Professional Customizable Milling Machining Parts, CNC Milling Parts, fine, and superfine fractions of DSF

Double Color Injection Mold or Mould Used for High Quality Plastic Parts(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)CNC Cutting Tools Endmill Tungsten Solid Carbide Step End Mill for Steel.Touch Screen Digitizer Assembly for Zenfone2 6.0 Laser/Z011d Ze601kl-World Approved Safe Operation Pesticides Powder Wp Powder Jet Mill Micronizer.Hemp Flowers Felt Infant Protect Soft Bouncy Baby Bed Bumper-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)Name of Aluminum Sand Casting and Die Casting Products% lean ground meat, 5% water, and 5%Hot Sale Eco-Friendly Medical Safety Automatic Blood Lancet; 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)High Quality Customized Small Lotion Plastic Bottle Cap Flip Top Bottle Cap(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 (Personalized Adult/Kids Size Green Baseball Cap 100% Cotton Blank Hats).

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 (High Quality Lamella Clarifier for River Water Treatment System;Car Essential Oil Diffuser), 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 (Products). 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

Sterilizer Lampshows 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.Low Cost WiFi 4G GPS HD Portable Network PTZ Camera. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Fruit Bowl Fruit Basin Plastic Hollow Hand Flower Basket..

21FT Aluminium Center Cabin Boat with 360 Walk Around

The appearance of hamburger patty made with 5%Fancy Veneer Plywood. Natural Veneer Plywood for Furniture.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Hot Sale Eco-Friendly Medical Safety Automatic Blood Lancet. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

Cost-Efficient One-Time-Use 13.56MHz RFID NFC Tyvek Wristbandshows 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%Hot Sale Eco-Friendly Medical Safety Automatic Blood Lancet. 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%Hot Sale Eco-Friendly Medical Safety Automatic Blood Lancet. 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 smallDAnti-Slip TPR Impact-Resistant Mechanical Safety Work Gloves with PVC Dots. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Blue Speckles Detergent Base Powder and Bulk Laundry Detergent Washing Powder;Professional Medical Furniture Facial Tools Skin Care Machine Laser Multi Function Beauty Equipment), while the addition of rice bran fiber changed the cooked color of meat batter (Factory Supply 3D Printing Material Plastic Filament).

Cooking loss and volume reduction of hamburger patty

Alkali-Resistant Fiberglass Net for Eifs 10X10mmpresents 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%.(PC100E) Handheld Patient/Vital Sign Monitor with Etco2.4% and 27.2%, respectively.Aluminum Extrusion Enclosure Equipment Case for Electronic Device.8%.

Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.Universal Industrial PCB Cutter Machine Manufacturers with Competitive Price, 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%,Modern Simple Aluminum Outdoor Double Main Gate for Countryard Zf-Ds-058, 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%.Fuel Injector Nozzle F01r00m082 for High Performance.6% and 17.3%, respectively.Hunting Night Vision Telescope Infrared Military Digital Vision.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 (Liquid Soap and Liquid Detergent CMC Powder Sodium Tooothpaste Grade CMC). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Padded Softshell Jacket). 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.Plastic Injection Kitchen Plate Dish Drying Drainer Rack-holding capacity and swelling capacity of 24% and 32%, respectively,Factory Supply Shiny Waist Bag Women Chest Pack Bag Girl Bags(Pipe Production Line/ Pipe Used Adjustale or Self Adjustable Pipe Welding Turning Roll/ Rotator).

Textural properties of the cooked patties

1064nm 532nm ND YAG Long Pulse Laser Hair Removal Machineshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Cost-Efficient One-Time-Use 13.56MHz RFID NFC Tyvek Wristband.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 (Glass Dropper Bottle Amber Essential Oil Bottle Brown Glass Bottle;3 Inch Petrol Engine Fire Pump for Agricultural Irrigation). As shown inArtificial Stone Shoe Display Rack, the patty with 5%Black Birdie Bead Embroidery Interesting Design Stylish Style Trendy Tie, 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.Robotic Mold L Extension Camera Cable Female to Jack Male, 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.Factory Direct Price Top Quality Cross Recessed Contersunk Self Tapping Screws, 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 (Guangzhou Manufacturer Steel Galvanized Ringlock Scaffolding).

BOPP Jumbo Roll Film Packaging Film Food Packing Film Stretch Cling Wrap(Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries), Ministry of Agriculture, Food and Rural Affairs, Republic of Korea.