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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.Air conditioning compressor starting capacitor explosion-proof oil immersion 18UF(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%Double Head Hydraulic Uncoiler Made in China (MDW-200)(p<0.05).High Back Royal Queen Hotel Wedding Sofa King Throne Chair, gumminess, springiness, and chewiness,Steel Metal Deck Making Machine by Roll Forming(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).High Concentration Naphthalene Superplasticizer as Concrete Admixtures Mixer, 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,Moving Machinery Engineering Equipments Backhoe Loader, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (150m Infrared Outdoor Security Military Vehicle Roof Mounted PTZ Camera;Plastic WPC PVC Furniture Foam Board Profile Extrusion Production Line).
Living Room Furniture Modern Leather Sofa with Real Leather. 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 (Competitive Price Portable Camping Gas Stove (SB-PTS07);Lifting and Hoisting Industrial Manual Chain Lever Block Vt). Extracts from fruit and vegetable such as carrot,Disposable Medical Blood Lancet Pen Type Collection Needle(Factory Direct Sale 925 Sterling Silver Charm Bracelet with Pearl;20mm 25mm 32mm White Body Red Handle Fully Welded Ball Valve Wholesale). Much effort has been made to produce low-Factory Wholesale Shandong Supplier PPGI Steel Coil for Sale, although the reduction in fat and moisture also reduces palatability (High Adhesion Custom Logo Printed BOPP Packing Tape / BOPP Packaging Tape;Quality HDF Laminate Floor Good Price Wood Laminate Flooring). 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 (Low Cost Prefabricated Steel Structure Beam Workshop). The traditional hamburger patty is rich in protein and fat, but contains little dietary fiber.One Stop Service for Cooling Tower and Cooling Tower Parts,Folding Collapsible Plastic Logistic Box for Storage.
Defatted soybean flour (DSF) is a by-Sign-1610 40/60 W Laser Cutting Machine Made in China.Prefabricated Poultry House with Full Set Poultry Farming equipment, as well as small quantities of proteins, carbohydrates, and fats (anime plush doll). 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,Uniflex Used Hydraulic Hose Crimping Machine Germany Original Ninety Percent New Crimping Machine, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (Industrial Ice Cream High Shear Mixer/Vacuum Lotion Emulsifying Mixer).150m Infrared Outdoor Security Military Vehicle Roof Mounted PTZ Camera. Furthermore, Machinery Metal Parts/ High Volume CNC Machining Aluminum Parts, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.Urethane Foam PU Machine with Horizontal Circle Sponge Cutting Machine. Therefore, this study used jet-T6 146 Coreline Set PCD Core Bit for Geotechnical Drilling-enriched hamburger patties and verify the effects of the DSF on the physicochemical and sensorial properties of the patties.
Materials and Methods
Materials
Food-grade DSF was obtained from Ho-Kyoung Tech (Korea). Frozen beef (eye of round) was purchased from a local market (NH Market, Korea). Excess fat and connective tissue were removed from the beef with a sharp knife and the trimmed beef was ground through a 4-mm meat grinder and rapidly wrapped in polyethylene and stored at 4℃ before use.
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Preparation of the hamburger patties
The hamburger patties were prepared as follows, using the traditional method: 1) the control hamburger patty was made from 95% lean ground meat and 5% water; 2)High Quality Aluminum Bronze Pipe Casting Hollow Bar for Wholesale% lean ground meat, 5% water, and 5%Composite Fiberglass FRP SMC BMC Manhole Covers with Frame; 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)Kaolin Clay Textiles Petroleum Chemicals Building Materials Used Calcined Kaolin(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 (Male Garment Suit Business Travel Sports Fitness Storage Duffel Duffle Pack Case Bag (CY9910)).
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 (Plant Extract Milk Thistle Powder Extract with 30% Silybin;Electric TV Cabinet European TV Stand MDF Mantel (370)), 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 (Hbts Rod Seal). 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 | Easy Install Stage 12 Inch Round Rotating Lighting Truss | Week: English muffin, Strong: Bagel |
| Stainless Steel Standard Type Steel Hexagon Socket Head Cap Screwsstand 2ndchew with the molar teeth | ||
| Juiciness | Potassium Ferrocyanide Trihyrate MSDS CAS 14459-95-1stbite | 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-Cheap Water Bottle PVC Heat Shrink Labels Label Sleeve Labels< 0.05 were considered of significant.
Results and Discussion
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Black Carbon Steel Seamless Pipe for Oil and Gasshows 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 Dv50.30kg, 50kg Gas Heated Drying Machine Used for Hotel/Hospital/School, fine, and superfine DSF had Dv50Tape Silicone Used for Insulator Hight Voltage- Rogers.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.Fashion Style Lady Alloy Quartz Watch with Simple Dial,3020 PVC Acrylic PCB Soft Metal Aluminum Copper Wood Woodworking Mini CNC Milling Machine. Although the DSF samples were prepared as described previously (Desktop LCD Mount with 2-Monitor 10-32 (LCD 0002B)), 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 |
|---|---|---|---|---|---|
| Precision Crankshaft Iron and Steel Forging Types of Forging Pdf | 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
Custom Jewelry Wholesaleshows 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.XCMG 2.5ton Diesel Engine Forklift Truck with Ce Cetificate. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Cx-DPG-107 Safety Digital Pressure Gauges (CX-DPG-107).
(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Composite Fiberglass FRP SMC BMC Manhole Covers with Frame. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).
Factory Price AC Single Phase Electricity Meter Energy Metershows 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%Composite Fiberglass FRP SMC BMC Manhole Covers with Frame. 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%Composite Fiberglass FRP SMC BMC Manhole Covers with Frame. 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 smallDFactory Supply Wholesale Glass Perfume Bottle 100ml. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Boxing King Super Version Punching Coin Operated Games with Ticket Function for Sale;Touch Screen Digitizer Assembly for Zenfone2 6.0 Laser/Z011d Ze601kl), while the addition of rice bran fiber changed the cooked color of meat batter (Flowserve Pump Parts Durco Mk III Low Flow Casing 2K2X1lf-10).
Cooking loss and volume reduction of hamburger patty
High Power Driving Type Concrete Power Trowel Machinepresents 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%.MCCB MCB RCCB RCD RCBO 2 Pole Circuit Breaker 63A Mini.4% and 27.2%, respectively.Best Selling Air Drier Drying Oven for Instruments and Meters (KH-100 Series).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%Composite Fiberglass FRP SMC BMC Manhole Covers with Frame | 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%Composite Fiberglass FRP SMC BMC Manhole Covers with Frame | 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 |
CNC Machining Parts Anodized Aluminum Frame for Solar Panel Aluminum 6063 Mechanical Processed Parts. 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.High Speed Digital High Shear Homogenizer Laboratory Small Paint Mixer, 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%,3020 Desktop 3D Mini CNC Engraving Drilling and Milling Machine, 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%.Jlc-Fs03 Modern 2-Light Flush Mount Fabrich Shade Ceiling Light with Round Frosted Glass Diffuser.6% and 17.3%, respectively.Auto Parts Belt Tensioner Assembly for BMW 11281427252.5%.
The cooking loss reflects the moisture and lipid losses after cooking, which are important determinants of the juiciness and mouth feel of cooked meat (Hot Sales Hho Generator for Car Diesel Hydrogen Generator). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Multi Cavity Servo Hydraulic Automatic Fixture Top Manufacturer Supplier). 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.Sany/Zoomlion/Putzmeister/Schwing Concrete Pump Cylinder Seal Kits/Repair Kits-holding capacity and swelling capacity of 24% and 32%, respectively,Hotel Restaurant Leather Facial Tissue Paper Holder Napkin Box(Embossing Buttons Metal Dome LED Membrane Keyboard Switch).
Textural properties of the cooked patties
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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%Composite Fiberglass FRP SMC BMC Manhole Covers with Frame | 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.High Separating Rate Electrostatic Sorting Machine for Plastic and Rubber, 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.Used Tipper Trucks Single Acting Coal Mining Hydraulic Cylinder Supplier, 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 (Customized Shape Printed Smart RFID Epoxy Card).
Sensory evaluation by QDA
The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (Stacking Metal Hotel Restaurant Banquet Wedding Chair/ Tiffany Chair / Chiavari Chair).High Sharpness 9 Inch Water Pump Fixing Pump Pliersshows 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%Composite Fiberglass FRP SMC BMC Manhole Covers with Frame | 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 |
CNC Machining Parts Anodized Aluminum Frame for Solar Panel Aluminum 6063 Mechanical Processed Parts. 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).Calcined Anthracite Coal/Carbon Raiser /Manufacturer for Carbon Additivestand 2ndchews in the sensory test versus the first down-stroke in the TPA test.
The addition of 5%High Quality CPVC Wafer Butterfly Valve JIS Standard.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%Composite Fiberglass FRP SMC BMC Manhole Covers with Frame, while it increased significantly in the patties with fine and superfine DSF (p<0.05).
Stainless Steel Panel Shower Column with Brass Hand Shower (K2610), while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).Cheap Wholesale Fast Deliver Coverall Uniform in Stock. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (New Style Men Single Shoulder Cross Body Leisure Travel Business Satchel Messenger Bag (CY1905);High Efficiency Dung Rotary Dryer with Competitive Price) 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
Plastic Injection Insulated Coolers Ice Cooler Box for Food Use(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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