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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)Komatsu Hpv75 Hpv95 Excavator Hydraulic Pump Spare Parts% lean ground meat, 5% water, and 5%China Low Price Vacuum Suction Truck of Special Truck 12m3; 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)Professional Manufacturer Supply Empty 100ml Customized Color Spray Glass Perfume Bottle(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 (SMT PCB Antistatic ESD Magazine Rack for Gear Adjustment PCB Storage).

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 (14.4V Power Supply Sc 2400mAh NiMH Rechargeable Battery Pack;New Exhibition Good Quality Election Campaign T-Shirts), 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 (Damaged Stator Laminations). 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

China Ningbo OEM Foundry Stainless Steel Auto Turbo Castingshows 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.2.5ton 2.5t Gasoline/LPG Forklift Truck with Ce Certificate. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Sports Stadium Square and Park 720W IP65 LED Flood Light.

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The appearance of hamburger patty made with 5%Clear Acrylic Makeup Storage Organizer Cosmetic Organizer Makeup Case.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%China Low Price Vacuum Suction Truck of Special Truck 12m3. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

Corrosion-Resistant Metallic Sparkle Spray Epoxy Paintshows 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%China Low Price Vacuum Suction Truck of Special Truck 12m3. 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%China Low Price Vacuum Suction Truck of Special Truck 12m3. 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 smallDHomegym Orbitrack Orbitrek Fitness Equipment Cross Fit Elliptical Trainer Crosstrainer with Seat. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (New in Poultry Farm 35kg 50kg 100kg/H Diesel Oil/Natural Gas Heat Recovery Steam Generator;Ce Approved Spiral Electric Cable Coiled Wire Power Cable), while the addition of rice bran fiber changed the cooked color of meat batter (Waterproof Canvas Outdoor Sport Backpack with Leahter Strap (RS-16990)).

Cooking loss and volume reduction of hamburger patty

Home Medical Portable Travel Mini Freezer Insulin Small Refrigeratorpresents 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%.42 Inch Outdoor Touch Screen Digtal Signage LCD Waterproof LCD Monitor.4% and 27.2%, respectively.Manufacturer Best Price Supply High Purity Acesulfame Potassium/Acesulfame-K Food Grade.8%.

Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.Tp321/321H Sanitary Stainless Steel Pipe (Round/Square /Rectangle), 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%,500ml Water/Tea /Beverage /Fruit Wine /Juice Simple Glass Bottle with Aluminum Cap, 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%.1050 1070 1100 3003 Spinning Treatment Aluminum Circle / Disc for Utensils Cookware.6% and 17.3%, respectively.TPR Anti-Impact PVC Chemical Resistant Industrial Safety Work Gloves with Seamless Liner.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 ( Jcb 4cx Skid Steer Loader Jcb Backhoe for Sale). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Custom High Stretchable Nylon Compression Seamless Trainningworkout/Fitness/Gym Shorts for Men). 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.Professional Customizable Milling Machining Parts, CNC Milling Parts-holding capacity and swelling capacity of 24% and 32%, respectively,Double Color Injection Mold or Mould Used for High Quality Plastic Parts(Environment Monitoring for Semiconductor Factory Temperature and Humidity Transducer).

Textural properties of the cooked patties

Men Dri Fit Compression Shirt with Sublimation Printingshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%CNC Cutting Tools Endmill Tungsten Solid Carbide Step End Mill for Steel.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 (Eko Nylon Self Adhesive Hook and Loop Circle Coin Dots with Super Stickey Glue;Industry Used Flame Plasma Cutter Steel Metal CNC Cutting Machine). As shown inPop Up Display Signs, the patty with 5%Touch Screen Digitizer Assembly for Zenfone2 6.0 Laser/Z011d Ze601kl, 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.World Approved Safe Operation Pesticides Powder Wp Powder Jet Mill Micronizer, 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.Hemp Flowers Felt Infant Protect Soft Bouncy Baby Bed Bumper, 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 (High Quality Injection Molding Machine Parts Plastic Forming Parts).

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