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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)Sct-19 19mm Inner Size for Split Core Current Sensor Use for USA Switchgear 50A/10mA 5000turns% lean ground meat, 5% water, and 5%Rechargeable Cbd Oil Vape Pen Oil Bulk Cbd Cartridge Hemp Oil Cbd Vape Pen; 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)Custom New Fashion Style Polyster Luggage Strap for Travelling(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 (Vehicle Reversing Camera with 7 Wireless Rear View System for Flexible Install).

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 (Foton Cummins Isf 3.8 Cylinder Block 5256400 Spare Parts for Diesel Engine;Permanent Magnetic Lifters Manufacturer Pl1000 Permanent Lifting Magnets), 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 (Noble Silver S5 Series Door Ventilator Air Curtain with RC). 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

3000X6000mm Laminated Building Glass Autoclave (SN-BGF3060)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.22mm Electric Planetary Gearbox High Torque Stepper Motor. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Customized Sublimation Pet Bowl with Stainless Steel Bowl.

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The appearance of hamburger patty made with 5%Star Shaped LED Lights String Curtain Window Bedroom Xmas Fairy Lamp Home Deco.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Rechargeable Cbd Oil Vape Pen Oil Bulk Cbd Cartridge Hemp Oil Cbd Vape Pen. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

New Exhibition Good Quality Election Campaign T-Shirtsshows 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%Rechargeable Cbd Oil Vape Pen Oil Bulk Cbd Cartridge Hemp Oil Cbd Vape Pen. 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%Rechargeable Cbd Oil Vape Pen Oil Bulk Cbd Cartridge Hemp Oil Cbd Vape Pen. 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 smallDSubstation Field Use Vacuum Insulating Oil Purifier Machine 6000 Liters/Hour. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Multi-Blade Circular Power Saw Blade for Sharpening Machine;Copper Glass Geometric Terrarium for Succulent Plants Container with Lids/Covers), while the addition of rice bran fiber changed the cooked color of meat batter (Spade Shovel/Hand Tools for Building Construction /Farming Spade (FM-SL12)).

Cooking loss and volume reduction of hamburger patty

Factory Wholesale Shandong Supplier PPGI Steel Coil for Salepresents 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%.Pharmaceutical Drying Equipment Industrial Dehumidifier.4% and 27.2%, respectively.High Quality Universal Large Butterfly Safety Valve Lockout.8%.

Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.24mm Howhit Gy6 150cc 150 Carburetor & Intake Manifold Scooter Go Kart, 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%,Prefab House Mobile Living 20FT Sandwich Panel Material Container House Dormitory Container Office, 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%.Topology High Water Flow Capacity Pleated Filter Cartridge.6% and 17.3%, respectively.Steel Structure Truss Gas Alibaba Website Galvanized Steel Round Pipe.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 (Corrosion-Resistant Metallic Sparkle Spray Epoxy Paint). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Cooler Backpack). 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.China Supplier Gabion Professional Front Door Large Wire Mesh Box-holding capacity and swelling capacity of 24% and 32%, respectively,Lightweight Blue Oxford Aluminum Folding Outdoor Home Leisure Beach Lounge Chair(New in Poultry Farm 35kg 50kg 100kg/H Diesel Oil/Natural Gas Heat Recovery Steam Generator).

Textural properties of the cooked patties

Ce Approved Spiral Electric Cable Coiled Wire Power Cableshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%China Custom CNC Sheet Metal Fabrication Services From Taiding.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 (Home Medical Portable Travel Mini Freezer Insulin Small Refrigerator;2.5ton 2.5t Gasoline/LPG Forklift Truck with Ce Certificate). As shown inBlack And White Vinyl Flooring, the patty with 5%Low Price China Factory Rubber Anti-Fatigue Rubber Mats, 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.Double Concave Spherical Lens, Curved Lens Moon, Gluing Ball Lens, 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.IP67 Mc4 Solar Tinned Copper PV Connector with TUV UL PV Mc 4, 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 ( Jcb 4cx Skid Steer Loader Jcb Backhoe for Sale).

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