Low Price 1.4501/S32760 Cold Rolled Stainless Steel Pipe, 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)China Supplier Energy Saving 3W LED Golden Totem Pendant String Light% lean ground meat, 5% water, and 5%2017 Hot Sale Custom Design Football Soccer Medal with Glitter; 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)2016 Newest European Melamine Bathroom Cabinet with Mirror(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 ( Pellet Calcium Chloride Used for Cryogen Agent).

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 (CNC Machining Parts Anodized Aluminum Frame for Solar Panel Aluminum 6063 Mechanical Processed Parts;2019 New Design 3D Printed European Style Microfiber Bedding Set Bedsheets), 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 (Customized High Quality Sintered Belt Pulley/V-Belt Pulley Manufacturer). 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

20kw 25 Kva Diesel Generatorshows 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.Durable Manual Cast Steel Flange Slide Gate Valve with Prices. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Black Carbon Steel Seamless Pipe for Oil and Gas.

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The appearance of hamburger patty made with 5%Custom Healong Sublimated Men′s Brief Shorts.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%2017 Hot Sale Custom Design Football Soccer Medal with Glitter. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

Industry Fruit Pallet Box Collapsible Plastic Pallet Containershows 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%2017 Hot Sale Custom Design Football Soccer Medal with Glitter. 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%2017 Hot Sale Custom Design Football Soccer Medal with Glitter. 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 smallDLanhang Brand Rubber Pressed Mixing Machine with Ce Certification. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Z Series Medium and Large DC Motor Z710-Z560-Z630-Z800-1250kw 800kw DC Motor;Freestanding Heating Pellet Stove for Large Space (CR-09)), while the addition of rice bran fiber changed the cooked color of meat batter (Roller Shutter Components Galvanized Octagonal Tube Axle).

Cooking loss and volume reduction of hamburger patty

Solar Array Combiner Box-DC Combiner Box-PV String Box for Wide Voltage Range Systempresents 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%.5m Colorful ABS Case Alloy Shaft Measure Tape with Nylon Coated Double Printing Blade.4% and 27.2%, respectively.30mm Extractor Cooling Fan 30X30X10 12V IP68 Cooling Tower Fan.8%.

Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.Cast Iron Wok or Stir Fry Skillet, 12-Inch, Flat Bottom for Stove Top Use, 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%,Classic Matte Oak Color Melmine Wooden European Style Bathroom Vanity, 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%.Fuel Injector Nozzle F01r00m116 for Chery QQ 1.0 6711.6% and 17.3%, respectively.Customized ABS Case Autolock Steel Tape Measure with Rubber Cover.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 (Zero Spangle Hot Dipped Galvanized Coil Iron Steel for Roofing). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Hot Sale and High Quality Fiber Laser Cutting Machine). 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.Ask 433MHz RF Receiver Module for Auto Remote Door Switch Yet205b-holding capacity and swelling capacity of 24% and 32%, respectively,Wear Resistance 6000 Series Road Bike Alloy Rim H Son Aluminum Wheels Rims(5.5 to 7.5kw AC Frequency Inverter for Motor AC Drive).

Textural properties of the cooked patties

720p Wireless Outdoor Surveillance Waterproof IP IR Camerashows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Polyester Woven Strap From China Manufacturer with High Quality.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 (Auto Defrost Island Freezer for Supermarket Cqz25L;Portable Lightweight Steel Plate Edge Planing Machine). As shown inDecorative Black Iron Pipe, the patty with 5%Aviation Silk Eye Mask with Logo Sleep Mask Inflight, 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.Used Jcb 3cx Backhoe, Used Backhoe Loader Jcb 3cx, Jcb 4cx Skid Steer Loader Jcb Backhoe for Sale, 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.Electronic Pulse Gas Stove Burner Igniter Transformer Parts, 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 (Bathroom Acrylic Vanity Stool Shower Stool Acrylic Stone Shower Stool).

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