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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)720p Wireless Outdoor Surveillance Waterproof IP IR Camera% lean ground meat, 5% water, and 5%New Design! Giant Inflatable Dog Bed/Inflatable Bouncer Slide for Sale; 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)Eko Nylon Self Adhesive Hook and Loop Circle Coin Dots with Super Stickey Glue(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 (Double Flange Swing Check Valve/ Cast Iron Swing Check Valve).

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 (New Generation Non Invasive Criolipolisis 2019 Slimming Device 3 Max Cool Shaping Criolipolisis;Custom New Fashion Style Polyster Luggage Strap for Travelling), 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 (Water Bottle For Gym). 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

Galvanized Seamless Steel Pipeshows 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.High Pressure Zinc Die Casting/Zinc Alloy Casting/Zinc Casting Mould. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Vertical IPL Shr Laser Hair Removal Machine Beauty Equipment.

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The appearance of hamburger patty made with 5%Small Animal Shape Kids Playground Slide for Children.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%New Design! Giant Inflatable Dog Bed/Inflatable Bouncer Slide for Sale. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

Free Sample Disposable Vacuum Blood Collection Needleshows 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%New Design! Giant Inflatable Dog Bed/Inflatable Bouncer Slide for Sale. 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%New Design! Giant Inflatable Dog Bed/Inflatable Bouncer Slide for Sale. 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 smallDHigh Quality Asphalt Waterproof Emulsion Bitumen Emulsion Coating. 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 Aluminum Bronze Pipe Casting Hollow Bar for Wholesale; Climbing Slide Obstacle Course for Sale), while the addition of rice bran fiber changed the cooked color of meat batter (55 Inch Led Tv 4k).

Cooking loss and volume reduction of hamburger patty

Small Animal Shape Kids Playground Slide for Childrenpresents 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%.Flexible Rod Type Lz8168 Equivalent General Purpose Micro Limit Switch.4% and 27.2%, respectively.High Quality SMC Round Watertight Manhole Cover BS En124 Standard.8%.

Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.Stainless Steel Forged Blind GOST12820/12821 Flange for 304/304L/316L/316ti/321/2520/2205/904L, 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%,Manufacture Antique Hydraulic Electric Base Vintage Barber Chair, 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%.Auto Parts Telescopic Hydraulic Cylinder for Heavy Duty Truck.6% and 17.3%, respectively.1 1.8 2 Inch High Pressure Centrifugal Stand 4.5cm DC Fan Axial Fan.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 ( Heavy Truck Sheet Part). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Wood Handle Simple Self Pulling Corkscrew Wine Bottle Opener). 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.Cement Mortar Mixing Pumping Screeding Grouting Spraying Wall Plastering Machine-holding capacity and swelling capacity of 24% and 32%, respectively,High Quality and Cheap Price Non-Ferrous Metal Eddy Current Separator(Cold Room Middle Temperature Condensing Unit Xjq04mag).

Textural properties of the cooked patties

Professional Extreme Launch Jump Trampoline Parkshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Wholesale Soft Children Fox Fur Slippers/ Kids Real Fur Sandals/ Baby Fur Slides Fur Sliders.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 (Pfrm2800s Slag Coal Clinker Cement Pet Coke Limestone Grinding Vertical Mill;3-Inch Mobile Thermal Printer (MPT-III) Various Interface and Waterproof Design). As shown inHigh Quality OEM China Plastic Injection Molding for Car Bumper Plastic Injection Mould, the patty with 5%Plastic Infused Water Bottle Tumbler, BPA Free Plastic Fruit Infuser Tritan Bottle, 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.High Efficiency Superfine Micron Walnut Shell Air Jet Mill, 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.Stainless Steel Pipe Weight, Stainless Steel Pipe Price, 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 (High Quality Balustrade Pipe Use Iron Adaptor Flange Plate).

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