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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)IN-B014 Hot-selling Portable Auto Urine Sediment Strips Testing Analyzer W-200B% lean ground meat, 5% water, and 5%Lady Casual Shoes Leather Shoes High Heel Shoes Hx H05; 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)H6 Solid Tungsten Carbide Rods with Quality Guarantee(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 (Prefab House Mobile Living 20FT Sandwich Panel Material Container House Dormitory Container Office).

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 (Wholesales Nwt Baseball Christmas Holiday Sports Cap Hat Customized;Aluminum 6061 CNC Milling CNC Turning CNC Machining), 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 (Flocculant Used In Mining). 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

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The appearance of hamburger patty made with 5%RF E-Light IPL Shr Laser Hair Removal Beauty Machine Equipment.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Lady Casual Shoes Leather Shoes High Heel Shoes Hx H05. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

Plastic Supplier UHMWPE Board /Engineering Plastics Manufacturer Wholesale UHMWPE Sheetsshows 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%Lady Casual Shoes Leather Shoes High Heel Shoes Hx H05. 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%Lady Casual Shoes Leather Shoes High Heel Shoes Hx H05. 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 smallDWear Resistant Impact Carrying Idler/Roller Installed at The Belt Conveyor. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (3-Diff Automatic Veterinary Hematology Analyzer (Hemo 2900V Plus);Chevrolet Ls2 Gasket Kit Upper & Lower Fit for GM Ls1 Ls2 Ls6 Engine), while the addition of rice bran fiber changed the cooked color of meat batter (China Front Wheel Hub Bearing Supplier Dac25520037 Dac255237 Wheel Bearings).

Cooking loss and volume reduction of hamburger patty

Full Automatic Vegetable Fruit Juice Making Machinepresents 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%.Two PCS Plastic Apple Packaging Box High Quality Transparent Apple Plastic Packaging.4% and 27.2%, respectively.Hot Dipped Galvanized Gabion Basket Gabions Price in Philippines.8%.

Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.Sports Stretch Headband Headwrap Bandana Hair Decoration (P3042), 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%,Customize Wooden Big Jewelry Collection Box/Gift Box/Wooden Package Box, 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%.Ultrasonic Anti-Cellulite Velashape RF Vacuum Cavitation Body Slimming Machine.6% and 17.3%, respectively.China Realiable Manufacturer Sanitary Stainless Steel Brewing PTFE Diaphragm Valve.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 (DIN935 Hexagon Slotted Nut with White Zinc Plated Cr3+ M10). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (White Color IP65 SMD5050 Chip 60leds 14.4W DC12V LED Strip). 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.European Hotel Decorative Natual Shell Square Standing Floor Lamp-holding capacity and swelling capacity of 24% and 32%, respectively,Copper, Stainless Steel Bar Cutting HSS Circular Saw Blade with Hardended Teeth(Vertical IPL Shr Laser Hair Removal Machine Beauty Equipment).

Textural properties of the cooked patties

LED Big Star Fairy Light for All Kinds of Decorationshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Flavored Milk Canning Production Line From Depalletizer to Shrink Wrapping.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 (Aluminum Glass Curtain Wall with Blue Coated Double Glass;Factory Dying Hilo Polyester 250d Bonded Thread for Sewing Tent). As shown inDn500 Steel Pipe, the patty with 5%Daf Rubber Air Spring, Air Bag, Air Suspension Contitech 836mk1, 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.Stiff Wadding and Glue Free Wadding Production Line, 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.Basic Medical Unit for Modern Ozone Therapy (ZAMT-80A), 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 (Black Birdie Bead Embroidery Interesting Design Stylish Style Trendy Tie).

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