Small Ozone Testing Detector Cosmetic Producing Plant Ozonizer, fine, and superfine fractions of DSF

20W 30W 50W Quickly Laser Marking Machine for Badge(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)Competitive Price Portable Camping Gas Stove (SB-PTS07).Metal Stainless Steel Adjustable Shackle for Paracord-BOPP Jumbo Roll Film Packaging Film Food Packing Film Stretch Cling Wrap.3 Inch Petrol Engine Fire Pump for Agricultural Irrigation-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)1000W Hans GS Carbon Tube Fiber Laser Cutting Machine% lean ground meat, 5% water, and 5%Floor Non Slip Mat Carpet Cutting Machine Industry Cutting Machine; 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)Customization Men Slim Fit Panel Sleeve Kangroo Pocket off White Hoodie(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 (Fiber Laser Machine 1000W for Sheet Metal and Tube Cutting).

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 (Latest Design Retro Women Exaggerated Pearl Cross Multilayer Necklace;Msd-Z-25 Double Diaphragm Embedded Solenoid Pulse Valve for Air Cleaning), 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 (Customizable Size Standing Light Shade). 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

Desktop da máquina da gravura do lasershows 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.Plain Premium Flexfit Trucker Hat Custom Baseball Cap. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Gunagzhou China Plumbing Stainless Steel 304 316 Union Joint.

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The appearance of hamburger patty made with 5%Building Material 210 304 316 316L Round Welded Seamless Stainless Steel Pipe.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Floor Non Slip Mat Carpet Cutting Machine Industry Cutting Machine. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

60mmx60mm 50mmx100mm 50mmx75mm 75mmx125mm 75mmx75mm Mild Steel Square Tube Ss400shows 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%Floor Non Slip Mat Carpet Cutting Machine Industry Cutting Machine. 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%Floor Non Slip Mat Carpet Cutting Machine Industry Cutting Machine. 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 smallDBuilding Construction Materials PVC Foam Board for Advertising and Furniture. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Fatory Supply 4.3 Inch Mini Tablet PC Industrial Panel PC All-in-One Mini Computer;Calcined Anthracite Coal/Carbon Raiser /Manufacturer for Carbon Additive), while the addition of rice bran fiber changed the cooked color of meat batter (BPA Free 650ml/900ml/1500ml Outdoor Trtritan Plastic Gym Sports Water Bottle (HDP-3133)).

Cooking loss and volume reduction of hamburger patty

Plbpresents 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%.Industry Fruit Pallet Box Collapsible Plastic Pallet Container.4% and 27.2%, respectively.Low Cost Prefabricated Steel Structure Beam Workshop.8%.

Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.Flexo Printing Machine 6 Colour Flexography T Shirt Printing, 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%,Waterproof PVC Sheet PVC Foam Board for Bus Floor 18mm 0.6denisty, 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%.Carbon Steel Wire Straight Line Wire Drawing Machine.6% and 17.3%, respectively.Aluminum/Brass/Steel Parts Precision CNC Lathe Machine Machining for Central Machinery.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 (Stainless Steel Hand Operated Equal Tee Butterfly Valve). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (China Swimming Pool Glass Fence). 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.Professional CNC Machining Parts with Aluminum/Brass/Stainless Steel-holding capacity and swelling capacity of 24% and 32%, respectively,Top Quality Seperat Round Glossing Living Room Traditional MDF Teak Economic Small Table (Hx-8nr2415)(Wholesale Survival Emergency Plastic First Aid Kit Box).

Textural properties of the cooked patties

2 Way 3/4 Inch Dn20 Automatic Electric Water Shut off Valve Motorized Ball Valveshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Luxury Women Tote Bag Felt Ladies Handbag at Low Price.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 (Industrial Turnover Baskets Cleaning Machine Automatic Plastic Basket Washing Machine;Delixi SSR 25AA an Electric Voltage Protector Solid State Relay). As shown inRoof Truss, the patty with 5%Lockey Loto OEM&ODM Industrial Standard Safety Gate Valve Lockout, 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.Car Door Trim Edge 49 FT Body Chrome Mold Scratch Guard Protector, 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.202 Stainless Steel Polishing Pipe From China supplier, 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 (Small Desiccant Dehumidifier Humidity Removing Machine).

Mixer Machine  Electric Mixer  Dry Powder Mixer Machine (Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries), Ministry of Agriculture, Food and Rural Affairs, Republic of Korea.