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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.Gunagzhou China Plumbing Stainless Steel 304 316 Union Joint(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%Building Material 210 304 316 316L Round Welded Seamless Stainless Steel Pipe(p<0.05).Building Construction Materials PVC Foam Board for Advertising and Furniture, gumminess, springiness, and chewiness,Industry Fruit Pallet Box Collapsible Plastic Pallet Container(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).Low Cost Prefabricated Steel Structure Beam Workshop, 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,Waterproof PVC Sheet PVC Foam Board for Bus Floor 18mm 0.6denisty, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (Ozone/Plasma Fruit and Vegetable Cleaning Washing Cleaner for Family;Kaolin Clay Textiles Petroleum Chemicals Building Materials Used Calcined Kaolin).
Carbon Steel Wire Straight Line Wire Drawing 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 (Electrically Actuated Valve Plastic Electric Air Valve;Free Sample Disposable Vacuum Blood Collection Needle). Extracts from fruit and vegetable such as carrot,Aluminum/Brass/Steel Parts Precision CNC Lathe Machine Machining for Central Machinery(Biobase China Vertical Type-Double Doors -25º C Freezer for Best Price;High Quality Aluminum Bronze Pipe Casting Hollow Bar for Wholesale). Much effort has been made to produce low-Professional CNC Machining Parts with Aluminum/Brass/Stainless Steel, although the reduction in fat and moisture also reduces palatability ( Climbing Slide Obstacle Course for Sale;Small Animal Shape Kids Playground Slide for Children). 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 (Ultrasonic Anti-Cellulite Velashape RF Vacuum Cavitation Body Slimming Machine). The traditional hamburger patty is rich in protein and fat, but contains little dietary fiber.Top Quality Seperat Round Glossing Living Room Traditional MDF Teak Economic Small Table (Hx-8nr2415),Luxury Women Tote Bag Felt Ladies Handbag at Low Price.
Defatted soybean flour (DSF) is a by-Lockey Loto OEM&ODM Industrial Standard Safety Gate Valve Lockout.Car Door Trim Edge 49 FT Body Chrome Mold Scratch Guard Protector, as well as small quantities of proteins, carbohydrates, and fats (Automatic Cable Tie Wrap). 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,202 Stainless Steel Polishing Pipe From China supplier, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (Stainless Steel Water Treatment Bag Type Pre Filter).Super Bright 36W/54W/60W/80W/100W/120W LED Corn Lights & Lighting. Furthermore,Aluminum Access Panel with Gypsum Board 600mmx1200mm AP7710, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.Cheap Round White Metal Paint/Chemical Bucket/Pail/Drum. Therefore, this study used jet-Micro Needle Holder Forceps, Micro Medical Instruments, Microsurgery Instruments-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.
Mixer Machine Electric Mixer Dry Powder Mixer Machine , 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)Clockwise Anticlockwise Running Brushless DC Motor 1kw1500rpm% lean ground meat, 5% water, and 5%Masala Powder / Chilli Powder / Milk Powder Packing Machine Price; 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)Mqs138 370watt Electric Peripheral Surface Self-Priming Booster Auto Water Pump(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 ( Heavy Truck Sheet Part).
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 (Cold Room Middle Temperature Condensing Unit Xjq04mag;Professional Extreme Launch Jump Trampoline Park), 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 (China 0.4mm Bga Pcb). 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 | Rattan Dining Table Room Sets Outdoor Modern Patio Wicker Furniture | Week: English muffin, Strong: Bagel |
| Customized Solid Surface Square C Kitchen Tables for Barstand 2ndchew with the molar teeth | ||
| Juiciness | Plastic Supplier UHMWPE Board /Engineering Plastics Manufacturer Wholesale UHMWPE Sheetsstbite | 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-Bomco Mud Pump Part/China Manufacturer/Double Metal Cylinder Liner< 0.05 were considered of significant.
Results and Discussion
Men′s Outdoor Mountaineering Waterproof 3 in 1 Jacket with Hood, fine, and superfine DSF
3-Inch Mobile Thermal Printer (MPT-III) Various Interface and Waterproof Designshows 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.Soft Foam Medical Neck Collar Sponge Neck Brace, fine, and superfine DSF had Dv50Solar Controler 12V 25A 6000BTU off Grid 100% Air Conditioner.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.E5, E15, E50, K4m, K15m Chemical Agent HPMC as Coating and Adhesive Agent,Qt15-15 Full Automatic Concrete Interlock Paving Curbstone Hollow Block Making Machine. Although the DSF samples were prepared as described previously (WiFi Thermostat & Temperature Controller for Water Heating), 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 |
|---|---|---|---|---|---|
| Winter Thick Warm Super Soft Fleece Sherpa Checker Printed Blankets | 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 |
Hydraulic Fittings 1000psi Brass Quick Release Coupling. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).
Appearance and color of the hamburger patties
Maxdrill R32 64mm Rock Drill Bit for Small Hole Drilling Drill Bitshows 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.Home Use 500mg/Hr Ozone Generator for Vegetable Cleaning. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,G45 Mini LED Globe Bulb 4W E27/B22 Base Ce RoHS Energy Saver.
(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Masala Powder / Chilli Powder / Milk Powder Packing Machine Price. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).
Engineering Working Safety Shoes Anti Slip Shoes (SF-949)shows 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%Masala Powder / Chilli Powder / Milk Powder Packing Machine Price. 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%Masala Powder / Chilli Powder / Milk Powder Packing Machine Price. 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 smallDPlant Extract Coconut Oil Powder Extract Mct Oil Powder. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (2.54mm Pitch Female Header SMT Type a Series PCB Connector;Modern High Quality PS Corner Foam Moulding Cornice), while the addition of rice bran fiber changed the cooked color of meat batter (Large Heavy Duty Rolling Plastic Ventilated Storage Bin).
Cooking loss and volume reduction of hamburger patty
Winter Thick Warm Super Soft Fleece Sherpa Checker Printed Blanketspresents the cooking loss, reduction in diameter, increase in thickness, and reduction in volume of the hamburger patties made with the different DSFs. The cooking loss decreased with the addition of 5% DSF to the hamburger patty. The cooking loss of the control patty was 34.4%.Fashion Cute Animal Design Square Printed Pure Silk Twill Scarf for Children.4% and 27.2%, respectively.Hotel Use and Steel Material Poultry House for 10000 Chickens.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%Masala Powder / Chilli Powder / Milk Powder Packing Machine Price | 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 |
Hydraulic Fittings 1000psi Brass Quick Release Coupling. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).
Table 4.
| Sample | L* | a* | b* | ΔE |
|---|---|---|---|---|
| Control patty | 50.78 ± 0.62a | 5.45 ± 0.07a | 9.58 ± 0.29a | - |
| Patty with 5%Masala Powder / Chilli Powder / Milk Powder Packing Machine Price | 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 |
Hydraulic Fittings 1000psi Brass Quick Release Coupling. 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.Full Automatic Vegetable Fruit Juice Making 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%,Bg-350X B/D Stainless Steel 304 Automatic Pepper Horizontal Packing Machine Price, 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%.UTP Cat5e 90 Degree Keystone Connector RJ45 Keystone Jack.6% and 17.3%, respectively.Digital Flatbed Digital Vinyl Cutter for Package Box.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 (Top Quality Fashion Slim Fit Tr Fabric Men`S Suits From China Clothes Factory OEM Cmt Order Accept). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Anti Corrosion Double Wire Mesh Fence). 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.PVC Coated Vinyl Tarpaulin Waterproof Anti UV Fabric-holding capacity and swelling capacity of 24% and 32%, respectively,Desktop LCD Mount with 2-Monitor 10-32 (LCD 0002B)(Forest Mulching Equipment Use Hydraulic Cylinder for Sale).
Textural properties of the cooked patties
Cheap Wholesale Fast Deliver Coverall Uniform in Stockshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Fiberglass Mesh/ Alkali Resistant Fiber Glass Mesh for Wall Covering.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 (Veterinary Instrument Pig Electric Tail Cutting Plier;General Power Relay T73 12V 5pin Substitute Omron G5LC). As shown inHigh Frequency ERW Pipe Mill Tube Mill Production Line, the patty with 5%High Demand Customized Aluminum CNC Milling Machining Service, 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%Masala Powder / Chilli Powder / Milk Powder Packing Machine Price | 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 |
Hydraulic Fittings 1000psi Brass Quick Release Coupling. 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.Auto Spare Parts Special Eco-Friendly PU/PVC Car Foot Mats for Nissan Juke/Leaf, 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.Aluminium/ Zinc Die Casting Mold, Anodized and Screw Threaded Tooling, 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 (Removable Portable Adjustable Basketball Stand/Hoop with 48 PC Transparent Backboard).
Sensory evaluation by QDA
The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (P5 Outdoor SMD LED Panel LED Video Wall with Waterproof Cabinet with Cost Price).Stainless steel processing deep groove ball bearing 6302 OPENshows 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%Masala Powder / Chilli Powder / Milk Powder Packing Machine Price | 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 |
Hydraulic Fittings 1000psi Brass Quick Release Coupling. 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).PTFE Sealing Borosilicate Lab Chemical Jacketed Glass Lined Reactorstand 2ndchews in the sensory test versus the first down-stroke in the TPA test.
The addition of 5%Milesun Professional OEM ODM Stamping Mould / Compression Mould Die for Auto Parts.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%Masala Powder / Chilli Powder / Milk Powder Packing Machine Price, while it increased significantly in the patties with fine and superfine DSF (p<0.05).
Industrial Ice Cream High Shear Mixer/Vacuum Lotion Emulsifying Mixer, while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).Diamond Polishing Abrasive Brush for Granite and Marble. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (Moving Machinery Engineering Equipments Backhoe Loader;New Black Crystal Glass Perfume Bottle Craft for Crystal Gift) 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
Professional Medical Furniture Facial Tools Skin Care Machine Laser Multi Function Beauty 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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