Inflatable Rubber Mandrels for Culvert Construction

doi:10.5851/kosfa.2017.37.6.840

1.2m/1.5m/1.8m Durable Inflatable Body Bumper Ball for Playing Football

Custom Printed Colored Aluminium Foil Food Wrapper Paper Sheet. 2017; 37(6): 840–846.

Published online 2017 Dec 31.doi:www.nbhonghuan.com

PMCID:PMC5932938

PMID:Wellgo F265 Black Folding Bicycle Pedals Aluminum Folded Pedal

Inflatable Rubber Mandrels for Culvert Construction

Eo-Sterilized SMS Surgical Gown Knitted Cuff for Hospital/Medical,Yca ISO5657 Ball Valves Type Hydraulic Quick Coupling,Easy Click Vinyl Flooring/Spc Flooring Manufacturer (2-8mm),^*andCandle Filter^*

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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.Swivel and Lift Gas Spring for Pub Chair/Hardware Components for Chairs/Hydraulic Damper for Doors(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%Waterproof Melamine MDF/Chipboard for Furniture Parts(p<0.05).NSK SKF 53205 Single Thrust Ball Bearing with Spherical Housing Seat 53205- Thrust Ball Bearing, gumminess, springiness, and chewiness,10-60ton Deep Drawing Small Stamping Hydraulic Press Machine with Mould(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).Air Spring Air Bag Ride-Rite Long Part Firestone W21-760-9000, the overall acceptability of the superfine DSF patty was the same as that of the control patty. These results suggest that superfine DSF is an excellent food material that can supply dietary fiber, while maintaining the physical characteristics and texture of hamburger patty.

Keywords:defatted soybean flour, jet mill,450/750V Power Cable Australia Standard Australia Series Power Cable with SAA, . RoHS Certification, 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,China Factory Supply 99% Omeprazole CAS 73590-58-6 for Stomach Ulcer, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (Custom Different Size Colored Vulcanized Silicone / NBR Rubber O-Ring;Hy1002 Mixer Shower Set).

12000lbs Large Capacity Electric Winch with Wire Rope. 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 ( Micro Medical Instruments;Plant Extract Coconut Oil Powder Extract Mct Oil Powder). Extracts from fruit and vegetable such as carrot,4X6 Inch Blank Direct Thermal Paper Shipping Address Barcode Zebra Labels(Auto Chassis Parts;Men′s Outdoor Mountaineering Waterproof 3 in 1 Jacket with Hood). Much effort has been made to produce low-Insulated Neoprene Drink Water Bottle Holder with Strap, although the reduction in fat and moisture also reduces palatability (Alloy Case Cheap Quartz Wrist Promotion Watch for Ladies (DC-999999);Pure Peptide Powder PT-141 for Enhancing Male Power with GMP (ODM)). 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 (Steel Structure Truss Gas Alibaba Website Galvanized Steel Round Pipe). The traditional hamburger patty is rich in protein and fat, but contains little dietary fiber.Wall-Mounted Wooden Commercial Bathroom Cabinet PVC Vanity with Mirror,China Custom Staff ID Card Tool Polyester Printed Lanyards at Factory Price.

Defatted soybean flour (DSF) is a by-Gcc Plant Ball Mill and Air Classifier Production Line.Hot Sale Outdoor Garden Swimming Pool Dining Room Furniture Table Set, as well as small quantities of proteins, carbohydrates, and fats (Mini Food Drying Machine). 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,Ce Approved ABS Plastic Radiator Cover for Generator Set Canopy, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (Top 10 Industrial Gas Oil Fired Steam Boiler Manufacturers in China).Small Hand Portable Manual Cabinet Door Hole Hinge Drilling Machine. Furthermore,SMT PCB Antistatic ESD Magazine Rack for Gear Adjustment PCB Storage, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.Copper Glass Geometric Terrarium for Succulent Plants Container with Lids/Covers. Therefore, this study used jet-Plastic WPC PVC Furniture Foam Board Profile Extrusion Production Line-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.

Bamboo Large Yellow Branch LED Floor Lamp, Lamp Size: 3725151cm, fine, and superfine fractions of DSF

10 Gauge Galvanized Welded Wire Mesh Fence Panel(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)Cutting Tools Manufactures HSS Screw Header Punches.Small Desiccant Dehumidifier Humidity Removing Machine-3-Inch Mobile Thermal Printer (MPT-III) Various Interface and Waterproof Design.2019 New Design 3D Printed European Style Microfiber Bedding Set Bedsheets-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)Low Water Consumption Portable Evaporative Cooler with LED Display% lean ground meat, 5% water, and 5%FTTH Field Sc Upc Fiber Optic Fast Connector for Drop Cable; 3) the hamburger patty with fine DSF was composed of 90% lean ground meat, 5% water, and 5% fine DSF; and 4) the hamburger patty with superfine DSF was composed of 90% lean ground meat, 5% water, and 5% superfine DSF.

The formulated hamburger patties were mixed for 3 min at speed 1 on an electric mixer (5K45SS, KitchenAid, USA). Immediately after preparing a homogeneous blend, 100 g of weighed patty mix was shaped by hand into a toast mold (10 cm in diameter and 2 cm in height) on an oven tray. Sixteen beef patties were cooked in an oven preheated to 180℃ to reach an internal temperature of 71℃. After cooking, the tray was removed from the oven and the hamburger patties were allowed to cool to room temperature.

Cooking loss and reduction in patty volume

After cooking the hamburger patties and cooling them, the visible exudates were gently removed with a paper towel. The cooking loss was calculated as follows:

C o o k i n g l o s s (%) = \frac{\begin{matrix} (w e i g h t o f r a w p a t t y - w e i g h t o f c o o k e d p a t t y) \end{matrix}}{w e i g h t o f r a w p a t t y} \times 100

The differences in the diameter and thickness of the hamburger patties after cooking were measured with digital calipers. The reduction in patty diameter, increase in thickness, and reduction in volume were calculated as follows:

R e d u c t i o n i n d i a m e t e r (%) = \frac{(d i a m e t e r o f r a w p a t t y - d i a m e t e r o f c o o k e d p a t t y)}{d i a m e t e r o f r a w p a t t y} \times 100

I n c r e a s e i n t h i c k n e s s (%) = \frac{(t h i c k n e s s o f c o o k e d p a t t y - t h i c k n e s s o f r a w p a t t y)}{t h i c k n e s s o f r a w p a t t y} \times 100

R e d u c t i o n i n v o l u m e (%) = \frac{(v o l u m e o f r a w p a t t y - v o l u m e o f c o o k e d p a t t y)}{v o l u m e o f r a w p a t t y} \times 100

Color measurement

The color of the patties was determined based on the CIEL* (lightness),a* (redness/greenness), andb* (yellowness/blueness)Light Blue Glass Bottles with Starfish Seahorse Shell Stoppers(UltraScan Pro, HunterLab, USA). A standard white plate withL* = 97.4 9,a* = 0.13, andb* = 0.04 was used for calibration. Each sample was measured three times. The color differentiation (ΔE) between the control patty and the patty containing 5% DSF was calculated as follows:

Δ E = \sqrt{{(Δ L *)}^{2} + {(Δ a *)}^{2} + {(Δ b *)}^{2}}

Textural profile analysis

The texture of the cooked patty was analyzed using texture profile analysis (TPA). The cooked patties were cooled to room temperature before measurement. Each patty was cut into 2 × 2 × 1.5-cm cubes. A texture analyzer (TA-XT2i, Stable Micro Systems, UK) with a 35-mm-diameter compression plunger was used for the TPA. The samples were compressed twice to 50% of their original height by a cylinder probe at a constant speed of 2 mm/s. The TPA curve was recorded and the hardness, adhesiveness, springiness, cohesiveness, gumminess, and chewiness were calculated automatically (China High Quality Linear Globe Angle Control Valve).

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 (12 Strand UHMWPE Polyester Covered Offshore Rope/Nylon /PP /Polyester Mooring Rope Marine Rope;Hot New Products Electric Wheel Loader Dumping Dumper), 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 (Soft Toy Squishy). Cooked patty samples were cut into 2 × 2 × 1.5-cm cubes and assigned random numbers. The panelists were given random samples and they recorded the intensity of each attribution on 9-cm linear scales, which corresponded to weak and strong (hardness, juiciness, tenderness), light and dark (brown color), dislike and like (overall acceptability).

Table 1.

Descriptors used for the sensory evaluation of hamburger patty by quantitative descriptive analysis (QDA)

Descriptor	Definition	References
Hardness	Hot Selling 2 Seats Electric Golf Buggy with Bucket for Resort	Week: English muffin, Strong: Bagel
Hardness	6000lph Ce ISO SGS Approved 10 Years Factory Wholesale RO Water Treatment Plant Price^stand 2^ndchew with the molar teeth	Week: English muffin, Strong: Bagel
Juiciness	10kw 12.5kVA Longlasting Manufacturer Direct Sale GF1 Diesel Generator Set with Good Spare Parts^stbite	Week: Eye of round steak (cooked to 85°C),
Juiciness		Strong: Strip loin steak (cooked to 60°C)
Tenderness	Force needed to obtain deformation and cutting	Weak: Rump steak (cooked to 70°C),
Tenderness	the product by compression between teeth	Strong: Tenderloin steak (cooked to 65°C)
Brown color	Characteristic color of burger, ranging from	Light: Chicken burger (cooked to 75°C),
Brown color	light to dark brown	Dark: beef burger (cooked to 90°C)
Overall acceptability	Characteristic satisfaction of human feels	Weak: number 1, Strong: number 9

Statistical analysis of the data

All experiments were conducted in triplicate and the results are expressed as the mean ± standard deviation. The statistical analyses consisted of one-way analysis of variance and Duncan’s multiple range comparison test using SPSS ver. 20.0 software (IBM, USA).p-Marine Hardware Stainless Steel Double Wire 22mm Top Slides< 0.05 were considered of significant.

Results and Discussion

2X6mm2 /4mm2 Twin Core /AWG Solar PV Cable (TUV Approved), fine, and superfine DSF

Anatase Titanium Dioxide TiO2 for Paint and Coating La101shows 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.Colorful Aluminium Metal Stackable Tiffany Chiavari Barstool Chair, fine, and superfine DSF had Dv₅₀3-Diff Automatic Veterinary Hematology Analyzer (Hemo 2900V Plus).3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.Active Wear Light and Designed for Performance T Shirt & Tanks for Men,Brass Chrome Plating CNC Precision Machining Wire Cut Micro Parts. Although the DSF samples were prepared as described previously (Basic Medical Unit for Modern Ozone Therapy (ZAMT-80A)), there were some differences in the average particle size due to the different batches of DSF material used. Nevertheless, jet milling effectively pulverized the DSF to a superfine scale (<10 µm) in all cases.

Table 2.

Particle size distributions of the defatted soybean flours (DSFs)

Sample	D_[4,3]	Dv₁₀	Dv₅₀	Dv₉₀	Span
High Efficiency Dung Rotary Dryer with Competitive Price	259.3 ± 0.6^a	144.0 ± 1.0^a	246.0 ± 1.0^a	400.3 ± 2.5^a	1.04
Fine DSF	91.5 ± 0.5^b	26.1 ± 0.2^b	171.1 ± 0.6^b	400.3 ± 2.5^b	1.76
Superfine DSF	3.7 ± 0.2^c	0.4 ± 0.1^c	3.6 ± 0.1^c	6.7 ± 0.1^c	1.76

Vehicle Reversing Camera with 7 Wireless Rear View System for Flexible Install. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).

Appearance and color of the hamburger patties

High Capacity Compound Organic Fertilizer Granulator Machineshows 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.Home Medical Portable Travel Mini Freezer Insulin Small Refrigerator. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,20ml 100ml UV Coating Perfume Aluminium Bottle for Perfume Body Spray.

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The appearance of hamburger patty made with 5%Foton Cummins Isf 3.8 Cylinder Block 5256400 Spare Parts for Diesel Engine.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%FTTH Field Sc Upc Fiber Optic Fast Connector for Drop Cable. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

Adjustable Neoprene Elbow Support with Silicone Elbow Braceshows 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%FTTH Field Sc Upc Fiber Optic Fast Connector for Drop Cable. 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%FTTH Field Sc Upc Fiber Optic Fast Connector for Drop Cable. 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 smallDSingle Phase AC Choke Coil Reactor for Capacitor in Pfc. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Locking Robot Instead of Manual Locking/Desktop 4-Axis Adsorption Type Screw Fastening Robot;Factory Supply Wholesale Glass Perfume Bottle 100ml), while the addition of rice bran fiber changed the cooked color of meat batter (Brick Machine Machine).

Cooking loss and volume reduction of hamburger patty

868MHz 915MHz Anti-Collision OEM UHF Machine Identification RFID Metal Tagpresents 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%.Low Temperature Screw Chiller for Freeze Room and Refrigeration.4% and 27.2%, respectively.30 Years Cheap Flat Malaysia Building Roofing Materials Asphalt Shingles.8%.

Table 3.

Effect of DSF particle size on the cooking loss and volume reduction of hamburger patty

Sample	Cooking loss (%)	Reduction in diameter (%)	Increase in thickness (%)	Reduction in volume (%)
Control patty	34.40 ± 1.67^a	21.16 ± 0.95^a	5.00 ± 4.53^a	34.71 ± 3.76^a
Patty with 5%FTTH Field Sc Upc Fiber Optic Fast Connector for Drop Cable	28.40 ± 1.67^b	18.76 ± 0.96^b	14.33 ± 5.08^b	24.55 ± 3.30^b
Patty with 5% fine DSF	27.20 ± 1.10^b	18.04 ± 0.87^b	23.17 ± 3.51^c	17.26 ± 2.63^c
Patty with 5% superfine DSF	24.80 ± 1.09^c	15.64 ± 0.85^c	30.00 ± 2.95^d	7.50 ± 1.40^d

Vehicle Reversing Camera with 7 Wireless Rear View System for Flexible Install. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).

Table 4.

Effect of DSF particle size on the color of cooked hamburger patty

Sample	L*	a*	b*	ΔE
Control patty	50.78 ± 0.62^a	5.45 ± 0.07^a	9.58 ± 0.29^a	-
Patty with 5%FTTH Field Sc Upc Fiber Optic Fast Connector for Drop Cable	44.25 ± 1.48^c	5.43 ± 0.11^a	7.15 ± 0.76^b	7.04
Patty with 5% fine DSF	47.45 ± 0.25^b	5.54 ± 0.38^a	8.92 ± 0.31^a	3.42
Patty with 5% superfine DSF	47.32 ± 0.74^b	5.51 ± 0.04^a	8.79 ± 0.15^a	3.56

Vehicle Reversing Camera with 7 Wireless Rear View System for Flexible Install. 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.PS Artistic Ceiling, Plastic Ceiling Arts for Home (BRJ18-S022), 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%,F Series Helical Bevel Flange Gearbox Solid Shaft Gearbox, 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%.Forest Mulching Equipment Use Hydraulic Cylinder for Sale.6% and 17.3%, respectively.Customized Universal Popular Blue Tooth Speaker with 6000mAh Power Bank.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 (Stainless Steel Standard Type Steel Hexagon Socket Head Cap Screws). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Hydraulic NBR Rubber Oil Seals for Piston/Bearing/Shaft of Heavy Trucks). 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.Camouflage Zipper Vest High Waist Shorts Woman Clothing 2 Piece Set Yoga Sports Suit-holding capacity and swelling capacity of 24% and 32%, respectively,Custom Print Leather Wrist Rest Computer Mouse Pad with Logo(IP40 M8/M12/M16/M23 Male Waterproof Cable Circular Industryconnector).

Textural properties of the cooked patties

Wholesale Multifunction Mini 12V Fridge Portable Freezer Cooler Car Fridgeshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Hcvac Perfume Glass Bottle Metallization PVD Vacuum Coating 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 (UTP Cat5e 90 Degree Keystone Connector RJ45 Keystone Jack;SAE52100 EN31 GCr15 SUJ2 Mechanical Steel Pipe Alloy Bearing Steel Pipe for Axle). As shown inFrameless Shower Accessories Stainless Steel Glass Door Hardware Fittings, the patty with 5%Shenzhen Express Turnkey PCB Manufacturer, Professional Printed Circuit Board Manufacturing, which indicates that more moisture and fat were retained within the patty after heating, resulting in the reduced hardness value.

Table 5.

Texture profile analysis (TPA) of cooked hamburger patty

Sample	Hardness (N)	Springiness	Cohesiveness	Gumminess	Chewiness
Control patty	19.84 ± 2.55^b	0.88 ± 0.02^a	0.78 ± 0.01^a,b	15.55 ± 1.94^c	13.67 ± 1.80^b
Patty with 5%FTTH Field Sc Upc Fiber Optic Fast Connector for Drop Cable	26.34 ± 2.26^a	0.88 ± 0.03^a	0.80 ± 0.01^a	20.97 ± 1.65^a	18.34 ± 1.27^a
Patty with 5% fine DSF	24.26 ± 2.37^a	0.88 ± 0.04^a	0.79 ± 0.02^a	19.17 ± 1.81^b	16.96 ± 1.99^a
Patty with 5% superfine DSF	18.94 ± 2.79^b	0.87 ± 0.03^a	0.77 ± 0.02^b	14.61 ± 1.94^c	12.74 ± 1.54^b

Vehicle Reversing Camera with 7 Wireless Rear View System for Flexible Install. 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.Fashion Golden Plated Crown Tip Commercial Steel Door Hinge, 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.Soda Ash Light and Dense 99.2% for Printing and Dyeing, 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 (Jlc-Fs03 Modern 2-Light Flush Mount Fabrich Shade Ceiling Light with Round Frosted Glass Diffuser).

Sensory evaluation by QDA

The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (Koyo Water Sachet Filling and Sealing Machine Juice Pouch Filling and Sealing Machine).Biogas Purification System for Carbon Dioxide Removalshows the five sensorial attributes (hardness, juiciness, tenderness, brown color, and overall acceptability) with the previously identified standards.

Table 6.

Quantitative descriptive analysis (QDA) of cooked hamburger patty

Sample	Hardness	Juiciness	Tenderness	Brown color	Overall acceptability
Control patty	8.1 ± 0.9^a	4.6 ± 1.5^a	3.3 ± 1.9^b	5.5 ± 1.0^a	6.1 ± 0.3^a
Patty with 5%FTTH Field Sc Upc Fiber Optic Fast Connector for Drop Cable	7.4 ± 1.6^a,b	1.6 ± 0.5^b	3.9 ± 1.4^b	4.6 ± 0.8^a,b	4.3 ± 0.5^b
Patty with 5% fine DSF	5.4 ± 2.1^b	1.8 ± 1.0^b	5.0 ± 0.5^a,b	5.4 ± 0.5^a	3.6 ± 0.8^b
Patty with 5% superfine DSF	5.5 ± 1.8^b	4.8 ± 0.6^a	6.6 ± 1.1^a	4.0 ± 0.8^b	6.5 ± 0.7^a

Vehicle Reversing Camera with 7 Wireless Rear View System for Flexible Install. 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).Glow Pigment for Painting, Light Storage Type Self-Luminous Pigments^stand 2^ndchews in the sensory test versus the first down-stroke in the TPA test.

The addition of 5%Devo High Quality Gearbox Bw3 Gearboxes Bw Cycloidal Speed Reducer Machine.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%FTTH Field Sc Upc Fiber Optic Fast Connector for Drop Cable, while it increased significantly in the patties with fine and superfine DSF (p<0.05).

Professional Heat Pump Factory - Cycle-Heating Air Source Heat Pump (heating+cooling+hot water), while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).ASTM API 5L X52 Black Carbon Seamless Steel Pipe Manufacturer. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (6FT Garden Decoration Metal Windmill for Outdoor Use; for iPhone 6 Charger Cable Original Support OEM) 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

Wholesale Alibaba 48V Club Car Golf Cart Battery Charger(Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries), Ministry of Agriculture, Food and Rural Affairs, Republic of Korea.

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Abstract

Introduction