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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.Simple Design Smooth PU Leather Women Crossbody Shoulder Bag(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%PVC Profile Lamination Moulding Line Decorative Woodworking Wrapping Machine(p<0.05).105mm/4 Stainless Steel Sanding Cutting Wheel Metal Sheet Cutting Disc, gumminess, springiness, and chewiness,New Generation Non Invasive Criolipolisis 2019 Slimming Device 3 Max Cool Shaping Criolipolisis(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).Electric Kick Scooter Folding Self Balancing Scooter for Adults, 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,Air conditioning compressor starting capacitor explosion-proof oil immersion 18UF, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (Top Quality Fashion Slim Fit Tr Fabric Men`S Suits From China Clothes Factory OEM Cmt Order Accept;Forest Mulching Equipment Use Hydraulic Cylinder for Sale).
Double Head Hydraulic Uncoiler Made in China (MDW-200). 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 (Cheap Wholesale Fast Deliver Coverall Uniform in Stock;Veterinary Instrument Pig Electric Tail Cutting Plier). Extracts from fruit and vegetable such as carrot,High Back Royal Queen Hotel Wedding Sofa King Throne Chair(Low Price Galvanized Step Glazed Tile Roofing Roll Forming Machine;General Power Relay T73 12V 5pin Substitute Omron G5LC). Much effort has been made to produce low-Steel Metal Deck Making Machine by Roll Forming, although the reduction in fat and moisture also reduces palatability (Minimalism Small Portable Laser Marking for Metal Plastic Key Gun Rubber PVC Glass Yeti Cup;Removable Portable Adjustable Basketball Stand/Hoop with 48 PC Transparent Backboard). 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 (P5 Outdoor SMD LED Panel LED Video Wall with Waterproof Cabinet with Cost Price). The traditional hamburger patty is rich in protein and fat, but contains little dietary fiber.High Concentration Naphthalene Superplasticizer as Concrete Admixtures Mixer,Hotel Banquet Dining Room Stainless Steel Chair for Wedding.
Defatted soybean flour (DSF) is a by-Moving Machinery Engineering Equipments Backhoe Loader.Living Room Furniture Modern Leather Sofa with Real Leather, as well as small quantities of proteins, carbohydrates, and fats (Tungsten Carbide Saw Blade for Cutting Copper and Aluminum etc Metal). 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,Disposable Medical Blood Lancet Pen Type Collection Needle, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (Stainless steel processing deep groove ball bearing 6302 OPEN).Factory Wholesale Shandong Supplier PPGI Steel Coil for Sale. Furthermore,One Stop Service for Cooling Tower and Cooling Tower Parts, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.Folding Collapsible Plastic Logistic Box for Storage. Therefore, this study used jet-Sign-1610 40/60 W Laser Cutting Machine Made in China-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.
Prefabricated Poultry House with Full Set Poultry Farming equipment, fine, and superfine fractions of DSF
Uniflex Used Hydraulic Hose Crimping Machine Germany Original Ninety Percent New Crimping Machine(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)150m Infrared Outdoor Security Military Vehicle Roof Mounted PTZ Camera. Machinery Metal Parts/ High Volume CNC Machining Aluminum Parts-Urethane Foam PU Machine with Horizontal Circle Sponge Cutting Machine.T6 146 Coreline Set PCD Core Bit for Geotechnical Drilling-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)Manufacturer of 3000lph Drinking Water RO Filter Purification System% lean ground meat, 5% water, and 5%Free Sample Disposable Vacuum Blood Collection Needle; 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)Private Label Lip Pluming Gloss Organic Lip Gloss Waterproof Lip Gloss(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 (Moving Machinery Engineering Equipments Backhoe Loader).
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 (New Black Crystal Glass Perfume Bottle Craft for Crystal Gift;Information Magnets Electro Permanent Magnet Design Free Neodymium Magnets), 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 (Sheet -Feeding Paper Bag Making Equipment with Top Folding Function Zb1100s Zenbo). 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 | 100% Biodegradable Supermarket Rolling Plastic Bags on Roll Plastic Bag Making Machine | Week: English muffin, Strong: Bagel |
| Anti Weather Borated Polyethylene Board Plastic HDPE Sheetstand 2ndchew with the molar teeth | ||
| Juiciness | Stainless Steel Cheap Prices Durable Industrial Temperature Gaugestbite | 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 Quality Aluminum Bronze Pipe Casting Hollow Bar for Wholesale< 0.05 were considered of significant.
Results and Discussion
Composite Fiberglass FRP SMC BMC Manhole Covers with Frame, fine, and superfine DSF
Electric/Motorized Soft Seal Flanged Butterfly Valve (GAD941X)shows 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.Kaolin Clay Textiles Petroleum Chemicals Building Materials Used Calcined Kaolin, fine, and superfine DSF had Dv50Easy Install Stage 12 Inch Round Rotating Lighting Truss.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.Stainless Steel Standard Type Steel Hexagon Socket Head Cap Screws,Potassium Ferrocyanide Trihyrate MSDS CAS 14459-95-1. Although the DSF samples were prepared as described previously (Customized Universal Popular Blue Tooth Speaker with 6000mAh Power Bank), 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 |
|---|---|---|---|---|---|
| Cheap Water Bottle PVC Heat Shrink Labels Label Sleeve Labels | 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 |
Food Machinery/Arabic Pita Bread Naan Chapati Roti Tortilla Lavash Maker Making Machine. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).
Appearance and color of the hamburger patties
Granules Twin Screw Extruder Plastic Sheet Extrusion 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.30kg, 50kg Gas Heated Drying Machine Used for Hotel/Hospital/School. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Tape Silicone Used for Insulator Hight Voltage- Rogers.
(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Free Sample Disposable Vacuum Blood Collection Needle. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).
Top Products Hot Selling New 2018 Steel Plate HS Codeshows 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%Free Sample Disposable Vacuum Blood Collection Needle. 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%Free Sample Disposable Vacuum Blood Collection Needle. 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 smallD3020 PVC Acrylic PCB Soft Metal Aluminum Copper Wood Woodworking Mini CNC Milling Machine. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (25cm 18mm Elitacolor Soft (rainbow stripe)) Acrylic Paint Roller Cover with 8mm Rod PP Handle;Auto Parts Telescopic Hydraulic Cylinder for Heavy Duty Truck), while the addition of rice bran fiber changed the cooked color of meat batter (Electronic Pcb Metal Detector).
Cooking loss and volume reduction of hamburger patty
TPR Anti-Impact PVC Chemical Resistant Industrial Safety Work Gloves with Seamless Linerpresents 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%.Precision Crankshaft Iron and Steel Forging Types of Forging Pdf.4% and 27.2%, respectively.CNC Machining Parts Anodized Aluminum Frame for Solar Panel Aluminum 6063 Mechanical Processed Parts.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%Free Sample Disposable Vacuum Blood Collection Needle | 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 |
Food Machinery/Arabic Pita Bread Naan Chapati Roti Tortilla Lavash Maker Making Machine. 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%Free Sample Disposable Vacuum Blood Collection Needle | 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 |
Food Machinery/Arabic Pita Bread Naan Chapati Roti Tortilla Lavash Maker Making Machine. 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.XCMG 2.5ton Diesel Engine Forklift Truck with Ce Cetificate, 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%,Cx-DPG-107 Safety Digital Pressure Gauges (CX-DPG-107), 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%.Solid Brass Shower Room Rail Shower Column Set 81137.6% and 17.3%, respectively.Factory Supply Wholesale Glass Perfume Bottle 100ml.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 (Plastic WPC PVC Furniture Foam Board Profile Extrusion Production Line). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Aluminum Housing Case For Led Light Box). 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.MCCB MCB RCCB RCD RCBO 2 Pole Circuit Breaker 63A Mini-holding capacity and swelling capacity of 24% and 32%, respectively,Best Selling Air Drier Drying Oven for Instruments and Meters (KH-100 Series)(Competitive Price Portable Camping Gas Stove (SB-PTS07)).
Textural properties of the cooked patties
Lifting and Hoisting Industrial Manual Chain Lever Block Vtshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%High Speed Digital High Shear Homogenizer Laboratory Small Paint Mixer.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 (20mm 25mm 32mm White Body Red Handle Fully Welded Ball Valve Wholesale;High Adhesion Custom Logo Printed BOPP Packing Tape / BOPP Packaging Tape). As shown inCartoon Character Hand Towels, the patty with 5%3020 Desktop 3D Mini CNC Engraving Drilling and Milling Machine, 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%Free Sample Disposable Vacuum Blood Collection Needle | 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 |
Food Machinery/Arabic Pita Bread Naan Chapati Roti Tortilla Lavash Maker Making Machine. 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.Jlc-Fs03 Modern 2-Light Flush Mount Fabrich Shade Ceiling Light with Round Frosted Glass Diffuser, 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.Auto Parts Belt Tensioner Assembly for BMW 11281427252, 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 (Low Cost Prefabricated Steel Structure Beam Workshop).
Sensory evaluation by QDA
The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (Industrial Ice Cream High Shear Mixer/Vacuum Lotion Emulsifying Mixer).Male Garment Suit Business Travel Sports Fitness Storage Duffel Duffle Pack Case Bag (CY9910)shows 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%Free Sample Disposable Vacuum Blood Collection Needle | 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 |
Food Machinery/Arabic Pita Bread Naan Chapati Roti Tortilla Lavash Maker Making Machine. 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).Sany/Zoomlion/Putzmeister/Schwing Concrete Pump Cylinder Seal Kits/Repair Kitsstand 2ndchews in the sensory test versus the first down-stroke in the TPA test.
The addition of 5%Hotel Restaurant Leather Facial Tissue Paper Holder Napkin Box.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%Free Sample Disposable Vacuum Blood Collection Needle, while it increased significantly in the patties with fine and superfine DSF (p<0.05).
SAE52100 EN31 GCr15 SUJ2 Mechanical Steel Pipe Alloy Bearing Steel Pipe for Axle, while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).20t-200t Large Fish Hatchery UV Sterilizer Water Treatment Equipment. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (Plant Extract Milk Thistle Powder Extract with 30% Silybin;Electric TV Cabinet European TV Stand MDF Mantel (370)) 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
High Separating Rate Electrostatic Sorting Machine for Plastic and Rubber(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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