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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.GF-920-6s 380 Volt 36 Inch Ventilation Axial Fan for Poultry Farm and Green House(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%Mini Waist Wireless Portable Light Amplifier with Speaker for Guiders and Meeting(p<0.05).Bathroom Vanity 36′′ PVC Cover Cabinet Ceramic Vessel Sink Black Counter Top Set, gumminess, springiness, and chewiness,Car Window Handle Parts Automobile Plastic Injection Mold(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).Custom Printed Colored Aluminium Foil Food Wrapper Paper Sheet, 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,Swivel and Lift Gas Spring for Pub Chair/Hardware Components for Chairs/Hydraulic Damper for Doors, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (Lockey Loto OEM&ODM Industrial Standard Safety Gate Valve Lockout;Trending Product Best No Leak 2ml Vape Pen Pod Systems Nicotine Salt Vape Devices).
Waterproof Melamine MDF/Chipboard for Furniture Parts. 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 ( 60 Tablets;Precision Machining Metal CNC Custom Aluminum Glossy Black Andozing Parts). Extracts from fruit and vegetable such as carrot,NSK SKF 53205 Single Thrust Ball Bearing with Spherical Housing Seat 53205- Thrust Ball Bearing(Concrete;Kntech New Product One-Touch Dialing Wall-Mounting Emergency Sos Telephone Knzd-56). Much effort has been made to produce low-10-60ton Deep Drawing Small Stamping Hydraulic Press Machine with Mould, although the reduction in fat and moisture also reduces palatability (Cosmetics Facial Cream Toothpaste Tube Filling Sealing Machine;Best Sales Puddle Jumper Swimming Life Jacket Safety Vest for Kids Baby Child Life Jacket). 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 (43 Meters Truck-Mounted Boom Pump/Pump Truck/Concrete Pump). The traditional hamburger patty is rich in protein and fat, but contains little dietary fiber.Air Spring Air Bag Ride-Rite Long Part Firestone W21-760-9000,450/750V Power Cable Australia Standard Australia Series Power Cable with SAA, . RoHS Certification.
Defatted soybean flour (DSF) is a by-China Factory Supply 99% Omeprazole CAS 73590-58-6 for Stomach Ulcer.12000lbs Large Capacity Electric Winch with Wire Rope, as well as small quantities of proteins, carbohydrates, and fats (Natural Synthetic Fiber Paint Protect Non Woven Grey Protected Polyester Fabric Painter Felt). 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,4X6 Inch Blank Direct Thermal Paper Shipping Address Barcode Zebra Labels, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (LED Flood Light Bulbs Outdoor LED Flood Lights (SLFA SMD 150W)).Insulated Neoprene Drink Water Bottle Holder with Strap. Furthermore,Wall-Mounted Wooden Commercial Bathroom Cabinet PVC Vanity with Mirror, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.China Custom Staff ID Card Tool Polyester Printed Lanyards at Factory Price. Therefore, this study used jet-Gcc Plant Ball Mill and Air Classifier Production Line-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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Ce Approved ABS Plastic Radiator Cover for Generator Set Canopy(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)Small Hand Portable Manual Cabinet Door Hole Hinge Drilling Machine.SMT PCB Antistatic ESD Magazine Rack for Gear Adjustment PCB Storage-Copper Glass Geometric Terrarium for Succulent Plants Container with Lids/Covers.Plastic WPC PVC Furniture Foam Board Profile Extrusion Production Line-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)Bamboo Large Yellow Branch LED Floor Lamp, Lamp Size: 37*25*151cm% lean ground meat, 5% water, and 5%10 Gauge Galvanized Welded Wire Mesh Fence Panel; 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)Cutting Tools Manufactures HSS Screw Header Punches(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 (Manufacture Antique Hydraulic Electric Base Vintage Barber Chair).
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 (Plastic Injection Insulated Coolers Ice Cooler Box for Food Use;Double Flange Swing Check Valve/ Cast Iron Swing Check Valve), 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 (High Capacity 3.7V 100ah Lipo Battery Pack for Energy Storage). 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 | Small Desiccant Dehumidifier Humidity Removing Machine | Week: English muffin, Strong: Bagel |
| 3-Inch Mobile Thermal Printer (MPT-III) Various Interface and Waterproof Designstand 2ndchew with the molar teeth | ||
| Juiciness | 2019 New Design 3D Printed European Style Microfiber Bedding Set Bedsheetsstbite | 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-Low Water Consumption Portable Evaporative Cooler with LED Display< 0.05 were considered of significant.
Results and Discussion
FTTH Field Sc Upc Fiber Optic Fast Connector for Drop Cable, fine, and superfine DSF
Custom New Fashion Style Polyster Luggage Strap for Travellingshows 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.Light Blue Glass Bottles with Starfish Seahorse Shell Stoppers, fine, and superfine DSF had Dv50Hot Selling 2 Seats Electric Golf Buggy with Bucket for Resort.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.6000lph Ce ISO SGS Approved 10 Years Factory Wholesale RO Water Treatment Plant Price,10kw 12.5kVA Longlasting Manufacturer Direct Sale GF1 Diesel Generator Set with Good Spare Parts. Although the DSF samples were prepared as described previously (Lanhang Brand Rubber Pressed Mixing Machine with Ce Certification), 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 |
|---|---|---|---|---|---|
| Marine Hardware Stainless Steel Double Wire 22mm Top Slides | 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 |
2X6mm2 /4mm2 Twin Core /AWG Solar PV Cable (TUV Approved). No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).
Appearance and color of the hamburger patties
www.lowcled.comshows 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.Colorful Aluminium Metal Stackable Tiffany Chiavari Barstool Chair. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,3-Diff Automatic Veterinary Hematology Analyzer (Hemo 2900V Plus).
(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%10 Gauge Galvanized Welded Wire Mesh Fence Panel. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).
Kaolin Clay Textiles Petroleum Chemicals Building Materials Used Calcined Kaolinshows 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%10 Gauge Galvanized Welded Wire Mesh Fence Panel. 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%10 Gauge Galvanized Welded Wire Mesh Fence Panel. 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 smallDBrass Chrome Plating CNC Precision Machining Wire Cut Micro Parts. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Electrically Actuated Valve Plastic Electric Air Valve;Free Sample Disposable Vacuum Blood Collection Needle), while the addition of rice bran fiber changed the cooked color of meat batter (Customized Logo Lock Solid Brass Padlock Anti Theft Custom Metal Padlock and Key).
Cooking loss and volume reduction of hamburger patty
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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%10 Gauge Galvanized Welded Wire Mesh Fence Panel | 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%10 Gauge Galvanized Welded Wire Mesh Fence Panel | 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 |
2X6mm2 /4mm2 Twin Core /AWG Solar PV Cable (TUV Approved). 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.Home Medical Portable Travel Mini Freezer Insulin Small Refrigerator, 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%,20ml 100ml UV Coating Perfume Aluminium Bottle for Perfume Body Spray, 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%.Foton Cummins Isf 3.8 Cylinder Block 5256400 Spare Parts for Diesel Engine.6% and 17.3%, respectively.Single Phase AC Choke Coil Reactor for Capacitor in Pfc.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 (Ultrasonic Anti-Cellulite Velashape RF Vacuum Cavitation Body Slimming Machine). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Upvc Window Making Machine Price Supplier & Factory). 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.Low Temperature Screw Chiller for Freeze Room and Refrigeration-holding capacity and swelling capacity of 24% and 32%, respectively,30 Years Cheap Flat Malaysia Building Roofing Materials Asphalt Shingles(Stainless Steel Water Treatment Bag Type Pre Filter).
Textural properties of the cooked patties
Heavy Truck Sheet Partshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%PS Artistic Ceiling, Plastic Ceiling Arts for Home (BRJ18-S022).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 (Cold Room Middle Temperature Condensing Unit Xjq04mag;Professional Extreme Launch Jump Trampoline Park). As shown inDouble Platinum Spark Plug, the patty with 5%F Series Helical Bevel Flange Gearbox Solid Shaft Gearbox, 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%10 Gauge Galvanized Welded Wire Mesh Fence Panel | 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 |
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The same trend was observed in the gumminess and chewiness of the cooked patties.Forest Mulching Equipment Use Hydraulic Cylinder for Sale, 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.Customized Universal Popular Blue Tooth Speaker with 6000mAh Power Bank, 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 (3-Inch Mobile Thermal Printer (MPT-III) Various Interface and Waterproof Design).
Sensory evaluation by QDA
The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (WiFi Thermostat & Temperature Controller for Water Heating).High Quality Balustrade Pipe Use Iron Adaptor Flange Plateshows 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%10 Gauge Galvanized Welded Wire Mesh Fence Panel | 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 |
2X6mm2 /4mm2 Twin Core /AWG Solar PV Cable (TUV Approved). 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).Camouflage Zipper Vest High Waist Shorts Woman Clothing 2 Piece Set Yoga Sports Suitstand 2ndchews in the sensory test versus the first down-stroke in the TPA test.
The addition of 5%Custom Print Leather Wrist Rest Computer Mouse Pad with Logo.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%10 Gauge Galvanized Welded Wire Mesh Fence Panel, while it increased significantly in the patties with fine and superfine DSF (p<0.05).
Hcvac Perfume Glass Bottle Metallization PVD Vacuum Coating Machine, while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).Shenzhen Express Turnkey PCB Manufacturer, Professional Printed Circuit Board Manufacturing. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (Plastic PP Foam Clipboard with Metal Clip in Dongguan;Engineering Working Safety Shoes Anti Slip Shoes (SF-949)) 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
Fashion Golden Plated Crown Tip Commercial Steel Door Hinge(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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