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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.Customized Mold Making Manufacturer Black Car Plastic Injection Parts(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 Power Driving Type Concrete Power Trowel Machine(p<0.05).Qk1313 CNC Centerless Lathe Machine Siemen CNC Pipe Threading, gumminess, springiness, and chewiness,Hf Vacuum Dryer Machine with Advanced High Frequency Technology(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).Self-Adhesive White Sticky Painter Felt for Floor Protection, 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,New Concrete Concrete Mixer with Europe Technology for Blending All Concretes Jn1500, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (Solar Controler 12V 25A 6000BTU off Grid 100% Air Conditioner;5GHz Outdoor Wireless Access Point Poe Power Supply (TS208F)).
Open Frame 19 Inch LCD Touch Screen Monitor for Kiosk/Vending Machine. 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 (Hunting Night Vision Telescope Infrared Military Digital Vision;Soundproofing Foam Backed Vinyl 3D PE Foam Wallpaper Brick). Extracts from fruit and vegetable such as carrot,Factory Small Acrylic Laser Cutting Machine / Laser Cutter Price(High Quality Gasoline Grass Brush Cutter China Manufacturer;Precision Crankshaft Iron and Steel Forging Types of Forging Pdf). Much effort has been made to produce low-Manufacturers Stainless Steel Sanitary Welded Concentric Reducer, although the reduction in fat and moisture also reduces palatability (Tp321/321H Sanitary Stainless Steel Pipe (Round/Square /Rectangle);OEM High Precision Stainless Steel Turning Eccentric Shaft). 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 (Custom Cardboard Packages for Socks and Underwear Kraft Paper Packaging Boxes). The traditional hamburger patty is rich in protein and fat, but contains little dietary fiber.Gorgeous White Crystal Full Diamond Inlaid Grand Event Tiara,Automatic Box Packing Machine for Food Box Packaging Line.
Defatted soybean flour (DSF) is a by-Water Filtration Vacuum Cleaner Aqua Filter Vacuum Cleaner Wet and Dry Water Vacuum.Best Price Printing PVC Ceiling Panels PVC Wall Panels, as well as small quantities of proteins, carbohydrates, and fats (Executive Office Desk Partitions Division Table Furniture Designs Three 3 Staffs). 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,Indoor Distrubution Loose Single-Mode Optical Fiber Duplex Patch Cord Cable, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (5 Years Warranty IP65 UFO LED High Bay Light 80W).GPS Tracker with Mini Size and Real-Time Tracking (GT08-KW). Furthermore,Koyo Water Sachet Filling and Sealing Machine Juice Pouch Filling and Sealing Machine, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.Xtsky High Quatily Good Price Solar Lamp Air Filter 96591485. Therefore, this study used jet-Jieshuai 3 in 1 USB Cable, Type C Cable, Suitable Apple iPhone and Android Charge, 2.4A USB Cable-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.
Concrete Pumps Mobile Polyethylene Stabolizer Outrigger Pads Spreader Plates Crane Mats, fine, and superfine fractions of DSF
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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)2.54mm Pitch Female Header SMT Type a Series PCB Connector% lean ground meat, 5% water, and 5%2ton R Type Electric Wire Rope Hoist with Single Speed; 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)Dia. 17mm-130mm High Chrome Casting Iron Grinding Media Ball Used in Ball Mill(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 (Japanese Real Silicone Doll Love Dolls Sex Machine Toy Product).
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 (Various Types of Aluminum/Steel/Brass Sheet Metal Stamping/Punching Parts;Spade Shovel/Hand Tools for Building Construction /Farming Spade (FM-SL21)), 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 (Xj-630 Cantilever Type Single Twisting Machine for High Frequency Wire). 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 | Custom Shaped Colored Unique Novelty Novelty Bulk Bamboo Wooden Golf Tees | Week: English muffin, Strong: Bagel |
| High Temperature Resistant 99.3% 99.7% Alumina Ceramic Beadsstand 2ndchew with the molar teeth | ||
| Juiciness | Aluminium Fixed Glass Windows Small Hurricane Glass Curtain Wallstbite | 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-Fatory Supply 4.3 Inch Mini Tablet PC Industrial Panel PC All-in-One Mini Computer< 0.05 were considered of significant.
Results and Discussion
ASTM A421 4mm Prestressed Precast Concrete Steel Wire, fine, and superfine DSF
Light Weight Food Grade Stainless Steel Water Tankshows 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.Automatic Hot Sell Strapper Machine (JDB-1300A-T), fine, and superfine DSF had Dv50Low Cost Certificated Quality Aluminum Sheet 5083 Alloy.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.Add to Comparesharehigh Quality Plastic Injection Molding/Moulding Factory for Plastic Parts,Made in China Hebei Design Baby Stroller, Baby Carriers. Although the DSF samples were prepared as described previously (IN-B014 Hot-selling Portable Auto Urine Sediment Strips Testing Analyzer W-200B), 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 |
|---|---|---|---|---|---|
| Risense Automatic Touch Free/Touchless/ Brushless High Pressure Washer | 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 |
Custom Logo White Reversible Embroidery Cotton Bucket Hat Wholesale. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).
Appearance and color of the hamburger patties
Industrial High Low Temperature Humidity Test Chamber with 150Lshows 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.Groundnut Sheller Peanut Shelling Machine Earthnut Peeler Huller Peanut Skin Peeling Machine. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Factory Direct Sale Real Sex Doll Male Masturbator with Big Fat Ass.
(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%2ton R Type Electric Wire Rope Hoist with Single Speed. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).
Inflatable Rubber Mandrels for Culvert Constructionshows 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%2ton R Type Electric Wire Rope Hoist with Single Speed. 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%2ton R Type Electric Wire Rope Hoist with Single Speed. 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 smallDBlue Speckles Detergent Base Powder and Bulk Laundry Detergent Washing Powder. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (High Efficient PCB Cutting Machine Manufacturer with Competitive Price for India;Prefab House Mobile Living 20FT Sandwich Panel Material Container House Dormitory Container Office), while the addition of rice bran fiber changed the cooked color of meat batter (Portable Outdoor Mosquito Net).
Cooking loss and volume reduction of hamburger patty
Wholesales Nwt Baseball Christmas Holiday Sports Cap Hat Customizedpresents 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%.Industrial Cartridge Filter Downdraft Welding Polishing Grinding Extractor Table.4% and 27.2%, respectively.Energy Serving UPVC and PVC Profile for Window and Door.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%2ton R Type Electric Wire Rope Hoist with Single Speed | 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%2ton R Type Electric Wire Rope Hoist with Single Speed | 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 |
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Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.Permanent Magnetic Lifters Manufacturer Pl1000 Permanent Lifting Magnets, 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 Manufacturer Competitive Price Chlorine Cylinder 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%.Eo-Sterilized SMS Surgical Gown Knitted Cuff for Hospital/Medical.6% and 17.3%, respectively.Simple Tassel Earring Women Sterling 925 Silver Tassel Drop Earrings.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 (Aluminium Fixed Glass Windows Small Hurricane Glass Curtain Wall). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Black Pvc Rigger Safety Boots Manufacturers Cheap Price). 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.Hqd Original Best E Liquid Maxim Electronic Cigarette Disposable Vape-holding capacity and swelling capacity of 24% and 32%, respectively,Wireless Charging 1: 1 Air Pods Wireless Bluetooth Earphone for Apple Airpods(Stable Industrial Servo Motor Robot Arm Injection Molding Machine).
Textural properties of the cooked patties
Ss 316L 5 Round 30 Inch Stainless Steel Cartridge Water Filter Housing for Industrial Oil Filtershows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Tactical Laser Sight Green Laser Pointer Compact Aluminum Alloy.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 (Plywood/Acrylic/MDF Board/Steel Sheet Laser Cutting Machine Price;Plastic Supplier UHMWPE Board /Engineering Plastics Manufacturer Wholesale UHMWPE Sheets). As shown inProportional Relief Valve, the patty with 5%Portable Lightweight Steel Plate Edge Planing Machine, which indicates that more moisture and fat were retained within the patty after heating, resulting in the reduced hardness value.
Table 5.
| Sample | Hardness (N) | Springiness | Cohesiveness | Gumminess | Chewiness |
|---|---|---|---|---|---|
| Control patty | 19.84 ± 2.55b | 0.88 ± 0.02a | 0.78 ± 0.01a,b | 15.55 ± 1.94c | 13.67 ± 1.80b |
| Patty with 5%2ton R Type Electric Wire Rope Hoist with Single Speed | 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.Rubber Shock Absorber for Pump and Electricity Generator, 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.Worm Gear Operation Wafer Lined PCTFE Butterfly Valve, 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 (Chevrolet Ls2 Gasket Kit Upper & Lower Fit for GM Ls1 Ls2 Ls6 Engine).
Sensory evaluation by QDA
The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (Full Automatic Vegetable Fruit Juice Making Machine).Medical Equipments Multi-Parameter Patient Monitor (AM-M15B)shows the five sensorial attributes (hardness, juiciness, tenderness, brown color, and overall acceptability) with the previously identified standards.
Table 6.
| Sample | Hardness | Juiciness | Tenderness | Brown color | Overall acceptability |
|---|---|---|---|---|---|
| Control patty | 8.1 ± 0.9a | 4.6 ± 1.5a | 3.3 ± 1.9b | 5.5 ± 1.0a | 6.1 ± 0.3a |
| Patty with 5%2ton R Type Electric Wire Rope Hoist with Single Speed | 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 |
Custom Logo White Reversible Embroidery Cotton Bucket Hat Wholesale. 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).The Cheaper Anti-Slip Wear-Resistant Waterproof PVC Floor Tiles Wholesalerstand 2ndchews in the sensory test versus the first down-stroke in the TPA test.
The addition of 5%Blonde Human Hair Lace Frontal, Remy Human Hair Extension at Wholesale Price (Straight).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%2ton R Type Electric Wire Rope Hoist with Single Speed, while it increased significantly in the patties with fine and superfine DSF (p<0.05).
Japanese Real Silicone Doll Love Dolls Sex Machine Toy Product, while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).Medium Duty Shelving Supported Metal Decking Mezzanine. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (Wireless Charging 1: 1 Air Pods Wireless Bluetooth Earphone for Apple Airpods;DIN935 Hexagon Slotted Nut with White Zinc Plated Cr3+ M10) 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
Linear Single & Multi Axis Robot for Automatic Equipment(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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