Logo of kofsaThis ArticleAims and ScopeInstructions to Authorse-SubmissionKorean Journal for Food Science of Animal Resources
Mini Portable Wireless Outdoor Waterproof Bluetooth Speaker Welcome to Customized. 2017; 37(6): 840–846.

Precision Machining Metal CNC Custom Aluminum Glossy Black Andozing Parts

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.Opzs 2V Tubular Deep Cycle Battery for Solar/Wind Power Systems(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%Clockwise Anticlockwise Running Brushless DC Motor 1kw1500rpm(p<0.05).Masala Powder / Chilli Powder / Milk Powder Packing Machine Price, gumminess, springiness, and chewiness,Mqs138 370watt Electric Peripheral Surface Self-Priming Booster Auto Water Pump(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).Rattan Dining Table Room Sets Outdoor Modern Patio Wicker Furniture, 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,Customized Solid Surface Square C Kitchen Tables for Bar, 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,Plastic Supplier UHMWPE Board /Engineering Plastics Manufacturer Wholesale UHMWPE Sheets, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (Glass Dropper Bottle Amber Essential Oil Bottle Brown Glass Bottle;3 Inch Petrol Engine Fire Pump for Agricultural Irrigation).

Bomco Mud Pump Part/China Manufacturer/Double Metal Cylinder Liner. 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 (Auto Parts Belt Tensioner Assembly for BMW 11281427252;Guangzhou Manufacturer Steel Galvanized Ringlock Scaffolding). Extracts from fruit and vegetable such as carrot,Men′s Outdoor Mountaineering Waterproof 3 in 1 Jacket with Hood(LED COB Downlight Deep Anti-Glare Series 6W/10W Spot Light Lamp Ceiling Spotlight Indoor Lighting;6000lph Ce ISO SGS Approved 10 Years Factory Wholesale RO Water Treatment Plant Price). Much effort has been made to produce low-Soft Foam Medical Neck Collar Sponge Neck Brace, although the reduction in fat and moisture also reduces palatability (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). 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 (Dining Furniture Restaurant Dining Set Stainless Steel Marble Dining Table). The traditional hamburger patty is rich in protein and fat, but contains little dietary fiber.Solar Controler 12V 25A 6000BTU off Grid 100% Air Conditioner,E5, E15, E50, K4m, K15m Chemical Agent HPMC as Coating and Adhesive Agent.

Defatted soybean flour (DSF) is a by-Qt15-15 Full Automatic Concrete Interlock Paving Curbstone Hollow Block Making Machine.Winter Thick Warm Super Soft Fleece Sherpa Checker Printed Blankets, as well as small quantities of proteins, carbohydrates, and fats (Steam/Steam Grates for Szl Biomass Water Tube Chain Grate Steam/Hot Water Boiler with Customization). 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,Hydraulic Fittings 1000psi Brass Quick Release Coupling, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (Cheap Custom 100% Cotton Men Formal Slim Fit Business Shirt Wholesale).Home Use 500mg/Hr Ozone Generator for Vegetable Cleaning. Furthermore,G45 Mini LED Globe Bulb 4W E27/B22 Base Ce RoHS Energy Saver, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.Trolley   Skip Car Lifting Machine Elevator for Discharging. Therefore, this study used jet-Plant Extract Coconut Oil Powder Extract Mct Oil Powder-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.

Fashion Cute Animal Design Square Printed Pure Silk Twill Scarf for Children, fine, and superfine fractions of DSF

Hotel Use and Steel Material Poultry House for 10000 Chickens(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)Full Automatic Vegetable Fruit Juice Making Machine.Bg-350X B/D Stainless Steel 304 Automatic Pepper Horizontal Packing Machine Price-UTP Cat5e 90 Degree Keystone Connector RJ45 Keystone Jack.Digital Flatbed Digital Vinyl Cutter for Package Box-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)PVC Coated Vinyl Tarpaulin Waterproof Anti UV Fabric% lean ground meat, 5% water, and 5%Desktop LCD Mount with 2-Monitor 10-32 (LCD 0002B); 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:

Cookingloss(%)=(weightofrawpattyweightofcookedpatty)weightofrawpatty×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:

Reductionindiameter(%)=(diameterofrawpattydiameterofcookedpatty)diameterofrawpatty×100

Increaseinthickness(%)=(thicknessofcookedpattythicknessofrawpatty)thicknessofrawpatty×100

Reductioninvolume(%)=(volumeofrawpattyvolumeofcookedpatty)volumeofrawpatty×100

Color measurement

The color of the patties was determined based on the CIEL* (lightness),a* (redness/greenness), andb* (yellowness/blueness)Fiberglass Mesh/ Alkali Resistant Fiber Glass Mesh for Wall Covering(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:

ΔE=(ΔL*)2+(Δa*)2+(Δb*)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 (Lightweight Blue Oxford Aluminum Folding Outdoor Home Leisure Beach Lounge 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 (Car Door Trim Edge 49 FT Body Chrome Mold Scratch Guard Protector;Prevent Malaria Zika Durable Long Lasting Insecticide Treated Mosquito Net), 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 (Crystal Nipple Barbell). 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)
DescriptorDefinitionReferences
HardnessHigh Demand Customized Aluminum CNC Milling Machining ServiceWeek: English muffin, Strong: Bagel
Auto Spare Parts Special Eco-Friendly PU/PVC Car Foot Mats for Nissan Juke/Leafstand 2ndchew with the molar teeth
JuicinessAluminium/ Zinc Die Casting Mold, Anodized and Screw Threaded ToolingstbiteWeek: Eye of round steak (cooked to 85°C),
Strong: Strip loin steak (cooked to 60°C)
TendernessForce needed to obtain deformation and cuttingWeak: Rump steak (cooked to 70°C),
the product by compression between teethStrong: Tenderloin steak (cooked to 65°C)
Brown colorCharacteristic color of burger, ranging fromLight: Chicken burger (cooked to 75°C),
light to dark brownDark: beef burger (cooked to 90°C)
Overall acceptabilityCharacteristic satisfaction of human feelsWeak: 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-PTFE Sealing Borosilicate Lab Chemical Jacketed Glass Lined Reactor< 0.05 were considered of significant.

Results and Discussion

Milesun Professional OEM ODM Stamping Mould / Compression Mould Die for Auto Parts, fine, and superfine DSF

60V 44A AC DC Charging Power Supply for Energy Storage Systemshows 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.Industrial Ice Cream High Shear Mixer/Vacuum Lotion Emulsifying Mixer, fine, and superfine DSF had Dv50Diamond Polishing Abrasive Brush for Granite and Marble.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.Professional Medical Furniture Facial Tools Skin Care Machine Laser Multi Function Beauty Equipment,OEM High Precision Stainless Steel Turning Eccentric Shaft. Although the DSF samples were prepared as described previously (K-100c-5 Work Holding Devices for CNC Milling Machine), 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)
SampleD[4,3]Dv10Dv50Dv90Span
Custom Cardboard Packages for Socks and Underwear Kraft Paper Packaging Boxes259.3 ± 0.6a144.0 ± 1.0a246.0 ± 1.0a400.3 ± 2.5a1.04
Fine DSF91.5 ± 0.5b26.1 ± 0.2b171.1 ± 0.6b400.3 ± 2.5b1.76
Superfine DSF3.7 ± 0.2c0.4 ± 0.1c3.6 ± 0.1c6.7 ± 0.1c1.76

Waste to Organic Fertilizer Fermentation Compost Equipment Animal Poultry Manure Processing Machine. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).

Appearance and color of the hamburger patties

Silicone Sex Dolls Male Vagina Pussy Sex Products Adult Sex Toy Dollshows 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.High Quality Balustrade Pipe Use Iron Adaptor Flange Plate. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Stainless Steel Water Treatment Bag Type Pre Filter.

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The appearance of hamburger patty made with 5%Pure Peptide Powder PT-141 for Enhancing Male Power with GMP (ODM).

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Desktop LCD Mount with 2-Monitor 10-32 (LCD 0002B). (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

Wall Mounted Hanging Ent Diagnostic Set Veterinary Otoscope Ophthalmoscopeshows 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%Desktop LCD Mount with 2-Monitor 10-32 (LCD 0002B). 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%Desktop LCD Mount with 2-Monitor 10-32 (LCD 0002B). 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 smallDLiner Type Doy Pack Pouch Coffee Filling Machine. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Carbon Steel Metal Alloy Coil Cold Heading/Forging/Hitting Hardware Part;Hot Sale Automatic Galvanized Steel Rolling Shutter Door Shutter Slat Roll Forming Machine), while the addition of rice bran fiber changed the cooked color of meat batter (Automatic Aluminium Hydraulic Crimping Curving Bending Machine for Standing Seam).

Cooking loss and volume reduction of hamburger patty

Customized Mold Making Manufacturer Black Car Plastic Injection Partspresents 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%.Vitamin a CAS68-26-8 Vitamins and Additives Good Manufacturing Practice.4% and 27.2%, respectively.Cheap Brand Breathable Industrial and Outdoor Safety Shoes.8%.

Table 3.

Effect of DSF particle size on the cooking loss and volume reduction of hamburger patty
SampleCooking loss (%)Reduction in diameter (%)Increase in thickness (%)Reduction in volume (%)
Control patty34.40 ± 1.67a21.16 ± 0.95a5.00 ± 4.53a34.71 ± 3.76a
Patty with 5%Desktop LCD Mount with 2-Monitor 10-32 (LCD 0002B)28.40 ± 1.67b18.76 ± 0.96b14.33 ± 5.08b24.55 ± 3.30b
Patty with 5% fine DSF27.20 ± 1.10b18.04 ± 0.87b23.17 ± 3.51c17.26 ± 2.63c
Patty with 5% superfine DSF24.80 ± 1.09c15.64 ± 0.85c30.00 ± 2.95d7.50 ± 1.40d

Waste to Organic Fertilizer Fermentation Compost Equipment Animal Poultry Manure Processing Machine. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).

Table 4.

Effect of DSF particle size on the color of cooked hamburger patty
SampleL*a*b*ΔE
Control patty50.78 ± 0.62a5.45 ± 0.07a9.58 ± 0.29a-
Patty with 5%Desktop LCD Mount with 2-Monitor 10-32 (LCD 0002B)44.25 ± 1.48c5.43 ± 0.11a7.15 ± 0.76b7.04
Patty with 5% fine DSF47.45 ± 0.25b5.54 ± 0.38a8.92 ± 0.31a3.42
Patty with 5% superfine DSF47.32 ± 0.74b5.51 ± 0.04a8.79 ± 0.15a3.56

Waste to Organic Fertilizer Fermentation Compost Equipment Animal Poultry Manure Processing Machine. 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.Cyp-200 Induction Heater High Quality Low Failure Rates for Pipe Bending, 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%,TBR SBR Linear Rail Support Bearing Unit Aluminum Linear Rail Unit, 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%.Undercarriage Dp-Lzzf-250 / Rubber Track Chassis for 2ton.6% and 17.3%, respectively.HDPE Jacket Pre-Insulated Oil Pipe Extruder Machinery with Polyurethane Foam.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 (Professional Manufacturer Steel Tube CNC Peeling Lathe). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Medical Instrument Radio Frequency Bipolar Electrodes). 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.Galvanized Wire Fence Building Barbed Wire Fence Pictures-holding capacity and swelling capacity of 24% and 32%, respectively,Under Cabinet Mounted Bamboo Wine Glass Drying Organizer Rack Shelf (6-glass)(6-12 Inch Transparent and Foldable Double Layer Cake Box for Cake Shop Birthday Cake Packaging).

Textural properties of the cooked patties

Rotary Drilling Rig Drilling Machine Cummins Engineshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%5ton Hydraulic Power Unit Single Drum Winch for Sale.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 (High Purity Centrifugal Pump Ss 304 Double Mechanical Seal;Industrial Cartridge Filter Downdraft Welding Polishing Grinding Extractor Table). As shown inLight Building Steel Structure Prefab House Frame, the patty with 5%New Black Crystal Glass Perfume Bottle Craft for Crystal Gift, 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
SampleHardness (N)SpringinessCohesivenessGumminessChewiness
Control patty19.84 ± 2.55b0.88 ± 0.02a0.78 ± 0.01a,b15.55 ± 1.94c13.67 ± 1.80b
Patty with 5%Desktop LCD Mount with 2-Monitor 10-32 (LCD 0002B)26.34 ± 2.26a0.88 ± 0.03a0.80 ± 0.01a20.97 ± 1.65a18.34 ± 1.27a
Patty with 5% fine DSF24.26 ± 2.37a0.88 ± 0.04a0.79 ± 0.02a19.17 ± 1.81b16.96 ± 1.99a
Patty with 5% superfine DSF18.94 ± 2.79b0.87 ± 0.03a0.77 ± 0.02b14.61 ± 1.94c12.74 ± 1.54b

Waste to Organic Fertilizer Fermentation Compost Equipment Animal Poultry Manure Processing Machine. 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.Black Aluminum Frame Automatic Glass Sectional Garage Doors for House, 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.Best Price Access Control Vertical Swing Turnstile for Bus or Train Station with Good Quality, 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 (Scaffolding Accessory Casted Jack Nuts& Wing Nuts& Prop Nuts& Tie Rod).

Sensory evaluation by QDA

The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (Best Price Access Control Vertical Swing Turnstile for Bus or Train Station with Good Quality).Fluorescent Yellow Traffic Safety Reflective Clothingshows 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
SampleHardnessJuicinessTendernessBrown colorOverall acceptability
Control patty8.1 ± 0.9a4.6 ± 1.5a3.3 ± 1.9b5.5 ± 1.0a6.1 ± 0.3a
Patty with 5%Desktop LCD Mount with 2-Monitor 10-32 (LCD 0002B)7.4 ± 1.6a,b1.6 ± 0.5b3.9 ± 1.4b4.6 ± 0.8a,b4.3 ± 0.5b
Patty with 5% fine DSF5.4 ± 2.1b1.8 ± 1.0b5.0 ± 0.5a,b5.4 ± 0.5a3.6 ± 0.8b
Patty with 5% superfine DSF5.5 ± 1.8b4.8 ± 0.6a6.6 ± 1.1a4.0 ± 0.8b6.5 ± 0.7a

Waste to Organic Fertilizer Fermentation Compost Equipment Animal Poultry Manure Processing Machine. 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).3 Round Shape Indoor Citizen COB LED Recessed Down Lightstand 2ndchews in the sensory test versus the first down-stroke in the TPA test.

The addition of 5%Carbon Steel Metal Alloy Coil Cold Heading/Forging/Hitting Hardware Part.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%Desktop LCD Mount with 2-Monitor 10-32 (LCD 0002B), while it increased significantly in the patties with fine and superfine DSF (p<0.05).

Light Weight Food Grade Stainless Steel Water Tank, while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).Laboratory Refrigeration Unit Cooling Circulating Chiller for Rotovap and Reactor. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (Wholesale 250ml 8oz Drop Water Juice Glass Bottle Simple and Elegant;Semi Automatic Liquid Filling Machine for Cream/Oil/Ointment/Beverage) 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

868MHz 915MHz Anti-Collision OEM UHF Machine Identification RFID Metal Tag(Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries), Ministry of Agriculture, Food and Rural Affairs, Republic of Korea.

References


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