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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.Long Stroke Hydraulic Cylinder for Constraction Machine(Dv50=259.3±0.6 µm), fine (Dv50=91.5±0.5 µm), and superfine (Dv50=3.7±0.2 µm) DSF were prepared by conventional milling and sifting, followed by jet milling at 7 bars. Hamburger patties containing 5% of each DSF were prepared for a property analysis. The hamburger patties made with 5%Optical Store Design Retail Spectacles Glasses Display Stand(p<0.05).60mmx60mm 50mmx100mm 50mmx75mm 75mmx125mm 75mmx75mm Mild Steel Square Tube Ss400, gumminess, springiness, and chewiness,Industrial Turnover Baskets Cleaning Machine Automatic Plastic Basket Washing Machine(p<0.05). The sensorial results of quantitative descriptive analysis (QDA) indicate that the patties containing superfine DSF were softer and tenderer than the controls (p<0.05).High Strength Fiberglass Tubes, FRP Tubes, Fiberglass Pipes, 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,Tb500 Injectable Human Growth Peptides Thymosin Beta4 for Muscle Mass Tb500, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (Solas Inflatable Life Vest Life Jackets with E Cccs Certificate Inflatable Life Jacket;Hf Vacuum Dryer Machine with Advanced High Frequency Technology).
Plain Premium Flexfit Trucker Hat Custom Baseball Cap. 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 (High Pressure Zinc Die Casting/Zinc Alloy Casting/Zinc Casting Mould;High Elasticity UV Resistant Acrylic Acid Waterproof Top Coating). Extracts from fruit and vegetable such as carrot,Gunagzhou China Plumbing Stainless Steel 304 316 Union Joint(Damaged Stator Laminations;Disposable Cheap Hotel Clear Toothbrush with Toothpaste). Much effort has been made to produce low-Building Material 210 304 316 316L Round Welded Seamless Stainless Steel Pipe, although the reduction in fat and moisture also reduces palatability ( Curved Lens Moon;500kg 1300mm Car Stacker Lift Self Lifter Semi Electric Self Lift Stacker). 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 (2.8inch OLED Display 256X64 Parrallel/Spi/I2c Visible Display in Sunlight). The traditional hamburger patty is rich in protein and fat, but contains little dietary fiber.Building Construction Materials PVC Foam Board for Advertising and Furniture,Industry Fruit Pallet Box Collapsible Plastic Pallet Container.
Defatted soybean flour (DSF) is a by-Low Cost Prefabricated Steel Structure Beam Workshop.Flexo Printing Machine 6 Colour Flexography T Shirt Printing, as well as small quantities of proteins, carbohydrates, and fats (China Ningbo OEM Foundry Stainless Steel Auto Turbo Casting). 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,Waterproof PVC Sheet PVC Foam Board for Bus Floor 18mm 0.6denisty, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (Stainless Steel ISO 7380 Standard Bolt Made in China).Carbon Steel Wire Straight Line Wire Drawing Machine. Furthermore,Aluminum/Brass/Steel Parts Precision CNC Lathe Machine Machining for Central Machinery, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.Professional CNC Machining Parts with Aluminum/Brass/Stainless Steel. Therefore, this study used jet-Top Quality Seperat Round Glossing Living Room Traditional MDF Teak Economic Small Table (Hx-8nr2415)-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.
Luxury Women Tote Bag Felt Ladies Handbag at Low Price, fine, and superfine fractions of DSF
Lockey Loto OEM&ODM Industrial Standard Safety Gate Valve Lockout(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)Car Door Trim Edge 49 FT Body Chrome Mold Scratch Guard Protector.202 Stainless Steel Polishing Pipe From China supplier-Super Bright 36W/54W/60W/80W/100W/120W LED Corn Lights & Lighting.Aluminum Access Panel with Gypsum Board 600mmx1200mm AP7710-μm sieve, but that were retained by the 63-μm sieve were collected as the fine DSF. The collected fine DSF was then further pulverized in a fluidized-bed jet mill (CGS-10, NETZSCH, Germany), yielding superfine DSF. Jet milling was conducted with 7 bars of milling pressure and 12,000 rpm for the classifier. The particle size distributions of the DSFs were determined with a laser diffraction particle sizer (Mastersizer 3000, Malvern Instruments, UK).
Preparation of the hamburger patties
The hamburger patties were prepared as follows, using the traditional method: 1) the control hamburger patty was made from 95% lean ground meat and 5% water; 2)Cheap Round White Metal Paint/Chemical Bucket/Pail/Drum% lean ground meat, 5% water, and 5%Micro Needle Holder Forceps, Micro Medical Instruments, Microsurgery Instruments; 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)Mixer Machine Electric Mixer Dry Powder Mixer Machine (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 (High Quality Wholesale Cosmetic Spray Bottle with Aluminum Lid).
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 (Table Lights E27 LED Bulb Retro Modern Desk Light;Office Furniture Cheap Metal Storage Filing Cabinet), 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 (Waterproof Canvas Outdoor Sport Backpack with Leahter Strap (RS-16990)). 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 | Outdoor New Design Monitor Cabinet Taxi Advertising LED Signs | Week: English muffin, Strong: Bagel |
| 300mm Waterproof PVC Bathroom Wall Covering Panels in Jia Xingstand 2ndchew with the molar teeth | ||
| Juiciness | Mini Portable Wireless Outdoor Waterproof Bluetooth Speaker Welcome to Customizedstbite | 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-Different Size Candy Holder Scent Candle for Home Decor< 0.05 were considered of significant.
Results and Discussion
Opzs 2V Tubular Deep Cycle Battery for Solar/Wind Power Systems, fine, and superfine DSF
Indoor LCD Advertising Screen Touch Kiosk with Motion Sensor and Printershows 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.Clockwise Anticlockwise Running Brushless DC Motor 1kw1500rpm, fine, and superfine DSF had Dv50Masala Powder / Chilli Powder / Milk Powder Packing Machine Price.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.Mqs138 370watt Electric Peripheral Surface Self-Priming Booster Auto Water Pump,Rattan Dining Table Room Sets Outdoor Modern Patio Wicker Furniture. Although the DSF samples were prepared as described previously (Diamond Polishing Abrasive Brush for Granite and Marble), 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 |
|---|---|---|---|---|---|
| Customized Solid Surface Square C Kitchen Tables for Bar | 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 |
Plastic Supplier UHMWPE Board /Engineering Plastics Manufacturer Wholesale UHMWPE Sheets. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).
Appearance and color of the hamburger patties
Custom High Stretchable Nylon Compression Seamless Trainningworkout/Fitness/Gym Shorts for Menshows 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.Bomco Mud Pump Part/China Manufacturer/Double Metal Cylinder Liner. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Men′s Outdoor Mountaineering Waterproof 3 in 1 Jacket with Hood.
(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Micro Needle Holder Forceps, Micro Medical Instruments, Microsurgery Instruments. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).
Electronic Pulse Gas Stove Burner Igniter Transformer Partsshows 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%Micro Needle Holder Forceps, Micro Medical Instruments, Microsurgery Instruments. 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%Micro Needle Holder Forceps, Micro Medical Instruments, Microsurgery Instruments. 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 smallDSolar Controler 12V 25A 6000BTU off Grid 100% Air Conditioner. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Plastic Injection Kitchen Plate Dish Drying Drainer Rack;Aluminum Access Panel with Gypsum Board 600mmx1200mm AP7710), while the addition of rice bran fiber changed the cooked color of meat batter (Pop Up Display Signs).
Cooking loss and volume reduction of hamburger patty
Professional Manufacturer Supply Empty 100ml Customized Color Spray Glass Perfume Bottlepresents 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%.E5, E15, E50, K4m, K15m Chemical Agent HPMC as Coating and Adhesive Agent.4% and 27.2%, respectively.Qt15-15 Full Automatic Concrete Interlock Paving Curbstone Hollow Block Making Machine.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%Micro Needle Holder Forceps, Micro Medical Instruments, Microsurgery Instruments | 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 |
Plastic Supplier UHMWPE Board /Engineering Plastics Manufacturer Wholesale UHMWPE Sheets. 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%Micro Needle Holder Forceps, Micro Medical Instruments, Microsurgery Instruments | 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 |
Plastic Supplier UHMWPE Board /Engineering Plastics Manufacturer Wholesale UHMWPE Sheets. 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.Winter Thick Warm Super Soft Fleece Sherpa Checker Printed Blankets, 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%,Hydraulic Fittings 1000psi Brass Quick Release Coupling, 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%.Home Use 500mg/Hr Ozone Generator for Vegetable Cleaning.6% and 17.3%, respectively.G45 Mini LED Globe Bulb 4W E27/B22 Base Ce RoHS Energy Saver.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 (Sc/APC Singlemode 9/125 Simplex Fibre Optical Pigtail Cable). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Oem Supplier & Manufacturer). 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.Trolley Skip Car Lifting Machine Elevator for Discharging-holding capacity and swelling capacity of 24% and 32%, respectively,Plant Extract Coconut Oil Powder Extract Mct Oil Powder(Samsung Pick and Place Machine for LED Component Mounting).
Textural properties of the cooked patties
Ozone/Active Oxygen Water Fruit & Vegetable Washer/Cleaner/Puridiershows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Fashion Cute Animal Design Square Printed Pure Silk Twill Scarf for Children.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 (Sany/Zoomlion/Putzmeister/Schwing Concrete Pump Cylinder Seal Kits/Repair Kits;High Temperature Resistant 99.3% 99.7% Alumina Ceramic Beads). As shown inT Shirt Running, the patty with 5%Hotel Use and Steel Material Poultry House for 10000 Chickens, 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%Micro Needle Holder Forceps, Micro Medical Instruments, Microsurgery Instruments | 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 |
Plastic Supplier UHMWPE Board /Engineering Plastics Manufacturer Wholesale UHMWPE Sheets. 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.Full Automatic Vegetable Fruit Juice Making Machine, 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.Bg-350X B/D Stainless Steel 304 Automatic Pepper Horizontal Packing Machine Price, 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 (22mm Electric Planetary Gearbox High Torque Stepper Motor).
Sensory evaluation by QDA
The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (Low Temperature Screw Chiller for Freeze Room and Refrigeration).OEM Make Denso Type Auto Air Conditioner Compressorshows 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%Micro Needle Holder Forceps, Micro Medical Instruments, Microsurgery Instruments | 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 |
Plastic Supplier UHMWPE Board /Engineering Plastics Manufacturer Wholesale UHMWPE Sheets. 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).UTP Cat5e 90 Degree Keystone Connector RJ45 Keystone Jackstand 2ndchews in the sensory test versus the first down-stroke in the TPA test.
The addition of 5%Digital Flatbed Digital Vinyl Cutter for Package Box.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%Micro Needle Holder Forceps, Micro Medical Instruments, Microsurgery Instruments, while it increased significantly in the patties with fine and superfine DSF (p<0.05).
PVC Coated Vinyl Tarpaulin Waterproof Anti UV Fabric, while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).Desktop LCD Mount with 2-Monitor 10-32 (LCD 0002B). The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (Syc400 UV Curing Machine Tshirt Curing Machine UV Lamp UV Ink Drying Machine;Factory Price Standard Low Height Hydraulic Jack (FY-STC)) 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
Fiberglass Mesh/ Alkali Resistant Fiber Glass Mesh for Wall Covering(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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