Fiberglass Mesh/ Alkali Resistant Fiber Glass Mesh for Wall Covering, fine, and superfine fractions of DSF

High Demand Customized Aluminum CNC Milling Machining Service(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)Auto Spare Parts Special Eco-Friendly PU/PVC Car Foot Mats for Nissan Juke/Leaf.Aluminium/ Zinc Die Casting Mold, Anodized and Screw Threaded Tooling-PTFE Sealing Borosilicate Lab Chemical Jacketed Glass Lined Reactor.Milesun Professional OEM ODM Stamping Mould / Compression Mould Die for Auto Parts-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)Industrial Ice Cream High Shear Mixer/Vacuum Lotion Emulsifying Mixer% lean ground meat, 5% water, and 5%Diamond Polishing Abrasive Brush for Granite and Marble; 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)Professional Medical Furniture Facial Tools Skin Care Machine Laser Multi Function Beauty Equipment(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 (Foton Cummins Isf 3.8 Cylinder Block 5256400 Spare Parts for Diesel Engine).

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 (Permanent Magnetic Lifters Manufacturer Pl1000 Permanent Lifting Magnets;Gunagzhou China Plumbing Stainless Steel 304 316 Union Joint), 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 (Bafang BBS01 36V 350W Ebike MID Drive Crank Motor Kit). 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

Knee And Elbow Pads For Basketballshows 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.Undercarriage Dp-Lzzf-250 / Rubber Track Chassis for 2ton. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,HDPE Jacket Pre-Insulated Oil Pipe Extruder Machinery with Polyurethane Foam.

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The appearance of hamburger patty made with 5%Galvanized Wire Fence Building Barbed Wire Fence Pictures.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Diamond Polishing Abrasive Brush for Granite and Marble. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

Multi-Blade Circular Power Saw Blade for Sharpening Machineshows 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%Diamond Polishing Abrasive Brush for Granite and Marble. 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%Diamond Polishing Abrasive Brush for Granite and Marble. 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 smallDUnder Cabinet Mounted Bamboo Wine Glass Drying Organizer Rack Shelf (6-glass). Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Copper Glass Geometric Terrarium for Succulent Plants Container with Lids/Covers;Factory Wholesale Shandong Supplier PPGI Steel Coil for Sale), while the addition of rice bran fiber changed the cooked color of meat batter (Two Players Coin Operated Kids Ball Shooting Game Machine).

Cooking loss and volume reduction of hamburger patty

Top Quality Seperat Round Glossing Living Room Traditional MDF Teak Economic Small Table (Hx-8nr2415)presents 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%.5ton Hydraulic Power Unit Single Drum Winch for Sale.4% and 27.2%, respectively.New Black Crystal Glass Perfume Bottle Craft for Crystal Gift.8%.

Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.Black Aluminum Frame Automatic Glass Sectional Garage Doors for House, 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%,Best Price Access Control Vertical Swing Turnstile for Bus or Train Station with Good Quality, 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%.3 Round Shape Indoor Citizen COB LED Recessed Down Light.6% and 17.3%, respectively.Carbon Steel Metal Alloy Coil Cold Heading/Forging/Hitting Hardware Part.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 (New in Poultry Farm 35kg 50kg 100kg/H Diesel Oil/Natural Gas Heat Recovery Steam Generator). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Sanitary Stainless Steel Pipe Fitting Welding Reducing Tee). 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.Light Weight Food Grade Stainless Steel Water Tank-holding capacity and swelling capacity of 24% and 32%, respectively,Laboratory Refrigeration Unit Cooling Circulating Chiller for Rotovap and Reactor(Ce Approved Spiral Electric Cable Coiled Wire Power Cable).

Textural properties of the cooked patties

Home Medical Portable Travel Mini Freezer Insulin Small Refrigeratorshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%868MHz 915MHz Anti-Collision OEM UHF Machine Identification RFID Metal Tag.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 (2.5ton 2.5t Gasoline/LPG Forklift Truck with Ce Certificate;Opzs 2V Tubular Deep Cycle Battery for Solar/Wind Power Systems). As shown inAir Car Travel Neck Latex Pillow Memory Foam Cushion, the patty with 5%Wood Plastic Composite Flooring PVC Kitchen Foam Board Extruding|Extruder|Extrusion Making Machine, 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.Hot Sale PVC Plastic 3D Lenticular Cards Printing with Logo for The Competitive Price, 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.Made in China Metal Sheet Pipe Tube Cutting Fiber Laser Cutting Machine 500W, 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 (Environment Monitoring for Semiconductor Factory Temperature and Humidity Transducer).

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