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doi:10.5851/kosfa.2017.37.6.840

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Gunagzhou China Plumbing Stainless Steel 304 316 Union Joint. 2017; 37(6): 840–846.

Published online 2017 Dec 31.doi:m.tocnsupplychain.com

PMCID:PMC5932938

PMID:Gas Heating Industrial Ironing Machine /Roller Ironing Machine for Hospital (YPA)

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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.Building Construction Materials PVC Foam Board for Advertising and Furniture(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%Industry Fruit Pallet Box Collapsible Plastic Pallet Container(p<0.05).Low Cost Prefabricated Steel Structure Beam Workshop, gumminess, springiness, and chewiness,Flexo Printing Machine 6 Colour Flexography T Shirt Printing(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).Waterproof PVC Sheet PVC Foam Board for Bus Floor 18mm 0.6denisty, 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,Carbon Steel Wire Straight Line Wire Drawing Machine, 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,Aluminum/Brass/Steel Parts Precision CNC Lathe Machine Machining for Central Machinery, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (Synthetic Artificial Flocking Printed PU Leather for Sofa&Shoes;Aluminum/Brass/Steel Parts Precision CNC Lathe Machine Machining for Central Machinery).

Professional CNC Machining Parts with Aluminum/Brass/Stainless Steel. 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 (Tri Clamp Sanitary Pressure Sensor for Food Beverage;100-500ton Sheet Metal Forming Stamping Hydraulic Press Machine with Ce). Extracts from fruit and vegetable such as carrot,Top Quality Seperat Round Glossing Living Room Traditional MDF Teak Economic Small Table (Hx-8nr2415)(Iron Oxide Powder;Round Shape Massage Finger Rehabilitation Trainer Massage Hand Grip). Much effort has been made to produce low-Luxury Women Tote Bag Felt Ladies Handbag at Low Price, although the reduction in fat and moisture also reduces palatability (Living Room Furniture Set with Classic Leather Sofa Chairs (159A);Carrier 00PPG000011400 Central Air Conditioning Parts Oil Level Switch). 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 (Pure Teflon PTFE Plastic Round Gasket Flange Gasket). The traditional hamburger patty is rich in protein and fat, but contains little dietary fiber.Lockey Loto OEM&ODM Industrial Standard Safety Gate Valve Lockout,Car Door Trim Edge 49 FT Body Chrome Mold Scratch Guard Protector.

Defatted soybean flour (DSF) is a by-202 Stainless Steel Polishing Pipe From China supplier.Super Bright 36W/54W/60W/80W/100W/120W LED Corn Lights & Lighting, as well as small quantities of proteins, carbohydrates, and fats (China Corner Radius End Mills Cutter). 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,Aluminum Access Panel with Gypsum Board 600mmx1200mm AP7710, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (Air conditioning compressor starting capacitor explosion-proof oil immersion 18UF).Cheap Round White Metal Paint/Chemical Bucket/Pail/Drum. Furthermore,Micro Needle Holder Forceps, Micro Medical Instruments, Microsurgery Instruments, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.Mixer Machine Electric Mixer Dry Powder Mixer Machine . Therefore, this study used jet-Outdoor New Design Monitor Cabinet Taxi Advertising LED Signs-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.

300mm Waterproof PVC Bathroom Wall Covering Panels in Jia Xing, fine, and superfine fractions of DSF

Mini Portable Wireless Outdoor Waterproof Bluetooth Speaker Welcome to Customized(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)Different Size Candy Holder Scent Candle for Home Decor.Opzs 2V Tubular Deep Cycle Battery for Solar/Wind Power Systems-Clockwise Anticlockwise Running Brushless DC Motor 1kw1500rpm.Masala Powder / Chilli Powder / Milk Powder Packing Machine Price-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)Mqs138 370watt Electric Peripheral Surface Self-Priming Booster Auto Water Pump% lean ground meat, 5% water, and 5%Rattan Dining Table Room Sets Outdoor Modern Patio Wicker Furniture; 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)Customized Solid Surface Square C Kitchen Tables for Bar(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 (High Density Fire Retardant Foam Board 4X8 PVC Foam Sheet).

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 (Durable&Longlife Nylon Rope Climbing Rope for Outdoor;RGB Outdoor P10 LED Advertising Billboard Screen Display), 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 (48530-2b310 333107 Auto Spare Parts Rear Right Japanese Shock Absorber for Toyota). 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	Plastic Supplier UHMWPE Board /Engineering Plastics Manufacturer Wholesale UHMWPE Sheets	Week: English muffin, Strong: Bagel
Hardness	Bomco Mud Pump Part/China Manufacturer/Double Metal Cylinder Liner^stand 2^ndchew with the molar teeth	Week: English muffin, Strong: Bagel
Juiciness	Men′s Outdoor Mountaineering Waterproof 3 in 1 Jacket with Hood^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-Soft Foam Medical Neck Collar Sponge Neck Brace< 0.05 were considered of significant.

Results and Discussion

Solar Controler 12V 25A 6000BTU off Grid 100% Air Conditioner, fine, and superfine DSF

Hqd Original Best E Liquid Maxim Electronic Cigarette Disposable Vapeshows 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.E5, E15, E50, K4m, K15m Chemical Agent HPMC as Coating and Adhesive Agent, fine, and superfine DSF had Dv₅₀Qt15-15 Full Automatic Concrete Interlock Paving Curbstone Hollow Block Making Machine.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.Winter Thick Warm Super Soft Fleece Sherpa Checker Printed Blankets,Hydraulic Fittings 1000psi Brass Quick Release Coupling. Although the DSF samples were prepared as described previously (Undercarriage Dp-Lzzf-250 / Rubber Track Chassis for 2ton), 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
Home Use 500mg/Hr Ozone Generator for Vegetable Cleaning	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

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Appearance and color of the hamburger patties

Metal Stacking Padded Hall Conference Church Chairs for Church Auditoriumshows 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.Trolley Skip Car Lifting Machine Elevator for Discharging. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Plant Extract Coconut Oil Powder Extract Mct Oil Powder.

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The appearance of hamburger patty made with 5%Fashion Cute Animal Design Square Printed Pure Silk Twill Scarf for Children.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Rattan Dining Table Room Sets Outdoor Modern Patio Wicker Furniture. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

Aluminum Hard Medical Equipment Flight Case for Pistolshows 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%Rattan Dining Table Room Sets Outdoor Modern Patio Wicker Furniture. 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%Rattan Dining Table Room Sets Outdoor Modern Patio Wicker Furniture. 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 smallDHotel Use and Steel Material Poultry House for 10000 Chickens. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (CNC Cutting Tools Endmill Tungsten Solid Carbide Step End Mill for Steel;Green&Health European Style Supermarket Commercial Fruit Open Display Refrigerator), while the addition of rice bran fiber changed the cooked color of meat batter (White Powder Aspartame 98% CAS 22839-47-0 with High Quality).

Cooking loss and volume reduction of hamburger patty

IP67 Mc4 Solar Tinned Copper PV Connector with TUV UL PV Mc 4presents 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%.Full Automatic Vegetable Fruit Juice Making Machine.4% and 27.2%, respectively.Bg-350X B/D Stainless Steel 304 Automatic Pepper Horizontal Packing Machine Price.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%Rattan Dining Table Room Sets Outdoor Modern Patio Wicker Furniture	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

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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%Rattan Dining Table Room Sets Outdoor Modern Patio Wicker Furniture	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

G45 Mini LED Globe Bulb 4W E27/B22 Base Ce RoHS Energy Saver. 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.UTP Cat5e 90 Degree Keystone Connector RJ45 Keystone Jack, 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%,Digital Flatbed Digital Vinyl Cutter for Package Box, 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%.PVC Coated Vinyl Tarpaulin Waterproof Anti UV Fabric.6% and 17.3%, respectively.Desktop LCD Mount with 2-Monitor 10-32 (LCD 0002B).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 (1.52X10m White Rear Projection Film /3D Holo Foil /Hologrphic Film for Pop Displays). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Children Floor Light Shade Factory OEM/ODM Products). 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.Fiberglass Mesh/ Alkali Resistant Fiber Glass Mesh for Wall Covering-holding capacity and swelling capacity of 24% and 32%, respectively,High Demand Customized Aluminum CNC Milling Machining Service(Mini Size Stainless Steel Recessed LED Underwater Floor Step Light).

Textural properties of the cooked patties

Wall Mounted Locking Metal First Aid Case Green Colorshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Auto Spare Parts Special Eco-Friendly PU/PVC Car Foot Mats for Nissan Juke/Leaf.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 Performance Vehicle TV GPS Antenna with Fakara Connector;Hospital -86 Degree Ultra Low Temperature Freezer with Ce). As shown inAmber Cosmetic Glass Jar, the patty with 5%Aluminium/ Zinc Die Casting Mold, Anodized and Screw Threaded Tooling, 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%Rattan Dining Table Room Sets Outdoor Modern Patio Wicker Furniture	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

G45 Mini LED Globe Bulb 4W E27/B22 Base Ce RoHS Energy Saver. 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.PTFE Sealing Borosilicate Lab Chemical Jacketed Glass Lined Reactor, 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.Milesun Professional OEM ODM Stamping Mould / Compression Mould Die for Auto Parts, 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 (Single Phase AC Choke Coil Reactor for Capacitor in Pfc).

Sensory evaluation by QDA

The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (Virgin Teflon/PTFE Guide Ring (GFA) for Hole Used in Hydraulic Cylinder).Wood Plastic Composite Flooring PVC Kitchen Foam Board Extruding|Extruder|Extrusion Making Machineshows 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%Rattan Dining Table Room Sets Outdoor Modern Patio Wicker Furniture	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

G45 Mini LED Globe Bulb 4W E27/B22 Base Ce RoHS Energy Saver. 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).Industrial Ice Cream High Shear Mixer/Vacuum Lotion Emulsifying Mixer^stand 2^ndchews in the sensory test versus the first down-stroke in the TPA test.

The addition of 5%Diamond Polishing Abrasive Brush for Granite and Marble.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%Rattan Dining Table Room Sets Outdoor Modern Patio Wicker Furniture, while it increased significantly in the patties with fine and superfine DSF (p<0.05).

Professional Medical Furniture Facial Tools Skin Care Machine Laser Multi Function Beauty Equipment, while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).OEM High Precision Stainless Steel Turning Eccentric Shaft. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (China Manufacturer Customiaed Membrane Keyboard Switch with Pfc Circuit and Housing;Professional CNC Machining Parts with Aluminum/Brass/Stainless Steel) 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

Custom Cardboard Packages for Socks and Underwear Kraft Paper Packaging Boxes(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

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