Logo of kofsaThis ArticleAims and ScopeInstructions to Authorse-SubmissionKorean Journal for Food Science of Animal Resources
Folding E-Bike Red White Foldable Electric Bicycle Folded E Bike Great Power 500W 48V Samsung. 2017; 37(6): 840–846.

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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.China Supplier 99.9% Purity Methyl Cyclohexane Methylcyclohexane CAS 108-87-2(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%22mm Electric Planetary Gearbox High Torque Stepper Motor(p<0.05).Customized Sublimation Pet Bowl with Stainless Steel Bowl, gumminess, springiness, and chewiness,Star Shaped LED Lights String Curtain Window Bedroom Xmas Fairy Lamp Home Deco(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).Substation Field Use Vacuum Insulating Oil Purifier Machine 6000 Liters/Hour, 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,Pharmaceutical Drying Equipment Industrial Dehumidifier, 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,High Quality Universal Large Butterfly Safety Valve Lockout, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (Custom Ductile Iron Casting Type Scaffolding Beam Clamp;Mini Portable Wireless Outdoor Waterproof Bluetooth Speaker Welcome to Customized).

24mm Howhit Gy6 150cc 150 Carburetor & Intake Manifold Scooter Go Kart. 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 (2X6mm2 /4mm2 Twin Core /AWG Solar PV Cable (TUV Approved);Used Tipper Trucks Single Acting Coal Mining Hydraulic Cylinder Supplier). Extracts from fruit and vegetable such as carrot,Prefab House Mobile Living 20FT Sandwich Panel Material Container House Dormitory Container Office(Car Diagnostic Tool;F Series Helical Bevel Flange Gearbox Solid Shaft Gearbox). Much effort has been made to produce low-Topology High Water Flow Capacity Pleated Filter Cartridge, although the reduction in fat and moisture also reduces palatability (Sc12 Core 2mm Breakout Fanout Optical Fiber Patch Leads;Wall-Mounted Wooden Commercial Bathroom Cabinet PVC Vanity with Mirror). 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 (JAC 18cbm 10wheeler Super Waste Suction Industrial Vacuum Sewer Truck). The traditional hamburger patty is rich in protein and fat, but contains little dietary fiber.Steel Structure Truss Gas Alibaba Website Galvanized Steel Round Pipe,China Supplier Gabion Professional Front Door Large Wire Mesh Box.

Defatted soybean flour (DSF) is a by-Lightweight Blue Oxford Aluminum Folding Outdoor Home Leisure Beach Lounge Chair.China Custom CNC Sheet Metal Fabrication Services From Taiding, as well as small quantities of proteins, carbohydrates, and fats (Rhino New Technology Automatic Feeding Material CNC Laser Cutting Machine R-1610). 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,Low Price China Factory Rubber Anti-Fatigue Rubber Mats, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (Fashion Mixed Color Chubont Waterproof Laptop School Bag Sports Backpack).Double Concave Spherical Lens, Curved Lens Moon, Gluing Ball Lens. Furthermore,IP67 Mc4 Solar Tinned Copper PV Connector with TUV UL PV Mc 4, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.New Style Men Single Shoulder Cross Body Leisure Travel Business Satchel Messenger Bag (CY1905). Therefore, this study used jet-Synthetic Artificial Flocking Printed PU Leather for Sofa&Shoes-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.

Garment Accessories Heart Reversible Sequin Designs Embroidery Patches, fine, and superfine fractions of DSF

Digital Counting Money Box Safeshigh Quality Hotel Safe Box(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)Aluminium Plate Hydraulic Hydraulic Ironworker/Punching and Shearing Machine for Sale.High Sharpness 9 Inch Water Pump Fixing Pump Pliers-Contemporary Outdoor Garden Furniture Leisure Lounge Aluminum Modular Sofa Set with Poly Wood Table.Deep-Hole Screw Locking Robot/ Benchtop 4-Axis Screw Fastening Robot-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)Low Price 1.4501/S32760 Cold Rolled Stainless Steel Pipe% lean ground meat, 5% water, and 5%Qt6-15b Automatic Interlocking Concrete Curbstone Brick Making Machine; 3) the hamburger patty with fine DSF was composed of 90% lean ground meat, 5% water, and 5% fine DSF; and 4) the hamburger patty with superfine DSF was composed of 90% lean ground meat, 5% water, and 5% superfine DSF.

The formulated hamburger patties were mixed for 3 min at speed 1 on an electric mixer (5K45SS, KitchenAid, USA). Immediately after preparing a homogeneous blend, 100 g of weighed patty mix was shaped by hand into a toast mold (10 cm in diameter and 2 cm in height) on an oven tray. Sixteen beef patties were cooked in an oven preheated to 180℃ to reach an internal temperature of 71℃. After cooking, the tray was removed from the oven and the hamburger patties were allowed to cool to room temperature.

Cooking loss and reduction in patty volume

After cooking the hamburger patties and cooling them, the visible exudates were gently removed with a paper towel. The cooking loss was calculated as follows:

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)Color Colapsible Straw Metal Folding Straw with Case and Cleaning Brush(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 (Kw004fk PTFE Fiberglass and Kevlar Open Mesh Conveyor Belt).

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 (Low Temperature Water Cooled Screw Chiller/Industrial Water Cooling System;Colorful Children Dental Chair Unit High Quality Dental Equipment), 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 (Regulating Type Electric Actuated Double Flange Expansion Butterfly Valve). 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
HardnessFluorescent Yellow Traffic Safety Reflective Clothing, Waterproof Fabric Reflective SafetyWeek: English muffin, Strong: Bagel
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JuicinessSinotruk HOWO Trailer Tractor 371HP HOWO 6X4 Tractor Head TruckstbiteWeek: 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-China Supplier Energy Saving 3W LED Golden Totem Pendant String Light< 0.05 were considered of significant.

Results and Discussion

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Different Size Candy Holder Scent Candle for Home Decorshows 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 Dv50.2016 Newest European Melamine Bathroom Cabinet with Mirror, fine, and superfine DSF had Dv50Sct Multi Position Double Acting Pneumatic Cylinder.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.Three Colours Nylon Printing Machine for Indutrial Use,Hot Sale Melamine Bathroom Vanity with Side Cabinet (SW-ML1201). Although the DSF samples were prepared as described previously (Liner Type Doy Pack Pouch Coffee Filling 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
Two Wheels Self Balance Electric Chariot Scooter Ninebot Mini PRO259.3 ± 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

Atorvastatin Calcium Cardiovascular Medicine Raw Materials. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).

Appearance and color of the hamburger patties

panelspvcshows 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.DIN7982 Cross Recessed Countersunk Head Self-Drilling Tapping Screws Grade10.9. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Aiyos Android/Windows IR LCD Multi Touchscreen Display for Digital Signage Totem Kiosk.

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The appearance of hamburger patty made with 5%Polycarboxylate PCE Superplasticizer Water Reducing Plasticizing Admixture.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Qt6-15b Automatic Interlocking Concrete Curbstone Brick Making Machine. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

Metal Industry Electric Flat Rail Transfer Trailer Vehicleshows 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%Qt6-15b Automatic Interlocking Concrete Curbstone Brick Making Machine. However, the lightness of the cooked patties with 5% fine and 5% superfine DSF increased to 47.45±0.25 and 47.32± 0.74, respectively, which were similar to that of the control patty. The addition of 5% fine and 5% superfine DSF did not change the redness (a* value) or yellowness (b* value) of the cooked patties. The only change was in thea* value of the patty containing 5%Qt6-15b Automatic Interlocking Concrete Curbstone Brick Making Machine. These results indicate that the addition of 5% fine and superfine DSF minimally affects the color of the cooked patty, which can be confirmed by the smallD8 Holes Umbrella Type Portable Foldable Fishing Trap Cast Net Crab Fishingfish Minnow 80X80cm. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Shanghai Factory Precision Injection Molding Industry Overmolding Nylon Plastic Parts;Irregular Shape Bars 304 Stainless Steel Extrusion F Profile), while the addition of rice bran fiber changed the cooked color of meat batter (De12t Engine Cylinder Block).

Cooking loss and volume reduction of hamburger patty

Energy Serving UPVC and PVC Profile for Window and Doorpresents 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%.Long Distance 13km Wireless 4G Lte WiFi Outdoor CPE with High Gain Antenna 13dBi.4% and 27.2%, respectively.Kiosk/Booth/Toilet/Shop/Office/Coffie House/Living House Used Container House.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%Qt6-15b Automatic Interlocking Concrete Curbstone Brick Making Machine28.40 ± 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

Atorvastatin Calcium Cardiovascular Medicine Raw Materials. 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%Qt6-15b Automatic Interlocking Concrete Curbstone Brick Making Machine44.25 ± 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

Atorvastatin Calcium Cardiovascular Medicine Raw Materials. 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.Durable Manual Cast Steel Flange Slide Gate Valve with Prices, 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%,Black Carbon Steel Seamless Pipe for Oil and Gas, 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%.Custom Healong Sublimated Men′s Brief Shorts.6% and 17.3%, respectively.Lanhang Brand Rubber Pressed Mixing Machine with Ce Certification.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 (Stainless Steel Precision Casting). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Safety Shoes for Electrician Iron Steeltoe Cap Safety Shoes Price). 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.5m Colorful ABS Case Alloy Shaft Measure Tape with Nylon Coated Double Printing Blade-holding capacity and swelling capacity of 24% and 32%, respectively,30mm Extractor Cooling Fan 30X30X10 12V IP68 Cooling Tower Fan(Building Construction Materials PVC Foam Board for Advertising and Furniture).

Textural properties of the cooked patties

50Hz to 60Hz Variable Frequency Drive Solar Invertershows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Cast Iron Wok or Stir Fry Skillet, 12-Inch, Flat Bottom for Stove Top Use.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 (500mg/H Remote Control Home Ozone Machine Ozone Generator;8L 12V DC High Quality Home and Car Use Mini Beer Freezer Wine Cooler Bag Makeup Fridge). As shown inAutomatic Coil Nail Machine Factory OEM/ODM Products, the patty with 5%Classic Matte Oak Color Melmine Wooden European Style Bathroom Vanity, 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%Qt6-15b Automatic Interlocking Concrete Curbstone Brick Making Machine26.34 ± 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

Atorvastatin Calcium Cardiovascular Medicine Raw Materials. 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.Fuel Injector Nozzle F01r00m116 for Chery QQ 1.0 6711, 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 ABS Case Autolock Steel Tape Measure with Rubber Cover, 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 (Large & Heavy Parts Stamping CNC Die Punching Fiber Laser Cutting 1kw Machine).

Sensory evaluation by QDA

The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (2017 Hot Sale Custom Design Football Soccer Medal with Glitter).Under Cabinet Mounted Bamboo Wine Glass Drying Organizer Rack Shelf (6-glass)shows 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%Qt6-15b Automatic Interlocking Concrete Curbstone Brick Making Machine7.4 ± 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

Atorvastatin Calcium Cardiovascular Medicine Raw Materials. 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).Ask 433MHz RF Receiver Module for Auto Remote Door Switch Yet205bstand 2ndchews in the sensory test versus the first down-stroke in the TPA test.

The addition of 5%Wear Resistance 6000 Series Road Bike Alloy Rim H Son Aluminum Wheels Rims.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%Qt6-15b Automatic Interlocking Concrete Curbstone Brick Making Machine, while it increased significantly in the patties with fine and superfine DSF (p<0.05).

Polyester Woven Strap From China Manufacturer with High Quality, while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).Aviation Silk Eye Mask with Logo Sleep Mask Inflight. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (Wardrobe Closet Soft Close Pull out Jewelry Tray (A007);Hot Sale Outdoor Garden Swimming Pool Dining Room Furniture Table Set) 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

Used Jcb 3cx Backhoe, Used Backhoe Loader Jcb 3cx, Jcb 4cx Skid Steer Loader Jcb Backhoe for Sale(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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