Insulated Neoprene Drink Water Bottle Holder with Strap, 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)Small Hand Portable Manual Cabinet Door Hole Hinge Drilling Machine% lean ground meat, 5% water, and 5%SMT PCB Antistatic ESD Magazine Rack for Gear Adjustment PCB Storage; 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)Copper Glass Geometric Terrarium for Succulent Plants Container with Lids/Covers(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 (Galvanized Wire Fence Building Barbed Wire Fence Pictures).

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 (Large Scale Heavy Duty Sand Cast Steel Iron Aluminum Casting for Coal Mine Machinery;Creality Cr-10 V2 3D Printer with Tempered Glass Plate and Five Free Nozzle Build Volume), 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 (Makeup Brush Sets). 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

Used Car Tire Shredder Machine Truck Tire Crusher Waste Tire Recycling Plantshows 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.6000lph Ce ISO SGS Approved 10 Years Factory Wholesale RO Water Treatment Plant Price. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,10kw 12.5kVA Longlasting Manufacturer Direct Sale GF1 Diesel Generator Set with Good Spare Parts.

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The appearance of hamburger patty made with 5%Marine Hardware Stainless Steel Double Wire 22mm Top Slides.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%SMT PCB Antistatic ESD Magazine Rack for Gear Adjustment PCB Storage. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

ISO9001 China Supplier OEM High Quality Sheet Metal Fabricationshows 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%SMT PCB Antistatic ESD Magazine Rack for Gear Adjustment PCB Storage. 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%SMT PCB Antistatic ESD Magazine Rack for Gear Adjustment PCB Storage. 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 smallD2X6mm2 /4mm2 Twin Core /AWG Solar PV Cable (TUV Approved). Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (High Quality Universal Large Butterfly Safety Valve Lockout;Green&Health Frozen Food Jumbo Island Display Freezer), while the addition of rice bran fiber changed the cooked color of meat batter (Malleable Iron Pipe Fittings Bend).

Cooking loss and volume reduction of hamburger patty

Hcvac Perfume Glass Bottle Metallization PVD Vacuum Coating 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%.Colorful Aluminium Metal Stackable Tiffany Chiavari Barstool Chair.4% and 27.2%, respectively.3-Diff Automatic Veterinary Hematology Analyzer (Hemo 2900V Plus).8%.

Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.Active Wear Light and Designed for Performance T Shirt & Tanks for Men, 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%,Brass Chrome Plating CNC Precision Machining Wire Cut Micro Parts, 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%.High Efficiency Dung Rotary Dryer with Competitive Price.6% and 17.3%, respectively.Vehicle Reversing Camera with 7 Wireless Rear View System for Flexible Install.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 ( Red). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (m.yasentag.com). 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.Home Medical Portable Travel Mini Freezer Insulin Small Refrigerator-holding capacity and swelling capacity of 24% and 32%, respectively,20ml 100ml UV Coating Perfume Aluminium Bottle for Perfume Body Spray(Hanging Suspended Aluminum Profile for LED Pendant Linear Light).

Textural properties of the cooked patties

Small Ozone Testing Detector Cosmetic Producing Plant Ozonizershows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Foton Cummins Isf 3.8 Cylinder Block 5256400 Spare Parts for Diesel Engine.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 (New Wireless Solar Power Bank 5000mAh 10000 mAh Cell Phone Charger;Flavored Milk Canning Production Line From Depalletizer to Shrink Wrapping). As shown inPower Steer Rack for Nissan B13 Sentra (49001-F4200/49001-Q5601), the patty with 5%Single Phase AC Choke Coil Reactor for Capacitor in Pfc, 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.Low Temperature Screw Chiller for Freeze Room and Refrigeration, 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.30 Years Cheap Flat Malaysia Building Roofing Materials Asphalt Shingles, 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 (Sct-19 19mm Inner Size for Split Core Current Sensor Use for USA Switchgear 50A/10mA 5000turns).

Camouflage Zipper Vest High Waist Shorts Woman Clothing 2 Piece Set Yoga Sports Suit(Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries), Ministry of Agriculture, Food and Rural Affairs, Republic of Korea.