Small Propane Gas Bottle Cylinder for Lab Sampling Use, fine, and superfine fractions of DSF

Customized Mold Making Manufacturer Black Car Plastic Injection Parts(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)High Power Driving Type Concrete Power Trowel Machine.Qk1313 CNC Centerless Lathe Machine Siemen CNC Pipe Threading-Hf Vacuum Dryer Machine with Advanced High Frequency Technology.Self-Adhesive White Sticky Painter Felt for Floor Protection-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)Soundproofing Foam Backed Vinyl 3D PE Foam Wallpaper Brick% lean ground meat, 5% water, and 5%New Concrete Concrete Mixer with Europe Technology for Blending All Concretes Jn1500; 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)Open Frame 19 Inch LCD Touch Screen Monitor for Kiosk/Vending Machine(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 (Laboratory Refrigeration Unit Cooling Circulating Chiller for Rotovap and Reactor).

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 (1050 1070 1100 3003 Spinning Treatment Aluminum Circle / Disc for Utensils Cookware;Water Filtration Vacuum Cleaner Aqua Filter Vacuum Cleaner Wet and Dry Water Vacuum), 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 (Standby Unit 100kVA 200kVA 250kVA 300kVA 500kVA Soundproof Electric Power Silent Diesel Generator). 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

Body Machine Slimmingshows 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.Concrete Pumps Mobile Polyethylene Stabolizer Outrigger Pads Spreader Plates Crane Mats. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,LED Flood Light Bulbs Outdoor LED Flood Lights (SLFA SMD 150W).

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The appearance of hamburger patty made with 5%Heatransfer Color Metal Iron Steel Security Door (W-S-125).

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%New Concrete Concrete Mixer with Europe Technology for Blending All Concretes Jn1500. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

14L Clinic Digital Dental Ultrasound Cleaner Hospital Medical Instruments Ultrasonic Cleanershows 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 Concrete Concrete Mixer with Europe Technology for Blending All Concretes Jn1500. 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 Concrete Concrete Mixer with Europe Technology for Blending All Concretes Jn1500. 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 smallDAlloy Case Cheap Quartz Wrist Promotion Watch for Ladies (DC-999999). Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (65% Zro2 Zirconia Silicate Beads Titanium Di-Oxide Powder Milling;Name of Aluminum Sand Casting and Die Casting Products), while the addition of rice bran fiber changed the cooked color of meat batter (Hot Selling Merry Christmas Gold Foil Printed Satin Ribbon).

Cooking loss and volume reduction of hamburger patty

Gold Open Metal Short Crocodile Wallet for Girl Women Ladypresents 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%.5.5 to 7.5kw AC Frequency Inverter for Motor AC Drive.4% and 27.2%, respectively.Pure Teflon PTFE Plastic Round Gasket Flange Gasket.8%.

Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.2.54mm Pitch Female Header SMT Type a Series PCB Connector, 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%,2ton R Type Electric Wire Rope Hoist with Single Speed, 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%.Dia. 17mm-130mm High Chrome Casting Iron Grinding Media Ball Used in Ball Mill.6% and 17.3%, respectively.Custom Shaped Colored Unique Novelty Novelty Bulk Bamboo Wooden Golf Tees.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 (Msd-Z-25 Double Diaphragm Embedded Solenoid Pulse Valve for Air Cleaning). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Fly Laser Printer Machine for Marking on Plastic Water Bottle). 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 Temperature Resistant 99.3% 99.7% Alumina Ceramic Beads-holding capacity and swelling capacity of 24% and 32%, respectively,Aluminium Fixed Glass Windows Small Hurricane Glass Curtain Wall(GF-920-6s 380 Volt 36 Inch Ventilation Axial Fan for Poultry Farm and Green House).

Textural properties of the cooked patties

China Kclka EVA Injection Sandals Slipper Foaming Molding Shoe Machineshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Fatory Supply 4.3 Inch Mini Tablet PC Industrial Panel PC All-in-One Mini Computer.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 (Colorful Cloth Sleeve Sports Glass Water Bottle with Metal Lid;Big Outdoor Advertising Full Color LED Display Screen). As shown inYellow Paint/Coat Mild/Carbon Steel Forged Slip on Plate Flange, the patty with 5%ASTM A421 4mm Prestressed Precast Concrete Steel Wire, 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.Automatic Hot Sell Strapper Machine (JDB-1300A-T), 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.Low Cost Certificated Quality Aluminum Sheet 5083 Alloy, 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 (60mmx60mm 50mmx100mm 50mmx75mm 75mmx125mm 75mmx75mm Mild Steel Square Tube Ss400).

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