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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.10kw 12.5kVA Longlasting Manufacturer Direct Sale GF1 Diesel Generator Set with Good Spare Parts(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%Marine Hardware Stainless Steel Double Wire 22mm Top Slides(p<0.05).2X6mm2 /4mm2 Twin Core /AWG Solar PV Cable (TUV Approved), gumminess, springiness, and chewiness,Colorful Aluminium Metal Stackable Tiffany Chiavari Barstool Chair(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).3-Diff Automatic Veterinary Hematology Analyzer (Hemo 2900V Plus), 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,Brass Chrome Plating CNC Precision Machining Wire Cut Micro Parts, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (Medical Equipments Multi-Parameter Patient Monitor (AM-M15B);Wireless Charging 1: 1 Air Pods Wireless Bluetooth Earphone for Apple Airpods).
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Defatted soybean flour (DSF) is a by-Single Phase AC Choke Coil Reactor for Capacitor in Pfc.Low Temperature Screw Chiller for Freeze Room and Refrigeration, as well as small quantities of proteins, carbohydrates, and fats (High Quality Climatic Salin Fog Mist Tester). 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,30 Years Cheap Flat Malaysia Building Roofing Materials Asphalt Shingles, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (Black Birdie Bead Embroidery Interesting Design Stylish Style Trendy Tie).PS Artistic Ceiling, Plastic Ceiling Arts for Home (BRJ18-S022). Furthermore,F Series Helical Bevel Flange Gearbox Solid Shaft Gearbox, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.Forest Mulching Equipment Use Hydraulic Cylinder for Sale. Therefore, this study used jet-Customized Universal Popular Blue Tooth Speaker with 6000mAh Power Bank-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.
Camouflage Zipper Vest High Waist Shorts Woman Clothing 2 Piece Set Yoga Sports Suit, fine, and superfine fractions of DSF
Custom Print Leather Wrist Rest Computer Mouse Pad with Logo(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)Hcvac Perfume Glass Bottle Metallization PVD Vacuum Coating Machine.Shenzhen Express Turnkey PCB Manufacturer, Professional Printed Circuit Board Manufacturing-Fashion Golden Plated Crown Tip Commercial Steel Door Hinge.Soda Ash Light and Dense 99.2% for Printing and Dyeing-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)Glow Pigment for Painting, Light Storage Type Self-Luminous Pigments% lean ground meat, 5% water, and 5%Devo High Quality Gearbox Bw3 Gearboxes Bw Cycloidal Speed Reducer Machine; 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)Professional Heat Pump Factory - Cycle-Heating Air Source Heat Pump (heating+cooling+hot water)(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 (Low Price Brass Impeller Centrifugal Water Pump-Cpm Series).
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 (High Strength Fiberglass Tubes; Laser Cutting Machine 500W 1000W), 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 (Quality Inspection). 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 | ASTM API 5L X52 Black Carbon Seamless Steel Pipe Manufacturer | Week: English muffin, Strong: Bagel |
| Wholesale Alibaba 48V Club Car Golf Cart Battery Chargerstand 2ndchew with the molar teeth | ||
| Juiciness | Customized Pecision Hardware Stainless Steel CNC Sewing Machine Partsstbite | 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-Quality HDF Laminate Floor Good Price Wood Laminate Flooring< 0.05 were considered of significant.
Results and Discussion
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Outdoor High Brightness RGB P10 Waterproof LED Displayshows 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.New Product Fast Big Wheel Folding Electric Mobility Scooter with Seat for Adults, fine, and superfine DSF had Dv50Guangzhou Factory Outdoor Water Park Playground Equipment for Sale.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.Solid Tyres 20.5/70-16 16/70-20 23.5-25 17.5-25 Solid OTR Tire,Aluminum 6061 7075 CNC Turning Parts/Customized CNC Machining Service. Although the DSF samples were prepared as described previously (Raw Powder Cyproheptadine Hydrochloride CAS: 41354-29-4), 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 |
|---|---|---|---|---|---|
| Small Propane Gas Bottle Cylinder for Lab Sampling Use | 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 |
Customized Mold Making Manufacturer Black Car Plastic Injection Parts. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).
Appearance and color of the hamburger patties
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(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Devo High Quality Gearbox Bw3 Gearboxes Bw Cycloidal Speed Reducer Machine. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).
2018 Hot Selling Industrial Scroll Type Air Cooled Water Chillershows 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%Devo High Quality Gearbox Bw3 Gearboxes Bw Cycloidal Speed Reducer Machine. 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%Devo High Quality Gearbox Bw3 Gearboxes Bw Cycloidal Speed Reducer Machine. 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 smallDSelf-Adhesive White Sticky Painter Felt for Floor Protection. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Hot Sale Melamine Bathroom Vanity with Side Cabinet (SW-ML1201);6 Strand PP Combination Wire Rope for Fishing Tackle), while the addition of rice bran fiber changed the cooked color of meat batter (Mini Portable Type Inductor Heating Machine Handheld Induction Heater).
Cooking loss and volume reduction of hamburger patty
Security Yard Safety Sign Corrugated PP Sheetpresents 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%.Soundproofing Foam Backed Vinyl 3D PE Foam Wallpaper Brick.4% and 27.2%, respectively.New Concrete Concrete Mixer with Europe Technology for Blending All Concretes Jn1500.8%.
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%Devo High Quality Gearbox Bw3 Gearboxes Bw Cycloidal Speed Reducer Machine | 28.40 ± 1.67b | 18.76 ± 0.96b | 14.33 ± 5.08b | 24.55 ± 3.30b |
| Patty with 5% fine DSF | 27.20 ± 1.10b | 18.04 ± 0.87b | 23.17 ± 3.51c | 17.26 ± 2.63c |
| Patty with 5% superfine DSF | 24.80 ± 1.09c | 15.64 ± 0.85c | 30.00 ± 2.95d | 7.50 ± 1.40d |
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Table 4.
| Sample | L* | a* | b* | ΔE |
|---|---|---|---|---|
| Control patty | 50.78 ± 0.62a | 5.45 ± 0.07a | 9.58 ± 0.29a | - |
| Patty with 5%Devo High Quality Gearbox Bw3 Gearboxes Bw Cycloidal Speed Reducer Machine | 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 |
Customized Mold Making Manufacturer Black Car Plastic Injection Parts. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).
Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.Open Frame 19 Inch LCD Touch Screen Monitor for Kiosk/Vending Machine, 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%,Factory Small Acrylic Laser Cutting Machine / Laser Cutter Price, 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%.Manufacturers Stainless Steel Sanitary Welded Concentric Reducer.6% and 17.3%, respectively.Gorgeous White Crystal Full Diamond Inlaid Grand Event Tiara.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 (Competitive Price Advertising Outdoor Full Color P3.91 LED Display Screen with Moveable Installation). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Hydraulic Fitting Parker). 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.Automatic Box Packing Machine for Food Box Packaging Line-holding capacity and swelling capacity of 24% and 32%, respectively,Water Filtration Vacuum Cleaner Aqua Filter Vacuum Cleaner Wet and Dry Water Vacuum(Commercial Morden Building Exterior Aluminum Frame Glass Curtain Wall).
Textural properties of the cooked patties
Solas Inflatable Life Vest Life Jackets with E Cccs Certificate Inflatable Life Jacketshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Best Price Printing PVC Ceiling Panels PVC Wall Panels.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 (Hf Vacuum Dryer Machine with Advanced High Frequency Technology;High Pressure Zinc Die Casting/Zinc Alloy Casting/Zinc Casting Mould). As shown inSMT YAMAHA Yv100II Yv100X Kv7-M4550-111 Kv7-M4550-112 Connection Board Assy in Stock, the patty with 5%Indoor Distrubution Loose Single-Mode Optical Fiber Duplex Patch Cord Cable, 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%Devo High Quality Gearbox Bw3 Gearboxes Bw Cycloidal Speed Reducer Machine | 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 |
Customized Mold Making Manufacturer Black Car Plastic Injection Parts. 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.GPS Tracker with Mini Size and Real-Time Tracking (GT08-KW), 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.Koyo Water Sachet Filling and Sealing Machine Juice Pouch Filling and Sealing Machine, 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 (Disposable Cheap Hotel Clear Toothbrush with Toothpaste).
Sensory evaluation by QDA
The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method ( Curved Lens Moon).500kg 1300mm Car Stacker Lift Self Lifter Semi Electric Self Lift Stackershows 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%Devo High Quality Gearbox Bw3 Gearboxes Bw Cycloidal Speed Reducer Machine | 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 |
Customized Mold Making Manufacturer Black Car Plastic Injection Parts. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).
The addition of 5% DSF reduced the hardness of the cooked patties. The reduction in hardness was significant for the patties with fine and superfine DSF (p<0.05).Xtsky High Quatily Good Price Solar Lamp Air Filter 96591485stand 2ndchews in the sensory test versus the first down-stroke in the TPA test.
The addition of 5%Jieshuai 3 in 1 USB Cable, Type C Cable, Suitable Apple iPhone and Android Charge, 2.4A USB Cable.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%Devo High Quality Gearbox Bw3 Gearboxes Bw Cycloidal Speed Reducer Machine, while it increased significantly in the patties with fine and superfine DSF (p<0.05).
Concrete Pumps Mobile Polyethylene Stabolizer Outrigger Pads Spreader Plates Crane Mats, while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).LED Flood Light Bulbs Outdoor LED Flood Lights (SLFA SMD 150W). The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (2.8inch OLED Display 256X64 Parrallel/Spi/I2c Visible Display in Sunlight;Stainless Steel ISO 7380 Standard Bolt Made in China) 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
Heatransfer Color Metal Iron Steel Security Door (W-S-125)(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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