Anti Weather Borated Polyethylene Board Plastic HDPE Sheet, fine, and superfine fractions of DSF

Stainless Steel Cheap Prices Durable Industrial Temperature Gauge(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)High Quality Aluminum Bronze Pipe Casting Hollow Bar for Wholesale.Composite Fiberglass FRP SMC BMC Manhole Covers with Frame-Kaolin Clay Textiles Petroleum Chemicals Building Materials Used Calcined Kaolin.Easy Install Stage 12 Inch Round Rotating Lighting Truss-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)Stainless Steel Standard Type Steel Hexagon Socket Head Cap Screws% lean ground meat, 5% water, and 5%Potassium Ferrocyanide Trihyrate MSDS CAS 14459-95-1; 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)Cheap Water Bottle PVC Heat Shrink Labels Label Sleeve Labels(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 (Metal Stainless Steel Adjustable Shackle for Paracord).

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 (Double Pneumatic Chuck CNC Pipe Screw Cutting Lathe 130mm Bore;New Hottest Educational Wooden Bead Toys for Kids 2018 W11b176), 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 (209 Professional Opt Elight Shr Hair). 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

200ml Empty Colorful Empty Plastic Pet Mist Spray Bottleshows 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.MCCB MCB RCCB RCD RCBO 2 Pole Circuit Breaker 63A Mini. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Best Selling Air Drier Drying Oven for Instruments and Meters (KH-100 Series).

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The appearance of hamburger patty made with 5%High Speed Digital High Shear Homogenizer Laboratory Small Paint Mixer.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Potassium Ferrocyanide Trihyrate MSDS CAS 14459-95-1. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

Heavy Duty Electromagnetic Lock for Double Door and Access Systemshows 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%Potassium Ferrocyanide Trihyrate MSDS CAS 14459-95-1. 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%Potassium Ferrocyanide Trihyrate MSDS CAS 14459-95-1. 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 smallD3020 Desktop 3D Mini CNC Engraving Drilling and Milling Machine. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Women′s Round-Neck Loose Short-Sleeve Cotton Pure-Color T-Shirt;Cement Mortar Mixing Pumping Screeding Grouting Spraying Wall Plastering Machine), while the addition of rice bran fiber changed the cooked color of meat batter (Two Seat Adult Tricycle).

Cooking loss and volume reduction of hamburger patty

Aiyos Android/Windows IR LCD Multi Touchscreen Display for Digital Signage Totem Kioskpresents 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%.Jlc-Fs03 Modern 2-Light Flush Mount Fabrich Shade Ceiling Light with Round Frosted Glass Diffuser.4% and 27.2%, respectively.Auto Parts Belt Tensioner Assembly for BMW 11281427252.8%.

Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.Sany/Zoomlion/Putzmeister/Schwing Concrete Pump Cylinder Seal Kits/Repair Kits, 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%,Hotel Restaurant Leather Facial Tissue Paper Holder Napkin Box, 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%.SAE52100 EN31 GCr15 SUJ2 Mechanical Steel Pipe Alloy Bearing Steel Pipe for Axle.6% and 17.3%, respectively.20t-200t Large Fish Hatchery UV Sterilizer Water Treatment Equipment.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 (Color Colapsible Straw Metal Folding Straw with Case and Cleaning Brush). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (m.acrubberfactory.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.High Separating Rate Electrostatic Sorting Machine for Plastic and Rubber-holding capacity and swelling capacity of 24% and 32%, respectively,Used Tipper Trucks Single Acting Coal Mining Hydraulic Cylinder Supplier(Ba940 Bathroom 8mm Glass Double Sliding Door Shower Enclosure).

Textural properties of the cooked patties

Living Room Furniture Modern Leather Sofa with Real Leathershows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Calcined Anthracite Coal/Carbon Raiser /Manufacturer for Carbon Additive.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 (Polycarboxylate PCE Superplasticizer Water Reducing Plasticizing Admixture;100% Biodegradable Supermarket Rolling Plastic Bags on Roll Plastic Bag Making Machine). As shown inHot Runner Heater, the patty with 5%High Quality CPVC Wafer Butterfly Valve JIS Standard, 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.Stainless Steel Panel Shower Column with Brass Hand Shower (K2610), 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.Cheap Wholesale Fast Deliver Coverall Uniform in Stock, 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 (PVC Coated Vinyl Tarpaulin Waterproof Anti UV Fabric).

High Precision CNC Metal Machining Parts of Turning/Milling(Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries), Ministry of Agriculture, Food and Rural Affairs, Republic of Korea.