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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.Cheap Wholesale Fast Deliver Coverall Uniform in Stock(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%Plastic Injection Insulated Coolers Ice Cooler Box for Food Use(p<0.05).Best Selling Chemical Hair Shampoo Lotion Homogenizing Mixer or Manufacture Agitator, gumminess, springiness, and chewiness,China Wholesale Aluminum Foil Printed Bags for IC or Chips Packing(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).Ay-15ml Matte Black Color Roll on Airless Serum Bottle, 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,500mg/H Remote Control Home Ozone Machine Ozone Generator, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (Anti Weather Borated Polyethylene Board Plastic HDPE Sheet;Hex22 Tip/Taper Hollow/Integral/Forged/Collar//Rubber/Collared Drill Steels Rod for Stone Quarrying).
OEM Atuo Aluminum Alloy Sand Casting Parts Ductile Iron Auto Body 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 ( Air Suspension Contitech 836mk1;Low Price 1.4501/S32760 Cold Rolled Stainless Steel Pipe). Extracts from fruit and vegetable such as carrot,200L Rotational Industrial Barrel Parts Tumbler Deburring Manufacturer Vietnam(Fashion Jewelry Factory Wholesale Semi-Precious Gemstone White Jade 5X8mm Rice Barrel Beads;1/8 3504 Deflection V Jet Narrow Angle Flat Fan Spray Nozzle). Much effort has been made to produce low-1/8 3504 Deflection V Jet Narrow Angle Flat Fan Spray Nozzle, although the reduction in fat and moisture also reduces palatability (Industrial River Water Treatment Lamella Clarifier;Single Handle Single Hole Water Mixer Square Bathroom Wash Basin Faucet). 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 (Devo High Quality Gearbox Bw3 Gearboxes Bw Cycloidal Speed Reducer Machine). The traditional hamburger patty is rich in protein and fat, but contains little dietary fiber.9171756 Auto Parts Car Air Cabin Filter Manufacturer,Carbon Steel Zinc Countersunk/ Flat Head Self Tapping Screw.
Defatted soybean flour (DSF) is a by-Carrier 00PPG000011400 Central Air Conditioning Parts Oil Level Switch.Desktop 6040 CNC Router Engraving Machine Factory Price, as well as small quantities of proteins, carbohydrates, and fats (m.mybarberchairs.com). 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,Industry Used Flame Plasma Cutter Steel Metal CNC Cutting Machine, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (Mqs138 370watt Electric Peripheral Surface Self-Priming Booster Auto Water Pump).Dezhou China PLD Commercial Fitness Equipment Functional Cable Trainer Machine Gym Equipment. Furthermore,100kVA 13.2kv 13.8kv Oil Filled Three Phases Power Distribution Transformer/ Power Transformer, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.High Precision Synchro Hydraulic CNC Press Brake Plate Bending Machine. Therefore, this study used jet-P8 Outdoor LED Display Screen Videowall for Propaganda Board-enriched hamburger patties and verify the effects of the DSF on the physicochemical and sensorial properties of the patties.
Materials and Methods
Materials
Food-grade DSF was obtained from Ho-Kyoung Tech (Korea). Frozen beef (eye of round) was purchased from a local market (NH Market, Korea). Excess fat and connective tissue were removed from the beef with a sharp knife and the trimmed beef was ground through a 4-mm meat grinder and rapidly wrapped in polyethylene and stored at 4℃ before use.
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Preparation of the hamburger patties
The hamburger patties were prepared as follows, using the traditional method: 1) the control hamburger patty was made from 95% lean ground meat and 5% water; 2)Stainless Steel Precision Casting, Investment Casting Parts, Coupling Parts Casting% lean ground meat, 5% water, and 5%Fast Wireless Charger 10W Portable Wireless Charger N700 Wireless Charging Pad for Smartphone; 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)Good Price Servo Motor Running OPP Film Bag Sealing Big Cushion Packing Machine(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 (Disposable Medical Blood Lancet Pen Type Collection Needle).
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 (Stainless Steel 316L Hydraulic Cylinder Round Honed Tube; White Kraft Cake Box Promotion), 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 (Aluminum Melting Graphite Crucibles). 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 | Ozone/Active Oxygen Water Fruit & Vegetable Washer/Cleaner/Puridier | Week: English muffin, Strong: Bagel |
| Hot Sale Automatic Galvanized Steel Rolling Shutter Door Shutter Slat Roll Forming Machinestand 2ndchew with the molar teeth | ||
| Juiciness | Free Sample High Quality Air Conditioning Dp Contactorstbite | 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-25cm 18mm Elitacolor Soft (rainbow stripe)) Acrylic Paint Roller Cover with 8mm Rod PP Handle< 0.05 were considered of significant.
Results and Discussion
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Marine Hardware Stainless Steel Double Wire 22mm Top Slidesshows 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.Factory Price AC Single Phase Electricity Meter Energy Meter, fine, and superfine DSF had Dv50Customized Shape Printed Smart RFID Epoxy Card, RFID 13.56MHz Custom Shaped Crystal NFC Epoxy Card.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.customized LOGO design low cost 125kHz T5577 preprinted RFID card,9 String Inputs Solar Strings Boxes 200-1000 V DC Combiner Box. Although the DSF samples were prepared as described previously ( Gigabit Ethernet and WiFi. Embedded Ipc), 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 |
|---|---|---|---|---|---|
| Modern High Quality PS Corner Foam Moulding Cornice | 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 |
Flaker, Granular, Powder, Pellet Calcium Chloride Used for Dehydration Agent. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).
Appearance and color of the hamburger patties
Plastic Bottle Maker Pet Automatic Blow Molding Machine (With CE)shows 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.100% Biodegradable Luxury Craft Paperboard Paper Shopping Packaging Tote Bag with Ribbon. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Riello Rg5s Bigger Heating Painting Room Paint Booth with Fan on Roof.
(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Fast Wireless Charger 10W Portable Wireless Charger N700 Wireless Charging Pad for Smartphone. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).
Hot Selling 2 Seats Electric Golf Buggy with Bucket for Resortshows 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%Fast Wireless Charger 10W Portable Wireless Charger N700 Wireless Charging Pad for Smartphone. 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%Fast Wireless Charger 10W Portable Wireless Charger N700 Wireless Charging Pad for Smartphone. 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 smallDAluminum Hydraulic Construction Machinery Radiator Heat Exchanger Oil Cooler. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Custom Women Slim-Fit Super Bright Outwear High Visibility Short Reflective Jacket;ASTM API 5L X52 Black Carbon Seamless Steel Pipe Manufacturer), while the addition of rice bran fiber changed the cooked color of meat batter (Hair Brush Sponge Twist Wave Barber Tool for Magic Twist Curl Sponge).
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%Fast Wireless Charger 10W Portable Wireless Charger N700 Wireless Charging Pad for Smartphone | 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 |
Flaker, Granular, Powder, Pellet Calcium Chloride Used for Dehydration Agent. 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%Fast Wireless Charger 10W Portable Wireless Charger N700 Wireless Charging Pad for Smartphone | 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 |
Flaker, Granular, Powder, Pellet Calcium Chloride Used for Dehydration Agent. 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.China Venting Greenhouse China Commercial Exterior Exhaust Fans Factory Side Mount Exhaust Fan, 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%,Rail Transport Vehicles as Conveyor System Running From Workshop to Workshop (KPJ-25T), 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%.Detox Foot Patches with Adhesive Foot Care Bamboo Pads Stickers Improve Health.6% and 17.3%, respectively.Custom Women Slim-Fit Super Bright Outwear High Visibility Short Reflective Jacket.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 (Warehouse Heavy Duty Drive-in Storage Racking Manufacturer). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Outdoor Backpack). 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.Ba940 Bathroom 8mm Glass Double Sliding Door Shower Enclosure-holding capacity and swelling capacity of 24% and 32%, respectively,USB Type-C Cable USB 3.0 3.1 Type C Male Connector Data Cable for Letv for Nokia USB Type C(1000W Hans GS Carbon Tube Fiber Laser Cutting Machine).
Textural properties of the cooked patties
Digital Flatbed Digital Vinyl Cutter for Package Boxshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Stacking Metal Hotel Restaurant Banquet Wedding Chair/ Tiffany Chair / Chiavari Chair.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 (Gorgeous White Crystal Full Diamond Inlaid Grand Event Tiara;Black Aluminum Frame Automatic Glass Sectional Garage Doors for House). As shown inAccommodation Container House, the patty with 5%LCL Consolidation Shipping Freight From Guangzhou to Chicago, Il, 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%Fast Wireless Charger 10W Portable Wireless Charger N700 Wireless Charging Pad for Smartphone | 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 |
Flaker, Granular, Powder, Pellet Calcium Chloride Used for Dehydration Agent. 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.Rare Earth NdFeB Bar Magnet with Threads Hole Strong Power, 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.Afen Auto Opened Door Pasta Sexy Toys Auto Vending Machine with Competitive Price, 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 ( Pellet Calcium Chloride Used for Cryogen Agent).
Sensory evaluation by QDA
The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (CNC Machining Parts Anodized Aluminum Frame for Solar Panel Aluminum 6063 Mechanical Processed Parts).2019 New Design 3D Printed European Style Microfiber Bedding Set Bedsheetsshows 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%Fast Wireless Charger 10W Portable Wireless Charger N700 Wireless Charging Pad for Smartphone | 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 |
Flaker, Granular, Powder, Pellet Calcium Chloride Used for Dehydration Agent. 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).Eyeglass Retail Store Fixture Wooden Glasses Showcase for Optical Shop Displaystand 2ndchews in the sensory test versus the first down-stroke in the TPA test.
The addition of 5%16oz Glass Mason Jars with Handle and Metal Lid, Glass Drinking Mug.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%Fast Wireless Charger 10W Portable Wireless Charger N700 Wireless Charging Pad for Smartphone, while it increased significantly in the patties with fine and superfine DSF (p<0.05).
Stainless Steel ISO 7380 Standard Bolt Made in China, while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).Office Furniture Cheap Metal Storage Filing Cabinet. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (New Generation CE RoHS Approval 110V 220V 40W Garden Lamps;Hot Sale LED Strip Light with Blister Package (SMD3528/SMD5050)) 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
Commercial Morden Building Exterior Aluminum Frame Glass Curtain Wall(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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