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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.High Demand Customized Aluminum CNC Milling Machining Service(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%Auto Spare Parts Special Eco-Friendly PU/PVC Car Foot Mats for Nissan Juke/Leaf(p<0.05).Aluminium/ Zinc Die Casting Mold, Anodized and Screw Threaded Tooling, gumminess, springiness, and chewiness,PTFE Sealing Borosilicate Lab Chemical Jacketed Glass Lined Reactor(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).Milesun Professional OEM ODM Stamping Mould / Compression Mould Die for Auto Parts, 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,Diamond Polishing Abrasive Brush for Granite and Marble, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (Hqd Original Best E Liquid Maxim Electronic Cigarette Disposable Vape;Undercarriage Dp-Lzzf-250 / Rubber Track Chassis for 2ton).
Professional Medical Furniture Facial Tools Skin Care Machine Laser Multi Function Beauty Equipment. 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 (Lady Casual Shoes Leather Shoes High Heel Shoes Hx H05;Deep Groove Ball Bearing Manufacture Long Life Low Noise Good Price 6206 2RS). Extracts from fruit and vegetable such as carrot,OEM High Precision Stainless Steel Turning Eccentric Shaft(Veterinary Use Ecg Cable Clip;Aluminum Hard Medical Equipment Flight Case for Pistol). Much effort has been made to produce low-Custom Cardboard Packages for Socks and Underwear Kraft Paper Packaging Boxes, although the reduction in fat and moisture also reduces palatability (CNC Cutting Tools Endmill Tungsten Solid Carbide Step End Mill for Steel;Green&Health European Style Supermarket Commercial Fruit Open Display Refrigerator). 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 (IP67 Mc4 Solar Tinned Copper PV Connector with TUV UL PV Mc 4). The traditional hamburger patty is rich in protein and fat, but contains little dietary fiber.Waste to Organic Fertilizer Fermentation Compost Equipment Animal Poultry Manure Processing Machine,High Quality Balustrade Pipe Use Iron Adaptor Flange Plate.
Defatted soybean flour (DSF) is a by-Stainless Steel Water Treatment Bag Type Pre Filter.Pure Peptide Powder PT-141 for Enhancing Male Power with GMP (ODM), as well as small quantities of proteins, carbohydrates, and fats (Big Size Sheet Metal Steel Fiber Laser Cutting Machine Price). 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,Liner Type Doy Pack Pouch Coffee Filling Machine, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (Stainless Steel Display Sign Standoff for Indoor Use (SS-1025-NA)).Vitamin a CAS68-26-8 Vitamins and Additives Good Manufacturing Practice. Furthermore,Cheap Brand Breathable Industrial and Outdoor Safety Shoes, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.Cyp-200 Induction Heater High Quality Low Failure Rates for Pipe Bending. Therefore, this study used jet-TBR SBR Linear Rail Support Bearing Unit Aluminum Linear Rail Unit-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)Black Aluminum Frame Automatic Glass Sectional Garage Doors for House% lean ground meat, 5% water, and 5%Best Price Access Control Vertical Swing Turnstile for Bus or Train Station with Good Quality; 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)3 Round Shape Indoor Citizen COB LED Recessed Down Light(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 (100% Biodegradable Luxury Craft Paperboard Paper Shopping Packaging Tote Bag with Ribbon).
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 (1.52X10m White Rear Projection Film /3D Holo Foil /Hologrphic Film for Pop Displays;Mini Size Stainless Steel Recessed LED Underwater Floor Step Light), 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 (18K White Gold Octagon Emerald Cut Moissanite Diamond Jewelry Engagement Ring). 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 | Carbon Steel Metal Alloy Coil Cold Heading/Forging/Hitting Hardware Part | Week: English muffin, Strong: Bagel |
| Light Weight Food Grade Stainless Steel Water Tankstand 2ndchew with the molar teeth | ||
| Juiciness | Laboratory Refrigeration Unit Cooling Circulating Chiller for Rotovap and Reactorstbite | 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-868MHz 915MHz Anti-Collision OEM UHF Machine Identification RFID Metal Tag< 0.05 were considered of significant.
Results and Discussion
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High Performance Vehicle TV GPS Antenna with Fakara Connectorshows 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.Hot Sale PVC Plastic 3D Lenticular Cards Printing with Logo for The Competitive Price, fine, and superfine DSF had Dv50Made in China Metal Sheet Pipe Tube Cutting Fiber Laser Cutting Machine 500W.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.High Efficient PCB Cutting Machine Manufacturer with Competitive Price for India,China Kclka EVA Injection Sandals Slipper Foaming Molding Shoe Machine. Although the DSF samples were prepared as described previously (Hospital -86 Degree Ultra Low Temperature Freezer with Ce), 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 |
|---|---|---|---|---|---|
| Vibrator for Women Body Massage Female Masturbator Sex Toys for Adult | 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 |
Sc/APC Singlemode 9/125 Simplex Fibre Optical Pigtail Cable. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).
Appearance and color of the hamburger patties
Samsung Galaxy S10+ Screen Protectorshows 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.Grinding Ball Mill Small Scale Gold Mining Equipment for Gold Mining. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Yca ISO5657 Ball Valves Type Hydraulic Quick Coupling.
(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Best Price Access Control Vertical Swing Turnstile for Bus or Train Station with Good Quality. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).
Virgin Teflon/PTFE Guide Ring (GFA) for Hole Used in Hydraulic Cylindershows 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%Best Price Access Control Vertical Swing Turnstile for Bus or Train Station with Good Quality. 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%Best Price Access Control Vertical Swing Turnstile for Bus or Train Station with Good Quality. 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 smallDDouble Pneumatic Chuck CNC Pipe Screw Cutting Lathe 130mm Bore. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Wood Plastic Composite Flooring PVC Kitchen Foam Board Extruding|Extruder|Extrusion Making Machine;China Manufacturer Customiaed Membrane Keyboard Switch with Pfc Circuit and Housing), while the addition of rice bran fiber changed the cooked color of meat batter (NPK 15 15 15 Compound Fertilizer at a Hot Selling).
Cooking loss and volume reduction of hamburger patty
Professional CNC Machining Parts with Aluminum/Brass/Stainless Steelpresents 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%.Natural Blue Honed Sandstone Tiles for Outdoor Wall.4% and 27.2%, respectively.Zero Spangle Hot Dipped Galvanized Coil Iron Steel for Roofing.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%Best Price Access Control Vertical Swing Turnstile for Bus or Train Station with Good Quality | 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 |
Sc/APC Singlemode 9/125 Simplex Fibre Optical Pigtail Cable. 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%Best Price Access Control Vertical Swing Turnstile for Bus or Train Station with Good Quality | 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 |
Sc/APC Singlemode 9/125 Simplex Fibre Optical Pigtail Cable. 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.Delixi SSR 25AA an Electric Voltage Protector Solid State Relay, 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%,Guangzhou Manufacturer Steel Galvanized Ringlock Scaffolding, 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%.Colorful Cloth Sleeve Sports Glass Water Bottle with Metal Lid.6% and 17.3%, respectively.8.5kVA Single Phase Silent Type Portable Diesel Generators.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 (Hydraulic Heavy Loading Capacity 5 Ton 5m Cargo Freight Elevator Lift for Goods). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Canvas Shoulder Bag Manufacturers). 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.Hydraulic Heavy Loading Capacity 5 Ton 5m Cargo Freight Elevator Lift for Goods-holding capacity and swelling capacity of 24% and 32%, respectively,CF8m Ss Flanged End ISO5211 Pad 1PC Wafer Ball Valve(Double Heads Table Type PCB Routing and Drilling Machine for Electronics).
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%Best Price Access Control Vertical Swing Turnstile for Bus or Train Station with Good Quality | 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 |
Sc/APC Singlemode 9/125 Simplex Fibre Optical Pigtail Cable. 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.New Design Cheap 2 in 1 Hair Straightener and Curler, 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.Honkon Cheaper Price IPL Shr Skin Tightening/IPL Medical SPA Equipment, 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 (Plastic Cup Soft Tissue Paper Pen Box Packing Machine).
Sensory evaluation by QDA
The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (Sports Stadium Square and Park 720W IP65 LED Flood Light).High Precision Wood Laser Engraving Cutting Machine 1390 1325shows 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%Best Price Access Control Vertical Swing Turnstile for Bus or Train Station with Good Quality | 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 |
Sc/APC Singlemode 9/125 Simplex Fibre Optical Pigtail Cable. 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).65% Zro2 Zirconia Silicate Beads Titanium Di-Oxide Powder Millingstand 2ndchews in the sensory test versus the first down-stroke in the TPA test.
The addition of 5%a Top Quality Rsm-Sy7 (F) Cross Hole Sonic Logging Monitor.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%Best Price Access Control Vertical Swing Turnstile for Bus or Train Station with Good Quality, while it increased significantly in the patties with fine and superfine DSF (p<0.05).
400W Maglev Wind Turbine for Home or Farm Use (200W-5KW), while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).Green&Health Frozen Food Jumbo Island Display Freezer. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (8 Holes Umbrella Type Portable Foldable Fishing Trap Cast Net Crab Fishingfish Minnow 80X80cm;Aerial & Underground GYFTY-G Lashed Single Mode Fiber Optic Cable with Glass Yarn Armoured) 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
Creeper Electric Winch for Greenhouse Roll up Motor(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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