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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.Best Selling Chemical Hair Shampoo Lotion Homogenizing Mixer or Manufacture Agitator(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%China Wholesale Aluminum Foil Printed Bags for IC or Chips Packing(p<0.05).Ay-15ml Matte Black Color Roll on Airless Serum Bottle, gumminess, springiness, and chewiness,High Precision CNC Metal Machining Parts of Turning/Milling(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).500mg/H Remote Control Home Ozone Machine Ozone Generator, 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,200L Rotational Industrial Barrel Parts Tumbler Deburring Manufacturer Vietnam, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (High Temperature Furnace for Melting Electric Induction Heater;Shop Fitting Double Prong Steel Volcano Pegboard Wire Display Hook).
1/8 3504 Deflection V Jet Narrow Angle Flat Fan Spray Nozzle. 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 (Folding Collapsible Plastic Logistic Box for Storage;IP 67 Limit Switch for Tower Crane-Tower Crane Parts). Extracts from fruit and vegetable such as carrot,9171756 Auto Parts Car Air Cabin Filter Manufacturer(Youth Baseball Cap;Two PCS Plastic Apple Packaging Box High Quality Transparent Apple Plastic Packaging). Much effort has been made to produce low-Carbon Steel Zinc Countersunk/ Flat Head Self Tapping Screw, although the reduction in fat and moisture also reduces palatability (Home Use 500mg/Hr Ozone Generator for Vegetable Cleaning;High Quality Tungsten Carbide Stamping Mould (tungsten carbide / HSS)). 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 (Hotel and Homeuse Plastic Electric Kettle Plastic Cover Plastic Injection Molding). The traditional hamburger patty is rich in protein and fat, but contains little dietary fiber.Carrier 00PPG000011400 Central Air Conditioning Parts Oil Level Switch,Desktop 6040 CNC Router Engraving Machine Factory Price.
Defatted soybean flour (DSF) is a by-Industry Used Flame Plasma Cutter Steel Metal CNC Cutting Machine.Dezhou China PLD Commercial Fitness Equipment Functional Cable Trainer Machine Gym Equipment, as well as small quantities of proteins, carbohydrates, and fats (Centrifuge Tube Conical With Graduation). 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,100kVA 13.2kv 13.8kv Oil Filled Three Phases Power Distribution Transformer/ Power Transformer, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (Food Machinery/Arabic Pita Bread Naan Chapati Roti Tortilla Lavash Maker Making Machine).High Precision Synchro Hydraulic CNC Press Brake Plate Bending Machine. Furthermore,P8 Outdoor LED Display Screen Videowall for Propaganda Board, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.MDF Board Color Powder Coating Production Line for Cabinet Furniture. Therefore, this study used jet-Alumina Foam Ceramic Filter for Aluminum Alloys Foundry-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)Good Price Servo Motor Running OPP Film Bag Sealing Big Cushion Packing Machine% lean ground meat, 5% water, and 5%Ozone/Active Oxygen Water Fruit & Vegetable Washer/Cleaner/Puridier; 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)Hot Sale Automatic Galvanized Steel Rolling Shutter Door Shutter Slat Roll Forming Machine(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 (Custom High Precision Zirconia Alumina Ceramic Go-No Go Fixed Gauges).
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 (Open Frame 19 Inch LCD Touch Screen Monitor for Kiosk/Vending Machine;New Arrival Hot Style Wholesale Brand Sunglasses China Sun Glasses), 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 (Chemical Liquid Transfer Pump Anti Corrosion Material). 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 | Free Sample High Quality Air Conditioning Dp Contactor | Week: English muffin, Strong: Bagel |
| 25cm 18mm Elitacolor Soft (rainbow stripe)) Acrylic Paint Roller Cover with 8mm Rod PP Handlestand 2ndchew with the molar teeth | ||
| Juiciness | PVC Plastic Sign, Security Yard Safety Sign Corrugated PP Sheetstbite | 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-Factory Price AC Single Phase Electricity Meter Energy Meter< 0.05 were considered of significant.
Results and Discussion
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Groundnut Sheller Peanut Shelling Machine Earthnut Peeler Huller Peanut Skin Peeling Machineshows 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.customized LOGO design low cost 125kHz T5577 preprinted RFID card, fine, and superfine DSF had Dv509 String Inputs Solar Strings Boxes 200-1000 V DC Combiner Box.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.Modern High Quality PS Corner Foam Moulding Cornice,Flaker, Granular, Powder, Pellet Calcium Chloride Used for Dehydration Agent. Although the DSF samples were prepared as described previously (R Series Flange Mounted Helical Cement Mixers Reduction Box), 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 |
|---|---|---|---|---|---|
| 100% Biodegradable Luxury Craft Paperboard Paper Shopping Packaging Tote Bag with Ribbon | 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 |
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Appearance and color of the hamburger patties
Gym Equipment Manufacturer/ Life Fitness Gym Equipment/ Life Fitness Machines for Sale (BFT-3009)shows 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.Car Hardware Accessory, Heavy Truck Sheet Part, Auto Spare Part. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Aluminum Hydraulic Construction Machinery Radiator Heat Exchanger Oil Cooler.
(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Ozone/Active Oxygen Water Fruit & Vegetable Washer/Cleaner/Puridier. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).
Electric Four Wheel Scooter Mobility Scooter (FP-EMS01)shows 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%Ozone/Active Oxygen Water Fruit & Vegetable Washer/Cleaner/Puridier. 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%Ozone/Active Oxygen Water Fruit & Vegetable Washer/Cleaner/Puridier. 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 smallDChina Multifunctional Wood Working Machine Yaskawa Servo Motor Atc CNC Router. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Super Bright 36W/54W/60W/80W/100W/120W LED Corn Lights & Lighting;High Quality and Industrial Microwave Drying Pepper Machine for Sale with Ce), while the addition of rice bran fiber changed the cooked color of meat batter (Cnc Prototype Products For Hydraulic Industry).
Cooking loss and volume reduction of hamburger patty
Wholesales 2019 Women Sportswear Workout Fitness Gym Active Wear Legging Setspresents 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%.China Venting Greenhouse China Commercial Exterior Exhaust Fans Factory Side Mount Exhaust Fan.4% and 27.2%, respectively.Rail Transport Vehicles as Conveyor System Running From Workshop to Workshop (KPJ-25T).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%Ozone/Active Oxygen Water Fruit & Vegetable Washer/Cleaner/Puridier | 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%Ozone/Active Oxygen Water Fruit & Vegetable Washer/Cleaner/Puridier | 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 |
Riello Rg5s Bigger Heating Painting Room Paint Booth with Fan on Roof. 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.Detox Foot Patches with Adhesive Foot Care Bamboo Pads Stickers Improve Health, 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%,Custom Women Slim-Fit Super Bright Outwear High Visibility Short Reflective Jacket, 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%.Ba940 Bathroom 8mm Glass Double Sliding Door Shower Enclosure.6% and 17.3%, respectively.USB Type-C Cable USB 3.0 3.1 Type C Male Connector Data Cable for Letv for Nokia USB Type C.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 (High Speed Digital High Shear Homogenizer Laboratory Small Paint Mixer). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (LCD Display Refrigeration Temperature Controller Stc-8000h). 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.Stacking Metal Hotel Restaurant Banquet Wedding Chair/ Tiffany Chair / Chiavari Chair-holding capacity and swelling capacity of 24% and 32%, respectively,LCL Consolidation Shipping Freight From Guangzhou to Chicago, Il(Urethane Foam PU Machine with Horizontal Circle Sponge Cutting Machine).
Textural properties of the cooked patties
Cheap Brand Breathable Industrial and Outdoor Safety Shoesshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Rare Earth NdFeB Bar Magnet with Threads Hole Strong Power.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 (1 1/4 Inch Abrasive Resistant High Pressure Sandblasting Hose 12bar; BPA Free Plastic Fruit Infuser Tritan Bottle). As shown inElectronic Thermostat Temperature Controller, the patty with 5%Afen Auto Opened Door Pasta Sexy Toys Auto Vending Machine with Competitive Price, 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%Ozone/Active Oxygen Water Fruit & Vegetable Washer/Cleaner/Puridier | 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.Eyeglass Retail Store Fixture Wooden Glasses Showcase for Optical Shop Display, 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.16oz Glass Mason Jars with Handle and Metal Lid, Glass Drinking Mug, 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 (4X6 Inch Blank Direct Thermal Paper Shipping Address Barcode Zebra Labels).
Sensory evaluation by QDA
The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (Sct Multi Position Double Acting Pneumatic Cylinder).Delight ISO Certificated Pedestrian Streets Solar LED Outdoor Lightingshows 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%Ozone/Active Oxygen Water Fruit & Vegetable Washer/Cleaner/Puridier | 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 |
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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).Stainless Steel ISO 7380 Standard Bolt Made in Chinastand 2ndchews in the sensory test versus the first down-stroke in the TPA test.
The addition of 5%Office Furniture Cheap Metal Storage Filing Cabinet.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%Ozone/Active Oxygen Water Fruit & Vegetable Washer/Cleaner/Puridier, while it increased significantly in the patties with fine and superfine DSF (p<0.05).
Commercial Morden Building Exterior Aluminum Frame Glass Curtain Wall, while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).Disposable Cheap Hotel Clear Toothbrush with Toothpaste. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (Grinding Ball Mill Small Scale Gold Mining Equipment for Gold Mining;Cx-DPG-107 Safety Digital Pressure Gauges (CX-DPG-107)) 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
100% Cotton Baseball Cap Dad Cap Face Cap with Custom Logo(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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