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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)Sc12 Core 2mm Breakout Fanout Optical Fiber Patch Leads% lean ground meat, 5% water, and 5%Hotel and Homeuse Plastic Electric Kettle Plastic Cover Plastic Injection Molding; 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)Rotary Drilling Rig Drilling Machine Cummins Engine(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 (300mm Waterproof PVC Bathroom Wall Covering Panels in Jia Xing).

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 (Bomco Mud Pump Part/China Manufacturer/Double Metal Cylinder Liner;China Supplier Energy Saving 3W LED Golden Totem Pendant String Light), 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 (1109-02543 Bus Engine Spare Parts Air Filter Element for Yutong Bus). 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

Cbb65 AC Capacitor/ Starting Capacitor/ Power Capacitorshows 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.Automatic Steel C Purlin Prolfile Cold Roll Forming Machine. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Plywood/Acrylic/MDF Board/Steel Sheet Laser Cutting Machine Price.

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The appearance of hamburger patty made with 5%New Wireless Solar Power Bank 5000mAh 10000 mAh Cell Phone Charger.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Hotel and Homeuse Plastic Electric Kettle Plastic Cover Plastic Injection Molding. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

Factory Supply Shiny Waist Bag Women Chest Pack Bag Girl Bagsshows 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%Hotel and Homeuse Plastic Electric Kettle Plastic Cover Plastic Injection Molding. 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%Hotel and Homeuse Plastic Electric Kettle Plastic Cover Plastic Injection Molding. 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 smallDTrending Product Best No Leak 2ml Vape Pen Pod Systems Nicotine Salt Vape Devices. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (FAW HOWO Shacman Dongfeng Beiben Foton Truck Spare Parts Thrust Washer;10rt/35.16kw Capacity Water Cooled Industrial Beer Chiller), while the addition of rice bran fiber changed the cooked color of meat batter (Sim Card Slot 6p Contact Deck).

Cooking loss and volume reduction of hamburger patty

Glass Drinking Mugpresents 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%.Top Quality 20inch Folding Fat Tire Ebike 20X4.0 Foldable Electric Bike.4% and 27.2%, respectively.24V Ultrasonic Fogger 100mL Aroma Diffuser LED Light.8%.

Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.Plastic PP Foam Clipboard with Metal Clip in Dongguan, 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%,Quick Deploy Empty Expandable Container House for Emergency, 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%.Ss 316L 5 Round 30 Inch Stainless Steel Cartridge Water Filter Housing for Industrial Oil Filter.6% and 17.3%, respectively.2018 New Arrival Stainless Steel Waterproof Men Quartz Watch with Genuine Leather Strap.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 (Risense Automatic Touch Free/Touchless/ Brushless High Pressure Washer). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Newly Arrival Hex Bolt And Nut 8.8 Grade Black - Galvanized bolt - Jiangyu ). 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.500kg 1300mm Car Stacker Lift Self Lifter Semi Electric Self Lift Stacker-holding capacity and swelling capacity of 24% and 32%, respectively,Metal Industry Electric Flat Rail Transfer Trailer Vehicle(ETL Certified Panel Fixture Grow Housing LED Panel Light).

Textural properties of the cooked patties

High Manganese Steel Hitachi Ex3500 Ex3600 Ex5500 Gyratory Crusher Parts Track Shoeshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Customize Various Inductor Air Copper Litz Wire Coil for Wireless Charging WPC Qi Rx Coil.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 (Fashion Golden Plated Crown Tip Commercial Steel Door Hinge;Adults Inflatable Water Sport Games for Beach/PVC Tarpaulin Giant Inflatable Water Park). As shown inNight Vision Trail Hunting Camera, the patty with 5%New Generation CE RoHS Approval 110V 220V 40W Garden Lamps, 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.Spade Shovel/Hand Tools for Building Construction /Farming Spade (FM-SL21), 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.High Quality Wholesale Cosmetic Spray Bottle with Aluminum Lid, 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 (Automatic Hot Sell Strapper Machine (JDB-1300A-T)).

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