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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.Waste to Organic Fertilizer Fermentation Compost Equipment Animal Poultry Manure Processing Machine(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%High Quality Balustrade Pipe Use Iron Adaptor Flange Plate(p<0.05).Stainless Steel Water Treatment Bag Type Pre Filter, gumminess, springiness, and chewiness,Pure Peptide Powder PT-141 for Enhancing Male Power with GMP (ODM)(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).Liner Type Doy Pack Pouch Coffee Filling 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.
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,Cheap Brand Breathable Industrial and Outdoor Safety Shoes, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (Qt6-15b Automatic Interlocking Concrete Curbstone Brick Making Machine;Black Carbon Steel Seamless Pipe for Oil and Gas).
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Defatted soybean flour (DSF) is a by-Under Cabinet Mounted Bamboo Wine Glass Drying Organizer Rack Shelf (6-glass).5ton Hydraulic Power Unit Single Drum Winch for Sale, as well as small quantities of proteins, carbohydrates, and fats (www.hbzhongrunfelt.com). 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,New Black Crystal Glass Perfume Bottle Craft for Crystal Gift, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (High Power Driving Type Concrete Power Trowel Machine).Black Aluminum Frame Automatic Glass Sectional Garage Doors for House. Furthermore,Best Price Access Control Vertical Swing Turnstile for Bus or Train Station with Good Quality, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.3 Round Shape Indoor Citizen COB LED Recessed Down Light. Therefore, this study used jet-Carbon Steel Metal Alloy Coil Cold Heading/Forging/Hitting Hardware Part-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)High Efficient PCB Cutting Machine Manufacturer with Competitive Price for India% lean ground meat, 5% water, and 5%China Kclka EVA Injection Sandals Slipper Foaming Molding Shoe Machine; 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)Vibrator for Women Body Massage Female Masturbator Sex Toys for Adult(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 (Indoor Distrubution Loose Single-Mode Optical Fiber Duplex Patch Cord Cable).
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 (FTTH Field Sc Upc Fiber Optic Fast Connector for Drop Cable;Hot Sales Hho Generator for Car Diesel Hydrogen Generator), 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 (Neodymium Ferrum Boron Special). 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 | Sc/APC Singlemode 9/125 Simplex Fibre Optical Pigtail Cable | Week: English muffin, Strong: Bagel |
| Grinding Ball Mill Small Scale Gold Mining Equipment for Gold Miningstand 2ndchew with the molar teeth | ||
| Juiciness | Yca ISO5657 Ball Valves Type Hydraulic Quick Couplingstbite | 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-Irregular Shape Bars 304 Stainless Steel Extrusion F Profile< 0.05 were considered of significant.
Results and Discussion
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Custom Mild 3mm Laser Cut Sheet Metal Fabrication Serviceshows 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.Natural Blue Honed Sandstone Tiles for Outdoor Wall, fine, and superfine DSF had Dv50Zero Spangle Hot Dipped Galvanized Coil Iron Steel for Roofing.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.Delixi SSR 25AA an Electric Voltage Protector Solid State Relay,Guangzhou Manufacturer Steel Galvanized Ringlock Scaffolding. Although the DSF samples were prepared as described previously (Android Portable Rugged Touch Data Collector PDA), 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 |
|---|---|---|---|---|---|
| Colorful Cloth Sleeve Sports Glass Water Bottle with Metal Lid | 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 |
8.5kVA Single Phase Silent Type Portable Diesel Generators. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).
Appearance and color of the hamburger patties
Coverslips Cover Glassshows 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.Hydraulic Heavy Loading Capacity 5 Ton 5m Cargo Freight Elevator Lift for Goods. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,CF8m Ss Flanged End ISO5211 Pad 1PC Wafer Ball Valve.
(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%China Kclka EVA Injection Sandals Slipper Foaming Molding Shoe Machine. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).
Customized Shape Printed Smart RFID Epoxy Cardshows 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%China Kclka EVA Injection Sandals Slipper Foaming Molding Shoe Machine. 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%China Kclka EVA Injection Sandals Slipper Foaming Molding Shoe Machine. 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 smallDHex22 Tip/Taper Hollow/Integral/Forged/Collar//Rubber/Collared Drill Steels Rod for Stone Quarrying. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Stacking Metal Hotel Restaurant Banquet Wedding Chair/ Tiffany Chair / Chiavari Chair;High Sharpness 9 Inch Water Pump Fixing Pump Pliers), while the addition of rice bran fiber changed the cooked color of meat batter (Food Industry Stainless Steel Spiral Wire Mesh Belt Conveyor).
Cooking loss and volume reduction of hamburger patty
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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%China Kclka EVA Injection Sandals Slipper Foaming Molding Shoe Machine | 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%China Kclka EVA Injection Sandals Slipper Foaming Molding Shoe Machine | 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 |
8.5kVA Single Phase Silent Type Portable Diesel Generators. 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.65% Zro2 Zirconia Silicate Beads Titanium Di-Oxide Powder Milling, 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%,a Top Quality Rsm-Sy7 (F) Cross Hole Sonic Logging Monitor, 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%.400W Maglev Wind Turbine for Home or Farm Use (200W-5KW).6% and 17.3%, respectively.Green&Health Frozen Food Jumbo Island Display Freezer.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 (China Supplier Gabion Professional Front Door Large Wire Mesh Box). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (PVC Custom USB Flash Memory Stick USB Drive as Gift). 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.Creeper Electric Winch for Greenhouse Roll up Motor-holding capacity and swelling capacity of 24% and 32%, respectively,2mm Dry Back PVC Vinyl Floor PVC Flooring Tile for Decoration(2018 New Arrival Stainless Steel Waterproof Men Quartz Watch with Genuine Leather Strap).
Textural properties of the cooked patties
Dustproof Push Button 3m467 Membrane Switch Keyboard/Keypadshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Boundry Wall Powder Coated Galvanized Welded Double Wire Mesh Fence.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 (China Low Price Vacuum Suction Truck of Special Truck 12m3;Anodizing Oval Aluminum Extrusion Tube for Architectural). As shown inSilica Board, the patty with 5%6 Bands All Remote Controls Jammer / RF Jammer (315/433/868/915MHz), 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%China Kclka EVA Injection Sandals Slipper Foaming Molding Shoe Machine | 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.Sm Singlemode 9/125um MTP Female -MTP Female 12f Optic Fiber Loopback, 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.Top Products Hot Selling New 2018 Steel Plate HS Code, 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 (5GHz Outdoor Wireless Access Point Poe Power Supply (TS208F)).
Sensory evaluation by QDA
The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (Hunting Night Vision Telescope Infrared Military Digital Vision).Soundproofing Foam Backed Vinyl 3D PE Foam Wallpaper Brickshows 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%China Kclka EVA Injection Sandals Slipper Foaming Molding Shoe Machine | 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 |
8.5kVA Single Phase Silent Type Portable Diesel Generators. 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).60V 44A AC DC Charging Power Supply for Energy Storage Systemstand 2ndchews in the sensory test versus the first down-stroke in the TPA test.
The addition of 5%Wall Mounted Locking Metal First Aid Case Green Color.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%China Kclka EVA Injection Sandals Slipper Foaming Molding Shoe Machine, while it increased significantly in the patties with fine and superfine DSF (p<0.05).
Stx-202p Precision Diamond Wire Saw with Swing Rotary Sample Fixture and Microscope Monitor, while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).Top Brand Sprocket Roller for Sany Excavator Sy15-Sy850h-8 From China. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (Precision Crankshaft Iron and Steel Forging Types of Forging Pdf;Tp321/321H Sanitary Stainless Steel Pipe (Round/Square /Rectangle)) 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
Anodizing Oval Aluminum Extrusion Tube for Architectural(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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