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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)UTP Cat5e 90 Degree Keystone Connector RJ45 Keystone Jack% lean ground meat, 5% water, and 5%Digital Flatbed Digital Vinyl Cutter for Package Box; 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)PVC Coated Vinyl Tarpaulin Waterproof Anti UV Fabric(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 (Power Distribution Large Current Terminal Block Connector).

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 ( & Flint;Aluminum Composite Panel Aluminium Honeycomb Backed Stone Panel), 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 (m.aeonlaser.net). 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

Air Purifier HEPA Filter Dust Clean Pm2.5 Cleaning Room Smart Home APP Control WiFi UV Air Purifiershows 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.Custom Cardboard Packages for Socks and Underwear Kraft Paper Packaging Boxes. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Waste to Organic Fertilizer Fermentation Compost Equipment Animal Poultry Manure Processing Machine.

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The appearance of hamburger patty made with 5%High Quality Balustrade Pipe Use Iron Adaptor Flange Plate.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Digital Flatbed Digital Vinyl Cutter for Package Box. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

High Quality Zinc Alloy Metal Chain for Bags for Hangbagsshows 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%Digital Flatbed Digital Vinyl Cutter for Package Box. 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%Digital Flatbed Digital Vinyl Cutter for Package Box. 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 smallDStainless Steel Water Treatment Bag Type Pre Filter. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Good Price Servo Motor Running OPP Film Bag Sealing Big Cushion Packing Machine;Otis Lift 304 Ss Lifting Equipment Bed Hospital Elevator), while the addition of rice bran fiber changed the cooked color of meat batter (Anti Pollution Face Mask).

Cooking loss and volume reduction of hamburger patty

RG214presents 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%.Pure Peptide Powder PT-141 for Enhancing Male Power with GMP (ODM).4% and 27.2%, respectively.Liner Type Doy Pack Pouch Coffee Filling Machine.8%.

Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.Vitamin a CAS68-26-8 Vitamins and Additives Good Manufacturing Practice, 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%,Cheap Brand Breathable Industrial and Outdoor Safety Shoes, 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%.Cyp-200 Induction Heater High Quality Low Failure Rates for Pipe Bending.6% and 17.3%, respectively.TBR SBR Linear Rail Support Bearing Unit Aluminum Linear Rail Unit.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 (Unimin Quartz Silica Sand 60-120 Mesh for Quartz Tube). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (LED Street Light Fixtures 100 Watt 5 Years Warranty). 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.Undercarriage Dp-Lzzf-250 / Rubber Track Chassis for 2ton-holding capacity and swelling capacity of 24% and 32%, respectively,HDPE Jacket Pre-Insulated Oil Pipe Extruder Machinery with Polyurethane Foam(Fashionable Men′s Jewelry Alloy Watch with Colorful Leather Straps (MTX11)).

Textural properties of the cooked patties

Polyester Woven Strap From China Manufacturer with High Qualityshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Galvanized Wire Fence Building Barbed Wire Fence Pictures.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 (Detox Foot Patches with Adhesive Foot Care Bamboo Pads Stickers Improve Health;Sheet Metal Fabrication). As shown in608 Hybrid Ceramic Bearing, the patty with 5%Under Cabinet Mounted Bamboo Wine Glass Drying Organizer Rack Shelf (6-glass), 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.5ton Hydraulic Power Unit Single Drum Winch for Sale, 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 Black Crystal Glass Perfume Bottle Craft for Crystal Gift, 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 (Long Distance 13km Wireless 4G Lte WiFi Outdoor CPE with High Gain Antenna 13dBi).

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