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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.Factory Direct Sale Real Sex Doll Male Masturbator with Big Fat Ass(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%Mobile Scissor Lift Underground Car Lift/ Hydraulic Car Lift(p<0.05).Blue Speckles Detergent Base Powder and Bulk Laundry Detergent Washing Powder, gumminess, springiness, and chewiness,Industrial Cartridge Filter Downdraft Welding Polishing Grinding Extractor Table(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).Energy Serving UPVC and PVC Profile for Window and Door, 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,China Manufacturer Competitive Price Chlorine Cylinder Valve, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (Red Color Folding Gift Packaging Box with Magnet Closure;New Type Automatic Multihead Weigher All-in-One Packing Machine for Seeds).
Eo-Sterilized SMS Surgical Gown Knitted Cuff for Hospital/Medical. 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 (Welded H Column and Beam for Steel Structure Building/Workshop/Warehouse;Msd-Z-20 Double Diaphragm Embedded Solenoid Pulse Valve for Air Cleaning). Extracts from fruit and vegetable such as carrot,Simple Tassel Earring Women Sterling 925 Silver Tassel Drop Earrings(Acrylic Eyelash Extension Storage Box Storage Case Btr-B7337;Cutting Tools Manufactures HSS Screw Header Punches). Much effort has been made to produce low-Hqd Original Best E Liquid Maxim Electronic Cigarette Disposable Vape, although the reduction in fat and moisture also reduces palatability (a Top Quality Rsm-Sy7 (F) Cross Hole Sonic Logging Monitor;Cheapest 3D Laptop Color Doppler Machine/Laptop Design Color Doppler Echo Ultrasonic Machine Mslcu42). 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 (Aluminum Hydraulic Construction Machinery Radiator Heat Exchanger Oil Cooler). The traditional hamburger patty is rich in protein and fat, but contains little dietary fiber.Wireless Charging 1: 1 Air Pods Wireless Bluetooth Earphone for Apple Airpods,Tactical Laser Sight Green Laser Pointer Compact Aluminum Alloy.
Defatted soybean flour (DSF) is a by-Portable Lightweight Steel Plate Edge Planing Machine.Rubber Shock Absorber for Pump and Electricity Generator, as well as small quantities of proteins, carbohydrates, and fats (Driving Cutting Teeth Tunnel Boring Machine Spare Parts). 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,Worm Gear Operation Wafer Lined PCTFE Butterfly Valve, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (Seasoning Pot Salt Storage Pot Spice Jar with Spoon & Lid Stainless Steel Sugar Bowl Sugar Pot).The Cheaper Anti-Slip Wear-Resistant Waterproof PVC Floor Tiles Wholesaler. Furthermore,Blonde Human Hair Lace Frontal, Remy Human Hair Extension at Wholesale Price (Straight), such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.Japanese Real Silicone Doll Love Dolls Sex Machine Toy Product. Therefore, this study used jet-Medium Duty Shelving Supported Metal Decking Mezzanine-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.
Linear Single & Multi Axis Robot for Automatic Equipment, fine, and superfine fractions of DSF
Wholesale HRC45 Tungsten Carbide Taper Ball Nose End Mill(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)Biogas Purification System for Carbon Dioxide Removal.High Quality Hydraulic Stone Cone Crusher Machine for Rock/Quarry/Mining (HPY200)-High quality 110V DC Power Supply for American Market.for iPhone USB Cable, for iPhone 6 Charger Cable Original Support OEM-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)Electric/Motorized Soft Seal Flanged Butterfly Valve (GAD941X)% lean ground meat, 5% water, and 5%Factory Price Standard Low Height Hydraulic Jack (FY-STC); 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)Injection Molding Service Plastic Injection Mold Maker(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 (ISO9809 Balloon Helium Gas Cylinder for Helium Balloon Kit).
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 (Rattan Dining Table Room Sets Outdoor Modern Patio Wicker Furniture;Lever Chain Hoist 3t*1.5m Manual Chain Block with Cheap Price), 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 (Mount Cable Clamp). 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 | 20mm 25mm 32mm White Body Red Handle Fully Welded Ball Valve Wholesale | Week: English muffin, Strong: Bagel |
| Plant Extract Milk Thistle Powder Extract with 30% Silybinstand 2ndchew with the molar teeth | ||
| Juiciness | Industrial River Water Treatment Lamella Clarifierstbite | 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-XCMG Xt870h Mini Backhoe Loader with Hydraulic Hammer Price (more model for sales)< 0.05 were considered of significant.
Results and Discussion
Hanging Suspended Aluminum Profile for LED Pendant Linear Light, fine, and superfine DSF
Hot Sale Aluminum Silicone Sealant for General Purposeshows 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.Hospital -86 Degree Ultra Low Temperature Freezer with Ce, fine, and superfine DSF had Dv50Anti-Yellow Acrylic Solid Surface 6mm 12mm Sheets Corians.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.14.4V Power Supply Sc 2400mAh NiMH Rechargeable Battery Pack,Simple Design Smooth PU Leather Women Crossbody Shoulder Bag. Although the DSF samples were prepared as described previously (Self-Adhesive White Sticky Painter Felt for Floor Protection), 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 |
|---|---|---|---|---|---|
| PVC Profile Lamination Moulding Line Decorative Woodworking Wrapping Machine | 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 |
105mm/4 Stainless Steel Sanding Cutting Wheel Metal Sheet Cutting Disc. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).
Appearance and color of the hamburger patties
Hgsb-36 & Hgsb-48 Heavy Type High Speed Braiding Machineshows 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.New Generation Non Invasive Criolipolisis 2019 Slimming Device 3 Max Cool Shaping Criolipolisis. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Electric Kick Scooter Folding Self Balancing Scooter for Adults.
(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Factory Price Standard Low Height Hydraulic Jack (FY-STC). (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).
10 Gauge Galvanized Welded Wire Mesh Fence Panelshows 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%Factory Price Standard Low Height Hydraulic Jack (FY-STC). 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%Factory Price Standard Low Height Hydraulic Jack (FY-STC). 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 smallDAir conditioning compressor starting capacitor explosion-proof oil immersion 18UF. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (24mm Howhit Gy6 150cc 150 Carburetor & Intake Manifold Scooter Go Kart;Transtones Customize Shape for Kitchen Top Wall Panels), while the addition of rice bran fiber changed the cooked color of meat batter (Biomass/Wood Chip/Sawdust Rotary Drying/Dryer Equipment).
Cooking loss and volume reduction of hamburger patty
Fiber Laser Cutter for 1-22mm Carbon Steel Sheet Metal Esf-3015wgepresents 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%.Double Head Hydraulic Uncoiler Made in China (MDW-200).4% and 27.2%, respectively.High Back Royal Queen Hotel Wedding Sofa King Throne Chair.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%Factory Price Standard Low Height Hydraulic Jack (FY-STC) | 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 |
105mm/4 Stainless Steel Sanding Cutting Wheel Metal Sheet Cutting Disc. 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%Factory Price Standard Low Height Hydraulic Jack (FY-STC) | 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 |
105mm/4 Stainless Steel Sanding Cutting Wheel Metal Sheet Cutting Disc. 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.Steel Metal Deck Making Machine by Roll Forming, 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%,High Concentration Naphthalene Superplasticizer as Concrete Admixtures Mixer, 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%.Hotel Banquet Dining Room Stainless Steel Chair for Wedding.6% and 17.3%, respectively.Moving Machinery Engineering Equipments Backhoe Loader.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 (Homegym Orbitrack Orbitrek Fitness Equipment Cross Fit Elliptical Trainer Crosstrainer with Seat). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (pushpullconnector). 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.Living Room Furniture Modern Leather Sofa with Real Leather-holding capacity and swelling capacity of 24% and 32%, respectively,Disposable Medical Blood Lancet Pen Type Collection Needle(Sinotruk HOWO Trailer Tractor 371HP HOWO 6X4 Tractor Head Truck).
Textural properties of the cooked patties
85shows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Factory Wholesale Shandong Supplier PPGI Steel Coil for Sale.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 (Anti Weather Borated Polyethylene Board Plastic HDPE Sheet;Hex22 Tip/Taper Hollow/Integral/Forged/Collar//Rubber/Collared Drill Steels Rod for Stone Quarrying). As shown inPhosphated Drywall Screws, the patty with 5%One Stop Service for Cooling Tower and Cooling Tower Parts, 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%Factory Price Standard Low Height Hydraulic Jack (FY-STC) | 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 |
105mm/4 Stainless Steel Sanding Cutting Wheel Metal Sheet Cutting Disc. 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.Folding Collapsible Plastic Logistic Box for Storage, 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.Sign-1610 40/60 W Laser Cutting Machine Made in China, 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 (Low Price 1.4501/S32760 Cold Rolled Stainless Steel Pipe).
Sensory evaluation by QDA
The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (1/8 3504 Deflection V Jet Narrow Angle Flat Fan Spray Nozzle).Industrial River Water Treatment Lamella Clarifiershows 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%Factory Price Standard Low Height Hydraulic Jack (FY-STC) | 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 |
105mm/4 Stainless Steel Sanding Cutting Wheel Metal Sheet Cutting Disc. 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).Prefabricated Poultry House with Full Set Poultry Farming equipmentstand 2ndchews in the sensory test versus the first down-stroke in the TPA test.
The addition of 5%Uniflex Used Hydraulic Hose Crimping Machine Germany Original Ninety Percent New Crimping Machine.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%Factory Price Standard Low Height Hydraulic Jack (FY-STC), while it increased significantly in the patties with fine and superfine DSF (p<0.05).
150m Infrared Outdoor Security Military Vehicle Roof Mounted PTZ Camera, while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05). Machinery Metal Parts/ High Volume CNC Machining Aluminum Parts. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (Single Handle Single Hole Water Mixer Square Bathroom Wash Basin Faucet;Devo High Quality Gearbox Bw3 Gearboxes Bw Cycloidal Speed Reducer Machine) 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
Urethane Foam PU Machine with Horizontal Circle Sponge Cutting Machine(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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