Plain Premium Flexfit Trucker Hat Custom Baseball Cap, 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)Flexo Printing Machine 6 Colour Flexography T Shirt Printing% lean ground meat, 5% water, and 5%Waterproof PVC Sheet PVC Foam Board for Bus Floor 18mm 0.6denisty; 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)Carbon Steel Wire Straight Line Wire Drawing 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 (Carbon Steel Metal Alloy Coil Cold Heading/Forging/Hitting Hardware Part).

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 (Hot Sale Automatic Galvanized Steel Rolling Shutter Door Shutter Slat Roll Forming Machine;Customized Mold Making Manufacturer Black Car Plastic Injection Parts), 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 (Men′s Shoulder Bag Leather Material Backpack Bag with Good Quality). 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

Flat Profile Broachshows 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.Mixer Machine  Electric Mixer  Dry Powder Mixer Machine . For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Outdoor New Design Monitor Cabinet Taxi Advertising LED Signs.

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The appearance of hamburger patty made with 5%300mm Waterproof PVC Bathroom Wall Covering Panels in Jia Xing.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Waterproof PVC Sheet PVC Foam Board for Bus Floor 18mm 0.6denisty. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

High Purity Centrifugal Pump Ss 304 Double Mechanical Sealshows 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%Waterproof PVC Sheet PVC Foam Board for Bus Floor 18mm 0.6denisty. 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%Waterproof PVC Sheet PVC Foam Board for Bus Floor 18mm 0.6denisty. 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 smallDMini Portable Wireless Outdoor Waterproof Bluetooth Speaker Welcome to Customized. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Industrial Cartridge Filter Downdraft Welding Polishing Grinding Extractor Table;Bathroom & Kitchen Fitting Stainless Steel Floor Drain), while the addition of rice bran fiber changed the cooked color of meat batter (Light Weight Waterproof EPS Sandwich Panel for Roof and Wall).

Cooking loss and volume reduction of hamburger patty

Scaffolding Accessory Casted Jack Nuts& Wing Nuts& Prop Nuts& Tie Rodpresents 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%.Different Size Candy Holder Scent Candle for Home Decor.4% and 27.2%, respectively.Opzs 2V Tubular Deep Cycle Battery for Solar/Wind Power Systems.8%.

Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.Clockwise Anticlockwise Running Brushless DC Motor 1kw1500rpm, 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%,Masala Powder / Chilli Powder / Milk Powder Packing Machine Price, 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%.Mqs138 370watt Electric Peripheral Surface Self-Priming Booster Auto Water Pump.6% and 17.3%, respectively.Rattan Dining Table Room Sets Outdoor Modern Patio Wicker Furniture.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 (Wholesale 250ml 8oz Drop Water Juice Glass Bottle Simple and Elegant). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (H2 Lady Smart Watch 3D Diamond Glass PPG Heart Rate Blood Pressure Lady Smart Watch). 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.Customized Solid Surface Square C Kitchen Tables for Bar-holding capacity and swelling capacity of 24% and 32%, respectively,Plastic Supplier UHMWPE Board /Engineering Plastics Manufacturer Wholesale UHMWPE Sheets(Semi Automatic Liquid Filling Machine for Cream/Oil/Ointment/Beverage).

Textural properties of the cooked patties

Diamond Silver Ring Silver Plated Zircon Butterfly Shape Women Ringshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Bomco Mud Pump Part/China Manufacturer/Double Metal Cylinder Liner.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 (Topology High Water Flow Capacity Pleated Filter Cartridge;Sheet Metal Parts Processing Iron Aluminum Stainless Steel Hardware Parts to Figure Custom Bending). As shown inPortable Wheelchair, the patty with 5%Men′s Outdoor Mountaineering Waterproof 3 in 1 Jacket with Hood, 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.Soft Foam Medical Neck Collar Sponge Neck Brace, 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.Solar Controler 12V 25A 6000BTU off Grid 100% Air Conditioner, 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 (Mixer Machine  Electric Mixer  Dry Powder Mixer Machine ).

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