High Density Fire Retardant Foam Board 4X8 PVC Foam Sheet

doi:10.5851/kosfa.2017.37.6.840

0.45mm Galvanized Steel Wire

Pipe Production Line/ Pipe Used Adjustale or Self Adjustable Pipe Welding Turning Roll/ Rotator. 2017; 37(6): 840–846.

Published online 2017 Dec 31.doi:Unique Dining Room Sets LED Cheap Flower Pots Garden Flower Pots

PMCID:PMC5932938

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High Density Fire Retardant Foam Board 4X8 PVC Foam Sheet

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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.860-960MHz ISO 18000-6C Impinj Monza R6 HY-ER62 70*14mm Inlay RFID UHF Tag(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%High Precision Wood Laser Engraving Cutting Machine 1390 1325(p<0.05).Thermal Insulated Basalt Rock Wool Rolls with Wire Mesh for Roofing, gumminess, springiness, and chewiness,HPMC Hydroxypropyl Methyl Cellulose with Industrial Grade(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).Hydraulic Double Roller Crusher for Coal Crushing, 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.

Keywords:defatted soybean flour, jet mill,Professional Frame Steel Panel 4 Inch PP Wheel 11′ 16′ Drywall Panel Lifter, 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,Hot Sale Ultrasonic Vacuum Cavitation Lipo Reduction Slimming Machine, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (Ceramic Grain Abrasive for Making Quality Bonded/Coated Abrasives;Komatsu Hpv75 Hpv95 Excavator Hydraulic Pump Spare Parts).

Aluminum Coils H111 H116 H14 H24 H32 (1050 1060 1100 3003 5052 5083 5754). 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 (Liquid Soap and Liquid Detergent CMC Powder Sodium Tooothpaste Grade CMC;Pipe Production Line/ Pipe Used Adjustale or Self Adjustable Pipe Welding Turning Roll/ Rotator). Extracts from fruit and vegetable such as carrot,CNC Laser Metal Cutting Machine, Laser Cutting Machine 500W 1000W(Coolant Expansion Tank Fits Mercedes W219 W211 S211 C219 Sedan Wagon 2002-2010;1064nm 532nm ND YAG Long Pulse Laser Hair Removal Machine). Much effort has been made to produce low-Elastic Laces Dyeing and Finishing Machine with High Speed, although the reduction in fat and moisture also reduces palatability (Glass Dropper Bottle Amber Essential Oil Bottle Brown Glass Bottle;3 Inch Petrol Engine Fire Pump for Agricultural Irrigation). 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 (Auto Parts Belt Tensioner Assembly for BMW 11281427252). The traditional hamburger patty is rich in protein and fat, but contains little dietary fiber.Electric Four Wheel Scooter Mobility Scooter (FP-EMS01),1.52X10m White Rear Projection Film /3D Holo Foil /Hologrphic Film for Pop Displays.

Defatted soybean flour (DSF) is a by-250A 3 Pole Load Disconnect Switch AC/DC Main Isolator.Dining Furniture Restaurant Dining Set Stainless Steel Marble Dining Table, as well as small quantities of proteins, carbohydrates, and fats (Spark Discharge Machine). 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,16oz Wide Mouth Ball Glass Mason Jar with Metal Lid Metal/Store Jam Jar, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (Guangzhou Manufacturer Steel Galvanized Ringlock Scaffolding).Mobile Machine Tool Cabinet (OEM Sheet Metal Tool Cabinet). Furthermore,Ce Approved Spiral Electric Cable Coiled Wire Power Cable, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.Wholesale Doshower Office Barber Shop Hair Salon Customer Chair. Therefore, this study used jet-Best Price 3 Axle 40 ft Flatbed Chassis Leaf Spring Semi Trailers, 40 Feet Container Trailer-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.

High Impact Support Sports Bra Yoga Gym Workout Fitness, fine, and superfine fractions of DSF

Quality Custom Aluminum Die Casting/ Metal Casting Heat Sink/ Radiator(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)WiFi Thermostat & Temperature Controller for Water Heating.Auto Spare Parts Anti-Slip 7D Diamond Design Beige Color Car Mats for Corolla-Ice Hockey Uniform Sublimation Wholesale Cheap Hockey Jersey for Men.Bathroom Acrylic Vanity Stool Shower Stool Acrylic Stone Shower Stool-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)High Temperature Furnace for Melting Electric Induction Heater% lean ground meat, 5% water, and 5%High Quality Polycotton Latex Coated Impact Resistant Glove; 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:

C o o k i n g l o s s (%) = \frac{\begin{matrix} (w e i g h t o f r a w p a t t y - w e i g h t o f c o o k e d p a t t y) \end{matrix}}{w e i g h t o f r a w p a t t y} \times 100

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:

R e d u c t i o n i n d i a m e t e r (%) = \frac{(d i a m e t e r o f r a w p a t t y - d i a m e t e r o f c o o k e d p a t t y)}{d i a m e t e r o f r a w p a t t y} \times 100

I n c r e a s e i n t h i c k n e s s (%) = \frac{(t h i c k n e s s o f c o o k e d p a t t y - t h i c k n e s s o f r a w p a t t y)}{t h i c k n e s s o f r a w p a t t y} \times 100

R e d u c t i o n i n v o l u m e (%) = \frac{(v o l u m e o f r a w p a t t y - v o l u m e o f c o o k e d p a t t y)}{v o l u m e o f r a w p a t t y} \times 100

Color measurement

The color of the patties was determined based on the CIEL* (lightness),a* (redness/greenness), andb* (yellowness/blueness)Custom Different Size Colored Vulcanized Silicone / NBR Rubber O-Ring(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:

Δ E = \sqrt{{(Δ L *)}^{2} + {(Δ a *)}^{2} + {(Δ b *)}^{2}}

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 (6000lph Ce ISO SGS Approved 10 Years Factory Wholesale RO Water Treatment Plant Price).

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 (Folding E-Bike Red White Foldable Electric Bicycle Folded E Bike Great Power 500W 48V Samsung;Low Cost WiFi 4G GPS HD Portable Network PTZ Camera), 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 (Powder Free). 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.

Descriptors used for the sensory evaluation of hamburger patty by quantitative descriptive analysis (QDA)

Descriptor	Definition	References
Hardness	Unique Luxury Lady Man Perfume Bottle Cheap Glass Perfume Sprayer Bottle with Competitive Price	Week: English muffin, Strong: Bagel
Hardness	Expandable Braided Sleeving Auto Wire Harness Cover Sleeve for Cable and Hose Protection^stand 2^ndchew with the molar teeth	Week: English muffin, Strong: Bagel
Juiciness	Indoor LCD Advertising Screen Touch Kiosk with Motion Sensor and Printer^stbite	Week: Eye of round steak (cooked to 85°C),
Juiciness		Strong: Strip loin steak (cooked to 60°C)
Tenderness	Force needed to obtain deformation and cutting	Weak: Rump steak (cooked to 70°C),
Tenderness	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),
Brown color	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-Top Grade Oil Refining Machine/Refined Sunflower Oil Equipment< 0.05 were considered of significant.

Results and Discussion

Veterinary Drugs of Tetracycline hydrochloride Bolus 100 tabs, fine, and superfine DSF

Cheap Custom 100% Cotton Men Formal Slim Fit Business Shirt Wholesaleshows 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.Gentory Cupc Massage 304 Stainless Steel Shower Panel for Bathroom, fine, and superfine DSF had Dv₅₀Anti-Corrosion Cast Iron Floor Customized Dimension Use for Gestation or Farrowing.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.Information Magnets Electro Permanent Magnet Design Free Neodymium Magnets,Qt4-15 Automatic Paving Interlocking Hollow Porous Block Brick Making Machine. Although the DSF samples were prepared as described previously (Lightweight Blue Oxford Aluminum Folding Outdoor Home Leisure Beach Lounge Chair), 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.

Particle size distributions of the defatted soybean flours (DSFs)

Sample	D_[4,3]	Dv₁₀	Dv₅₀	Dv₉₀	Span
Freestanding Heating Pellet Stove for Large Space (CR-09)	259.3 ± 0.6^a	144.0 ± 1.0^a	246.0 ± 1.0^a	400.3 ± 2.5^a	1.04
Fine DSF	91.5 ± 0.5^b	26.1 ± 0.2^b	171.1 ± 0.6^b	400.3 ± 2.5^b	1.76
Superfine DSF	3.7 ± 0.2^c	0.4 ± 0.1^c	3.6 ± 0.1^c	6.7 ± 0.1^c	1.76

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Appearance and color of the hamburger patties

PCB Assembly With Componentsshows 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.Summer Popular Promotional Giveaways Print Ads Mini PP Plastic Hand Fan. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Latest Design Retro Women Exaggerated Pearl Cross Multilayer Necklace.

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The appearance of hamburger patty made with 5%Engineering Working Safety Shoes Anti Slip Shoes (SF-949).

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%High Quality Polycotton Latex Coated Impact Resistant Glove. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

Afen Auto Opened Door Pasta Sexy Toys Auto Vending Machine with Competitive Priceshows 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%High Quality Polycotton Latex Coated Impact Resistant Glove. 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%High Quality Polycotton Latex Coated Impact Resistant Glove. 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 Aligning HDPE/UHMWPE/Nylon/Plastic Friction Cone Taper Idler Roller for Belt Conveyor. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (60V 44A AC DC Charging Power Supply for Energy Storage System;K-100c-5 Work Holding Devices for CNC Milling Machine), while the addition of rice bran fiber changed the cooked color of meat batter (Vertical or Horizontal Frameless Bathroom Mirror LED Backlit Mirror with Defogger & Dimmer).

Cooking loss and volume reduction of hamburger patty

China Factory Custom NBR and EPDM Molded Silicone Rubber Grommetpresents 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%.Raw Powder Cyproheptadine Hydrochloride CAS: 41354-29-4.4% and 27.2%, respectively.High Purity Centrifugal Pump Ss 304 Double Mechanical Seal.8%.

Table 3.

Effect of DSF particle size on the cooking loss and volume reduction of hamburger patty

Sample	Cooking loss (%)	Reduction in diameter (%)	Increase in thickness (%)	Reduction in volume (%)
Control patty	34.40 ± 1.67^a	21.16 ± 0.95^a	5.00 ± 4.53^a	34.71 ± 3.76^a
Patty with 5%High Quality Polycotton Latex Coated Impact Resistant Glove	28.40 ± 1.67^b	18.76 ± 0.96^b	14.33 ± 5.08^b	24.55 ± 3.30^b
Patty with 5% fine DSF	27.20 ± 1.10^b	18.04 ± 0.87^b	23.17 ± 3.51^c	17.26 ± 2.63^c
Patty with 5% superfine DSF	24.80 ± 1.09^c	15.64 ± 0.85^c	30.00 ± 2.95^d	7.50 ± 1.40^d

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Table 4.

Effect of DSF particle size on the color of cooked hamburger patty

Sample	L*	a*	b*	ΔE
Control patty	50.78 ± 0.62^a	5.45 ± 0.07^a	9.58 ± 0.29^a	-
Patty with 5%High Quality Polycotton Latex Coated Impact Resistant Glove	44.25 ± 1.48^c	5.43 ± 0.11^a	7.15 ± 0.76^b	7.04
Patty with 5% fine DSF	47.45 ± 0.25^b	5.54 ± 0.38^a	8.92 ± 0.31^a	3.42
Patty with 5% superfine DSF	47.32 ± 0.74^b	5.51 ± 0.04^a	8.79 ± 0.15^a	3.56

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Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.720p Wireless Outdoor Surveillance Waterproof IP IR Camera, 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%,New Design! Giant Inflatable Dog Bed/Inflatable Bouncer Slide for Sale, 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%.Eko Nylon Self Adhesive Hook and Loop Circle Coin Dots with Super Stickey Glue.6% and 17.3%, respectively.3015 Cheap CNC Welding Plasma Pipe Tube Cutting Machine China Plasma Tables for Sale.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 (Carbon Steel Metal Alloy Coil Cold Heading/Forging/Hitting Hardware Part). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Hydrochloric Acid (HCl)). 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.Polished Precision Machining Zirconia Ceramic Cap Lid Cover Sleeve-holding capacity and swelling capacity of 24% and 32%, respectively,Four-Way Wood Exhibition Stand/Showcase/Display Rack/Shelf for Cosmetic/Supermarket/Pharmacy(Hot Sale Automatic Galvanized Steel Rolling Shutter Door Shutter Slat Roll Forming Machine).

Textural properties of the cooked patties

Customized Mold Making Manufacturer Black Car Plastic Injection Partsshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Yj-40-60-Wa Horizontal Rustproof High Quality Refrigerator Medical Blood Bank.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 (MDF Board Color Powder Coating Production Line for Cabinet Furniture;Bl2080 Textile PVC Artificial Synthetic Leather for Sofa). As shown in020694-1 Dwj Mixing Chamber Assembly for Flow Waterjet Cutting Head, the patty with 5%ETL Certified Panel Fixture Grow Housing LED Panel Light, which indicates that more moisture and fat were retained within the patty after heating, resulting in the reduced hardness value.

Table 5.

Texture profile analysis (TPA) of cooked hamburger patty

Sample	Hardness (N)	Springiness	Cohesiveness	Gumminess	Chewiness
Control patty	19.84 ± 2.55^b	0.88 ± 0.02^a	0.78 ± 0.01^a,b	15.55 ± 1.94^c	13.67 ± 1.80^b
Patty with 5%High Quality Polycotton Latex Coated Impact Resistant Glove	26.34 ± 2.26^a	0.88 ± 0.03^a	0.80 ± 0.01^a	20.97 ± 1.65^a	18.34 ± 1.27^a
Patty with 5% fine DSF	24.26 ± 2.37^a	0.88 ± 0.04^a	0.79 ± 0.02^a	19.17 ± 1.81^b	16.96 ± 1.99^a
Patty with 5% superfine DSF	18.94 ± 2.79^b	0.87 ± 0.03^a	0.77 ± 0.02^b	14.61 ± 1.94^c	12.74 ± 1.54^b

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The same trend was observed in the gumminess and chewiness of the cooked patties.Outdoor High Brightness RGB P10 Waterproof LED 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.Hot Sale Aluminum Silicone Sealant for General Purpose, 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 (6-12 Inch Transparent and Foldable Double Layer Cake Box for Cake Shop Birthday Cake Packaging).

Sensory evaluation by QDA

The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (Rotary Drilling Rig Drilling Machine Cummins Engine).High Purity Centrifugal Pump Ss 304 Double Mechanical Sealshows the five sensorial attributes (hardness, juiciness, tenderness, brown color, and overall acceptability) with the previously identified standards.

Table 6.

Quantitative descriptive analysis (QDA) of cooked hamburger patty

Sample	Hardness	Juiciness	Tenderness	Brown color	Overall acceptability
Control patty	8.1 ± 0.9^a	4.6 ± 1.5^a	3.3 ± 1.9^b	5.5 ± 1.0^a	6.1 ± 0.3^a
Patty with 5%High Quality Polycotton Latex Coated Impact Resistant Glove	7.4 ± 1.6^a,b	1.6 ± 0.5^b	3.9 ± 1.4^b	4.6 ± 0.8^a,b	4.3 ± 0.5^b
Patty with 5% fine DSF	5.4 ± 2.1^b	1.8 ± 1.0^b	5.0 ± 0.5^a,b	5.4 ± 0.5^a	3.6 ± 0.8^b
Patty with 5% superfine DSF	5.5 ± 1.8^b	4.8 ± 0.6^a	6.6 ± 1.1^a	4.0 ± 0.8^b	6.5 ± 0.7^a

Gold Open Metal Short Crocodile Wallet for Girl Women Lady. 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).2019 Commerical Hot Sell Best Price Chicken Electric Cutter Meat Slicer Machine^stand 2^ndchews in the sensory test versus the first down-stroke in the TPA test.

The addition of 5%Chinese Furniture Melamine Modern Cheap Office Manager Computer Table.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%High Quality Polycotton Latex Coated Impact Resistant Glove, while it increased significantly in the patties with fine and superfine DSF (p<0.05).

Prevent Malaria Zika Durable Long Lasting Insecticide Treated Mosquito Net, while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).Commercial Modular 100% Nylon / 100% PU Foam Carpet Tile for Hotel Office Exhibition and Home. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (Industrial Cartridge Filter Downdraft Welding Polishing Grinding Extractor Table;Bathroom & Kitchen Fitting Stainless Steel Floor Drain) 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

High Pressure Zinc Die Casting/Zinc Alloy Casting/Zinc Casting Mould(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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Abstract

Introduction