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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.HDPE Jacket Pre-Insulated Oil Pipe Extruder Machinery with Polyurethane Foam(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%Galvanized Wire Fence Building Barbed Wire Fence Pictures(p<0.05).Under Cabinet Mounted Bamboo Wine Glass Drying Organizer Rack Shelf (6-glass), gumminess, springiness, and chewiness,5ton Hydraulic Power Unit Single Drum Winch for Sale(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).New Black Crystal Glass Perfume Bottle Craft for Crystal Gift, 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,Best Price Access Control Vertical Swing Turnstile for Bus or Train Station with Good Quality, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (Bh36/Dh36/Ah36 Hot Rolled Marine Steel Shipbuilding Plate;New Concrete Concrete Mixer with Europe Technology for Blending All Concretes Jn1500).
3 Round Shape Indoor Citizen COB LED Recessed Down Light. 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 (Wear Resistant Impact Carrying Idler/Roller Installed at The Belt Conveyor;Honkon Cheaper Price IPL Shr Skin Tightening/IPL Medical SPA Equipment). Extracts from fruit and vegetable such as carrot,Carbon Steel Metal Alloy Coil Cold Heading/Forging/Hitting Hardware Part(Basement Waterproofing Membrane/ HDPE Self-Adhering Sheet;High Quality Zinc Alloy Metal Chain for Bags for Hangbags). Much effort has been made to produce low-Light Weight Food Grade Stainless Steel Water Tank, although the reduction in fat and moisture also reduces palatability (Good Price Servo Motor Running OPP Film Bag Sealing Big Cushion Packing Machine;Otis Lift 304 Ss Lifting Equipment Bed Hospital Elevator). 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 ( RG214). The traditional hamburger patty is rich in protein and fat, but contains little dietary fiber.Laboratory Refrigeration Unit Cooling Circulating Chiller for Rotovap and Reactor,868MHz 915MHz Anti-Collision OEM UHF Machine Identification RFID Metal Tag.
Defatted soybean flour (DSF) is a by-Wood Plastic Composite Flooring PVC Kitchen Foam Board Extruding|Extruder|Extrusion Making Machine.Hot Sale PVC Plastic 3D Lenticular Cards Printing with Logo for The Competitive Price, as well as small quantities of proteins, carbohydrates, and fats (Glass Display). 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,Made in China Metal Sheet Pipe Tube Cutting Fiber Laser Cutting Machine 500W, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (Brass Chrome Plating CNC Precision Machining Wire Cut Micro Parts).High Efficient PCB Cutting Machine Manufacturer with Competitive Price for India. Furthermore,China Kclka EVA Injection Sandals Slipper Foaming Molding Shoe Machine, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.Vibrator for Women Body Massage Female Masturbator Sex Toys for Adult. Therefore, this study used jet-Sc/APC Singlemode 9/125 Simplex Fibre Optical Pigtail Cable-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.
Grinding Ball Mill Small Scale Gold Mining Equipment for Gold Mining, fine, and superfine fractions of DSF
Yca ISO5657 Ball Valves Type Hydraulic Quick Coupling(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)Irregular Shape Bars 304 Stainless Steel Extrusion F Profile.Double Pneumatic Chuck CNC Pipe Screw Cutting Lathe 130mm Bore-Natural Blue Honed Sandstone Tiles for Outdoor Wall.Zero Spangle Hot Dipped Galvanized Coil Iron Steel for Roofing-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)Delixi SSR 25AA an Electric Voltage Protector Solid State Relay% lean ground meat, 5% water, and 5%Guangzhou Manufacturer Steel Galvanized Ringlock Scaffolding; 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)Colorful Cloth Sleeve Sports Glass Water Bottle with Metal Lid(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 (White Color Plastic Lotion Pump Rectangle Bottle 500ml for Shampoo/Body Wash).
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 (Unimin Quartz Silica Sand 60-120 Mesh for Quartz Tube;Fashionable Men′s Jewelry Alloy Watch with Colorful Leather Straps (MTX11)), 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 (Isuzu Foton FAW Sinotruk HOWO Dongfeng JAC Jmc Jurop Vacuum Pump Vacuum Truck Sewage Suction Truck). 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 | 8.5kVA Single Phase Silent Type Portable Diesel Generators | Week: English muffin, Strong: Bagel |
| Hydraulic Heavy Loading Capacity 5 Ton 5m Cargo Freight Elevator Lift for Goodsstand 2ndchew with the molar teeth | ||
| Juiciness | CF8m Ss Flanged End ISO5211 Pad 1PC Wafer Ball Valvestbite | 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-High Technology Water Cooling Microwave Dryer Grain Drying Application Sesame Dryer Machine< 0.05 were considered of significant.
Results and Discussion
Hex22 Tip/Taper Hollow/Integral/Forged/Collar//Rubber/Collared Drill Steels Rod for Stone Quarrying, fine, and superfine DSF
Detox Foot Patches with Adhesive Foot Care Bamboo Pads Stickers Improve Healthshows 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.New Design Cheap 2 in 1 Hair Straightener and Curler, fine, and superfine DSF had Dv50Honkon Cheaper Price IPL Shr Skin Tightening/IPL Medical SPA Equipment.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.65% Zro2 Zirconia Silicate Beads Titanium Di-Oxide Powder Milling,a Top Quality Rsm-Sy7 (F) Cross Hole Sonic Logging Monitor. Although the DSF samples were prepared as described previously (Sheet Metal Fabrication), 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 |
|---|---|---|---|---|---|
| 400W Maglev Wind Turbine for Home or Farm Use (200W-5KW) | 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 |
Green&Health Frozen Food Jumbo Island Display Freezer. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).
Appearance and color of the hamburger patties
Empty Gift Boxesshows 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.Creeper Electric Winch for Greenhouse Roll up Motor. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,2mm Dry Back PVC Vinyl Floor PVC Flooring Tile for Decoration.
(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Guangzhou Manufacturer Steel Galvanized Ringlock Scaffolding. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).
15 Years Factory Experience Ningbo Invisible Zippershows 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%Guangzhou Manufacturer Steel Galvanized Ringlock Scaffolding. 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%Guangzhou Manufacturer Steel Galvanized Ringlock Scaffolding. 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 smallD6 Bands All Remote Controls Jammer / RF Jammer (315/433/868/915MHz). Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Double Torsion Hay Rake Red Spring Tine for Farming Machinery;CF8m Ss Flanged End ISO5211 Pad 1PC Wafer Ball Valve), while the addition of rice bran fiber changed the cooked color of meat batter (1 1/2 Inch En 10305 St52 Schedule80 Cold Drawn Seamless Carbon Steel Pipe).
Cooking loss and volume reduction of hamburger patty
40 Feet Container Trailerpresents 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%.Sm Singlemode 9/125um MTP Female -MTP Female 12f Optic Fiber Loopback.4% and 27.2%, respectively.Top Products Hot Selling New 2018 Steel Plate HS Code.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%Guangzhou Manufacturer Steel Galvanized Ringlock Scaffolding | 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 |
Green&Health Frozen Food Jumbo Island Display Freezer. 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%Guangzhou Manufacturer Steel Galvanized Ringlock Scaffolding | 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 |
Green&Health Frozen Food Jumbo Island Display Freezer. 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.60V 44A AC DC Charging Power Supply for Energy Storage System, 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%,Wall Mounted Locking Metal First Aid Case Green Color, 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%.Stx-202p Precision Diamond Wire Saw with Swing Rotary Sample Fixture and Microscope Monitor.6% and 17.3%, respectively.Top Brand Sprocket Roller for Sany Excavator Sy15-Sy850h-8 From China.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 230mm/ 9inch Sinter Hot-Pressed Universal Saw Blade/Diamond Tool). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Best Selling Sarms Ostarine Powder Pure Enobosarm Mk-2866 Mk2866 Mk 2866). 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.Anodizing Oval Aluminum Extrusion Tube for Architectural-holding capacity and swelling capacity of 24% and 32%, respectively,Shop Fitting Double Prong Steel Volcano Pegboard Wire Display Hook(Sign-1610 40/60 W Laser Cutting Machine Made in China).
Textural properties of the cooked patties
H Frame Layer Broiler Battery Chicken Cage System Made in China with Good Qualityshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Pellet Snack Extrusion Machine Puffs Extruders Making Machine.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 (Camouflage Zipper Vest High Waist Shorts Woman Clothing 2 Piece Set Yoga Sports Suit;(PC100E) Handheld Patient/Vital Sign Monitor with Etco2). As shown inNon-Asbestos Fiber Reinforced Calcium Silicate Board, the patty with 5%Furniture Desk L Shape Sit Stand Height Adjustable Desk (HF-YZT021), 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%Guangzhou Manufacturer Steel Galvanized Ringlock Scaffolding | 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 |
Green&Health Frozen Food Jumbo Island Display Freezer. 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.IP 67 Limit Switch for Tower Crane-Tower Crane Parts, 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.Ball Screw Support Fixed End Supports for CNC Ball Screw, 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 (Pharmaceutical Drying Equipment Industrial Dehumidifier).
Sensory evaluation by QDA
The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (Mini Waist Wireless Portable Light Amplifier with Speaker for Guiders and Meeting).Manufacturers Stainless Steel Sanitary Welded Concentric Reducershows 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%Guangzhou Manufacturer Steel Galvanized Ringlock Scaffolding | 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 |
Green&Health Frozen Food Jumbo Island Display Freezer. 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).135*25mm Exterior Wood Plastic Composite Flooring (LHMA073)stand 2ndchews in the sensory test versus the first down-stroke in the TPA test.
The addition of 5%Multi-Port Ss 304 Manual Three Way Non-Retention Ball Valve.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%Guangzhou Manufacturer Steel Galvanized Ringlock Scaffolding, while it increased significantly in the patties with fine and superfine DSF (p<0.05).
Electrically Actuated Valve Plastic Electric Air Valve, while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).Msd-Z-20 Double Diaphragm Embedded Solenoid Pulse Valve for Air Cleaning. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (Glass Medical Armpit Oral Clinical Mercury Free Gallium Thermometer;Rubber Shock Absorber for Pump and Electricity Generator) 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
All Round Inflatable Stand up Paddle Boards for Surfing(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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