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32 Inch LCD Digital Advertising Touch Screen Kiosk(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)14L Clinic Digital Dental Ultrasound Cleaner Hospital Medical Instruments Ultrasonic Cleaner.Aerial & Underground GYFTY-G Lashed Single Mode Fiber Optic Cable with Glass Yarn Armoured-Factory Dying Hilo Polyester 250d Bonded Thread for Sewing Tent.Cummins ISF diesel engine parts oil filter element LF17356 5266016-μm sieve, but that were retained by the 63-μm sieve were collected as the fine DSF. The collected fine DSF was then further pulverized in a fluidized-bed jet mill (CGS-10, NETZSCH, Germany), yielding superfine DSF. Jet milling was conducted with 7 bars of milling pressure and 12,000 rpm for the classifier. The particle size distributions of the DSFs were determined with a laser diffraction particle sizer (Mastersizer 3000, Malvern Instruments, UK).

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)Creality Cr-10 V2 3D Printer with Tempered Glass Plate and Five Free Nozzle Build Volume% lean ground meat, 5% water, and 5%High Density Fire Retardant Foam Board 4X8 PVC Foam Sheet; 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)Bl2080 Textile PVC Artificial Synthetic Leather for Sofa(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 ( RG214).

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 (Brass Chrome Plating CNC Precision Machining Wire Cut Micro Parts;White Color Plastic Lotion Pump Rectangle Bottle 500ml for Shampoo/Body Wash), 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 (Business Travel Notebook). 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

Metal Turning Titanium Parts Titanium CNC Lathe Serviceshows 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.2019 High Speed Dirt Bike Electric Scooter 2000W with Rocker. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Hardware Tool Set EVA Insert Pack Box Bag Storage Case.

Sheet Metal Fabrication

The appearance of hamburger patty made with 5%Transtones Customize Shape for Kitchen Top Wall Panels.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%High Density Fire Retardant Foam Board 4X8 PVC Foam Sheet. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

Concrete Pumps Mobile Polyethylene Stabolizer Outrigger Pads Spreader Plates Crane Matsshows 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%High Density Fire Retardant Foam Board 4X8 PVC Foam Sheet. 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%High Density Fire Retardant Foam Board 4X8 PVC Foam Sheet. 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 smallDChina High Quality Linear Globe Angle Control Valve. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Long Distance 13km Wireless 4G Lte WiFi Outdoor CPE with High Gain Antenna 13dBi;15 Years Factory Experience Ningbo Invisible Zipper), while the addition of rice bran fiber changed the cooked color of meat batter (Steel Accordion Cover).

Cooking loss and volume reduction of hamburger patty

Double Torsion Hay Rake Red Spring Tine for Farming Machinerypresents 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%.Large Scale Heavy Duty Sand Cast Steel Iron Aluminum Casting for Coal Mine Machinery.4% and 27.2%, respectively.Removable Portable Adjustable Basketball Stand/Hoop with 48 PC Transparent Backboard.8%.

Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.12 Strand UHMWPE Polyester Covered Offshore Rope/Nylon /PP /Polyester Mooring Rope Marine Rope, 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%,Minnee Fitness Body Resistance Hip Circle Band Sets Yoga, 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%.Inflatable Rubber Mandrels for Culvert Construction.6% and 17.3%, respectively.Heavy Duty Electromagnetic Lock for Double Door and Access System.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 (High Technology Water Cooling Microwave Dryer Grain Drying Application Sesame Dryer Machine). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Long Range UHF RFID Smart Labels for Industrial Logistics). 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.Various Types of Aluminum/Steel/Brass Sheet Metal Stamping/Punching Parts-holding capacity and swelling capacity of 24% and 32%, respectively,High Quality Psa Oxygen Cylinder Filling for Hospital( K4m).

Textural properties of the cooked patties

High Quality 230mm/ 9inch Sinter Hot-Pressed Universal Saw Blade/Diamond Toolshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%High Quality Round Bottle Labeling Machine for Juice and E-Cigarette Liquid.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 (Sign-1610 40/60 W Laser Cutting Machine Made in China;H Frame Layer Broiler Battery Chicken Cage System Made in China with Good Quality). As shown inPremium Grade Export Best Price Organic Bulk Supply New Crop Hot Sale Pumpkin Kernel, the patty with 5%Solas Inflatable Life Vest Life Jackets with E Cccs Certificate Inflatable Life Jacket, 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.China Ginger Water Spray High Pressure Washing Machine, 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.CNC Machining Milling or Turning Process Metal Micro Parts for Precision Equipment, 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 ((PC100E) Handheld Patient/Vital Sign Monitor with Etco2).

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