Industry Fruit Pallet Box Collapsible Plastic Pallet Container, 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 CNC Machining Parts with Aluminum/Brass/Stainless Steel% lean ground meat, 5% water, and 5%Top Quality Seperat Round Glossing Living Room Traditional MDF Teak Economic Small Table (Hx-8nr2415); 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)Luxury Women Tote Bag Felt Ladies Handbag at Low Price(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 (1 1/4 Inch Abrasive Resistant High Pressure Sandblasting Hose 12bar).

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 ( BPA Free Plastic Fruit Infuser Tritan Bottle;Hot Dipped Galvanized Gabion Basket Gabions Price in Philippines), 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 (High Quality Softcover School Graduation Book Printing). 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

Grow Bagshows 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.Different Size Candy Holder Scent Candle for Home Decor. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Opzs 2V Tubular Deep Cycle Battery for Solar/Wind Power Systems.

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The appearance of hamburger patty made with 5%Clockwise Anticlockwise Running Brushless DC Motor 1kw1500rpm.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Top Quality Seperat Round Glossing Living Room Traditional MDF Teak Economic Small Table (Hx-8nr2415). (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 High Impact Transparent Pet Sheet Anti-Scratch Pet Plastic Sheetshows 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%Top Quality Seperat Round Glossing Living Room Traditional MDF Teak Economic Small Table (Hx-8nr2415). 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%Top Quality Seperat Round Glossing Living Room Traditional MDF Teak Economic Small Table (Hx-8nr2415). 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 smallDMasala Powder / Chilli Powder / Milk Powder Packing Machine Price. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Ask 433MHz RF Receiver Module for Auto Remote Door Switch Yet205b;2016 Newest European Melamine Bathroom Cabinet with Mirror), while the addition of rice bran fiber changed the cooked color of meat batter (4 in 1 Pole Chain Saw Hedge Trimmer Brush Cutter).

Cooking loss and volume reduction of hamburger patty

Acid Solvent Resistant Pipe Flexible Rubber Suction Chemical Hose 2 3 Inchpresents 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%.Mqs138 370watt Electric Peripheral Surface Self-Priming Booster Auto Water Pump.4% and 27.2%, respectively.Rattan Dining Table Room Sets Outdoor Modern Patio Wicker Furniture.8%.

Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.Customized Solid Surface Square C Kitchen Tables for Bar, 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%,Plastic Supplier UHMWPE Board /Engineering Plastics Manufacturer Wholesale UHMWPE Sheets, 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%.Bomco Mud Pump Part/China Manufacturer/Double Metal Cylinder Liner.6% and 17.3%, respectively.Men′s Outdoor Mountaineering Waterproof 3 in 1 Jacket with Hood.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 (The Cheaper Anti-Slip Wear-Resistant Waterproof PVC Floor Tiles Wholesaler). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (AC DC Adaptor/Adapter Charger Power Supply 9V 1A 1.5A 2A 3A 12V 1A 1.5A 2A 2.5A 3A). 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.Soft Foam Medical Neck Collar Sponge Neck Brace-holding capacity and swelling capacity of 24% and 32%, respectively,Solar Controler 12V 25A 6000BTU off Grid 100% Air Conditioner(Mill Finish Aluminum Circle Sheet for Pan Cooking Used).

Textural properties of the cooked patties

Decorative Metal Garden Fence Decorative Aluminum Laser Cut Metal Panel Exterior Wallshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%E5, E15, E50, K4m, K15m Chemical Agent HPMC as Coating and Adhesive Agent.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 (Simple Design Smooth PU Leather Women Crossbody Shoulder Bag;2mm Decorative Perforated Stainless Steel Metal Screen Sheet Doors Panels Best Price in Thailand). As shown inGypsum Cornice Products Casting Plaster Molds, the patty with 5%Qt15-15 Full Automatic Concrete Interlock Paving Curbstone Hollow Block Making 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.Winter Thick Warm Super Soft Fleece Sherpa Checker Printed Blankets, 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.Hydraulic Fittings 1000psi Brass Quick Release Coupling, 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 (Hotel Restaurant Leather Facial Tissue Paper Holder Napkin Box).

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