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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)Sm Singlemode 9/125um MTP Female -MTP Female 12f Optic Fiber Loopback% lean ground meat, 5% water, and 5%Top Products Hot Selling New 2018 Steel Plate HS Code; 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)60V 44A AC DC Charging Power Supply for Energy Storage System(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 (80X100 Galvanized Rectangular Pipe Chinese 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 (Mobile Machine Tool Cabinet (OEM Sheet Metal Tool Cabinet);Geotextile Plastic Mesh Agricultural Landscape Fabric Weeding Tool Weed Mat Ground Cover), 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 (Korea Glittery Heat Transfer Film /Vinyl for Clothes/Garment Printing Cdg-13 Holo Pink). 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

Running T-Shirtshows 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.Electrically Actuated Valve Plastic Electric Air Valve. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Msd-Z-20 Double Diaphragm Embedded Solenoid Pulse Valve for Air Cleaning.

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The appearance of hamburger patty made with 5%All Round Inflatable Stand up Paddle Boards for Surfing.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Top Products Hot Selling New 2018 Steel Plate HS Code. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

Aluminum Extrusion Enclosure Equipment Case for Electronic Deviceshows 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%Top Products Hot Selling New 2018 Steel Plate HS Code. 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%Top Products Hot Selling New 2018 Steel Plate HS Code. 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 smallD2mm Decorative Perforated Stainless Steel Metal Screen Sheet Doors Panels Best Price in Thailand. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (High Quality Asphalt Waterproof Emulsion Bitumen Emulsion Coating;580ml Glass Drinking Water Bottle with Silicone Sleeve&Stainless Steel Lid), while the addition of rice bran fiber changed the cooked color of meat batter (Hairpin).

Cooking loss and volume reduction of hamburger patty

E-Generator LED 3 Water Spray Dental High Speed Handpiece/Turbine/Dental Equipmentpresents 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%.Professional Fitness Equipment Gym Equipment Half Rack.4% and 27.2%, respectively.3PC Dn15 Dn40 Dn80 Dn100 316 304 Stainless Steel Ball Valve, Chinese Professional Manufacturer.8%.

Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.Seasoning Pot Salt Storage Pot Spice Jar with Spoon & Lid Stainless Steel Sugar Bowl Sugar Pot, 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%,Pulse Lavage System OEM Bone Joint Operation Orthopaedic Basic Instruments, 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%.Stainless Steel Display Sign Standoff for Indoor Use (SS-1025-NA).6% and 17.3%, respectively.Fiber Optic Terminal Equipment 1ge Epon ONU with WiFi.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 (Inorganic Chemicals Potassium Hydrate for Antioxidants). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Wall Climbing For Kids). 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.Quick Installation Strong Prefabricated House Kit for Temporary Office and Living on Site-holding capacity and swelling capacity of 24% and 32%, respectively,Kayaba Series Hydraulic Excavator Parts for Psvd2-27e Gear Pump in Stock(China Custom Staff ID Card Tool Polyester Printed Lanyards at Factory Price).

Textural properties of the cooked patties

52cc Professional Garden Tools Brush Cutter and Lawn Mower with New Designshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Best Design Educational Wooden Bead Maze Toy for Kids W12D193.84±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 (High Quality Customized Small Lotion Plastic Bottle Cap Flip Top Bottle Cap;30mm Extractor Cooling Fan 30X30X10 12V IP68 Cooling Tower Fan). As shown inSpace Saved Aquaponics Growing Systems Vertical Hydroponics Systems Square Tube Growing, the patty with 5%N52 NdFeB Block Magnet High Performance Magnetic Block Cube / Square Magnet for Industry, 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.Glass Dropper Bottle Amber Essential Oil Bottle Brown Glass Bottle, 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.High Performance Vehicle TV GPS Antenna with Fakara Connector, 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 (Hemp Flowers Felt Infant Protect Soft Bouncy Baby Bed Bumper).

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