[논문]Effects of Jet-Milled Defatted Soy Flour on the Physicochemical and Sensorial Properties of Hamburger Patties

Cho, Hyun-Woo; Jung, Young-Min; Auh, Joong-Hyuck; Lee, Dong-Un

doi:10.5851/kosfa.2017.37.6.840

[국내논문] Effects of Jet-Milled Defatted Soy Flour on the Physicochemical and Sensorial Properties of Hamburger Patties 원문보기

Korean journal for food science of animal resources = 한국축산식품학회지, v.37 no.6, 2017년, pp.840 - 846

Cho, Hyun-Woo (Department of Food Science and Technology, Chung-Ang University) , Jung, Young-Min (Department of Food Science and Technology, Chung-Ang University) , Auh, Joong-Hyuck (Department of Food Science and Technology, Chung-Ang University) , Lee, Dong-Un (Department of Food Science and Technology, Chung-Ang University)

Abstract ▼ AI-Helper

We investigated the physicochemical and sensorial properties of hamburger patties made with three different defatted soybean flour (DSF) preparations which differed in particle size. Coarse ($Dv_{50}=259.3{\pm}0.6{\mu}m$), fine ($Dv_{50}=91.5{\pm}0.5{\mu}m$), and superfine ($Dv_{50}=3.7{\pm}0.2{\mu}m$) 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% superfine DSF showed the lowest cooking loss among the treatment groups (p<0.05). The patties with superfine DSF also retained the texture profile values of the control patties in terms of hardness, gumminess, springiness, and chewiness, while the addition of coarse and fine DSF increased the hardness and chewiness significantly (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). Although the overall acceptability of the patties made with coarse and fine DSF was poor, 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.

Keyword

AI 본문요약
AI-Helper

* AI 자동 식별 결과로 적합하지 않은 문장이 있을 수 있으니, 이용에 유의하시기 바랍니다.

제안 방법

These results indicate that superfine DSF powder can be used as a potential food ingredient for fiber enrichment with minimal changes in the physicochemical and sensorial properties of food. Therefore, this study used jet-milled superfine DSF powder to prepare fiber-enriched hamburger patties and verify the effects of the DSF on the physicochemical and sensorial properties of the patties.
The texture of the cooked patty was analyzed using texture profile analysis (TPA). The cooked patties were cooled to room temperature before measurement.
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).
05). The hardness measured using the sensory evaluation showed a different tendency from the hardness measured with the TPA due to differences in the measurement methods where the hardness was judged by the amount of force required to bite through the sample during the 1st and 2nd chews in the sensory test versus the first down-stroke in the TPA test.

데이터처리

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).

이론/모형

The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (Table 6). Table 1 shows the five sensorial attributes (hardness, juiciness, tenderness, brown color, and overall acceptability) with the previously identified standards.

성능/효과

Superfine DSF powder had a less rough texture and less bitter taste than conventionally prepared DSF powder. Furthermore, the physical characteristics of superfine DSF powder, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved. These results indicate that superfine DSF powder can be used as a potential food ingredient for fiber enrichment with minimal changes in the physicochemical and sensorial properties of food.
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) the hamburger patty with coarse DSF was composed of 90% lean ground meat, 5% water, and 5% coarse DSF; 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 only change was in the a* value of the patty containing 5% coarse DSF. 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 small DE values. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Mittal et al.
Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously. The reductions in patty diameter with coarse, 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.
, 2005). 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.
The patties with coarse and fine DSF showed reduced overall acceptability, while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).

참고문헌 (19)

Abdel-Naeem H. H. S. Mohamed H. M. H. Improving the physico-chemical and sensory characteristics of camel meat burger patties using ginger extract and papain Meat Sci. 2016 118 52 60 10.1016/j.meatsci.2016.03.021 27045253

상세보기
Ahmed O. P. Miller M. F. Lyon C. E. Vaughters H. M. Reagan J. O. Physical and sensory characteristics of low-fat fresh pork sausage processed with various levels of added water J. Food Sci. 1990 55 625 628 10.1111/j.1365-2621.1990.tb05192.x

상세보기
American Meat Science Association Research guidelines for cookery, sensory evaluation and instrumental tenderness measurements of fresh meat American Meat Science Association Chicago 1995 1 48
Berk Z. Berk Z FAO agricultural services bulletin FAO Rome 1992 92 110 115 Technology of production of edible flours and protein products from soybean
Bourne M. C. Food texture and viscosity: Concept and measurement Academic Press London 2002 182 186
Choi Y. S. Choi J. H. Han D. J. Kim H. Y. Lee M. A. Kim H. W. Jeong J. Y. Paik H. D. Kim C. J. Effect of adding levels of rice bran fiber on the quality characteristics of ground pork meat product Korean J. Food Sci. An. 2008 28 319 326 10.5851/kosfa.2008.28.3.319

원문보기 상세보기
Choi Y. S. Choi J. H. Han D. J. Kim H. Y. Lee M. A. Lee M. A. Kim H. W. Jeong Y. J. Kim C. J. Characteristics of low-fat meat emulsion systems with pork fat replaced by vegetable oils and rice bran fiber Meat Sci. 2009 82 266 271 10.1016/j.meatsci.2009.01.019 20416740

상세보기
Eim V. S. Simal S. Rossello C. Femenia A. Bon J. Optimisation of the addition of carrot dietary fibre to a dry fermented sausage (sobrassada) using artificial neural networks Meat Sci. 2013 94 341 348 10.1016/j.meatsci.2013.02.009 23567134

상세보기
Fernandez-Gines J. M. Fernandez-Lopez J. Sayas-Barbera E. Perez-Alvarez J. A. Lemon albedo as a new source of dietary fiber: Application to bologna sausages Meat Sci. 2005 67 7 13
Hughes E. Cofrades S. Troy D. J. Effects of fat level, oat fiber and carrageenan on frankfurters formulated with 5, 12 and 30% fat Meat Sci. 1997 45 273 281 10.1016/S0309-1740(96)00109-X 22061466

상세보기
Jimenez-Colmenero F. Relevant factors in strategies for fat reduction in meat products Trends Food Sci. Technol. 2000 11 56 66 10.1016/S0924-2244(00)00042-X

상세보기
Kim I. S. Jin S. K. Ha C. J. Improved quality properties of low-fat meat patties containing sweet persimmon powder during freeze storage Korean J. Food Sci. An. 2008 28 113 121 10.5851/kosfa.2008.28.2.113

원문보기 상세보기
Mansour E. H. Khalil A. H. Characteristics of low-fat beef burger as influenced by various types of wheat fibers Food Res Int. 1997 30 199 205 10.1016/S0963-9969(97)00043-4

상세보기
Mittal G. S. Nadulski R. Barbut S. Negi S. C. Texture profile analysis test conditions for meat products Food Res Int. 1992 25 411 417 10.1016/0963-9969(92)90165-2

상세보기
Muttakin S. Kim M. S. Lee D. U. Tailoring physicochemical and sensorial properties of defatted soybean flour using jet-milling technology J. Food Chem. 2015 187 106 111 10.1016/j.foodchem.2015.04.104

상세보기
Pinero M. P. Parra K. Huerta-Leidenz N. Arenas de Moreno L. Ferrer M. Araujo S. Barboza Y. Effect of oat’s soluble fiber (β-glucan) as a fat replacer on physical, chemical, microbiological and sensory properties of low-fat beef patties Meat Sci. 2008 80 675 680 10.1016/j.meatsci.2008.03.006 22063581

상세보기
Selani M. M. Shirado G. A. N. Margiotta G. B. Saldana E. Spada F. P. Piedade S. M. S. Contreras-Castillo C. J. Canniatti-Brazaca S. G. Effects of pineapple byproduct and canola oil as fat replacers on physicochemical and sensory qualities of low-fat beef burger Meat Sci. 2016 112 69 76 10.1016/j.meatsci.2015.10.020 26562792

상세보기
Vittadini E. Rinaldi M. Chiavaro E. Barbanti D. Massini R. The effect of different convection cooking methods on the instrumental quality and yield of pork Longissimus dorsi Meat Sci. 2005 69 749 756 10.1016/j.meatsci.2004.11.005 22063153

상세보기
Yi H. C. Cho H. Hong J. J. Ryu R. K. Hwang K. T. Regenstein J. M. Physicochemical and organoleptic characteristics of seasoned beef patties with added glutinous rice flour Meat Sci. 2012 92 464 468 10.1016/j.meatsci.2012.05.012 22682071

상세보기

저자의 다른 논문 :

활용도 분석정보

상세보기

다운로드

내보내기

활용도 Top5 논문

해당 논문의 주제분야에서 활용도가 높은 상위 5개 콘텐츠를 보여줍니다.
더보기 버튼을 클릭하시면 더 많은 관련자료를 살펴볼 수 있습니다.

내보내기 구분	파일저장 인쇄 메일전송
구성항목	기본정보 상세정보 관리번호, 논문명, 저널/프로시딩명, 저자 , 발행년, 권, 호, 시작페이지, 끝페이지, 발행기관 관리번호, 논문명, 대등논문명, 저자 , 저널/프로시딩명, 발행기관, 발행년, 발행언어, 권, 호, 시작페이지, 끝페이지, ISBN, ISSN, 주제분야, 키워드, 초록(한글), 초록(영문), 저자(소속기관)
저장형식	Text(ASCII format) Excel format RefWorks Direct Export RIS format (for Reference Manager, ProCite, EndNote), Scholar's Aids, Mendeley
메일정보	받는사람 (필수) @ 보내는사람 (선택) @ 제목 내용 KISTI 검색결과 이메일 서비스
안내	총 건의 자료가 검색되었습니다. 다운받으실 자료의 인덱스를 입력하세요. (1-10,000) 검색결과의 순서대로 최대 10,000건 까지 다운로드가 가능합니다. 데이타가 많을 경우 속도가 느려질 수 있습니다.(최대 2~3분 소요) 다운로드 파일은 UTF-8 형태로 저장됩니다. 파일의 내용이 제대로 보이지 않을실 때는 웹브라우저 상단의 보기 -> 인코딩 -> 자동선택 여부를 확인하십시오. ~ Text(ASCII format) Excel format

연합인증