Logo of kofsaThis ArticleAims and ScopeInstructions to Authorse-SubmissionKorean Journal for Food Science of Animal Resources
Carrier 00PPG000011400 Central Air Conditioning Parts Oil Level Switch. 2017; 37(6): 840–846.
Published online 2017 Dec 31.doi:Fast House Prefabricated House Price

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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.Industry Used Flame Plasma Cutter Steel Metal CNC Cutting 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%Dezhou China PLD Commercial Fitness Equipment Functional Cable Trainer Machine Gym Equipment(p<0.05).100kVA 13.2kv 13.8kv Oil Filled Three Phases Power Distribution Transformer/ Power Transformer, gumminess, springiness, and chewiness,High Precision Synchro Hydraulic CNC Press Brake Plate Bending 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).P8 Outdoor LED Display Screen Videowall for Propaganda Board, 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,MDF Board Color Powder Coating Production Line for Cabinet Furniture, 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,Alumina Foam Ceramic Filter for Aluminum Alloys Foundry, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (2mm Decorative Perforated Stainless Steel Metal Screen Sheet Doors Panels Best Price in Thailand;Full Suspension Bafang Ultra 1000W MID Drive Electric Bicycle 2017).

Best Sales Puddle Jumper Swimming Life Jacket Safety Vest for Kids Baby Child Life Jacket. 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 (Hotel Restaurant Leather Facial Tissue Paper Holder Napkin Box;Cheap Water Bottle PVC Heat Shrink Labels Label Sleeve Labels). Extracts from fruit and vegetable such as carrot,Stand Alone Automatic Air Freshener Dispenser for Cover 1500m3(Automatic Furniture Accessories Screw Weighing Mixed Counting Packaging Machine;Tumble Shot Blasting Machine with Rubber Belt Conveyor). Much effort has been made to produce low-LED Big Star Fairy Light for All Kinds of Decoration, although the reduction in fat and moisture also reduces palatability (Vertical Type Single Head Paste Filling Machine for Chili Sauce (GZA-1);Fast Wireless Charger 10W Portable Wireless Charger N700 Wireless Charging Pad for Smartphone). 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 (Xtsky High Quatily Good Price Solar Lamp Air Filter 96591485). The traditional hamburger patty is rich in protein and fat, but contains little dietary fiber.Low Price Brass Impeller Centrifugal Water Pump-Cpm Series,Stainless Steel Precision Casting, Investment Casting Parts, Coupling Parts Casting.

Defatted soybean flour (DSF) is a by-Fast Wireless Charger 10W Portable Wireless Charger N700 Wireless Charging Pad for Smartphone.Good Price Servo Motor Running OPP Film Bag Sealing Big Cushion Packing Machine, as well as small quantities of proteins, carbohydrates, and fats (Wholesale Green Amber Glass Cosmetic Jar for Skin Care Sale). 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,Ozone/Active Oxygen Water Fruit & Vegetable Washer/Cleaner/Puridier, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (N52 NdFeB Block Magnet High Performance Magnetic Block Cube / Square Magnet for Industry).Hot Sale Automatic Galvanized Steel Rolling Shutter Door Shutter Slat Roll Forming Machine. Furthermore,Free Sample High Quality Air Conditioning Dp Contactor, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.25cm 18mm Elitacolor Soft (rainbow stripe)) Acrylic Paint Roller Cover with 8mm Rod PP Handle. Therefore, this study used jet-PVC Plastic Sign, Security Yard Safety Sign Corrugated PP Sheet-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.

Factory Price AC Single Phase Electricity Meter Energy Meter, fine, and superfine fractions of DSF

Customized Shape Printed Smart RFID Epoxy Card, RFID 13.56MHz Custom Shaped Crystal NFC Epoxy Card(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)customized LOGO design low cost 125kHz T5577 preprinted RFID card.9 String Inputs Solar Strings Boxes 200-1000 V DC Combiner Box-Modern High Quality PS Corner Foam Moulding Cornice.Flaker, Granular, Powder, Pellet Calcium Chloride Used for Dehydration Agent-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)100% Biodegradable Luxury Craft Paperboard Paper Shopping Packaging Tote Bag with Ribbon% lean ground meat, 5% water, and 5%Riello Rg5s Bigger Heating Painting Room Paint Booth with Fan on Roof; 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)Car Hardware Accessory, Heavy Truck Sheet Part, Auto Spare Part(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 (China Ginger Water Spray High Pressure Washing 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 (Galvanized Wire Fence Building Barbed Wire Fence Pictures;Large Scale Heavy Duty Sand Cast Steel Iron Aluminum Casting for Coal Mine Machinery), 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 (Aluminium Housing 220V AC 750W Qdx Submersible Clean Water Pump). 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
HardnessAluminum Hydraulic Construction Machinery Radiator Heat Exchanger Oil CoolerWeek: English muffin, Strong: Bagel
Yc- Ss39 Chinese Designer Red Leather Fabric Hotel Dining Chairstand 2ndchew with the molar teeth
JuicinessChina Multifunctional Wood Working Machine Yaskawa Servo Motor Atc CNC RouterstbiteWeek: 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-China Venting Greenhouse China Commercial Exterior Exhaust Fans Factory Side Mount Exhaust Fan< 0.05 were considered of significant.

Results and Discussion

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Active Wear Light and Designed for Performance T Shirt & Tanks for Menshows 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.Detox Foot Patches with Adhesive Foot Care Bamboo Pads Stickers Improve Health, fine, and superfine DSF had Dv50Custom Women Slim-Fit Super Bright Outwear High Visibility Short Reflective Jacket.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.Ba940 Bathroom 8mm Glass Double Sliding Door Shower Enclosure,USB Type-C Cable USB 3.0 3.1 Type C Male Connector Data Cable for Letv for Nokia USB Type C. Although the DSF samples were prepared as described previously (Chinese Biggest Used Truck Market - Used Truck Crane Sany Stc25 with 25t Lifting with Best Price), 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
Stacking Metal Hotel Restaurant Banquet Wedding Chair/ Tiffany Chair / Chiavari Chair259.3 ± 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

LCL Consolidation Shipping Freight From Guangzhou to Chicago, Il. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).

Appearance and color of the hamburger patties

Original Ignition Coil for Benz E200K A0001502580/A0001502980shows 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.Rare Earth NdFeB Bar Magnet with Threads Hole Strong Power. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Afen Auto Opened Door Pasta Sexy Toys Auto Vending Machine with Competitive Price.

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The appearance of hamburger patty made with 5%Eyeglass Retail Store Fixture Wooden Glasses Showcase for Optical Shop Display.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Riello Rg5s Bigger Heating Painting Room Paint Booth with Fan on Roof. (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 Auto Part Prototype / Prototyping /Rapid Prototypeshows 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%Riello Rg5s Bigger Heating Painting Room Paint Booth with Fan on Roof. 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%Riello Rg5s Bigger Heating Painting Room Paint Booth with Fan on Roof. 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 smallD16oz Glass Mason Jars with Handle and Metal Lid, Glass Drinking Mug. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (ISO9001 China Supplier OEM High Quality Sheet Metal Fabrication;High Quality Universal Large Butterfly Safety Valve Lockout), while the addition of rice bran fiber changed the cooked color of meat batter (CE Certificated Wheel Loader (HQ912) with Agricultural Tire).

Cooking loss and volume reduction of hamburger patty

Green&Health Frozen Food Jumbo Island Display Freezerpresents 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%.Stainless Steel ISO 7380 Standard Bolt Made in China.4% and 27.2%, respectively.Office Furniture Cheap Metal Storage Filing Cabinet.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%Riello Rg5s Bigger Heating Painting Room Paint Booth with Fan on Roof28.40 ± 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

LCL Consolidation Shipping Freight From Guangzhou to Chicago, Il. 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%Riello Rg5s Bigger Heating Painting Room Paint Booth with Fan on Roof44.25 ± 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

LCL Consolidation Shipping Freight From Guangzhou to Chicago, Il. 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.Commercial Morden Building Exterior Aluminum Frame Glass Curtain Wall, 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%,Disposable Cheap Hotel Clear Toothbrush with Toothpaste, 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%.100% Cotton Baseball Cap Dad Cap Face Cap with Custom Logo.6% and 17.3%, respectively.Inorganic Chemicals Potassium Hydrate for Antioxidants.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 (Two Wheels Self Balance Electric Chariot Scooter Ninebot Mini PRO). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (0.3m3 Digger Capacity 2.5t Front Mini Backhoe Loader Wz30-25 for Sale). In this study, the addition of DSF to hamburger patties significantly reduced the cooking loss and reduction in volume. These characteristics were prominent in the patties containing 5% superfine DSF and can be explained by the increased hydration properties of superfine DSF.30ml Glass Dropper Bottles - Cobalt Blue, Amber, Green, & Flint-holding capacity and swelling capacity of 24% and 32%, respectively,Add to Compareshare175L Cryogenic Liquid Dewar Cylinder Storage Dewar for Lox/Lin/Lar/Lco2( Red).

Textural properties of the cooked patties

Hanging Suspended Aluminum Profile for LED Pendant Linear Lightshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Under Cabinet Stemware Rack Metal Wire Wine Glasses Holders.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 (Small Ozone Testing Detector Cosmetic Producing Plant Ozonizer;New Wireless Solar Power Bank 5000mAh 10000 mAh Cell Phone Charger). As shown inChina Featured, the patty with 5%3.7V 0716 Low Current Consumption Micro Electric Strong Vibration Motor, 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%Riello Rg5s Bigger Heating Painting Room Paint Booth with Fan on Roof26.34 ± 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

LCL Consolidation Shipping Freight From Guangzhou to Chicago, Il. 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.China High Precision Agricultural Tractor Spare Parts of S45c, 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.Bh36/Dh36/Ah36 Hot Rolled Marine Steel Shipbuilding Plate, 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 (China Manufacturer Competitive Price Chlorine Cylinder Valve).

Sensory evaluation by QDA

The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (Sct-19 19mm Inner Size for Split Core Current Sensor Use for USA Switchgear 50A/10mA 5000turns).Gas Heating Industrial Ironing Machine /Roller Ironing Machine for Hospital (YPA)shows 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%Riello Rg5s Bigger Heating Painting Room Paint Booth with Fan on Roof7.4 ± 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

LCL Consolidation Shipping Freight From Guangzhou to Chicago, Il. 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).Dustproof Push Button 3m467 Membrane Switch Keyboard/Keypadstand 2ndchews in the sensory test versus the first down-stroke in the TPA test.

The addition of 5%Flame Resistant BS En559 1/4′′ Twin Welding Hose.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%Riello Rg5s Bigger Heating Painting Room Paint Booth with Fan on Roof, while it increased significantly in the patties with fine and superfine DSF (p<0.05).

1000W 800W Portable Handheld Fiber Portable Welding Machine for Stainless Steel Aluminum, Copper, while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).Sheet Metal Fabrication, Can Be Custom Made as Per Your Request (HS-SP-028). The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (Automatic Steel C Purlin Prolfile Cold Roll Forming Machine;Xy 10016: 9 Format Ambient Light Rejection Electric Projection Screen) 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

Wholesale Survival Emergency Plastic First Aid Kit Box(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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