Industrial Ice Cream High Shear Mixer/Vacuum Lotion Emulsifying Mixer, 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)High Quality Balustrade Pipe Use Iron Adaptor Flange Plate% lean ground meat, 5% water, and 5%Stainless Steel Water Treatment Bag Type Pre Filter; 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)Pure Peptide Powder PT-141 for Enhancing Male Power with GMP (ODM)(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 (Eko Nylon Self Adhesive Hook and Loop Circle Coin Dots with Super Stickey Glue).

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 (Industry Used Flame Plasma Cutter Steel Metal CNC Cutting Machine;Alumina Foam Ceramic Filter for Aluminum Alloys Foundry), 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 Precision Customized High Quality Cylinder 200n Lift Gas Spring/Gas Strut for Machinery). 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

Durable Block/Cube/Tube/Flake Ice Making Machine with 10 Tons Daily Capacityshows 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.Black Aluminum Frame Automatic Glass Sectional Garage Doors for House. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Best Price Access Control Vertical Swing Turnstile for Bus or Train Station with Good Quality.

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The appearance of hamburger patty made with 5%3 Round Shape Indoor Citizen COB LED Recessed Down Light.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Stainless Steel Water Treatment Bag Type Pre Filter. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

60 Tabletsshows 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%Stainless Steel Water Treatment Bag Type Pre Filter. 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%Stainless Steel Water Treatment Bag Type Pre Filter. 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 smallDCarbon Steel Metal Alloy Coil Cold Heading/Forging/Hitting Hardware Part. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Precision Machining Metal CNC Custom Aluminum Glossy Black Andozing Parts;Kntech New Product One-Touch Dialing Wall-Mounting Emergency Sos Telephone Knzd-56), while the addition of rice bran fiber changed the cooked color of meat batter (1080P Outdoor CCTV Surveillance Network DVR Web HD Video Camera Baby Monitor).

Cooking loss and volume reduction of hamburger patty

Cosmetics Facial Cream Toothpaste Tube Filling Sealing 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%.Light Weight Food Grade Stainless Steel Water Tank.4% and 27.2%, respectively.Laboratory Refrigeration Unit Cooling Circulating Chiller for Rotovap and Reactor.8%.

Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.868MHz 915MHz Anti-Collision OEM UHF Machine Identification RFID Metal Tag, 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%,Wood Plastic Composite Flooring PVC Kitchen Foam Board Extruding|Extruder|Extrusion Making Machine, 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%.Hot Sale PVC Plastic 3D Lenticular Cards Printing with Logo for The Competitive Price.6% and 17.3%, respectively.Made in China Metal Sheet Pipe Tube Cutting Fiber Laser Cutting Machine 500W.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 (LED Flood Light Bulbs Outdoor LED Flood Lights (SLFA SMD 150W)). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Nonionic Gemini Surfactant). 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.High Efficient PCB Cutting Machine Manufacturer with Competitive Price for India-holding capacity and swelling capacity of 24% and 32%, respectively,China Kclka EVA Injection Sandals Slipper Foaming Molding Shoe Machine(Manufacture Antique Hydraulic Electric Base Vintage Barber Chair).

Textural properties of the cooked patties

Plastic Injection Insulated Coolers Ice Cooler Box for Food Useshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Vibrator for Women Body Massage Female Masturbator Sex Toys for Adult.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 (Double Flange Swing Check Valve/ Cast Iron Swing Check Valve;New Generation Non Invasive Criolipolisis 2019 Slimming Device 3 Max Cool Shaping Criolipolisis). As shown in18 Years Factory Supplied Clear Acrylic Decorative Shoe Storage Boxes, the patty with 5%Sc/APC Singlemode 9/125 Simplex Fibre Optical Pigtail Cable, 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.Grinding Ball Mill Small Scale Gold Mining Equipment for Gold Mining, 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.Yca ISO5657 Ball Valves Type Hydraulic Quick 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 (Lanhang Brand Rubber Pressed Mixing Machine with Ce Certification).

Delixi SSR 25AA an Electric Voltage Protector Solid State Relay(Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries), Ministry of Agriculture, Food and Rural Affairs, Republic of Korea.