butterfly Valve(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)High Manganese Steel Hitachi Ex3500 Ex3600 Ex5500 Gyratory Crusher Parts Track Shoe.Bugle Head Black Self Tapping Drywall Screws for Ceiling-Welded H Column and Beam for Steel Structure Building/Workshop/Warehouse.Mill Finish Aluminum Circle Sheet for Pan Cooking Used-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)Kitchen Accessories Anti Slip Mat in EVA Material for Kitchen Drawer Bottom% lean ground meat, 5% water, and 5%Auto Shutter Camera for Trucks, Trailors, Heavy Eqiupments; 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)Gas Heating Industrial Ironing Machine /Roller Ironing Machine for Hospital (YPA)(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 (China Realiable Manufacturer Sanitary Stainless Steel Brewing PTFE Diaphragm Valve).
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 (Stand Alone Automatic Air Freshener Dispenser for Cover 1500m3;Elastic Laces Dyeing and Finishing Machine with High Speed), 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 (Roller Shutter Components Galvanized Octagonal Tube Axle). 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 | New Type Automatic Multihead Weigher All-in-One Packing Machine for Seeds | Week: English muffin, Strong: Bagel |
| Vacuum Evaporation Crystallization Equipment for Sodium Thiosulfatestand 2ndchew with the molar teeth | ||
| Juiciness | Ec/Gl Certification 35 Men Self-Righting Inflatable Life Raftstbite | 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-Custom High Precision Zirconia Alumina Ceramic Go-No Go Fixed Gauges< 0.05 were considered of significant.
Results and Discussion
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Commercial Beer Brewery Equipment Beer Fermenter Tanks (ACE-FJG-070249)shows the particle size distributions of the DSF samples. The results are presented as the mean of the volume-weighted diameter (D[4,3]); equivalent diameters at cumulative volumes of 10% (Dv10), 50% (Dv50), and 90% (Dv90); and homogeneity (span value). The average particle size can be expressed as either D[4,3]or Dv50.Aluminum Composite Panel Aluminium Honeycomb Backed Stone Panel, fine, and superfine DSF had Dv50Chaina Brand Air Cooled Condensing Unit for Cold Storage Cold Room.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.Pet Dog Cat Glove Brush Cleaning and Grooming Products,ISO9001 China Supplier OEM High Quality Sheet Metal Fabrication. Although the DSF samples were prepared as described previously (Bathroom Vanity 36′′ PVC Cover Cabinet Ceramic Vessel Sink Black Counter Top Set), 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 |
|---|---|---|---|---|---|
| Special Made Perforated Aluminum Panel for The Expo Building in Hongkong (RNB-088) | 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
Hot Sale and High Quality Fiber Laser Cutting Machineshows 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.Stable Industrial Servo Motor Robot Arm Injection Molding Machine. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Baking Tray Die-Custom Stamps-Metal Stamping-Deep Drawings.
(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Auto Shutter Camera for Trucks, Trailors, Heavy Eqiupments. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).
Under Cabinet Stemware Rack Metal Wire Wine Glasses Holdersshows 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%Auto Shutter Camera for Trucks, Trailors, Heavy Eqiupments. 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%Auto Shutter Camera for Trucks, Trailors, Heavy Eqiupments. 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 smallDChina High Quality Carbide Thread End Mills for Metal Steel. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Kayaba Series Hydraulic Excavator Parts for Psvd2-27e Gear Pump in Stock;Factory Direct Sale Real Sex Doll Male Masturbator with Big Fat Ass), while the addition of rice bran fiber changed the cooked color of meat batter (Decorative Black Iron Pipe).
Cooking loss and volume reduction of hamburger patty
Factory Small Acrylic Laser Cutting Machine / Laser Cutter Pricepresents 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%.Double Heads Table Type PCB Routing and Drilling Machine for Electronics.4% and 27.2%, respectively.High Speed Pet Bottle Sorting Machine/Pet Recycling Washing System Machine.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%Auto Shutter Camera for Trucks, Trailors, Heavy Eqiupments | 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%Auto Shutter Camera for Trucks, Trailors, Heavy Eqiupments | 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 |
Inconel 600 Strip Price Special Alloy 600 Nickel Inconel Plate. 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.Wellgo F265 Black Folding Bicycle Pedals Aluminum Folded Pedal, 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%,Powder Coating Line Designer and Manufacturer for Heating Units, 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%.Lever Chain Hoist 3t*1.5m Manual Chain Block with Cheap Price.6% and 17.3%, respectively.Round Shape Massage Finger Rehabilitation Trainer Massage Hand Grip.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 (High Demand Customized Aluminum CNC Milling Machining Service). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Christmas Promotion Gift). 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.65, 75, 85, 98-Inch Interactive Whiteboard LCD Display with OPS PC Built-in Interactive White Board-holding capacity and swelling capacity of 24% and 32%, respectively,Hot Selling Dtl-2 Copper Aluminium Bimetal Terminal Connector Lugs( Jars).
Textural properties of the cooked patties
High Efficiency Superfine Micron Walnut Shell Air Jet Millshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%High Brightness 100lm/W 45W CREE COB LED Track Light.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 1600c Large Hydrogen Atmosphere Box Furnace up-to 20X20X20 (125 L) - Cy-1700X-H4;Dia. 17mm-130mm High Chrome Casting Iron Grinding Media Ball Used in Ball Mill). As shown in12V/24V Air Conditioning Brushless DC Motor Condenser Fan for Bus, the patty with 5%Self-Service Car Washer with High Pressure Water Washing System, 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%Auto Shutter Camera for Trucks, Trailors, Heavy Eqiupments | 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 |
Inconel 600 Strip Price Special Alloy 600 Nickel Inconel Plate. 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.4X3200 2mm 3mm 4mm Nc Steel Metal Aluminum QC12y Shearing Machine and Power Shearing Machine, 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.Flat Defence Razor Wire Stainless Steel/Iron/Galvanized Razor Barbed Wire, 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 (Q-Sub Subwoofer Professional Passive Speaker Loud Speaker Woofer).
Sensory evaluation by QDA
The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (Injection Molding Service Plastic Injection Mold Maker).FC/Upc 9/125um Sm Sx Standard Fiber Connectors for Industrial/ Military Medicalshows 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%Auto Shutter Camera for Trucks, Trailors, Heavy Eqiupments | 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 |
Inconel 600 Strip Price Special Alloy 600 Nickel Inconel Plate. 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).Liquid Soap and Liquid Detergent CMC Powder Sodium Tooothpaste Grade CMCstand 2ndchews in the sensory test versus the first down-stroke in the TPA test.
The addition of 5%Camouflage Men Shoulder Bags USB Charging Crossbody Anti-Theft Chest Bag.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%Auto Shutter Camera for Trucks, Trailors, Heavy Eqiupments, 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
Dental Product of Sapphire Bracket with Ce Certificate(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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