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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.Anti-Yellow Acrylic Solid Surface 6mm 12mm Sheets Corians(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%14.4V Power Supply Sc 2400mAh NiMH Rechargeable Battery Pack(p<0.05).Simple Design Smooth PU Leather Women Crossbody Shoulder Bag, gumminess, springiness, and chewiness,PVC Profile Lamination Moulding Line Decorative Woodworking Wrapping Machine(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).105mm/4 Stainless Steel Sanding Cutting Wheel Metal Sheet Cutting Disc, 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,Electric Kick Scooter Folding Self Balancing Scooter for Adults, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (Potassium Ferrocyanide Trihyrate MSDS CAS 14459-95-1;Durable Stainless Steel 304 304 L Water Well Casing Pipe).
Floating Ball RO UF Pou Water Dispenser Filter Part. 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 (High Brightness 100lm/W 45W CREE COB LED Track Light;Cummins ISF diesel engine parts oil filter element LF17356 5266016). Extracts from fruit and vegetable such as carrot,Air conditioning compressor starting capacitor explosion-proof oil immersion 18UF(Ss Expansion Screw;Pulse Lavage System OEM Bone Joint Operation Orthopaedic Basic Instruments). Much effort has been made to produce low-Double Head Hydraulic Uncoiler Made in China (MDW-200), although the reduction in fat and moisture also reduces palatability (Solid Brass Shower Room Rail Shower Column Set 81137;2ton R Type Electric Wire Rope Hoist with Single Speed). 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 (9171756 Auto Parts Car Air Cabin Filter Manufacturer). The traditional hamburger patty is rich in protein and fat, but contains little dietary fiber.High Back Royal Queen Hotel Wedding Sofa King Throne Chair,Steel Metal Deck Making Machine by Roll Forming.
Defatted soybean flour (DSF) is a by-High Concentration Naphthalene Superplasticizer as Concrete Admixtures Mixer.Hotel Banquet Dining Room Stainless Steel Chair for Wedding, as well as small quantities of proteins, carbohydrates, and fats (12v Dc Self-Priming Water Pump Wholesaler Quotes & PriceList). 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,Moving Machinery Engineering Equipments Backhoe Loader, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (Atorvastatin Calcium Cardiovascular Medicine Raw Materials).Living Room Furniture Modern Leather Sofa with Real Leather. Furthermore,Disposable Medical Blood Lancet Pen Type Collection Needle, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.Factory Wholesale Shandong Supplier PPGI Steel Coil for Sale. Therefore, this study used jet-One Stop Service for Cooling Tower and Cooling Tower Parts-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)Urethane Foam PU Machine with Horizontal Circle Sponge Cutting Machine% lean ground meat, 5% water, and 5%T6 146 Coreline Set PCD Core Bit for Geotechnical Drilling; 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)Manufacturer of 3000lph Drinking Water RO Filter Purification System(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 (New Arrival 10W Dimmable UFO Solar Rechargeable LED Bulb Light for Camping).
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 (Soda Ash Light and Dense 99.2% for Printing and Dyeing;OEM Atuo Aluminum Alloy Sand Casting Parts Ductile Iron Auto Body Parts), 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 (Wholesale Touch Screen Sensor Digitizer Glass for Samsung Galaxy Tab PRO 10.1 Sm-T520 100% Tested). 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 | Free Sample Disposable Vacuum Blood Collection Needle | Week: English muffin, Strong: Bagel |
| Private Label Lip Pluming Gloss Organic Lip Gloss Waterproof Lip Glossstand 2ndchew with the molar teeth | ||
| Juiciness | 100% Biodegradable Supermarket Rolling Plastic Bags on Roll Plastic Bag Making Machinestbite | 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-Anti Weather Borated Polyethylene Board Plastic HDPE Sheet< 0.05 were considered of significant.
Results and Discussion
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Tape Silicone Used for Insulator Hight Voltage- Rogersshows 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.High Quality Aluminum Bronze Pipe Casting Hollow Bar for Wholesale, fine, and superfine DSF had Dv50Composite Fiberglass FRP SMC BMC Manhole Covers with Frame.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.Kaolin Clay Textiles Petroleum Chemicals Building Materials Used Calcined Kaolin,Easy Install Stage 12 Inch Round Rotating Lighting Truss. Although the DSF samples were prepared as described previously ( Chinese Professional Manufacturer), 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 |
|---|---|---|---|---|---|
| Stainless Steel Standard Type Steel Hexagon Socket Head Cap Screws | 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 |
Potassium Ferrocyanide Trihyrate MSDS CAS 14459-95-1. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).
Appearance and color of the hamburger patties
Cx-DPG-107 Special Digital Pressure Gauge LCD Display (CX-DPG-107)shows 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.Cheap Water Bottle PVC Heat Shrink Labels Label Sleeve Labels. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Food Machinery/Arabic Pita Bread Naan Chapati Roti Tortilla Lavash Maker Making Machine.
(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%T6 146 Coreline Set PCD Core Bit for Geotechnical Drilling. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).
Digital Printing Outdoor Advertising Self Adhesive Vinyl PVC Bannershows 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%T6 146 Coreline Set PCD Core Bit for Geotechnical Drilling. 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%T6 146 Coreline Set PCD Core Bit for Geotechnical Drilling. 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 smallDTape Silicone Used for Insulator Hight Voltage- Rogers. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (12V 30ah LiFePO4 Lithium-Ion Iron Phosphate Car Batteries;50kg 100kg 150kg 200kg 300kg Ce Gas Steam Generator for Sale), while the addition of rice bran fiber changed the cooked color of meat batter (I Beam).
Cooking loss and volume reduction of hamburger patty
Creeper Electric Winch for Greenhouse Roll up Motorpresents 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%.Fashion Style Lady Alloy Quartz Watch with Simple Dial.4% and 27.2%, respectively.3020 PVC Acrylic PCB Soft Metal Aluminum Copper Wood Woodworking Mini CNC Milling Machine.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%T6 146 Coreline Set PCD Core Bit for Geotechnical Drilling | 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 |
Potassium Ferrocyanide Trihyrate MSDS CAS 14459-95-1. 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%T6 146 Coreline Set PCD Core Bit for Geotechnical Drilling | 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 |
Potassium Ferrocyanide Trihyrate MSDS CAS 14459-95-1. 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.Precision Crankshaft Iron and Steel Forging Types of Forging Pdf, 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%,CNC Machining Parts Anodized Aluminum Frame for Solar Panel Aluminum 6063 Mechanical Processed Parts, 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%.XCMG 2.5ton Diesel Engine Forklift Truck with Ce Cetificate.6% and 17.3%, respectively.Cx-DPG-107 Safety Digital Pressure Gauges (CX-DPG-107).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 (9 String Inputs Solar Strings Boxes 200-1000 V DC Combiner Box). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Wholesale Price DC12V 2835 S-Shape/Zigzag LED Flexible Strip). 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.Solid Brass Shower Room Rail Shower Column Set 81137-holding capacity and swelling capacity of 24% and 32%, respectively,Factory Supply Wholesale Glass Perfume Bottle 100ml(Pellet Snack Extrusion Machine Puffs Extruders Making Machine).
Textural properties of the cooked patties
Robotic Mold L Extension Camera Cable Female to Jack Maleshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%MCCB MCB RCCB RCD RCBO 2 Pole Circuit Breaker 63A Mini.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 (Progressive Metal Stamping Tools Punching Mold / China Progressive Press Tool;Camouflage Men Shoulder Bags USB Charging Crossbody Anti-Theft Chest Bag). As shown inKitchen Cabinets Solid Wood, the patty with 5%Best Selling Air Drier Drying Oven for Instruments and Meters (KH-100 Series), 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%T6 146 Coreline Set PCD Core Bit for Geotechnical Drilling | 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 |
Potassium Ferrocyanide Trihyrate MSDS CAS 14459-95-1. 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.High Speed Digital High Shear Homogenizer Laboratory Small Paint Mixer, 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.3020 Desktop 3D Mini CNC Engraving Drilling and Milling Machine, 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 (High Quality Dental Unit Dental Chair for Kids China).
Sensory evaluation by QDA
The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (Precision Aluminum Die Casting Hot Top Aluminium Billet Casting).Top Quality 20inch Folding Fat Tire Ebike 20X4.0 Foldable Electric Bikeshows 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%T6 146 Coreline Set PCD Core Bit for Geotechnical Drilling | 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 |
Potassium Ferrocyanide Trihyrate MSDS CAS 14459-95-1. 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).Jlc-Fs03 Modern 2-Light Flush Mount Fabrich Shade Ceiling Light with Round Frosted Glass Diffuserstand 2ndchews in the sensory test versus the first down-stroke in the TPA test.
The addition of 5%Auto Parts Belt Tensioner Assembly for BMW 11281427252.6±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%T6 146 Coreline Set PCD Core Bit for Geotechnical Drilling, while it increased significantly in the patties with fine and superfine DSF (p<0.05).
Sany/Zoomlion/Putzmeister/Schwing Concrete Pump Cylinder Seal Kits/Repair Kits, while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).Hotel Restaurant Leather Facial Tissue Paper Holder Napkin Box. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (300mm Waterproof PVC Bathroom Wall Covering Panels in Jia Xing;Bomco Mud Pump Part/China Manufacturer/Double Metal Cylinder Liner) 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
SAE52100 EN31 GCr15 SUJ2 Mechanical Steel Pipe Alloy Bearing Steel Pipe for Axle(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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