High Speed Digital High Shear Homogenizer Laboratory Small Paint Mixer, 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)SAE52100 EN31 GCr15 SUJ2 Mechanical Steel Pipe Alloy Bearing Steel Pipe for Axle% lean ground meat, 5% water, and 5%20t-200t Large Fish Hatchery UV Sterilizer Water Treatment Equipment; 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)High Separating Rate Electrostatic Sorting Machine for Plastic and Rubber(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 (Industry Used Flame Plasma Cutter Steel Metal CNC Cutting Machine).

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 (Alumina Foam Ceramic Filter for Aluminum Alloys Foundry;High Quality Injection Molding Machine Parts Plastic Forming Parts), 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 (www.neodermalfiller.com). 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

6 Panel Cocshows 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.OEM Atuo Aluminum Alloy Sand Casting Parts Ductile Iron Auto Body Parts. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,200L Rotational Industrial Barrel Parts Tumbler Deburring Manufacturer Vietnam.

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The appearance of hamburger patty made with 5%1/8 3504 Deflection V Jet Narrow Angle Flat Fan Spray Nozzle.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%20t-200t Large Fish Hatchery UV Sterilizer Water Treatment Equipment. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

Precision Machining Metal CNC Custom Aluminum Glossy Black Andozing Partsshows 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%20t-200t Large Fish Hatchery UV Sterilizer Water Treatment Equipment. 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%20t-200t Large Fish Hatchery UV Sterilizer Water Treatment Equipment. 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 smallD9171756 Auto Parts Car Air Cabin Filter Manufacturer. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Kntech New Product One-Touch Dialing Wall-Mounting Emergency Sos Telephone Knzd-56;Cosmetics Facial Cream Toothpaste Tube Filling Sealing Machine), while the addition of rice bran fiber changed the cooked color of meat batter (1.6MPa 110V Electric Actuator Sanitary Butterfly Valve).

Cooking loss and volume reduction of hamburger patty

Best Sales Puddle Jumper Swimming Life Jacket Safety Vest for Kids Baby Child Life Jacketpresents 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%.Carbon Steel Zinc Countersunk/ Flat Head Self Tapping Screw.4% and 27.2%, respectively.Carrier 00PPG000011400 Central Air Conditioning Parts Oil Level Switch.8%.

Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.Desktop 6040 CNC Router Engraving Machine Factory Price, 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%,Industry Used Flame Plasma Cutter Steel Metal CNC Cutting 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%.Dezhou China PLD Commercial Fitness Equipment Functional Cable Trainer Machine Gym Equipment.6% and 17.3%, respectively.100kVA 13.2kv 13.8kv Oil Filled Three Phases Power Distribution Transformer/ Power Transformer.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 (Manufacture Antique Hydraulic Electric Base Vintage Barber Chair). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (350 W Electric Scooter Wholesale Online Folding Electric Kick Scooter for Adult and 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.High Precision Synchro Hydraulic CNC Press Brake Plate Bending Machine-holding capacity and swelling capacity of 24% and 32%, respectively,P8 Outdoor LED Display Screen Videowall for Propaganda Board(Plastic Injection Insulated Coolers Ice Cooler Box for Food Use).

Textural properties of the cooked patties

Double Flange Swing Check Valve/ Cast Iron Swing Check Valveshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%MDF Board Color Powder Coating Production Line for Cabinet Furniture.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 (New Generation Non Invasive Criolipolisis 2019 Slimming Device 3 Max Cool Shaping Criolipolisis;Custom New Fashion Style Polyster Luggage Strap for Travelling). As shown inUV Laser Marking Machine for PP PE Plastic Glass, the patty with 5%Alumina Foam Ceramic Filter for Aluminum Alloys Foundry, 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.Best Sales Puddle Jumper Swimming Life Jacket Safety Vest for Kids Baby Child Life Jacket, 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.Stand Alone Automatic Air Freshener Dispenser for Cover 1500m3, 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 (European Hotel Decorative Natual Shell Square Standing Floor Lamp).

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