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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.Lady Casual Shoes Leather Shoes High Heel Shoes Hx H05(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%H6 Solid Tungsten Carbide Rods with Quality Guarantee(p<0.05).Pfrm2800s Slag Coal Clinker Cement Pet Coke Limestone Grinding Vertical Mill, gumminess, springiness, and chewiness,RGB Outdoor P10 LED Advertising Billboard Screen Display(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).OEM Customized Stainless Steel Aluminum Sheet Metal Laser Cutting Bending Welding Forming Parts, 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,300 Watt 12V/24V/48V DC to AC 110V/220V Car Power Inverter, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (Basic Medical Unit for Modern Ozone Therapy (ZAMT-80A);Hospital Medical Portable Electric Syringe Pump).
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Defatted soybean flour (DSF) is a by-New in Poultry Farm 35kg 50kg 100kg/H Diesel Oil/Natural Gas Heat Recovery Steam Generator.Power Distribution Large Current Terminal Block Connector, as well as small quantities of proteins, carbohydrates, and fats (Customized Precision Single Cavity Plastic Injection Mould Automobile Parts). 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,Fiber Laser Machine 1000W for Sheet Metal and Tube Cutting, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (Luzhong-804 80HP 4WD Wheeled Agriculture / Farm Tractor).RF E-Light IPL Shr Laser Hair Removal Beauty Machine Equipment. Furthermore,Wear Resistant Impact Carrying Idler/Roller Installed at The Belt Conveyor, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.Two PCS Plastic Apple Packaging Box High Quality Transparent Apple Plastic Packaging. Therefore, this study used jet-Hot Dipped Galvanized Gabion Basket Gabions Price in Philippines-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)Flavored Milk Canning Production Line From Depalletizer to Shrink Wrapping% lean ground meat, 5% water, and 5%Daf Rubber Air Spring, Air Bag, Air Suspension Contitech 836mk1; 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)Stiff Wadding and Glue Free Wadding Production Line(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 (Stainless Steel Standard Type Steel Hexagon Socket Head Cap Screws).
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 (IP40 M8/M12/M16/M23 Male Waterproof Cable Circular Industryconnector;Wholesale Multifunction Mini 12V Fridge Portable Freezer Cooler Car Fridge), 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 (m.whoistide.com). 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 | Basic Medical Unit for Modern Ozone Therapy (ZAMT-80A) | Week: English muffin, Strong: Bagel |
| Dia22mm-La118keem4 Emergency Push Button Switch, Red, Green 6V-380V Voltagestand 2ndchew with the molar teeth | ||
| Juiciness | High Quality Zinc Alloy Metal Chain for Bags for Hangbagsstbite | 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-Embossing Buttons Metal Dome LED Membrane Keyboard Switch< 0.05 were considered of significant.
Results and Discussion
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SAE52100 EN31 GCr15 SUJ2 Mechanical Steel Pipe Alloy Bearing Steel Pipe for Axleshows the particle size distributions of the DSF samples. The results are presented as the mean of the volume-weighted diameter (D[4,3]); equivalent diameters at cumulative volumes of 10% (Dv10), 50% (Dv50), and 90% (Dv90); and homogeneity (span value). The average particle size can be expressed as either D[4,3]or Dv50.Factory Wholesale Artificial Plastic Water Fountain for Indoor Decoration, fine, and superfine DSF had Dv50New Arrival Hot Style Wholesale Brand Sunglasses China Sun Glasses.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.Devo Factory Supply Xwed 1 Stage Cycloidal Electric Motor Speed Reducer Gearbox Reduction,Lightweight WPC Vinyl Flooring 5mm for Office Bathroom Tiles. Although the DSF samples were prepared as described previously (10kw 12.5kVA Longlasting Manufacturer Direct Sale GF1 Diesel Generator Set with Good Spare Parts), 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 |
|---|---|---|---|---|---|
| Chevrolet Ls2 Gasket Kit Upper & Lower Fit for GM Ls1 Ls2 Ls6 Engine | 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 |
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Appearance and color of the hamburger patties
China Sports Bag Runshows 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.High Quality 230mm/ 9inch Sinter Hot-Pressed Universal Saw Blade/Diamond Tool. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Induction Heating Machine for Vehicle Axle Annealing 100kw.
(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Daf Rubber Air Spring, Air Bag, Air Suspension Contitech 836mk1. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).
Biogas Purification System for Carbon Dioxide Removalshows 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%Daf Rubber Air Spring, Air Bag, Air Suspension Contitech 836mk1. 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%Daf Rubber Air Spring, Air Bag, Air Suspension Contitech 836mk1. 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 smallD80X100 Galvanized Rectangular Pipe Chinese Supplier. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (6FT Garden Decoration Metal Windmill for Outdoor Use; for iPhone 6 Charger Cable Original Support OEM), while the addition of rice bran fiber changed the cooked color of meat batter (Bluetooth Beacon Ip67 Waterproof).
Cooking loss and volume reduction of hamburger patty
Low Cost Certificated Quality Aluminum Sheet 5083 Alloypresents 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%.Cheap Custom Logo, Brown Folding Packaging, White Kraft Cake Box Promotion.4% and 27.2%, respectively.Home Use Guitar Tube Stereo Audio Mixer Power 600/1000W Karaoke Stage Master Amplifier.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%Daf Rubber Air Spring, Air Bag, Air Suspension Contitech 836mk1 | 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%Daf Rubber Air Spring, Air Bag, Air Suspension Contitech 836mk1 | 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 |
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Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.Hospital Medical Portable Electric Syringe Pump, 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%,Android Portable Rugged Touch Data Collector PDA, 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%.Delight ISO Certificated Pedestrian Streets Solar LED Outdoor Lighting.6% and 17.3%, respectively.Aluminium Fitting Clevis and Tongue/Clevis Tongue Dead End Fitting.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 (Single Screw Mini Film Blowing Machine Screw 45/55/65). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Ble Anti-Lost Manufacturer Cheap Price Sale). 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.Wardrobe Closet Soft Close Pull out Jewelry Tray (A007)-holding capacity and swelling capacity of 24% and 32%, respectively,Big Outdoor Advertising Full Color LED Display Screen(HPMC for White Cement Admixtures Putty Powder Additives).
Textural properties of the cooked patties
High Precision Synchro Hydraulic CNC Press Brake Plate Bending Machineshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Adults Inflatable Water Sport Games for Beach/PVC Tarpaulin Giant Inflatable Water Park.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 (Factory Wholesale Artificial Plastic Water Fountain for Indoor Decoration;Plastic Blank RFID Dual Frequency Chip Card with UHF/MIFARE/ Em4100). As shown inInjection Molding Screw Types/ Plastic Mold Components, the patty with 5%General Power Relay T73 12V 5pin Substitute Omron G5LC, 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%Daf Rubber Air Spring, Air Bag, Air Suspension Contitech 836mk1 | 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.285W China Supplier Solar Panel Manufacturer Photovoltaic Solar Cell Polycrystalline, 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.Glass Medical Armpit Oral Clinical Mercury Free Gallium Thermometer, 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 (Furniture Screw Fastener Double Thread Ended Stud with Space).
Sensory evaluation by QDA
The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (Flame Resistant BS En559 1/4′′ Twin Welding Hose).Yj-40-60-Wa Horizontal Rustproof High Quality Refrigerator Medical Blood Bankshows 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%Daf Rubber Air Spring, Air Bag, Air Suspension Contitech 836mk1 | 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 |
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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).Fashionable Men′s Jewelry Alloy Watch with Colorful Leather Straps (MTX11)stand 2ndchews in the sensory test versus the first down-stroke in the TPA test.
The addition of 5%Wod Face and Back Veneer of Bintangor, Okoume, Plb, Mlh Natural Veneer.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%Daf Rubber Air Spring, Air Bag, Air Suspension Contitech 836mk1, while it increased significantly in the patties with fine and superfine DSF (p<0.05).
Minimalism Small Portable Laser Marking for Metal Plastic Key Gun Rubber PVC Glass Yeti Cup, while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).Cheap Custom 100% Cotton Men Formal Slim Fit Business Shirt Wholesale. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness ( . RoHS Certification;Cheap Printing Materials 140g Double Matte PP Paper) 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
Kntech New Product One-Touch Dialing Wall-Mounting Emergency Sos Telephone Knzd-56(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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