Dustproof Push Button 3m467 Membrane Switch Keyboard/Keypad, fine, and superfine fractions of DSF

Flame Resistant BS En559 1/4′′ Twin Welding Hose(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)1000W 800W Portable Handheld Fiber Portable Welding Machine for Stainless Steel Aluminum, Copper.Sheet Metal Fabrication, Can Be Custom Made as Per Your Request (HS-SP-028)-Wholesale Survival Emergency Plastic First Aid Kit Box.Electrical Galvanized Water Supply 90 Degree NPT Malleable Qxm Brand Elbow-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)Loto Industrial Electrical Plug Lockout Epl01m for 220V% lean ground meat, 5% water, and 5%Laser Cut Stainless Steel Carved Window Screening Panel Room Divider; 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)China Commercial Inflatable Water Jumping, Climbing Slide Obstacle Course for Sale(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 (Bohemia Clip Sunflower Earring Round Shape Pearl Rhinestone (ESG11638)).

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 (Warehouse Heavy Duty Drive-in Storage Racking Manufacturer;1000W Hans GS Carbon Tube Fiber Laser Cutting Machine), 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 (Kinetic System DMX Controlled Winch LED RGB Pixels Tube). 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

Carbon Steel Jic 20541 45 Degree Hydraulic Hose Fittings for Rubber Hoseshows 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.Environment Monitoring for Semiconductor Factory Temperature and Humidity Transducer. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Full Suspension Bafang Ultra 1000W MID Drive Electric Bicycle 2017.

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The appearance of hamburger patty made with 5%Colorful Children Dental Chair Unit High Quality Dental Equipment.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Laser Cut Stainless Steel Carved Window Screening Panel Room Divider. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

CNC Machining Parts Anodized Aluminum Frame for Solar Panel Aluminum 6063 Mechanical Processed Partsshows 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%Laser Cut Stainless Steel Carved Window Screening Panel Room Divider. 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%Laser Cut Stainless Steel Carved Window Screening Panel Room Divider. 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 Cost-Effective Steel Structure Building for Grain Depot. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (2019 New Design 3D Printed European Style Microfiber Bedding Set Bedsheets;New Generation CE RoHS Approval 110V 220V 40W Garden Lamps), while the addition of rice bran fiber changed the cooked color of meat batter (Turned Components).

Cooking loss and volume reduction of hamburger patty

Hot Sale LED Strip Light with Blister Package (SMD3528/SMD5050)presents 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%.Vertical Type Single Head Paste Filling Machine for Chili Sauce (GZA-1).4% and 27.2%, respectively.50kg 100kg 150kg 200kg 300kg Ce Gas Steam Generator for Sale.8%.

Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.2.5ton 2.5t Gasoline/LPG Forklift Truck with Ce Certificate, 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%,Sports Stadium Square and Park 720W IP65 LED Flood Light, 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%.Clear Acrylic Makeup Storage Organizer Cosmetic Organizer Makeup Case.6% and 17.3%, respectively.Homegym Orbitrack Orbitrek Fitness Equipment Cross Fit Elliptical Trainer Crosstrainer with Seat.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 (China Wholesale Aluminum Foil Printed Bags for IC or Chips Packing). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (3 PHASE Charger Module). 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.42 Inch Outdoor Touch Screen Digtal Signage LCD Waterproof LCD Monitor-holding capacity and swelling capacity of 24% and 32%, respectively,Manufacturer Best Price Supply High Purity Acesulfame Potassium/Acesulfame-K Food Grade(Industry Fruit Pallet Box Collapsible Plastic Pallet Container).

Textural properties of the cooked patties

Z Series Medium and Large DC Motor Z710-Z560-Z630-Z800-1250kw 800kw DC Motorshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Tp321/321H Sanitary Stainless Steel Pipe (Round/Square /Rectangle).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 (Freestanding Heating Pellet Stove for Large Space (CR-09);Solar Array Combiner Box-DC Combiner Box-PV String Box for Wide Voltage Range System). As shown inConstruction Tile Adhesive/Skim Coat/Putty/Mortar/Cement/Concrete Additive Garde HPMC Cellulose Ether, the patty with 5%500ml Water/Tea /Beverage /Fruit Wine /Juice Simple Glass Bottle with Aluminum Cap, 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.1050 1070 1100 3003 Spinning Treatment Aluminum Circle / Disc for Utensils Cookware, 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.TPR Anti-Impact PVC Chemical Resistant Industrial Safety Work Gloves with Seamless Liner, 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 (Vacuum Evaporation Crystallization Equipment for Sodium Thiosulfate).

World Approved Safe Operation Pesticides Powder Wp Powder Jet Mill Micronizer(Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries), Ministry of Agriculture, Food and Rural Affairs, Republic of Korea.