WiFi Thermostat & Temperature Controller for Water Heating, 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)Custom Different Size Colored Vulcanized Silicone / NBR Rubber O-Ring% lean ground meat, 5% water, and 5%Unique Luxury Lady Man Perfume Bottle Cheap Glass Perfume Sprayer Bottle with Competitive Price; 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)Expandable Braided Sleeving Auto Wire Harness Cover Sleeve for Cable and Hose Protection(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 (Liner Type Doy Pack Pouch Coffee Filling Machine).

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 (Uniflex Used Hydraulic Hose Crimping Machine Germany Original Ninety Percent New Crimping Machine;Hotel Use and Steel Material Poultry House for 10000 Chickens), 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 (Fastener Supplier). 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

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The appearance of hamburger patty made with 5%Raw Powder Cyproheptadine Hydrochloride CAS: 41354-29-4.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Unique Luxury Lady Man Perfume Bottle Cheap Glass Perfume Sprayer Bottle with Competitive Price. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

Blue Dividers Round Shape Office Workstations Office Partition (HY-256)shows 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%Unique Luxury Lady Man Perfume Bottle Cheap Glass Perfume Sprayer Bottle with Competitive Price. 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%Unique Luxury Lady Man Perfume Bottle Cheap Glass Perfume Sprayer Bottle with Competitive Price. 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 smallDHigh Purity Centrifugal Pump Ss 304 Double Mechanical Seal. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Stainless Steel Precision Casting;Building Construction Materials PVC Foam Board for Advertising and Furniture), while the addition of rice bran fiber changed the cooked color of meat batter (www.yesonmesh.com).

Cooking loss and volume reduction of hamburger patty

50Hz to 60Hz Variable Frequency Drive Solar Inverterpresents 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%.720p Wireless Outdoor Surveillance Waterproof IP IR Camera.4% and 27.2%, respectively.New Design! Giant Inflatable Dog Bed/Inflatable Bouncer Slide for Sale.8%.

Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.Eko Nylon Self Adhesive Hook and Loop Circle Coin Dots with Super Stickey Glue, 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%,3015 Cheap CNC Welding Plasma Pipe Tube Cutting Machine China Plasma Tables for Sale, 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%.Polished Precision Machining Zirconia Ceramic Cap Lid Cover Sleeve.6% and 17.3%, respectively.Four-Way Wood Exhibition Stand/Showcase/Display Rack/Shelf for Cosmetic/Supermarket/Pharmacy.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 (ASTM A421 4mm Prestressed Precast Concrete Steel Wire). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Stainless Steel Jewelry Women Fashion Crystal Finger Ring). 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.Yj-40-60-Wa Horizontal Rustproof High Quality Refrigerator Medical Blood Bank-holding capacity and swelling capacity of 24% and 32%, respectively,ETL Certified Panel Fixture Grow Housing LED Panel Light(Large & Heavy Parts Stamping CNC Die Punching Fiber Laser Cutting 1kw Machine).

Textural properties of the cooked patties

2017 Hot Sale Custom Design Football Soccer Medal with Glittershows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Outdoor High Brightness RGB P10 Waterproof LED Display.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 (Under Cabinet Mounted Bamboo Wine Glass Drying Organizer Rack Shelf (6-glass);Wardrobe Closet Soft Close Pull out Jewelry Tray (A007)). As shown incrazyanimemerchandise, the patty with 5%Hot Sale Aluminum Silicone Sealant for General Purpose, 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.2019 Commerical Hot Sell Best Price Chicken Electric Cutter Meat Slicer 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.Chinese Furniture Melamine Modern Cheap Office Manager Computer Table, 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 (250A 3 Pole Load Disconnect Switch AC/DC Main Isolator).

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