Home Medical Portable Travel Mini Freezer Insulin Small Refrigerator, fine, and superfine fractions of DSF

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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)PS Artistic Ceiling, Plastic Ceiling Arts for Home (BRJ18-S022)% lean ground meat, 5% water, and 5%F Series Helical Bevel Flange Gearbox Solid Shaft Gearbox; 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)Forest Mulching Equipment Use Hydraulic Cylinder for Sale(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 (Used Tipper Trucks Single Acting Coal Mining Hydraulic Cylinder Supplier).

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 (F Series Helical Bevel Flange Gearbox Solid Shaft Gearbox;Sc12 Core 2mm Breakout Fanout Optical Fiber Patch Leads), 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 (Leabon Ce Certificated Europe Hot Selling 5-50kg Wood Pellets Packing Machine (DCS-50A)). 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

Best Stablized Soil Stablizer Mixing Plant Concrete Mixing Plant Construction Machinery MB1800shows 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.Wholesale Alibaba 48V Club Car Golf Cart Battery Charger. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Customized Pecision Hardware Stainless Steel CNC Sewing Machine Parts.

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The appearance of hamburger patty made with 5%Quality HDF Laminate Floor Good Price Wood Laminate Flooring.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%F Series Helical Bevel Flange Gearbox Solid Shaft Gearbox. (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

Liner Type Doy Pack Pouch Coffee Filling Machinepresents 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%.New Product Fast Big Wheel Folding Electric Mobility Scooter with Seat for Adults.4% and 27.2%, respectively.Guangzhou Factory Outdoor Water Park Playground Equipment for Sale.8%.

Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.Solid Tyres 20.5/70-16 16/70-20 23.5-25 17.5-25 Solid OTR Tire, 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%,Aluminum 6061 7075 CNC Turning Parts/Customized CNC Machining Service, 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%.Small Propane Gas Bottle Cylinder for Lab Sampling Use.6% and 17.3%, respectively.Customized Mold Making Manufacturer Black Car Plastic Injection Parts.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 (Metal Industry Electric Flat Rail Transfer Trailer Vehicle). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Heavy Duty Evaporative Air Cooler). 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 Power Driving Type Concrete Power Trowel Machine-holding capacity and swelling capacity of 24% and 32%, respectively,Qk1313 CNC Centerless Lathe Machine Siemen CNC Pipe Threading(Shanghai Factory Precision Injection Molding Industry Overmolding Nylon Plastic Parts).

Textural properties of the cooked patties

Irregular Shape Bars 304 Stainless Steel Extrusion F Profileshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Hf Vacuum Dryer Machine with Advanced High Frequency Technology.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 (Energy Serving UPVC and PVC Profile for Window and Door;Flexible Rod Type Lz8168 Equivalent General Purpose Micro Limit Switch). As shown inm.hgfencing.com, the patty with 5%Self-Adhesive White Sticky Painter Felt for Floor Protection, 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.Soundproofing Foam Backed Vinyl 3D PE Foam Wallpaper Brick, 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.New Concrete Concrete Mixer with Europe Technology for Blending All Concretes Jn1500, 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 (Stainless Steel Precision Casting).

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