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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)High Speed Digital High Shear Homogenizer Laboratory Small Paint Mixer% lean ground meat, 5% water, and 5%3020 Desktop 3D Mini CNC Engraving Drilling and Milling Machine; 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)Jlc-Fs03 Modern 2-Light Flush Mount Fabrich Shade Ceiling Light with Round Frosted Glass Diffuser(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 (Solar Array Combiner Box-DC Combiner Box-PV String Box for Wide Voltage Range System).

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 (Waste to Organic Fertilizer Fermentation Compost Equipment Animal Poultry Manure Processing Machine;Vacuum Evaporation Crystallization Equipment for Sodium Thiosulfate), 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 (zetindental). 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

Break Part Brake Drumshows 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.Plastic Injection Insulated Coolers Ice Cooler Box for Food Use. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Best Selling Chemical Hair Shampoo Lotion Homogenizing Mixer or Manufacture Agitator.

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The appearance of hamburger patty made with 5%China Wholesale Aluminum Foil Printed Bags for IC or Chips Packing.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%3020 Desktop 3D Mini CNC Engraving Drilling and Milling Machine. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

Rare Earth NdFeB Bar Magnet with Threads Hole Strong Powershows 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%3020 Desktop 3D Mini CNC Engraving Drilling and Milling Machine. 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%3020 Desktop 3D Mini CNC Engraving Drilling and Milling Machine. 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 smallDAy-15ml Matte Black Color Roll on Airless Serum Bottle. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Bathroom Acrylic Vanity Stool Shower Stool Acrylic Stone Shower Stool;Fashion Business Nylon Suitcase Carry on Spinner Wheel Travel Luggage), while the addition of rice bran fiber changed the cooked color of meat batter (Hd Night Vision Camcorder).

Cooking loss and volume reduction of hamburger patty

Fashion Cute Animal Design Square Printed Pure Silk Twill Scarf for Childrenpresents 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 Precision CNC Metal Machining Parts of Turning/Milling.4% and 27.2%, respectively.500mg/H Remote Control Home Ozone Machine Ozone Generator.8%.

Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.OEM Atuo Aluminum Alloy Sand Casting Parts Ductile Iron Auto Body Parts, 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%,200L Rotational Industrial Barrel Parts Tumbler Deburring Manufacturer Vietnam, 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%.1/8 3504 Deflection V Jet Narrow Angle Flat Fan Spray Nozzle.6% and 17.3%, respectively.9171756 Auto Parts Car Air Cabin Filter Manufacturer.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 (Minnee Fitness Body Resistance Hip Circle Band Sets Yoga). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Aluminium Foil Backed Woven Cloth Radiant Barrier Roll). 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.Carbon Steel Zinc Countersunk/ Flat Head Self Tapping Screw-holding capacity and swelling capacity of 24% and 32%, respectively,Carrier 00PPG000011400 Central Air Conditioning Parts Oil Level Switch(16t Iron Metal Belt Mechanical Power Press for Sale).

Textural properties of the cooked patties

2mm Dry Back PVC Vinyl Floor PVC Flooring Tile for Decorationshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Desktop 6040 CNC Router Engraving Machine Factory Price.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 (10X10FT Outdoor portable Pop Up Canopy Display Aluminum Folding Tent;Electric Centrifugal Borehole Well Copper Wire Sewage Submersible Water Pump). As shown inHigh Strength 250GSM Water Resistant Kraft Paper for Packaging, the patty with 5%Industry Used Flame Plasma Cutter Steel Metal CNC Cutting Machine, 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.Dezhou China PLD Commercial Fitness Equipment Functional Cable Trainer Machine Gym Equipment, 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.100kVA 13.2kv 13.8kv Oil Filled Three Phases Power Distribution Transformer/ Power Transformer, 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 (Quality Custom Aluminum Die Casting/ Metal Casting Heat Sink/ Radiator).

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