Cold Room Middle Temperature Condensing Unit Xjq04mag, 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)13.9oz Men Super Stretch Selvedge Skinny Jeans Fabric W150210% lean ground meat, 5% water, and 5%New Hottest Educational Wooden Bead Toys for Kids 2018 W11b176; 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)Nature′s Way, Alive! Once Daily, Men′s Multi-Vitamin, 60 Tablets(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 ( Micro Medical Instruments).

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 (Plant Extract Coconut Oil Powder Extract Mct Oil Powder;Men′s Outdoor Mountaineering Waterproof 3 in 1 Jacket with Hood), 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 (Shock Absorber Car). 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

Aluminum Honeycomb Core for Producing Honeycomb Sandwich Composite Panelsshows 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.Double Flange Swing Check Valve/ Cast Iron Swing Check Valve. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Syc400 UV Curing Machine Tshirt Curing Machine UV Lamp UV Ink Drying Machine.

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The appearance of hamburger patty made with 5%6 Strand PP Combination Wire Rope for Fishing Tackle.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%New Hottest Educational Wooden Bead Toys for Kids 2018 W11b176. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

12 Strand UHMWPE Polyester Covered Offshore Rope/Nylon /PP /Polyester Mooring Rope Marine Ropeshows 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%New Hottest Educational Wooden Bead Toys for Kids 2018 W11b176. 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%New Hottest Educational Wooden Bead Toys for Kids 2018 W11b176. 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 smallDR Series Flange Mounted Helical Cement Mixers Reduction Box. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Hot New Products Electric Wheel Loader Dumping Dumper;Custom Print Leather Wrist Rest Computer Mouse Pad with Logo), while the addition of rice bran fiber changed the cooked color of meat batter (multi-stage homogenization process).

Cooking loss and volume reduction of hamburger patty

Anatase Titanium Dioxide TiO2 for Paint and Coating La101presents 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%.Luzhong-804 80HP 4WD Wheeled Agriculture / Farm Tractor.4% and 27.2%, respectively.Lamination Wooden Colors for PVC Ceiling Panel and Wall Panel.8%.

Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.50mm Diameter Q235 Carbon Square Steel Pipe for Structure, 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%,Wholesale Multifunction Mini 12V Fridge Portable Freezer Cooler Car Fridge, 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%.300mm Rotary China CNC Router Machine, 4th Axis CNC Router.6% and 17.3%, respectively.HPMC for White Cement Admixtures Putty Powder Additives.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 (Ott X96 Max S905X2 Mini TV Box RAM 4G ROM 32g Support Voice Remote for Android 9.1 Smart TV Box). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Full Automatic Office Paper Notebook Paper Making Machinery and 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.Hot New Products Electric Wheel Loader Dumping Dumper-holding capacity and swelling capacity of 24% and 32%, respectively,Sheet Metal Parts Processing Iron Aluminum Stainless Steel Hardware Parts to Figure Custom Bending(Adjustable Neoprene Elbow Support with Silicone Elbow Brace).

Textural properties of the cooked patties

Locking Robot Instead of Manual Locking/Desktop 4-Axis Adsorption Type Screw Fastening Robotshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%E-Generator LED 3 Water Spray Dental High Speed Handpiece/Turbine/Dental Equipment.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 (Factory Supply Wholesale Glass Perfume Bottle 100ml;868MHz 915MHz Anti-Collision OEM UHF Machine Identification RFID Metal Tag). As shown inUSB Supply 3W Copper Plating Kerosene Lamp Pendant LED String Light, the patty with 5%China Clamping-Clamping Pneumatic Butterfly Valve with Horizontal Actuator, 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.High Quality Injection Molding Machine Parts Plastic Forming Parts, 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.10rt/35.16kw Capacity Water Cooled Industrial Beer Chiller, 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 (Luzhong-804 80HP 4WD Wheeled Agriculture / Farm Tractor).

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