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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)Custom Ductile Iron Casting Type Scaffolding Beam Clamp% lean ground meat, 5% water, and 5%Zipper Flat Bottom Coffee Bag One Way Valve Manufacturer in China; 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)Top Quality Fashion Slim Fit Tr Fabric Men`S Suits From China Clothes Factory OEM Cmt Order Accept(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 (RF E-Light IPL Shr Laser Hair Removal Beauty Machine Equipment).

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 (Customize Wooden Big Jewelry Collection Box/Gift Box/Wooden Package Box;Anti-Yellow Acrylic Solid Surface 6mm 12mm Sheets Corians), 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 (Carnival Inflatable Target Toss Football Dart Board Game B6088). 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

m.pointsourcingservices.comshows 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.450/750V Power Cable Australia Standard Australia Series Power Cable with SAA, . RoHS Certification. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,China Factory Supply 99% Omeprazole CAS 73590-58-6 for Stomach Ulcer.

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The appearance of hamburger patty made with 5%12000lbs Large Capacity Electric Winch with Wire Rope.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Zipper Flat Bottom Coffee Bag One Way Valve Manufacturer in China. (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 Stainless Steel Adjustable Shackle for Paracordshows 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%Zipper Flat Bottom Coffee Bag One Way Valve Manufacturer in China. 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%Zipper Flat Bottom Coffee Bag One Way Valve Manufacturer in China. 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 smallD4X6 Inch Blank Direct Thermal Paper Shipping Address Barcode Zebra Labels. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Double Pneumatic Chuck CNC Pipe Screw Cutting Lathe 130mm Bore;New Hottest Educational Wooden Bead Toys for Kids 2018 W11b176), while the addition of rice bran fiber changed the cooked color of meat batter (Golden Hard Vegetable Capsule 00).

Cooking loss and volume reduction of hamburger patty

Gentory Cupc Massage 304 Stainless Steel Shower Panel for Bathroompresents 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%.Insulated Neoprene Drink Water Bottle Holder with Strap.4% and 27.2%, respectively.Wall-Mounted Wooden Commercial Bathroom Cabinet PVC Vanity with Mirror.8%.

Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.China Custom Staff ID Card Tool Polyester Printed Lanyards at Factory 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%,Gcc Plant Ball Mill and Air Classifier Production Line, 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%.Hot Sale Outdoor Garden Swimming Pool Dining Room Furniture Table Set.6% and 17.3%, respectively.Ce Approved ABS Plastic Radiator Cover for Generator Set Canopy.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 (Antenna Coil Inductor Coil Magnet Coil for Small Fan Coil). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (3g 4g Outdoor Antenna). 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.Small Hand Portable Manual Cabinet Door Hole Hinge Drilling Machine-holding capacity and swelling capacity of 24% and 32%, respectively,SMT PCB Antistatic ESD Magazine Rack for Gear Adjustment PCB Storage(Zhuoda Stainless Steel Screen Wire Mesh China Supply Amazon).

Textural properties of the cooked patties

Heavy Duty Electromagnetic Lock for Double Door and Access Systemshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Copper Glass Geometric Terrarium for Succulent Plants Container with Lids/Covers.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 (Women′s Round-Neck Loose Short-Sleeve Cotton Pure-Color T-Shirt;Cement Mortar Mixing Pumping Screeding Grouting Spraying Wall Plastering Machine). As shown inGlass Door Beverage Mini Refrigerator for Promotion, the patty with 5%Plastic WPC PVC Furniture Foam Board Profile Extrusion Production Line, 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.Bamboo Large Yellow Branch LED Floor Lamp, Lamp Size: 37*25*151cm, 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.10 Gauge Galvanized Welded Wire Mesh Fence Panel, 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 (Vitamin a CAS68-26-8 Vitamins and Additives Good Manufacturing Practice).

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