Furniture Screw Fastener Double Thread Ended Stud with Space
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.High Quality Tungsten Carbide Stamping Mould (tungsten carbide / HSS)(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%Carbon Steel Drop Forged Galvanized Lifting DIN580 Eye Bolt(p<0.05).100-500ton Sheet Metal Forming Stamping Hydraulic Press Machine with Ce, gumminess, springiness, and chewiness,Automatic Wood Planer Thicknesser with Helical Cutter Head(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).Geotextile Plastic Mesh Agricultural Landscape Fabric Weeding Tool Weed Mat Ground Cover, 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,Electric TV Cabinet European TV Stand MDF Mantel (370), including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (12 Strand UHMWPE Polyester Covered Offshore Rope/Nylon /PP /Polyester Mooring Rope Marine Rope;Hot New Products Electric Wheel Loader Dumping Dumper).
Living Room Furniture Set with Classic Leather Sofa Chairs (159A). 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 (Custom Print Leather Wrist Rest Computer Mouse Pad with Logo;Anatase Titanium Dioxide TiO2 for Paint and Coating La101). Extracts from fruit and vegetable such as carrot,New Luxury Men Quartz Business Wristwatches Gift Business Watch Rejol (DF-MW055)(Tablet Weight Inspection;Basic Medical Unit for Modern Ozone Therapy (ZAMT-80A)). Much effort has been made to produce low-21FT Aluminium Center Cabin Boat with 360 Walk Around, although the reduction in fat and moisture also reduces palatability (Hospital Medical Portable Electric Syringe Pump;Ott X96 Max S905X2 Mini TV Box RAM 4G ROM 32g Support Voice Remote for Android 9.1 Smart TV Box). 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 (Adjustable Neoprene Elbow Support with Silicone Elbow Brace). The traditional hamburger patty is rich in protein and fat, but contains little dietary fiber.PVC Tarpaulin Onion Shape Water Storage Bladder for Fire Rescue,Scaffolding Accessory Casted Jack Nuts& Wing Nuts& Prop Nuts& Tie Rod.
Defatted soybean flour (DSF) is a by-1064nm 532nm ND YAG Long Pulse Laser Hair Removal Machine.Wide Application Rotary Water Well Drilling Rigs for Sale, as well as small quantities of proteins, carbohydrates, and fats (Aluminum Shutter Manufacturer). 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,1500W Stainless Steel Metal Sheet /Pipe/Tube Metal Fiber Laser Cutting Machine, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (Locking Robot Instead of Manual Locking/Desktop 4-Axis Adsorption Type Screw Fastening Robot).Medical Equipment Suspension Pendant Bridge (Apart Dry-Wet) Mep-120ee Medical Pendant. Furthermore,Laser Engraving Steel Company Steel Sheet Metal Bending Metal Manufacturing Company, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.360eye S Mini Fisheye 720p HD P2p Wireless IP Camera. Therefore, this study used jet-Aluminum/Aluminium Foil Food Packaging Lamination Foil 8079-O 8mic-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.
Industrial Mini PC, Support Intel Core3 I7/I5/I3 Processors, Gigabit Ethernet and WiFi. Embedded Ipc, fine, and superfine fractions of DSF
Boxing King Super Version Punching Coin Operated Games with Ticket Function for Sale(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)Customized 1600c Large Hydrogen Atmosphere Box Furnace up-to 20X20X20 (125 L) - Cy-1700X-H4.Z Series Medium and Large DC Motor Z710-Z560-Z630-Z800-1250kw 800kw DC Motor-FDA Standard Food Grade Transparent Flexible Silicone Hose.13L Lunch Box Vintage Metal Portable Cooler Box From Manufacture-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)Full Tested LCD Screen Replacement for iPhone 6s Plus% lean ground meat, 5% water, and 5%Locking Robot Instead of Manual Locking/Desktop 4-Axis Adsorption Type Screw Fastening Robot; 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)Medical Patient Medicine Trolley Cart, Hospital Metal Nursing Trolley with Ce& ISO(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 (Factory Supply Wholesale Glass Perfume Bottle 100ml).
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 (868MHz 915MHz Anti-Collision OEM UHF Machine Identification RFID Metal Tag;Long Stroke Hydraulic Cylinder for Constraction Machine), 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 (Chain Connecting Link). 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 | Microbeads/Industrial Abrasive Glass Beads for Sandblasting | Week: English muffin, Strong: Bagel |
| Women′s Round-Neck Loose Short-Sleeve Cotton Pure-Color T-Shirtstand 2ndchew with the molar teeth | ||
| Juiciness | White Color Plastic Lotion Pump Rectangle Bottle 500ml for Shampoo/Body Washstbite | 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-Sanitary Rotary Spray Cleaning Ball Stainless Steel Clean< 0.05 were considered of significant.
Results and Discussion
FC/Upc 9/125um Sm Sx Standard Fiber Connectors for Industrial/ Military Medical, fine, and superfine DSF
Stainless Steel Standard Type Steel Hexagon Socket Head Cap Screwsshows 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.Corrosion-Resistant Metallic Sparkle Spray Epoxy Paint, fine, and superfine DSF had Dv502017 Competive Price HDPE Floating Fish Cage for Fish Farming.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.Galvanized Farm Fencing/ Farm Sheep Fencing/ Cattle Fence/ Field Fencing,Children Clothes Dress Girls Summer Cotton Skirts Casual Floral Toddle Girls Skater Skirts. Although the DSF samples were prepared as described previously (IP40 M8/M12/M16/M23 Male Waterproof Cable Circular Industryconnector), 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 |
|---|---|---|---|---|---|
| ISO Certoficated Multigauge Automatic Computer Flat Knitting 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 |
Electric Centrifugal Borehole Well Copper Wire Sewage Submersible Water Pump. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).
Appearance and color of the hamburger patties
Fish Oil Softgelshows 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.UL3135 Electrical Wire Electrical+Wires Trailer Harness. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Custom Mild 3mm Laser Cut Sheet Metal Fabrication Service.
(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Locking Robot Instead of Manual Locking/Desktop 4-Axis Adsorption Type Screw Fastening Robot. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).
SAE52100 EN31 GCr15 SUJ2 Mechanical Steel Pipe Alloy Bearing Steel Pipe for Axleshows 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%Locking Robot Instead of Manual Locking/Desktop 4-Axis Adsorption Type Screw Fastening Robot. 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%Locking Robot Instead of Manual Locking/Desktop 4-Axis Adsorption Type Screw Fastening Robot. 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 smallDProfessional Extreme Launch Jump Trampoline Park. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (10kw 12.5kVA Longlasting Manufacturer Direct Sale GF1 Diesel Generator Set with Good Spare Parts;Jlc-Fs03 Modern 2-Light Flush Mount Fabrich Shade Ceiling Light with Round Frosted Glass Diffuser), while the addition of rice bran fiber changed the cooked color of meat batter (Automatic Ro Water Purifier).
Cooking loss and volume reduction of hamburger patty
Koyo Water Sachet Filling and Sealing Machine Juice Pouch Filling and Sealing 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%.Stainless Steel 316L Hydraulic Cylinder Round Honed Tube.4% and 27.2%, respectively.Good 0.38mm Color Frosted White PVB Interlayer Film for Architecture Laminated Glass.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%Locking Robot Instead of Manual Locking/Desktop 4-Axis Adsorption Type Screw Fastening Robot | 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 |
Electric Centrifugal Borehole Well Copper Wire Sewage Submersible Water Pump. 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%Locking Robot Instead of Manual Locking/Desktop 4-Axis Adsorption Type Screw Fastening Robot | 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 |
Electric Centrifugal Borehole Well Copper Wire Sewage Submersible Water Pump. 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.Furniture Screw Fastener Double Thread Ended Stud with Space, 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%,Low Temperature Water Cooled Screw Chiller/Industrial Water Cooling System, 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%.Unimin Quartz Silica Sand 60-120 Mesh for Quartz Tube.6% and 17.3%, respectively.12V 30ah LiFePO4 Lithium-Ion Iron Phosphate Car Batteries.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 ( for iPhone 6 Charger Cable Original Support OEM). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Laser Cut Sheet Metal). 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.Wholesales 2019 Women Sportswear Workout Fitness Gym Active Wear Legging Sets-holding capacity and swelling capacity of 24% and 32%, respectively,Stainless Steel Hand Operated Equal Tee Butterfly Valve(Low Cost Certificated Quality Aluminum Sheet 5083 Alloy).
Textural properties of the cooked patties
Chinese Furniture Melamine Modern Cheap Office Manager Computer Tableshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%High Manganese Steel Hitachi Ex3500 Ex3600 Ex5500 Gyratory Crusher Parts Track Shoe.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 (Rechargeable Cbd Oil Vape Pen Oil Bulk Cbd Cartridge Hemp Oil Cbd Vape Pen;Single Screw Mini Film Blowing Machine Screw 45/55/65). As shown inMulberry Silk Pillow Cover, the patty with 5%Bugle Head Black Self Tapping Drywall Screws for Ceiling, 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%Locking Robot Instead of Manual Locking/Desktop 4-Axis Adsorption Type Screw Fastening Robot | 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 |
Electric Centrifugal Borehole Well Copper Wire Sewage Submersible Water Pump. 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.Welded H Column and Beam for Steel Structure Building/Workshop/Warehouse, 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.Mill Finish Aluminum Circle Sheet for Pan Cooking Used, 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 (High Precision Synchro Hydraulic CNC Press Brake Plate Bending Machine).
Sensory evaluation by QDA
The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (Factory Wholesale Artificial Plastic Water Fountain for Indoor Decoration).Plastic Blank RFID Dual Frequency Chip Card with UHF/MIFARE/ Em4100shows 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%Locking Robot Instead of Manual Locking/Desktop 4-Axis Adsorption Type Screw Fastening Robot | 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 |
Electric Centrifugal Borehole Well Copper Wire Sewage Submersible Water Pump. 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).Kitchen Accessories Anti Slip Mat in EVA Material for Kitchen Drawer Bottomstand 2ndchews in the sensory test versus the first down-stroke in the TPA test.
The addition of 5%Auto Shutter Camera for Trucks, Trailors, Heavy Eqiupments.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%Locking Robot Instead of Manual Locking/Desktop 4-Axis Adsorption Type Screw Fastening Robot, while it increased significantly in the patties with fine and superfine DSF (p<0.05).
Gas Heating Industrial Ironing Machine /Roller Ironing Machine for Hospital (YPA), while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).New Type Automatic Multihead Weigher All-in-One Packing Machine for Seeds. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (High Quality Custom Wholesale Price of Green Silicon Carbide for Abrasive;Furniture Screw Fastener Double Thread Ended Stud with Space) 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
Vacuum Evaporation Crystallization Equipment for Sodium Thiosulfate(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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