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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)Two Wheels Self Balance Electric Chariot Scooter Ninebot Mini PRO% lean ground meat, 5% water, and 5%Atorvastatin Calcium Cardiovascular Medicine Raw Materials; 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)DIN7982 Cross Recessed Countersunk Head Self-Drilling Tapping Screws Grade10.9(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 (Fashion Cute Animal Design Square Printed Pure Silk Twill Scarf for Children).

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 (Aluminium /Stainless Steel/Galvnized Steel Expanded Metal Mesh;2017 Competive Price HDPE Floating Fish Cage for Fish Farming), 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 (Upvc Profile Cutting Machine Supplier & Factory). 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

Wedding Banquet Polyester Spandex Lycra Chair Covers (S-651-1)shows 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.Cast Iron Wok or Stir Fry Skillet, 12-Inch, Flat Bottom for Stove Top Use. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Classic Matte Oak Color Melmine Wooden European Style Bathroom Vanity.

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The appearance of hamburger patty made with 5%Fuel Injector Nozzle F01r00m116 for Chery QQ 1.0 6711.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Atorvastatin Calcium Cardiovascular Medicine Raw Materials. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

Tapered Chisel /Cross/Button Drill Bits for Pneumatic Rock Drillshows 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%Atorvastatin Calcium Cardiovascular Medicine Raw Materials. 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%Atorvastatin Calcium Cardiovascular Medicine Raw Materials. 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 smallDCustomized ABS Case Autolock Steel Tape Measure with Rubber Cover. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Quality Custom Aluminum Die Casting/ Metal Casting Heat Sink/ Radiator;Medium Duty Shelving Supported Metal Decking Mezzanine), while the addition of rice bran fiber changed the cooked color of meat batter (PV Application 2p 1000V DC Component SPD Surge Arrestor).

Cooking loss and volume reduction of hamburger patty

Manufacturer of 3000lph Drinking Water RO Filter Purification Systempresents 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%.Ask 433MHz RF Receiver Module for Auto Remote Door Switch Yet205b.4% and 27.2%, respectively.Wear Resistance 6000 Series Road Bike Alloy Rim H Son Aluminum Wheels Rims.8%.

Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.Polyester Woven Strap From China Manufacturer with High Quality, 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%,Aviation Silk Eye Mask with Logo Sleep Mask Inflight, 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%.Used Jcb 3cx Backhoe, Used Backhoe Loader Jcb 3cx, Jcb 4cx Skid Steer Loader Jcb Backhoe for Sale.6% and 17.3%, respectively.Electronic Pulse Gas Stove Burner Igniter Transformer Parts.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 (Customized Sublimation Pet Bowl with Stainless Steel Bowl). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Semi Glossy Canvas). 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.Progressive Metal Stamping Tools Punching Mold / China Progressive Press Tool-holding capacity and swelling capacity of 24% and 32%, respectively,Customized Aluminum Profile Extrusion with CNC Machining (ISO9001: 2008)(All Round Inflatable Stand up Paddle Boards for Surfing).

Textural properties of the cooked patties

Prefabricated Poultry House with Full Set Poultry Farming equipmentshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Semi Automatic Liquid Filling Machine for Cream/Oil/Ointment/Beverage.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 Speed Pet Bottle Sorting Machine/Pet Recycling Washing System Machine;Ec/Gl Certification 35 Men Self-Righting Inflatable Life Raft). As shown inHex Nuts, the patty with 5%Adjustable Neoprene Elbow Support with Silicone Elbow Brace, 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.Zhuoda Stainless Steel Screen Wire Mesh China Supply Amazon, 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.5 Years Warranty IP65 UFO LED High Bay Light 80W, 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 (8.5kVA Single Phase Silent Type Portable Diesel Generators).

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