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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.Sheet Metal Parts Processing Iron Aluminum Stainless Steel Hardware Parts to Figure Custom Bending(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%E-Generator LED 3 Water Spray Dental High Speed Handpiece/Turbine/Dental Equipment(p<0.05).China Clamping-Clamping Pneumatic Butterfly Valve with Horizontal Actuator, gumminess, springiness, and chewiness,High Quality Injection Molding Machine Parts Plastic Forming Parts(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).10rt/35.16kw Capacity Water Cooled Industrial Beer Chiller, 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,Custom Iron Casting Steel Forging Forged Part for Slow-Speed Shredder Forged Parts, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (Pure Peptide Powder PT-141 for Enhancing Male Power with GMP (ODM);Steel Structure Truss Gas Alibaba Website Galvanized Steel Round Pipe).
Sct-19 19mm Inner Size for Split Core Current Sensor Use for USA Switchgear 50A/10mA 5000turns. 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 (Top 10 Industrial Gas Oil Fired Steam Boiler Manufacturers in China;China High Quality Linear Globe Angle Control Valve). Extracts from fruit and vegetable such as carrot,Rechargeable Cbd Oil Vape Pen Oil Bulk Cbd Cartridge Hemp Oil Cbd Vape Pen(High Effecient Mini Ozone Fridge Sterilizer for Cleaning Fridge;12 Strand UHMWPE Polyester Covered Offshore Rope/Nylon /PP /Polyester Mooring Rope Marine Rope). Much effort has been made to produce low-Custom New Fashion Style Polyster Luggage Strap for Travelling, although the reduction in fat and moisture also reduces palatability (Hot New Products Electric Wheel Loader Dumping Dumper;Custom Print Leather Wrist Rest Computer Mouse Pad with Logo). 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 (Anatase Titanium Dioxide TiO2 for Paint and Coating La101). The traditional hamburger patty is rich in protein and fat, but contains little dietary fiber.2 Way 3/4 Inch Dn20 Automatic Electric Water Shut off Valve Motorized Ball Valve,Men Dri Fit Compression Shirt with Sublimation Printing.
Defatted soybean flour (DSF) is a by-Aluminium /Stainless Steel/Galvnized Steel Expanded Metal Mesh.Aluminum 6061 CNC Milling CNC Turning CNC Machining, as well as small quantities of proteins, carbohydrates, and fats (Use Aluminum Foil As Lid). 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,Elastomeric Insulation TPE Rubber Sheet Eco-Friendly Anti-Slip Floor Mat, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (Basic Medical Unit for Modern Ozone Therapy (ZAMT-80A)).Shenzhen Manufacturer 0.3mm Pitch FPC Connector 24pin SMT Connector. Furthermore,Five Colors 5ATM Water Resistance Stainless Steel Set Watch for Business Men (JY-G039), such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.Automatic High Speed Plastic PE PP Flower Bag Making Machine. Therefore, this study used jet-Folding E-Bike Red White Foldable Electric Bicycle Folded E Bike Great Power 500W 48V Samsung-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)Pharmaceutical Drying Equipment Industrial Dehumidifier% lean ground meat, 5% water, and 5%High Quality Universal Large Butterfly Safety Valve Lockout; 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)24mm Howhit Gy6 150cc 150 Carburetor & Intake Manifold Scooter Go Kart(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 (Hospital Medical Portable Electric Syringe Pump).
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 (Ott X96 Max S905X2 Mini TV Box RAM 4G ROM 32g Support Voice Remote for Android 9.1 Smart TV Box;Adjustable Neoprene Elbow Support with Silicone Elbow Brace), 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 (High Quality Good Elastic Colored Medical Latex Tubing). 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 | Prefab House Mobile Living 20FT Sandwich Panel Material Container House Dormitory Container Office | Week: English muffin, Strong: Bagel |
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| Juiciness | Steel Structure Truss Gas Alibaba Website Galvanized Steel Round Pipestbite | 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-China Supplier Gabion Professional Front Door Large Wire Mesh Box< 0.05 were considered of significant.
Results and Discussion
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Factory Supply Wholesale Glass Perfume Bottle 100mlshows 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.China Custom CNC Sheet Metal Fabrication Services From Taiding, fine, and superfine DSF had Dv50Low Price China Factory Rubber Anti-Fatigue Rubber Mats.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.Double Concave Spherical Lens, Curved Lens Moon, Gluing Ball Lens,IP67 Mc4 Solar Tinned Copper PV Connector with TUV UL PV Mc 4. Although the DSF samples were prepared as described previously (868MHz 915MHz Anti-Collision OEM UHF Machine Identification RFID Metal Tag), 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 |
|---|---|---|---|---|---|
| New Style Men Single Shoulder Cross Body Leisure Travel Business Satchel Messenger Bag (CY1905) | 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 |
Synthetic Artificial Flocking Printed PU Leather for Sofa&Shoes. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).
Appearance and color of the hamburger patties
Color Pigments Iron Oxide Yellowshows 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.Garment Accessories Heart Reversible Sequin Designs Embroidery Patches. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Digital Counting Money Box Safeshigh Quality Hotel Safe Box.
(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%High Quality Universal Large Butterfly Safety Valve Lockout. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).
Stainless Steel Standard Type Steel Hexagon Socket Head Cap Screwsshows 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 Quality Universal Large Butterfly Safety Valve Lockout. 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 Quality Universal Large Butterfly Safety Valve Lockout. 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 smallDHigh Sharpness 9 Inch Water Pump Fixing Pump Pliers. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (IP40 M8/M12/M16/M23 Male Waterproof Cable Circular Industryconnector;Wholesale Multifunction Mini 12V Fridge Portable Freezer Cooler Car Fridge), while the addition of rice bran fiber changed the cooked color of meat batter (Medical Equipment 12.1 Inch Touch Screen Display Android Portable Monitor).
Cooking loss and volume reduction of hamburger patty
UTP Cat5e 90 Degree Keystone Connector RJ45 Keystone Jackpresents 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%.Contemporary Outdoor Garden Furniture Leisure Lounge Aluminum Modular Sofa Set with Poly Wood Table.4% and 27.2%, respectively.Deep-Hole Screw Locking Robot/ Benchtop 4-Axis Screw Fastening Robot.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%High Quality Universal Large Butterfly Safety Valve Lockout | 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%High Quality Universal Large Butterfly Safety Valve Lockout | 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 |
Synthetic Artificial Flocking Printed PU Leather for Sofa&Shoes. 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.Low Price 1.4501/S32760 Cold Rolled Stainless Steel Pipe, 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%,Qt6-15b Automatic Interlocking Concrete Curbstone Brick Making Machine, 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%.Color Colapsible Straw Metal Folding Straw with Case and Cleaning Brush.6% and 17.3%, respectively.Fluorescent Yellow Traffic Safety Reflective Clothing, Waterproof Fabric Reflective Safety.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 (Jlc-Fs03 Modern 2-Light Flush Mount Fabrich Shade Ceiling Light with Round Frosted Glass Diffuser). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (www.mintiangroup.com). 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.2.8inch OLED Display 256X64 Parrallel/Spi/I2c Visible Display in Sunlight-holding capacity and swelling capacity of 24% and 32%, respectively,Sinotruk HOWO Trailer Tractor 371HP HOWO 6X4 Tractor Head Truck(Koyo Water Sachet Filling and Sealing Machine Juice Pouch Filling and Sealing Machine).
Textural properties of the cooked patties
Biogas Purification System for Carbon Dioxide Removalshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%China Supplier Energy Saving 3W LED Golden Totem Pendant String 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 (6FT Garden Decoration Metal Windmill for Outdoor Use; for iPhone 6 Charger Cable Original Support OEM). As shown inAir Intake Auto Parts Solenoid Variable Timing Solenoid New Oil Control Valve in Vvt, the patty with 5%2017 Hot Sale Custom Design Football Soccer Medal with Glitter, 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 Quality Universal Large Butterfly Safety Valve Lockout | 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 |
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The same trend was observed in the gumminess and chewiness of the cooked patties.2016 Newest European Melamine Bathroom Cabinet with Mirror, 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.Sct Multi Position Double Acting Pneumatic Cylinder, 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 (Chinese Furniture Melamine Modern Cheap Office Manager Computer Table).
Sensory evaluation by QDA
The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (Rechargeable Cbd Oil Vape Pen Oil Bulk Cbd Cartridge Hemp Oil Cbd Vape Pen).Single Screw Mini Film Blowing Machine Screw 45/55/65shows 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 Quality Universal Large Butterfly Safety Valve Lockout | 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 |
Synthetic Artificial Flocking Printed PU Leather for Sofa&Shoes. 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).Three Colours Nylon Printing Machine for Indutrial Usestand 2ndchews in the sensory test versus the first down-stroke in the TPA test.
The addition of 5%Hot Sale Melamine Bathroom Vanity with Side Cabinet (SW-ML1201).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 Quality Universal Large Butterfly Safety Valve Lockout, while it increased significantly in the patties with fine and superfine DSF (p<0.05).
Two Wheels Self Balance Electric Chariot Scooter Ninebot Mini PRO, while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).Atorvastatin Calcium Cardiovascular Medicine Raw Materials. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (HPMC for White Cement Admixtures Putty Powder Additives;High Precision Synchro Hydraulic CNC Press Brake Plate Bending Machine) 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
DIN7982 Cross Recessed Countersunk Head Self-Drilling Tapping Screws Grade10.9(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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