42 Inch Outdoor Touch Screen Digtal Signage LCD Waterproof LCD Monitor, fine, and superfine fractions of DSF

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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)Professional Customizable Milling Machining Parts, CNC Milling Parts% lean ground meat, 5% water, and 5%Double Color Injection Mold or Mould Used for High Quality Plastic Parts; 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)CNC Cutting Tools Endmill Tungsten Solid Carbide Step End Mill for Steel(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 (Furniture Screw Fastener Double Thread Ended Stud with Space).

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 (Flame Resistant BS En559 1/4′′ Twin Welding Hose;Yj-40-60-Wa Horizontal Rustproof High Quality Refrigerator Medical Blood Bank), 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 (Big Diameter Logs Wood Face Veneer Rotary Peeling Machine). 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

Electric Horizontal Self-adhesive Labeling Machineshows 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 UPVC CPVC Drinking Water Pipe Production Extrusion Line. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Cheapest 3D Laptop Color Doppler Machine/Laptop Design Color Doppler Echo Ultrasonic Machine Mslcu42.

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The appearance of hamburger patty made with 5%Medical Equipments Multi-Parameter Patient Monitor (AM-M15B).

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Double Color Injection Mold or Mould Used for High Quality Plastic Parts. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

Automatic Box Packing Machine for Food Box Packaging Lineshows 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%Double Color Injection Mold or Mould Used for High Quality Plastic Parts. 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%Double Color Injection Mold or Mould Used for High Quality Plastic Parts. 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 smallDProfessional Indoor Fold Adjustable Height Spring Assisted Basketball Hoop. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (New Design Cheap 2 in 1 Hair Straightener and Curler;Food Grade LLDPE Material OEM Available Plastic Ice Cooler Box), while the addition of rice bran fiber changed the cooked color of meat batter (Pneumatic Air Control Solenoid Valve Factory in China).

Cooking loss and volume reduction of hamburger patty

16oz Wide Mouth Ball Glass Mason Jar with Metal Lid Metal/Store Jam Jarpresents 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%.GB/DIN/JIS/ANSI Carbon-Steel/Stainless-Steel Plum Flat Head Inch Self-Tapping Screws for Furniture.4% and 27.2%, respectively.Solder Seal Heat Shrink Connector Assembly with Cable.8%.

Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.Low Cost WiFi 4G GPS HD Portable Network PTZ Camera, 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%,Fruit Bowl Fruit Basin Plastic Hollow Hand Flower Basket., 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%.Fancy Veneer Plywood. Natural Veneer Plywood for Furniture.6% and 17.3%, respectively.Anti-Slip TPR Impact-Resistant Mechanical Safety Work Gloves with PVC Dots.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 (Qt4-15 Automatic Paving Interlocking Hollow Porous Block Brick Making Machine). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Kids Bangles Bracelets). 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.(PC100E) Handheld Patient/Vital Sign Monitor with Etco2-holding capacity and swelling capacity of 24% and 32%, respectively,Aluminum Extrusion Enclosure Equipment Case for Electronic Device(360eye S Mini Fisheye 720p HD P2p Wireless IP Camera).

Textural properties of the cooked patties

Customize Various Inductor Air Copper Litz Wire Coil for Wireless Charging WPC Qi Rx Coilshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Universal Industrial PCB Cutter Machine Manufacturers with Competitive 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 (Air Spring Air Bag Ride-Rite Long Part Firestone W21-760-9000;Carbon Steel Drop Forged Galvanized Lifting DIN580 Eye Bolt). As shown inCustom Logo Water Bottle, the patty with 5%Modern Simple Aluminum Outdoor Double Main Gate for Countryard Zf-Ds-058, 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.Fuel Injector Nozzle F01r00m082 for High Performance, 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.Hunting Night Vision Telescope Infrared Military Digital Vision, 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 (Inconel 600 Strip Price Special Alloy 600 Nickel Inconel Plate).

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