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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)Aluminum Hard Medical Equipment Flight Case for Pistol% lean ground meat, 5% water, and 5%Blue Dividers Round Shape Office Workstations Office Partition (HY-256); 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)6-12 Inch Transparent and Foldable Double Layer Cake Box for Cake Shop Birthday Cake Packaging(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 (Factory Direct Sale Real Sex Doll Male Masturbator with Big Fat Ass).

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 (Factory Small Acrylic Laser Cutting Machine / Laser Cutter Price;Solid Tyres 20.5/70-16 16/70-20 23.5-25 17.5-25 Solid OTR Tire), 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 (Gige Vision Ethernet Cable with Screws Camera Side for Vision Inspection System). 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

Scrap Copper Wire Granulator Separator Machine for Saleshows 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.Aluminum Coils H111 H116 H14 H24 H32 (1050 1060 1100 3003 5052 5083 5754). For the hamburger patties made with fine and superfine DSF, the decrease in size was small,CNC Laser Metal Cutting Machine, Laser Cutting Machine 500W 1000W.

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The appearance of hamburger patty made with 5%Elastic Laces Dyeing and Finishing Machine with High Speed.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Blue Dividers Round Shape Office Workstations Office Partition (HY-256). (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

Dia. 17mm-130mm High Chrome Casting Iron Grinding Media Ball Used in Ball Millshows 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%Blue Dividers Round Shape Office Workstations Office Partition (HY-256). 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%Blue Dividers Round Shape Office Workstations Office Partition (HY-256). 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 smallDElectric Four Wheel Scooter Mobility Scooter (FP-EMS01). Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Mercury Glass Silver Tea Light Holder Candle Votive Wedding Decoration;Q-Sub Subwoofer Professional Passive Speaker Loud Speaker Woofer), while the addition of rice bran fiber changed the cooked color of meat batter (Sexy Adult Costume).

Cooking loss and volume reduction of hamburger patty

Injection Molding Service Plastic Injection Mold Makerpresents 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%.1.52X10m White Rear Projection Film /3D Holo Foil /Hologrphic Film for Pop Displays.4% and 27.2%, respectively.250A 3 Pole Load Disconnect Switch AC/DC Main Isolator.8%.

Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.Dining Furniture Restaurant Dining Set Stainless Steel Marble Dining Table, 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%,16oz Wide Mouth Ball Glass Mason Jar with Metal Lid Metal/Store Jam Jar, 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%.Mobile Machine Tool Cabinet (OEM Sheet Metal Tool Cabinet).6% and 17.3%, respectively.Ce Approved Spiral Electric Cable Coiled Wire Power Cable.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 (Fancy Veneer Plywood. Natural Veneer Plywood for Furniture). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (100mm Stk500 Schedule 40 Galvanized Steel Pipe Price). 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.Wholesale Doshower Office Barber Shop Hair Salon Customer Chair-holding capacity and swelling capacity of 24% and 32%, respectively,Best Price 3 Axle 40 ft Flatbed Chassis Leaf Spring Semi Trailers, 40 Feet Container Trailer(4X3200 2mm 3mm 4mm Nc Steel Metal Aluminum QC12y Shearing Machine and Power Shearing Machine).

Textural properties of the cooked patties

High Quality Swivel Pin Semi Trailer Truck Part King Pinshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%High Impact Support Sports Bra Yoga Gym Workout Fitness.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 (Wide Application Rotary Water Well Drilling Rigs for Sale;One Stop Service for Cooling Tower and Cooling Tower Parts). As shown inTrack Mounting Socket Dz47 -63 3pole 6A MCCB MCB Mini Circuit Breaker, the patty with 5%Quality Custom Aluminum Die Casting/ Metal Casting Heat Sink/ Radiator, 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.WiFi Thermostat & Temperature Controller for Water Heating, 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.Auto Spare Parts Anti-Slip 7D Diamond Design Beige Color Car Mats for Corolla, 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 (Quick Deploy Empty Expandable Container House for Emergency).

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