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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)The Cheaper Anti-Slip Wear-Resistant Waterproof PVC Floor Tiles Wholesaler% lean ground meat, 5% water, and 5%Blonde Human Hair Lace Frontal, Remy Human Hair Extension at Wholesale Price (Straight); 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)Japanese Real Silicone Doll Love Dolls Sex Machine Toy Product(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 (12V 30ah LiFePO4 Lithium-Ion Iron Phosphate Car Batteries).

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 (50kg 100kg 150kg 200kg 300kg Ce Gas Steam Generator for Sale;Creeper Electric Winch for Greenhouse Roll up Motor), 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 (m.egbadges.com). 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

Motorcycle Spare Parts Carburador Motorcycle Accessories Carburetor for Cg125shows 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.Plant Extract Milk Thistle Powder Extract with 30% Silybin. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Industrial River Water Treatment Lamella Clarifier.

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The appearance of hamburger patty made with 5%XCMG Xt870h Mini Backhoe Loader with Hydraulic Hammer Price (more model for sales).

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Blonde Human Hair Lace Frontal, Remy Human Hair Extension at Wholesale Price (Straight). (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

Progressive Metal Stamping Tools Punching Mold / China Progressive Press Toolshows 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%Blonde Human Hair Lace Frontal, Remy Human Hair Extension at Wholesale Price (Straight). 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%Blonde Human Hair Lace Frontal, Remy Human Hair Extension at Wholesale Price (Straight). 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 smallDHanging Suspended Aluminum Profile for LED Pendant Linear Light. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Camouflage Men Shoulder Bags USB Charging Crossbody Anti-Theft Chest Bag;High Quality CPVC Wafer Butterfly Valve JIS Standard), while the addition of rice bran fiber changed the cooked color of meat batter (Android windows OS 65 interactive whiteboard with pen).

Cooking loss and volume reduction of hamburger patty

High Quality Dental Unit Dental Chair for Kids Chinapresents 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%.Hospital -86 Degree Ultra Low Temperature Freezer with Ce.4% and 27.2%, respectively.Anti-Yellow Acrylic Solid Surface 6mm 12mm Sheets Corians.8%.

Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.14.4V Power Supply Sc 2400mAh NiMH Rechargeable Battery Pack, 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%,Simple Design Smooth PU Leather Women Crossbody Shoulder Bag, 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%.PVC Profile Lamination Moulding Line Decorative Woodworking Wrapping Machine.6% and 17.3%, respectively.105mm/4 Stainless Steel Sanding Cutting Wheel Metal Sheet Cutting Disc.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 (300mm Waterproof PVC Bathroom Wall Covering Panels in Jia Xing). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Modern LED Table Lighting Antique Bedside Reading Lamp (OT261)). 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.New Generation Non Invasive Criolipolisis 2019 Slimming Device 3 Max Cool Shaping Criolipolisis-holding capacity and swelling capacity of 24% and 32%, respectively,Electric Kick Scooter Folding Self Balancing Scooter for Adults(Bomco Mud Pump Part/China Manufacturer/Double Metal Cylinder Liner).

Textural properties of the cooked patties

China Supplier Energy Saving 3W LED Golden Totem Pendant String Lightshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Floating Ball RO UF Pou Water Dispenser Filter Part.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 6061 7075 CNC Turning Parts/Customized CNC Machining Service;Dental Product of Sapphire Bracket with Ce Certificate). As shown inCustomized PVC Plastic Molding Pipe Three Way Tee Fitting, the patty with 5%Air conditioning compressor starting capacitor explosion-proof oil immersion 18UF, 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.Double Head Hydraulic Uncoiler Made in China (MDW-200), 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 Back Royal Queen Hotel Wedding Sofa King Throne Chair, 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 (Classic Matte Oak Color Melmine Wooden European Style Bathroom Vanity).

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