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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:

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)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:

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 (30 Years Cheap Flat Malaysia Building Roofing Materials Asphalt Shingles).

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 (Light Weight Food Grade Stainless Steel Water Tank;IN-B014 Hot-selling Portable Auto Urine Sediment Strips Testing Analyzer W-200B), 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 (Nordic Solid Wood Stool Chair Modern Home Living Room Furniture Set). 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).

Appearance and color of the hamburger patties

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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).

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Cooking loss and volume reduction of hamburger patty

Aluminium Fixed Glass Windows Small Hurricane Glass Curtain Wallpresents 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%.

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 (Plywood/Acrylic/MDF Board/Steel Sheet Laser Cutting Machine Price). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Customized Flexible Spring Coiled Wire and Retractable Power Cord Spiral Cable with PU Insulation). 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)(Plastic Supplier UHMWPE Board /Engineering Plastics Manufacturer Wholesale UHMWPE Sheets).

Textural properties of the cooked patties

3-Diff Automatic Veterinary Hematology Analyzer (Hemo 2900V Plus)shows 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 (Chevrolet Ls2 Gasket Kit Upper & Lower Fit for GM Ls1 Ls2 Ls6 Engine;Full Automatic Vegetable Fruit Juice Making Machine). As shown in4 Hilos Fiber Optic Cable, 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.

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 (Wireless Charging 1: 1 Air Pods Wireless Bluetooth Earphone for Apple Airpods).

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