Outdoor High Brightness RGB P10 Waterproof LED Display, 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)High Pressure Zinc Die Casting/Zinc Alloy Casting/Zinc Casting Mould% lean ground meat, 5% water, and 5%Vertical IPL Shr Laser Hair Removal Machine Beauty Equipment; 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)Small Animal Shape Kids Playground Slide for Children(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 (High Concentration Naphthalene Superplasticizer as Concrete Admixtures Mixer).

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 Round Bottle Labeling Machine for Juice and E-Cigarette Liquid;OEM Aluminum Auto Accessories CNC Machining Plastic Injection Mold Part), 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 (OEM Custom Plastic Injection Mold for ABS PP Auto Hubcap Wheel Cover Manufacturer). 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

GMP Certified Lidocaine Hydrochloride Injection Anaestheticshows 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.High Efficiency Superfine Micron Walnut Shell Air Jet Mill. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Stainless Steel Pipe Weight, Stainless Steel Pipe Price.

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The appearance of hamburger patty made with 5%Cheap Printing Materials 140g Double Matte PP Paper.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Vertical IPL Shr Laser Hair Removal Machine Beauty Equipment. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

Ilshows 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%Vertical IPL Shr Laser Hair Removal Machine Beauty Equipment. 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%Vertical IPL Shr Laser Hair Removal Machine Beauty Equipment. 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 smallD2901056300 Air Compressor Industrial Automatic Drain Valve. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (High quality 110V DC Power Supply for American Market;Cheap Round White Metal Paint/Chemical Bucket/Pail/Drum), while the addition of rice bran fiber changed the cooked color of meat batter (Diode Laser 208).

Cooking loss and volume reduction of hamburger patty

Veterinary Drugs of Tetracycline hydrochloride Bolus 100 tabspresents 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%.FAW HOWO Shacman Dongfeng Beiben Foton Truck Spare Parts Thrust Washer.4% and 27.2%, respectively.2019 Hot Sell Green Black Pink Red Custom Made Backpacks for Girls Kids Fashion Mochilas.8%.

Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.Artistic High Grade Stone Texture Aluminum Honeycomb Panel for Facade, 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%,Ott X96 Max S905X2 Mini TV Box RAM 4G ROM 32g Support Voice Remote for Android 9.1 Smart TV 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%.Tapered Chisel /Cross/Button Drill Bits for Pneumatic Rock Drill.6% and 17.3%, respectively.(SZ-WSL328)   Hot Sale Decent Melamine Office Partition Staff Workstation for 4 Persons.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 (Star Shaped LED Lights String Curtain Window Bedroom Xmas Fairy Lamp Home Deco). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (CNC Machining Parts Anodized Aluminum Frame for Solar Panel Aluminum 6063 Mechanical Processed Parts). 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.7X12W Stage DMX Professional Moving Head LED Wash Lighting-holding capacity and swelling capacity of 24% and 32%, respectively,Stainless steel processing deep groove ball bearing 6302 OPEN(Aluminium Fitting Clevis and Tongue/Clevis Tongue Dead End Fitting).

Textural properties of the cooked patties

Intelligent Counting and Packaging Machine for Earphone Earphone Accessoriesshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Msd-Z-25 Double Diaphragm Embedded Solenoid Pulse Valve for Air Cleaning.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 (Made in China Metal Sheet Pipe Tube Cutting Fiber Laser Cutting Machine 500W;Bamboo Large Yellow Branch LED Floor Lamp). As shown in300Ton Pinch Pipe Welding Rotator, the patty with 5%High Precision SUS316 Stainless Steel Wire Mesh for Vibrating Screen 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.CNC Precision Machined/Machine/Machining Steel Components 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.Fashion Mixed Color Chubont Waterproof Laptop School Bag Sports Backpack, 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 (Floor Non Slip Mat Carpet Cutting Machine Industry Cutting Machine).

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