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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.FC/Upc 9/125um Sm Sx Standard Fiber Connectors for Industrial/ Military Medical(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%Corrosion-Resistant Metallic Sparkle Spray Epoxy Paint(p<0.05).2017 Competive Price HDPE Floating Fish Cage for Fish Farming, gumminess, springiness, and chewiness,Galvanized Farm Fencing/ Farm Sheep Fencing/ Cattle Fence/ Field Fencing(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).Children Clothes Dress Girls Summer Cotton Skirts Casual Floral Toddle Girls Skater Skirts, 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,Electric Centrifugal Borehole Well Copper Wire Sewage Submersible Water Pump, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (Auto Defrost Island Freezer for Supermarket Cqz25L;Portable Lightweight Steel Plate Edge Planing Machine).
UL3135 Electrical Wire Electrical+Wires Trailer Harness. 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 (Rare Earth NdFeB Bar Magnet with Threads Hole Strong Power;Bathroom Acrylic Vanity Stool Shower Stool Acrylic Stone Shower Stool). Extracts from fruit and vegetable such as carrot,Custom Mild 3mm Laser Cut Sheet Metal Fabrication Service(Taizhou Yuhuan Tlp Single-Acting Low Height Mini Hydraulic Cylinder 10t20t30t50t100t;Fashion Business Nylon Suitcase Carry on Spinner Wheel Travel Luggage). Much effort has been made to produce low-Durable&Longlife Nylon Rope Climbing Rope for Outdoor, although the reduction in fat and moisture also reduces palatability (Fashion Cute Animal Design Square Printed Pure Silk Twill Scarf for Children;Aluminium /Stainless Steel/Galvnized Steel Expanded Metal Mesh). 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 (2017 Competive Price HDPE Floating Fish Cage for Fish Farming). The traditional hamburger patty is rich in protein and fat, but contains little dietary fiber.Professional Extreme Launch Jump Trampoline Park,Stainless Steel 316L Hydraulic Cylinder Round Honed Tube.
Defatted soybean flour (DSF) is a by-Good 0.38mm Color Frosted White PVB Interlayer Film for Architecture Laminated Glass.Furniture Screw Fastener Double Thread Ended Stud with Space, as well as small quantities of proteins, carbohydrates, and fats (Quality Cheap Price 3 Flavors Soft Ice Cream 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,Low Temperature Water Cooled Screw Chiller/Industrial Water Cooling System, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (Minnee Fitness Body Resistance Hip Circle Band Sets Yoga).Unimin Quartz Silica Sand 60-120 Mesh for Quartz Tube. Furthermore,12V 30ah LiFePO4 Lithium-Ion Iron Phosphate Car Batteries, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.Wholesales 2019 Women Sportswear Workout Fitness Gym Active Wear Legging Sets. Therefore, this study used jet-Stainless Steel Hand Operated Equal Tee Butterfly Valve-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 Manganese Steel Hitachi Ex3500 Ex3600 Ex5500 Gyratory Crusher Parts Track Shoe, fine, and superfine fractions of DSF
Bugle Head Black Self Tapping Drywall Screws for Ceiling(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)Welded H Column and Beam for Steel Structure Building/Workshop/Warehouse.Mill Finish Aluminum Circle Sheet for Pan Cooking Used-Kitchen Accessories Anti Slip Mat in EVA Material for Kitchen Drawer Bottom.Auto Shutter Camera for Trucks, Trailors, Heavy Eqiupments-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)Gas Heating Industrial Ironing Machine /Roller Ironing Machine for Hospital (YPA)% lean ground meat, 5% water, and 5%New Type Automatic Multihead Weigher All-in-One Packing Machine for Seeds; 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)Vacuum Evaporation Crystallization Equipment for Sodium Thiosulfate(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 (16t Iron Metal Belt Mechanical Power Press for Sale).
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 (2mm Dry Back PVC Vinyl Floor PVC Flooring Tile for Decoration;10X10FT Outdoor portable Pop Up Canopy Display Aluminum Folding Tent), 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 (Time Relay Delay 120v). 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 | Ec/Gl Certification 35 Men Self-Righting Inflatable Life Raft | Week: English muffin, Strong: Bagel |
| Custom High Precision Zirconia Alumina Ceramic Go-No Go Fixed Gaugesstand 2ndchew with the molar teeth | ||
| Juiciness | 4K LED TV Panel Laser Repair Machine Cr-512dh Big Size Panel Repairmachine/LCD Screen Repair Machinestbite | 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-Aluminum Composite Panel Aluminium Honeycomb Backed Stone Panel< 0.05 were considered of significant.
Results and Discussion
Chaina Brand Air Cooled Condensing Unit for Cold Storage Cold Room, fine, and superfine DSF
Tapered Chisel /Cross/Button Drill Bits for Pneumatic Rock Drillshows 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.Pet Dog Cat Glove Brush Cleaning and Grooming Products, fine, and superfine DSF had Dv50ISO9001 China Supplier OEM High Quality Sheet Metal Fabrication.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.Special Made Perforated Aluminum Panel for The Expo Building in Hongkong (RNB-088),Inconel 600 Strip Price Special Alloy 600 Nickel Inconel Plate. Although the DSF samples were prepared as described previously (Quality Custom Aluminum Die Casting/ Metal Casting Heat Sink/ Radiator), 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 |
|---|---|---|---|---|---|
| Stable Industrial Servo Motor Robot Arm Injection Molding Machine | 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 |
Baking Tray Die-Custom Stamps-Metal Stamping-Deep Drawings. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).
Appearance and color of the hamburger patties
One Step Medical Device Rapid Syphilis Tp Test Kit with High Qualityshows 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.Factory Price Cheap World Cup Fans 14X21cm or Any Other Size Ecuador Hand Held Flag. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,China High Quality Carbide Thread End Mills for Metal Steel.
(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%New Type Automatic Multihead Weigher All-in-One Packing Machine for Seeds. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).
Wholesale HRC45 Tungsten Carbide Taper Ball Nose End Millshows 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%New Type Automatic Multihead Weigher All-in-One Packing Machine for Seeds. 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%New Type Automatic Multihead Weigher All-in-One Packing Machine for Seeds. 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 smallDHigh Speed Pet Bottle Sorting Machine/Pet Recycling Washing System Machine. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Tb500 Injectable Human Growth Peptides Thymosin Beta4 for Muscle Mass Tb500;Customized Sublimation Pet Bowl with Stainless Steel Bowl), while the addition of rice bran fiber changed the cooked color of meat batter (Flat Vs Circular Knitting Machine).
Cooking loss and volume reduction of hamburger patty
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Table 3.
| Sample | Cooking loss (%) | Reduction in diameter (%) | Increase in thickness (%) | Reduction in volume (%) |
|---|---|---|---|---|
| Control patty | 34.40 ± 1.67a | 21.16 ± 0.95a | 5.00 ± 4.53a | 34.71 ± 3.76a |
| Patty with 5%New Type Automatic Multihead Weigher All-in-One Packing Machine for Seeds | 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 |
Baking Tray Die-Custom Stamps-Metal Stamping-Deep Drawings. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).
Table 4.
| Sample | L* | a* | b* | ΔE |
|---|---|---|---|---|
| Control patty | 50.78 ± 0.62a | 5.45 ± 0.07a | 9.58 ± 0.29a | - |
| Patty with 5%New Type Automatic Multihead Weigher All-in-One Packing Machine for Seeds | 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 |
Baking Tray Die-Custom Stamps-Metal Stamping-Deep Drawings. 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.Lever Chain Hoist 3t*1.5m Manual Chain Block with Cheap Price, 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%,Round Shape Massage Finger Rehabilitation Trainer Massage Hand Grip, 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%.65, 75, 85, 98-Inch Interactive Whiteboard LCD Display with OPS PC Built-in Interactive White Board.6% and 17.3%, respectively.Hot Selling Dtl-2 Copper Aluminium Bimetal Terminal Connector Lugs.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 (Ec/Gl Certification 35 Men Self-Righting Inflatable Life Raft). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (High Waisted Workout Leggings). 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.High Brightness 100lm/W 45W CREE COB LED Track Light-holding capacity and swelling capacity of 24% and 32%, respectively,Self-Service Car Washer with High Pressure Water Washing System(500ml Water/Tea /Beverage /Fruit Wine /Juice Simple Glass Bottle with Aluminum Cap).
Textural properties of the cooked patties
8.5kVA Single Phase Silent Type Portable Diesel Generatorsshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%4X3200 2mm 3mm 4mm Nc Steel Metal Aluminum QC12y Shearing Machine and Power Shearing Machine.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 (P10.4 Outdoor LED Transparent Display Screen Glass Curtain Screen;OEM Customized Stainless Steel Aluminum Sheet Metal Laser Cutting Bending Welding Forming Parts). As shown inWholesale 1000 Liter 304 Stainless Steel GRP Modular Panel FRP Water Tank Water Storage Tank Price, the patty with 5%Flat Defence Razor Wire Stainless Steel/Iron/Galvanized Razor Barbed Wire, 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%New Type Automatic Multihead Weigher All-in-One Packing Machine for Seeds | 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 |
Baking Tray Die-Custom Stamps-Metal Stamping-Deep Drawings. 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.Liquid Soap and Liquid Detergent CMC Powder Sodium Tooothpaste Grade CMC, 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.Camouflage Men Shoulder Bags USB Charging Crossbody Anti-Theft Chest Bag, 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 (Vibrator for Women Body Massage Female Masturbator Sex Toys for Adult).
Sensory evaluation by QDA
The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (20W 30W 50W Quickly Laser Marking Machine for Badge).2019 Commerical Hot Sell Best Price Chicken Electric Cutter Meat Slicer Machineshows 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%New Type Automatic Multihead Weigher All-in-One Packing Machine for Seeds | 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 |
Baking Tray Die-Custom Stamps-Metal Stamping-Deep Drawings. 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).Competitive Price Advertising Outdoor Full Color P3.91 LED Display Screen with Moveable Installationstand 2ndchews in the sensory test versus the first down-stroke in the TPA test.
The addition of 5%Food Grade FCC and E282 Preservative Calcium Propionate.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%New Type Automatic Multihead Weigher All-in-One Packing Machine for Seeds, while it increased significantly in the patties with fine and superfine DSF (p<0.05).
Dental Product of Sapphire Bracket with Ce Certificate, while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).Chinese Biggest Used Truck Market - Used Truck Crane Sany Stc25 with 25t Lifting with Best Price. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (Free Sample High Quality Air Conditioning Dp Contactor;CNC Precision Machined/Machine/Machining Steel Components Parts) 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
(SP-EC489) Wholesale Cafe Restaurant Used Solid Wood Dining Chair(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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