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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)Single Screw Mini Film Blowing Machine Screw 45/55/65% lean ground meat, 5% water, and 5%Samsung Pick and Place Machine for LED Component Mounting; 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)5GHz Outdoor Wireless Access Point Poe Power Supply (TS208F)(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 (Quick Deploy Empty Expandable Container House for Emergency).

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 (Pet Dog Cat Glove Brush Cleaning and Grooming Products;Outdoor New Design Monitor Cabinet Taxi Advertising LED Signs), 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 (Bright Led License Plate Lights). 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

Tinplate Etp Coilshows 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.Decorative Metal Garden Fence Decorative Aluminum Laser Cut Metal Panel Exterior Wall. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Toshiba Gmcc 9110 BTU Rotary Refrigeration Type Compressor Ask89d53uez.

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The appearance of hamburger patty made with 5%Fiber Laser Cutter for 1-22mm Carbon Steel Sheet Metal Esf-3015wge.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Samsung Pick and Place Machine for LED Component Mounting. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

Flexo Printing Machine 6 Colour Flexography T Shirt Printingshows 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%Samsung Pick and Place Machine for LED Component Mounting. 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%Samsung Pick and Place Machine for LED Component Mounting. 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 smallDWall Mounted Hanging Ent Diagnostic Set Veterinary Otoscope Ophthalmoscope. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (P8 Outdoor LED Display Screen Videowall for Propaganda Board;Chaina Brand Air Cooled Condensing Unit for Cold Storage Cold Room), while the addition of rice bran fiber changed the cooked color of meat batter (Spark Electrode).

Cooking loss and volume reduction of hamburger patty

Modern Simple Aluminum Outdoor Double Main Gate for Countryard Zf-Ds-058presents 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%.Custom Ductile Iron Casting Type Scaffolding Beam Clamp.4% and 27.2%, respectively.Zipper Flat Bottom Coffee Bag One Way Valve Manufacturer in China.8%.

Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.Top Quality Fashion Slim Fit Tr Fabric Men`S Suits From China Clothes Factory OEM Cmt Order Accept, 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%,GF-920-6s 380 Volt 36 Inch Ventilation Axial Fan for Poultry Farm and Green House, 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%.Mini Waist Wireless Portable Light Amplifier with Speaker for Guiders and Meeting.6% and 17.3%, respectively.Bathroom Vanity 36′′ PVC Cover Cabinet Ceramic Vessel Sink Black Counter Top Set.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 (Low Price China Factory Rubber Anti-Fatigue Rubber Mats). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Sediment Filter Cartridge). 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.Car Window Handle Parts Automobile Plastic Injection Mold-holding capacity and swelling capacity of 24% and 32%, respectively,Custom Printed Colored Aluminium Foil Food Wrapper Paper Sheet(TBR SBR Linear Rail Support Bearing Unit Aluminum Linear Rail Unit).

Textural properties of the cooked patties

Microbeads/Industrial Abrasive Glass Beads for Sandblastingshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Q-Sub Subwoofer Professional Passive Speaker Loud Speaker Woofer.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 Back Royal Queen Hotel Wedding Sofa King Throne Chair;Aluminum Coils H111 H116 H14 H24 H32 (1050 1060 1100 3003 5052 5083 5754)). As shown inFashionable Wine Rack Metal Display Rack Wine Shelf Decorative Rack, the patty with 5%Swivel and Lift Gas Spring for Pub Chair/Hardware Components for Chairs/Hydraulic Damper for Doors, 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.Waterproof Melamine MDF/Chipboard for Furniture Parts, 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.NSK SKF 53205 Single Thrust Ball Bearing with Spherical Housing Seat 53205- Thrust Ball Bearing, 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 (Composite Fiberglass FRP SMC BMC Manhole Covers with Frame).

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