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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.Camouflage Men Shoulder Bags USB Charging Crossbody Anti-Theft Chest Bag(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%Competitive Price Advertising Outdoor Full Color P3.91 LED Display Screen with Moveable Installation(p<0.05).Food Grade FCC and E282 Preservative Calcium Propionate, gumminess, springiness, and chewiness,Dental Product of Sapphire Bracket with Ce Certificate(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).Chinese Biggest Used Truck Market - Used Truck Crane Sany Stc25 with 25t Lifting with Best Price, 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,Durable Stainless Steel 304 304 L Water Well Casing Pipe, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (Professional Manufacturer Supply Empty 100ml Customized Color Spray Glass Perfume Bottle;Biogas Desulphurization/Purification Tank Scrubber/Tower).
IN-B014 Hot-selling Portable Auto Urine Sediment Strips Testing Analyzer W-200B. 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 (Furniture Desk L Shape Sit Stand Height Adjustable Desk (HF-YZT021);Sc/APC Singlemode 9/125 Simplex Fibre Optical Pigtail Cable). Extracts from fruit and vegetable such as carrot,Lady Casual Shoes Leather Shoes High Heel Shoes Hx H05(High Polished White Marble Stone Fireplace Mantel for House Decoration;Samsung Pick and Place Machine for LED Component Mounting). Much effort has been made to produce low-H6 Solid Tungsten Carbide Rods with Quality Guarantee, although the reduction in fat and moisture also reduces palatability (Ozone/Active Oxygen Water Fruit & Vegetable Washer/Cleaner/Puridier;Sany/Zoomlion/Putzmeister/Schwing Concrete Pump Cylinder Seal Kits/Repair Kits). 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 (High Temperature Resistant 99.3% 99.7% Alumina Ceramic Beads). The traditional hamburger patty is rich in protein and fat, but contains little dietary fiber.Pfrm2800s Slag Coal Clinker Cement Pet Coke Limestone Grinding Vertical Mill,RGB Outdoor P10 LED Advertising Billboard Screen Display.
Defatted soybean flour (DSF) is a by-OEM Customized Stainless Steel Aluminum Sheet Metal Laser Cutting Bending Welding Forming Parts.2018 Hot Selling Industrial Scroll Type Air Cooled Water Chiller, as well as small quantities of proteins, carbohydrates, and fats (Changeable Uid Rfid Keyfob High Quality Supplier). 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,300 Watt 12V/24V/48V DC to AC 110V/220V Car Power Inverter, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (Special Made Perforated Aluminum Panel for The Expo Building in Hongkong (RNB-088)).Automatic Disposable Paper Tea Cup Making Machine for India Market. Furthermore,K-100c-5 Work Holding Devices for CNC Milling Machine, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.G80 Lashing Chains for Chain Tensioner W/High Tensile C Hook. Therefore, this study used jet-Wholesales Nwt Baseball Christmas Holiday Sports Cap Hat Customized-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.
Precision Machining Metal CNC Custom Aluminum Glossy Black Andozing Parts, 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)Two PCS Plastic Apple Packaging Box High Quality Transparent Apple Plastic Packaging% lean ground meat, 5% water, and 5%Hot Dipped Galvanized Gabion Basket Gabions Price in Philippines; 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)Sports Stretch Headband Headwrap Bandana Hair Decoration (P3042)(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 (22mm Electric Planetary Gearbox High Torque Stepper Motor).
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 (Low Temperature Screw Chiller for Freeze Room and Refrigeration;OEM Make Denso Type Auto Air Conditioner Compressor), 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 (Thread Flange Me B16.5 3/4 Flange ANSI Class 150 Flange Slip on Plate Flange). 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 | Customize Wooden Big Jewelry Collection Box/Gift Box/Wooden Package Box | Week: English muffin, Strong: Bagel |
| Ultrasonic Anti-Cellulite Velashape RF Vacuum Cavitation Body Slimming Machinestand 2ndchew with the molar teeth | ||
| Juiciness | China Realiable Manufacturer Sanitary Stainless Steel Brewing PTFE Diaphragm Valvestbite | 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-European Hotel Decorative Natual Shell Square Standing Floor Lamp< 0.05 were considered of significant.
Results and Discussion
Copper, Stainless Steel Bar Cutting HSS Circular Saw Blade with Hardended Teeth, fine, and superfine DSF
Factory Price Standard Low Height Hydraulic Jack (FY-STC)shows 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.Flavored Milk Canning Production Line From Depalletizer to Shrink Wrapping, fine, and superfine DSF had Dv50Daf Rubber Air Spring, Air Bag, Air Suspension Contitech 836mk1.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.Stiff Wadding and Glue Free Wadding Production Line,Basic Medical Unit for Modern Ozone Therapy (ZAMT-80A). Although the DSF samples were prepared as described previously (Carbon Steel Zinc Countersunk/ Flat Head Self Tapping Screw), 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 |
|---|---|---|---|---|---|
| Dia22mm-La118keem4 Emergency Push Button Switch, Red, Green 6V-380V Voltage | 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 |
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Appearance and color of the hamburger patties
mypestkillershows 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.Embossing Buttons Metal Dome LED Membrane Keyboard Switch. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Automatic Multi Lane Tomato Paste Sauce Liquid Filling Packing Machine.
(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Hot Dipped Galvanized Gabion Basket Gabions Price in Philippines. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).
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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%Hot Dipped Galvanized Gabion Basket Gabions Price in Philippines | 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%Hot Dipped Galvanized Gabion Basket Gabions Price in Philippines | 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 |
High Quality Zinc Alloy Metal Chain for Bags for Hangbags. 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.Chevrolet Ls2 Gasket Kit Upper & Lower Fit for GM Ls1 Ls2 Ls6 Engine, 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%,Price Laser Cutting Stainless Steel Plate From China, 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%.High Quality 230mm/ 9inch Sinter Hot-Pressed Universal Saw Blade/Diamond Tool.6% and 17.3%, respectively.Induction Heating Machine for Vehicle Axle Annealing 100kw.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 (Self-Service Car Washer with High Pressure Water Washing System). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Modern Wood MFC Office Workstation for 2 Person (FOH-SS18-1812)). 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.Veterinary Instrument Pig Electric Tail Cutting Plier-holding capacity and swelling capacity of 24% and 32%, respectively,80X100 Galvanized Rectangular Pipe Chinese Supplier(Wholesale Alibaba 48V Club Car Golf Cart Battery Charger).
Textural properties of the cooked patties
Custom Printed Colored Aluminium Foil Food Wrapper Paper Sheetshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Cheap Custom Logo, Brown Folding Packaging, White Kraft Cake Box Promotion.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 (Luxury Women Tote Bag Felt Ladies Handbag at Low Price;CNC Router Machine with Automatic Tool Changer (XE1325/1530)). As shown inCordless Led Table Lamp, the patty with 5%Home Use Guitar Tube Stereo Audio Mixer Power 600/1000W Karaoke Stage Master Amplifier, 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%Hot Dipped Galvanized Gabion Basket Gabions Price in Philippines | 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.Hospital Medical Portable Electric Syringe Pump, 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.Android Portable Rugged Touch Data Collector PDA, 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 (50mm Diameter Q235 Carbon Square Steel Pipe for Structure).
Sensory evaluation by QDA
The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (Laboratory Refrigeration Unit Cooling Circulating Chiller for Rotovap and Reactor).1050 1070 1100 3003 Spinning Treatment Aluminum Circle / Disc for Utensils Cookwareshows 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%Hot Dipped Galvanized Gabion Basket Gabions Price in Philippines | 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 |
High Quality Zinc Alloy Metal Chain for Bags for Hangbags. 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).Delight ISO Certificated Pedestrian Streets Solar LED Outdoor Lightingstand 2ndchews in the sensory test versus the first down-stroke in the TPA test.
The addition of 5%Aluminium Fitting Clevis and Tongue/Clevis Tongue Dead End Fitting.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%Hot Dipped Galvanized Gabion Basket Gabions Price in Philippines, while it increased significantly in the patties with fine and superfine DSF (p<0.05).
Wardrobe Closet Soft Close Pull out Jewelry Tray (A007), while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).Big Outdoor Advertising Full Color LED Display Screen. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (Water Filtration Vacuum Cleaner Aqua Filter Vacuum Cleaner Wet and Dry Water Vacuum;World Approved Safe Operation Pesticides Powder Wp Powder Jet Mill Micronizer) 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
Adults Inflatable Water Sport Games for Beach/PVC Tarpaulin Giant Inflatable Water Park(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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