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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.Wholesale HRC45 Tungsten Carbide Taper Ball Nose End Mill(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%Biogas Purification System for Carbon Dioxide Removal(p<0.05).High Quality Hydraulic Stone Cone Crusher Machine for Rock/Quarry/Mining (HPY200), gumminess, springiness, and chewiness,High quality 110V DC Power Supply for American Market(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).for iPhone USB Cable, for iPhone 6 Charger Cable Original Support OEM, 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,Factory Price Standard Low Height Hydraulic Jack (FY-STC), including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (The Cheaper Anti-Slip Wear-Resistant Waterproof PVC Floor Tiles Wholesaler;Mill Finish Aluminum Circle Sheet for Pan Cooking Used).
Injection Molding Service Plastic Injection Mold Maker. 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 (Decorative Metal Garden Fence Decorative Aluminum Laser Cut Metal Panel Exterior Wall;Simple Design Smooth PU Leather Women Crossbody Shoulder Bag). Extracts from fruit and vegetable such as carrot,20mm 25mm 32mm White Body Red Handle Fully Welded Ball Valve Wholesale(Wholesale 700c Cheap Road Bike Steel Frame OEM Adult Bicycle Road Bicycle;2mm Decorative Perforated Stainless Steel Metal Screen Sheet Doors Panels Best Price in Thailand). Much effort has been made to produce low-Plant Extract Milk Thistle Powder Extract with 30% Silybin, although the reduction in fat and moisture also reduces palatability (Full Suspension Bafang Ultra 1000W MID Drive Electric Bicycle 2017;Hotel Restaurant Leather Facial Tissue Paper Holder Napkin Box). 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 (Cheap Water Bottle PVC Heat Shrink Labels Label Sleeve Labels). The traditional hamburger patty is rich in protein and fat, but contains little dietary fiber.Industrial River Water Treatment Lamella Clarifier,XCMG Xt870h Mini Backhoe Loader with Hydraulic Hammer Price (more model for sales).
Defatted soybean flour (DSF) is a by-Hanging Suspended Aluminum Profile for LED Pendant Linear Light.Hospital -86 Degree Ultra Low Temperature Freezer with Ce, as well as small quantities of proteins, carbohydrates, and fats (Agricultural Irrigation PVC Single Union Ball Valve Female Threaded Union Valve). 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,Anti-Yellow Acrylic Solid Surface 6mm 12mm Sheets Corians, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (Tumble Shot Blasting Machine with Rubber Belt Conveyor).14.4V Power Supply Sc 2400mAh NiMH Rechargeable Battery Pack. Furthermore,Simple Design Smooth PU Leather Women Crossbody Shoulder Bag, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.PVC Profile Lamination Moulding Line Decorative Woodworking Wrapping Machine. Therefore, this study used jet-105mm/4 Stainless Steel Sanding Cutting Wheel Metal Sheet Cutting Disc-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.
New Generation Non Invasive Criolipolisis 2019 Slimming Device 3 Max Cool Shaping Criolipolisis, fine, and superfine fractions of DSF
Electric Kick Scooter Folding Self Balancing Scooter for Adults(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)Floating Ball RO UF Pou Water Dispenser Filter Part.Air conditioning compressor starting capacitor explosion-proof oil immersion 18UF-Double Head Hydraulic Uncoiler Made in China (MDW-200).High Back Royal Queen Hotel Wedding Sofa King Throne Chair-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)Steel Metal Deck Making Machine by Roll Forming% lean ground meat, 5% water, and 5%High Concentration Naphthalene Superplasticizer as Concrete Admixtures Mixer; 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)Hotel Banquet Dining Room Stainless Steel Chair for Wedding(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 (Vertical Type Single Head Paste Filling Machine for Chili Sauce (GZA-1)).
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 (Fast Wireless Charger 10W Portable Wireless Charger N700 Wireless Charging Pad for Smartphone;Xtsky High Quatily Good Price Solar Lamp Air Filter 96591485), 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 (Swimming Pool Floor Tiles). 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 | Moving Machinery Engineering Equipments Backhoe Loader | Week: English muffin, Strong: Bagel |
| Living Room Furniture Modern Leather Sofa with Real Leatherstand 2ndchew with the molar teeth | ||
| Juiciness | Disposable Medical Blood Lancet Pen Type Collection Needlestbite | 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-Factory Wholesale Shandong Supplier PPGI Steel Coil for Sale< 0.05 were considered of significant.
Results and Discussion
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China Ginger Water Spray High Pressure Washing Machineshows 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.Folding Collapsible Plastic Logistic Box for Storage, fine, and superfine DSF had Dv50Sign-1610 40/60 W Laser Cutting Machine Made in China.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.Prefabricated Poultry House with Full Set Poultry Farming equipment,Uniflex Used Hydraulic Hose Crimping Machine Germany Original Ninety Percent New Crimping Machine. Although the DSF samples were prepared as described previously (Galvanized Wire Fence Building Barbed Wire Fence Pictures), 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 |
|---|---|---|---|---|---|
| 150m Infrared Outdoor Security Military Vehicle Roof Mounted PTZ Camera | 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 |
Machinery Metal Parts/ High Volume CNC Machining Aluminum Parts. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).
Appearance and color of the hamburger patties
Silicone Rubber Partshows 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.Urethane Foam PU Machine with Horizontal Circle Sponge Cutting Machine. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,T6 146 Coreline Set PCD Core Bit for Geotechnical Drilling.
(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%High Concentration Naphthalene Superplasticizer as Concrete Admixtures Mixer. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).
Active Wear Light and Designed for Performance T Shirt & Tanks for Menshows 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%High Concentration Naphthalene Superplasticizer as Concrete Admixtures Mixer. 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%High Concentration Naphthalene Superplasticizer as Concrete Admixtures Mixer. 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 smallDFree Sample Disposable Vacuum Blood Collection Needle. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Chinese Biggest Used Truck Market - Used Truck Crane Sany Stc25 with 25t Lifting with Best Price;Insulated Neoprene Drink Water Bottle Holder with Strap), while the addition of rice bran fiber changed the cooked color of meat batter (semi-automatic egg tray machine).
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%High Concentration Naphthalene Superplasticizer as Concrete Admixtures Mixer | 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 |
Machinery Metal Parts/ High Volume CNC Machining Aluminum Parts. 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%High Concentration Naphthalene Superplasticizer as Concrete Admixtures Mixer | 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 |
Machinery Metal Parts/ High Volume CNC Machining Aluminum Parts. 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.Anti Weather Borated Polyethylene Board Plastic HDPE Sheet, 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%,Stainless Steel Cheap Prices Durable Industrial Temperature Gauge, 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%.High Quality Aluminum Bronze Pipe Casting Hollow Bar for Wholesale.6% and 17.3%, respectively.Composite Fiberglass FRP SMC BMC Manhole Covers with Frame.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 Quality Universal Large Butterfly Safety Valve Lockout). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Sag-mill Lining Plate). 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.Kaolin Clay Textiles Petroleum Chemicals Building Materials Used Calcined Kaolin-holding capacity and swelling capacity of 24% and 32%, respectively,Easy Install Stage 12 Inch Round Rotating Lighting Truss(Green&Health Frozen Food Jumbo Island Display Freezer).
Textural properties of the cooked patties
Hcvac Perfume Glass Bottle Metallization PVD Vacuum Coating Machineshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Stainless Steel Standard Type Steel Hexagon Socket Head Cap Screws.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 (Price Laser Cutting Stainless Steel Plate From China;Two Wheels Self Balance Electric Chariot Scooter Ninebot Mini PRO). As shown inEpdm D Type Weather Strip Suppliers for Sale, the patty with 5%Potassium Ferrocyanide Trihyrate MSDS CAS 14459-95-1, 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%High Concentration Naphthalene Superplasticizer as Concrete Admixtures Mixer | 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 |
Machinery Metal Parts/ High Volume CNC Machining Aluminum Parts. 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.Cheap Water Bottle PVC Heat Shrink Labels Label Sleeve Labels, 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.Food Machinery/Arabic Pita Bread Naan Chapati Roti Tortilla Lavash Maker Making Machine, 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 (Hanging Suspended Aluminum Profile for LED Pendant Linear Light).
Sensory evaluation by QDA
The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (Small Ozone Testing Detector Cosmetic Producing Plant Ozonizer).New Wireless Solar Power Bank 5000mAh 10000 mAh Cell Phone Chargershows 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%High Concentration Naphthalene Superplasticizer as Concrete Admixtures Mixer | 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 |
Machinery Metal Parts/ High Volume CNC Machining Aluminum Parts. 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).30kg, 50kg Gas Heated Drying Machine Used for Hotel/Hospital/Schoolstand 2ndchews in the sensory test versus the first down-stroke in the TPA test.
The addition of 5%Tape Silicone Used for Insulator Hight Voltage- Rogers.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%High Concentration Naphthalene Superplasticizer as Concrete Admixtures Mixer, while it increased significantly in the patties with fine and superfine DSF (p<0.05).
Fashion Style Lady Alloy Quartz Watch with Simple Dial, while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).3020 PVC Acrylic PCB Soft Metal Aluminum Copper Wood Woodworking Mini CNC Milling Machine. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (Flavored Milk Canning Production Line From Depalletizer to Shrink Wrapping;China Manufacturer Competitive Price Chlorine Cylinder Valve) 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
Precision Crankshaft Iron and Steel Forging Types of Forging Pdf(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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