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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)Double Head Hydraulic Uncoiler Made in China (MDW-200)% lean ground meat, 5% water, and 5%High Back Royal Queen Hotel Wedding Sofa King Throne Chair; 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)Steel Metal Deck Making Machine by Roll Forming(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 (Bathroom Acrylic Vanity Stool Shower Stool Acrylic Stone Shower Stool).

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 (Fashion Business Nylon Suitcase Carry on Spinner Wheel Travel Luggage;Fashion Cute Animal Design Square Printed Pure Silk Twill Scarf for Children), 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 (Interactive Touch Screen Table). 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

OEM 43 Samsung A Grade UHD 4K Flat Screen Smart LED TV Android WiFishows 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.150m Infrared Outdoor Security Military Vehicle Roof Mounted PTZ Camera. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,  Machinery Metal Parts/ High Volume CNC Machining Aluminum Parts.

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The appearance of hamburger patty made with 5%Urethane Foam PU Machine with Horizontal Circle Sponge Cutting Machine.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%High Back Royal Queen Hotel Wedding Sofa King Throne Chair. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

10X10FT Outdoor portable Pop Up Canopy Display Aluminum Folding Tentshows 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%High Back Royal Queen Hotel Wedding Sofa King Throne Chair. 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%High Back Royal Queen Hotel Wedding Sofa King Throne Chair. 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 smallDT6 146 Coreline Set PCD Core Bit for Geotechnical Drilling. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Electric Centrifugal Borehole Well Copper Wire Sewage Submersible Water Pump;Tapered Chisel /Cross/Button Drill Bits for Pneumatic Rock Drill), while the addition of rice bran fiber changed the cooked color of meat batter (New Product Heat Resistant Fiberglass Mesh PTFE Coated Fabric Cloth).

Cooking loss and volume reduction of hamburger patty

Quality Custom Aluminum Die Casting/ Metal Casting Heat Sink/ Radiatorpresents 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%.Manufacturer of 3000lph Drinking Water RO Filter Purification System.4% and 27.2%, respectively.Free Sample Disposable Vacuum Blood Collection Needle.8%.

Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.Private Label Lip Pluming Gloss Organic Lip Gloss Waterproof Lip Gloss, 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%,100% Biodegradable Supermarket Rolling Plastic Bags on Roll Plastic Bag Making Machine, 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%.Anti Weather Borated Polyethylene Board Plastic HDPE Sheet.6% and 17.3%, respectively.Stainless Steel Cheap Prices Durable Industrial Temperature Gauge.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 (Wholesale HRC45 Tungsten Carbide Taper Ball Nose End Mill). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Best Price Automatic Wheat Flour Mill Plant for Bakery Use). 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 Quality Aluminum Bronze Pipe Casting Hollow Bar for Wholesale-holding capacity and swelling capacity of 24% and 32%, respectively,Composite Fiberglass FRP SMC BMC Manhole Covers with Frame(Tb500 Injectable Human Growth Peptides Thymosin Beta4 for Muscle Mass Tb500).

Textural properties of the cooked patties

Customized Sublimation Pet Bowl with Stainless Steel Bowlshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Kaolin Clay Textiles Petroleum Chemicals Building Materials Used Calcined Kaolin.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 (All Round Inflatable Stand up Paddle Boards for Surfing;Prefabricated Poultry House with Full Set Poultry Farming equipment). As shown inWholesale Genuine Leather Credit Card Mens Wallet, the patty with 5%Easy Install Stage 12 Inch Round Rotating Lighting Truss, 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.Stainless Steel Standard Type Steel Hexagon Socket Head Cap Screws, 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.Potassium Ferrocyanide Trihyrate MSDS CAS 14459-95-1, 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 (Ec/Gl Certification 35 Men Self-Righting Inflatable Life Raft).

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