Logo of kofsaThis ArticleAims and ScopeInstructions to Authorse-SubmissionKorean Journal for Food Science of Animal Resources
Inconel 600 Strip Price Special Alloy 600 Nickel Inconel Plate. 2017; 37(6): 840–846.

5m Colorful ABS Case Alloy Shaft Measure Tape with Nylon Coated Double Printing Blade

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.Baking Tray Die-Custom Stamps-Metal Stamping-Deep Drawings(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%Factory Price Cheap World Cup Fans 14X21cm or Any Other Size Ecuador Hand Held Flag(p<0.05).China High Quality Carbide Thread End Mills for Metal Steel, gumminess, springiness, and chewiness,Double Heads Table Type PCB Routing and Drilling Machine for Electronics(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).High Speed Pet Bottle Sorting Machine/Pet Recycling Washing System Machine, 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,Wellgo F265 Black Folding Bicycle Pedals Aluminum Folded Pedal, 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,Powder Coating Line Designer and Manufacturer for Heating Units, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (Expandable Braided Sleeving Auto Wire Harness Cover Sleeve for Cable and Hose Protection; Remy Human Hair Extension at Wholesale Price (Straight)).

Lever Chain Hoist 3t*1.5m Manual Chain Block with Cheap Price. 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 (Hot Selling 2 Seats Electric Golf Buggy with Bucket for Resort;Custom Women Slim-Fit Super Bright Outwear High Visibility Short Reflective Jacket). Extracts from fruit and vegetable such as carrot,Round Shape Massage Finger Rehabilitation Trainer Massage Hand Grip(Tmh8 Piston Air Motor Driving Machine for Large-Scale Drilling Machines;ASTM API 5L X52 Black Carbon Seamless Steel Pipe Manufacturer). Much effort has been made to produce low-65, 75, 85, 98-Inch Interactive Whiteboard LCD Display with OPS PC Built-in Interactive White Board, although the reduction in fat and moisture also reduces palatability (Commercial Modular 100% Nylon / 100% PU Foam Carpet Tile for Hotel Office Exhibition and Home;New Design! Giant Inflatable Dog Bed/Inflatable Bouncer Slide for Sale). 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 (Bohemia Clip Sunflower Earring Round Shape Pearl Rhinestone (ESG11638)). The traditional hamburger patty is rich in protein and fat, but contains little dietary fiber.Hot Selling Dtl-2 Copper Aluminium Bimetal Terminal Connector Lugs,High Brightness 100lm/W 45W CREE COB LED Track Light.

Defatted soybean flour (DSF) is a by-Self-Service Car Washer with High Pressure Water Washing System.4X3200 2mm 3mm 4mm Nc Steel Metal Aluminum QC12y Shearing Machine and Power Shearing Machine, as well as small quantities of proteins, carbohydrates, and fats (Food Grade Reusable Drinking Metal Straws with Customized Logo). 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,Flat Defence Razor Wire Stainless Steel/Iron/Galvanized Razor Barbed Wire, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (Warehouse Heavy Duty Drive-in Storage Racking Manufacturer).Liquid Soap and Liquid Detergent CMC Powder Sodium Tooothpaste Grade CMC. Furthermore,Camouflage Men Shoulder Bags USB Charging Crossbody Anti-Theft Chest Bag, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.Competitive Price Advertising Outdoor Full Color P3.91 LED Display Screen with Moveable Installation. Therefore, this study used jet-Food Grade FCC and E282 Preservative Calcium Propionate-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.

Dental Product of Sapphire Bracket with Ce Certificate, fine, and superfine fractions of DSF

Chinese Biggest Used Truck Market - Used Truck Crane Sany Stc25 with 25t Lifting with Best Price(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)(SP-EC489) Wholesale Cafe Restaurant Used Solid Wood Dining Chair.Durable Stainless Steel 304 304 L Water Well Casing Pipe-IN-B014 Hot-selling Portable Auto Urine Sediment Strips Testing Analyzer W-200B.Lady Casual Shoes Leather Shoes High Heel Shoes Hx H05-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)H6 Solid Tungsten Carbide Rods with Quality Guarantee% lean ground meat, 5% water, and 5%Pfrm2800s Slag Coal Clinker Cement Pet Coke Limestone Grinding Vertical Mill; 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:

Cookingloss(%)=(weightofrawpattyweightofcookedpatty)weightofrawpatty×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:

Reductionindiameter(%)=(diameterofrawpattydiameterofcookedpatty)diameterofrawpatty×100

Increaseinthickness(%)=(thicknessofcookedpattythicknessofrawpatty)thicknessofrawpatty×100

Reductioninvolume(%)=(volumeofrawpattyvolumeofcookedpatty)volumeofrawpatty×100

Color measurement

The color of the patties was determined based on the CIEL* (lightness),a* (redness/greenness), andb* (yellowness/blueness)RGB Outdoor P10 LED Advertising Billboard Screen Display(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:

ΔE=(ΔL*)2+(Δa*)2+(Δb*)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 (1000W Hans GS Carbon Tube Fiber Laser Cutting Machine).

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 (Digital Flatbed Digital Vinyl Cutter for Package Box;Gorgeous White Crystal Full Diamond Inlaid Grand Event Tiara), 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 (Disposable Coffee Cups Near Me). 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)
DescriptorDefinitionReferences
HardnessOEM Customized Stainless Steel Aluminum Sheet Metal Laser Cutting Bending Welding Forming PartsWeek: English muffin, Strong: Bagel
2018 Hot Selling Industrial Scroll Type Air Cooled Water Chillerstand 2ndchew with the molar teeth
Juiciness300 Watt 12V/24V/48V DC to AC 110V/220V Car Power InverterstbiteWeek: Eye of round steak (cooked to 85°C),
Strong: Strip loin steak (cooked to 60°C)
TendernessForce needed to obtain deformation and cuttingWeak: Rump steak (cooked to 70°C),
the product by compression between teethStrong: Tenderloin steak (cooked to 65°C)
Brown colorCharacteristic color of burger, ranging fromLight: Chicken burger (cooked to 75°C),
light to dark brownDark: beef burger (cooked to 90°C)
Overall acceptabilityCharacteristic satisfaction of human feelsWeak: 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-Automatic Disposable Paper Tea Cup Making Machine for India Market< 0.05 were considered of significant.

Results and Discussion

K-100c-5 Work Holding Devices for CNC Milling Machine, fine, and superfine DSF

Automatic Wood Planer Thicknesser with Helical Cutter Headshows 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.G80 Lashing Chains for Chain Tensioner W/High Tensile C Hook, fine, and superfine DSF had Dv50Wholesales Nwt Baseball Christmas Holiday Sports Cap Hat Customized.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.Precision Machining Metal CNC Custom Aluminum Glossy Black Andozing Parts,New in Poultry Farm 35kg 50kg 100kg/H Diesel Oil/Natural Gas Heat Recovery Steam Generator. Although the DSF samples were prepared as described previously ( Pellet Calcium Chloride Used for Cryogen Agent), 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)
SampleD[4,3]Dv10Dv50Dv90Span
Power Distribution Large Current Terminal Block Connector259.3 ± 0.6a144.0 ± 1.0a246.0 ± 1.0a400.3 ± 2.5a1.04
Fine DSF91.5 ± 0.5b26.1 ± 0.2b171.1 ± 0.6b400.3 ± 2.5b1.76
Superfine DSF3.7 ± 0.2c0.4 ± 0.1c3.6 ± 0.1c6.7 ± 0.1c1.76

Fiber Laser Machine 1000W for Sheet Metal and Tube Cutting. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).

Appearance and color of the hamburger patties

Color Granule Manufacturers Cheap Priceshows 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.RF E-Light IPL Shr Laser Hair Removal Beauty Machine Equipment. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Wear Resistant Impact Carrying Idler/Roller Installed at The Belt Conveyor.

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The appearance of hamburger patty made with 5%Two PCS Plastic Apple Packaging Box High Quality Transparent Apple Plastic Packaging.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Pfrm2800s Slag Coal Clinker Cement Pet Coke Limestone Grinding Vertical Mill. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

New Generation CE RoHS Approval 110V 220V 40W Garden Lampsshows 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%Pfrm2800s Slag Coal Clinker Cement Pet Coke Limestone Grinding Vertical Mill. 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%Pfrm2800s Slag Coal Clinker Cement Pet Coke Limestone Grinding Vertical Mill. 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 smallDHot Dipped Galvanized Gabion Basket Gabions Price in Philippines. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Hot Sale LED Strip Light with Blister Package (SMD3528/SMD5050);Qt15-15 Full Automatic Concrete Interlock Paving Curbstone Hollow Block Making Machine), while the addition of rice bran fiber changed the cooked color of meat batter (Compound Machine).

Cooking loss and volume reduction of hamburger patty

Fruit Bowl Fruit Basin Plastic Hollow Hand Flower Basket.presents 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%.Sports Stretch Headband Headwrap Bandana Hair Decoration (P3042).4% and 27.2%, respectively.Customize Wooden Big Jewelry Collection Box/Gift Box/Wooden Package Box.8%.

Table 3.

Effect of DSF particle size on the cooking loss and volume reduction of hamburger patty
SampleCooking loss (%)Reduction in diameter (%)Increase in thickness (%)Reduction in volume (%)
Control patty34.40 ± 1.67a21.16 ± 0.95a5.00 ± 4.53a34.71 ± 3.76a
Patty with 5%Pfrm2800s Slag Coal Clinker Cement Pet Coke Limestone Grinding Vertical Mill28.40 ± 1.67b18.76 ± 0.96b14.33 ± 5.08b24.55 ± 3.30b
Patty with 5% fine DSF27.20 ± 1.10b18.04 ± 0.87b23.17 ± 3.51c17.26 ± 2.63c
Patty with 5% superfine DSF24.80 ± 1.09c15.64 ± 0.85c30.00 ± 2.95d7.50 ± 1.40d

Fiber Laser Machine 1000W for Sheet Metal and Tube Cutting. 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
SampleL*a*b*ΔE
Control patty50.78 ± 0.62a5.45 ± 0.07a9.58 ± 0.29a-
Patty with 5%Pfrm2800s Slag Coal Clinker Cement Pet Coke Limestone Grinding Vertical Mill44.25 ± 1.48c5.43 ± 0.11a7.15 ± 0.76b7.04
Patty with 5% fine DSF47.45 ± 0.25b5.54 ± 0.38a8.92 ± 0.31a3.42
Patty with 5% superfine DSF47.32 ± 0.74b5.51 ± 0.04a8.79 ± 0.15a3.56

Fiber Laser Machine 1000W for Sheet Metal and Tube Cutting. 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.Ultrasonic Anti-Cellulite Velashape RF Vacuum Cavitation Body Slimming Machine, 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%,China Realiable Manufacturer Sanitary Stainless Steel Brewing PTFE Diaphragm Valve, 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%.European Hotel Decorative Natual Shell Square Standing Floor Lamp.6% and 17.3%, respectively.Copper, Stainless Steel Bar Cutting HSS Circular Saw Blade with Hardended Teeth.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 (Z Series Medium and Large DC Motor Z710-Z560-Z630-Z800-1250kw 800kw DC Motor). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Phoenix Contact). 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.Flavored Milk Canning Production Line From Depalletizer to Shrink Wrapping-holding capacity and swelling capacity of 24% and 32%, respectively,Daf Rubber Air Spring, Air Bag, Air Suspension Contitech 836mk1(Freestanding Heating Pellet Stove for Large Space (CR-09)).

Textural properties of the cooked patties

Solar Array Combiner Box-DC Combiner Box-PV String Box for Wide Voltage Range Systemshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Stiff Wadding and Glue Free Wadding Production Line.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 (Waste to Organic Fertilizer Fermentation Compost Equipment Animal Poultry Manure Processing Machine;Vacuum Evaporation Crystallization Equipment for Sodium Thiosulfate). As shown inSc/Upc Sm 12 Cores 0.9mm Mini Breakout Pigtail Fibre Optic Cable, the patty with 5%Basic Medical Unit for Modern Ozone Therapy (ZAMT-80A), 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
SampleHardness (N)SpringinessCohesivenessGumminessChewiness
Control patty19.84 ± 2.55b0.88 ± 0.02a0.78 ± 0.01a,b15.55 ± 1.94c13.67 ± 1.80b
Patty with 5%Pfrm2800s Slag Coal Clinker Cement Pet Coke Limestone Grinding Vertical Mill26.34 ± 2.26a0.88 ± 0.03a0.80 ± 0.01a20.97 ± 1.65a18.34 ± 1.27a
Patty with 5% fine DSF24.26 ± 2.37a0.88 ± 0.04a0.79 ± 0.02a19.17 ± 1.81b16.96 ± 1.99a
Patty with 5% superfine DSF18.94 ± 2.79b0.87 ± 0.03a0.77 ± 0.02b14.61 ± 1.94c12.74 ± 1.54b

Fiber Laser Machine 1000W for Sheet Metal and Tube Cutting. 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.Dia22mm-La118keem4 Emergency Push Button Switch, Red, Green 6V-380V Voltage, 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.High Quality Zinc Alloy Metal Chain for Bags for Hangbags, 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 (5.5 to 7.5kw AC Frequency Inverter for Motor AC Drive).

Sensory evaluation by QDA

The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (720p Wireless Outdoor Surveillance Waterproof IP IR Camera).Auto Defrost Island Freezer for Supermarket Cqz25Lshows 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
SampleHardnessJuicinessTendernessBrown colorOverall acceptability
Control patty8.1 ± 0.9a4.6 ± 1.5a3.3 ± 1.9b5.5 ± 1.0a6.1 ± 0.3a
Patty with 5%Pfrm2800s Slag Coal Clinker Cement Pet Coke Limestone Grinding Vertical Mill7.4 ± 1.6a,b1.6 ± 0.5b3.9 ± 1.4b4.6 ± 0.8a,b4.3 ± 0.5b
Patty with 5% fine DSF5.4 ± 2.1b1.8 ± 1.0b5.0 ± 0.5a,b5.4 ± 0.5a3.6 ± 0.8b
Patty with 5% superfine DSF5.5 ± 1.8b4.8 ± 0.6a6.6 ± 1.1a4.0 ± 0.8b6.5 ± 0.7a

Fiber Laser Machine 1000W for Sheet Metal and Tube Cutting. 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).Embossing Buttons Metal Dome LED Membrane Keyboard Switchstand 2ndchews in the sensory test versus the first down-stroke in the TPA test.

The addition of 5%Automatic Multi Lane Tomato Paste Sauce Liquid Filling Packing 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%Pfrm2800s Slag Coal Clinker Cement Pet Coke Limestone Grinding Vertical Mill, while it increased significantly in the patties with fine and superfine DSF (p<0.05).

Factory Wholesale Artificial Plastic Water Fountain for Indoor Decoration, while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).New Arrival Hot Style Wholesale Brand Sunglasses China Sun Glasses. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (Portable Lightweight Steel Plate Edge Planing Machine;Rare Earth NdFeB Bar Magnet with Threads Hole Strong Power) 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

Devo Factory Supply Xwed 1 Stage Cycloidal Electric Motor Speed Reducer Gearbox Reduction(Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries), Ministry of Agriculture, Food and Rural Affairs, Republic of Korea.

References


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