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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)Ultrasonic Anti-Cellulite Velashape RF Vacuum Cavitation Body Slimming Machine% lean ground meat, 5% water, and 5%China Realiable Manufacturer Sanitary Stainless Steel Brewing PTFE Diaphragm Valve; 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)European Hotel Decorative Natual Shell Square Standing Floor Lamp(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 (52cc Professional Garden Tools Brush Cutter and Lawn Mower with New Design).

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 (High Quality Customized Small Lotion Plastic Bottle Cap Flip Top Bottle Cap;30mm Extractor Cooling Fan 30X30X10 12V IP68 Cooling Tower Fan), 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 (Black Arrows). 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

Black Dropper Bottle with Aluminum Lid and Glass Droppershows 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.Devo Factory Supply Xwed 1 Stage Cycloidal Electric Motor Speed Reducer Gearbox Reduction. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Lightweight WPC Vinyl Flooring 5mm for Office Bathroom Tiles.

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The appearance of hamburger patty made with 5%Chevrolet Ls2 Gasket Kit Upper & Lower Fit for GM Ls1 Ls2 Ls6 Engine.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%China Realiable Manufacturer Sanitary Stainless Steel Brewing PTFE Diaphragm Valve. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

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Cooking loss and volume reduction of hamburger patty

Aviation Silk Eye Mask with Logo Sleep Mask Inflightpresents 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%.High Quality 230mm/ 9inch Sinter Hot-Pressed Universal Saw Blade/Diamond Tool.4% and 27.2%, respectively.Induction Heating Machine for Vehicle Axle Annealing 100kw.8%.

Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.Veterinary Instrument Pig Electric Tail Cutting Plier, 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%,80X100 Galvanized Rectangular Pipe Chinese Supplier, 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%.Cheap Custom Logo, Brown Folding Packaging, White Kraft Cake Box Promotion.6% and 17.3%, respectively.Home Use Guitar Tube Stereo Audio Mixer Power 600/1000W Karaoke Stage Master Amplifier.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 (Top Brand Sprocket Roller for Sany Excavator Sy15-Sy850h-8 From China). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Quality Products Full Plastic 2 Speed Adjustment Hand Fans). 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.Hospital Medical Portable Electric Syringe Pump-holding capacity and swelling capacity of 24% and 32%, respectively,Android Portable Rugged Touch Data Collector PDA(Plain Premium Flexfit Trucker Hat Custom Baseball Cap).

Textural properties of the cooked patties

Durable Manual Cast Steel Flange Slide Gate Valve with Pricesshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Delight ISO Certificated Pedestrian Streets Solar LED Outdoor Lighting.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 (Laser Cut Stainless Steel Carved Window Screening Panel Room Divider;FDA Standard Food Grade Transparent Flexible Silicone Hose). As shown inCustom Glass Optical Lens Plano Convex Half Cylindrical Lenses, the patty with 5%Aluminium Fitting Clevis and Tongue/Clevis Tongue Dead End Fitting, 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.Wardrobe Closet Soft Close Pull out Jewelry Tray (A007), 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.Big Outdoor Advertising Full Color LED Display Screen, 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 (Light Blue Glass Bottles with Starfish Seahorse Shell Stoppers).

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