300mm Rotary China CNC Router Machine, 4th Axis CNC Router, fine, and superfine fractions of DSF

HPMC for White Cement Admixtures Putty Powder Additives(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)Hot New Products Electric Wheel Loader Dumping Dumper.Sheet Metal Parts Processing Iron Aluminum Stainless Steel Hardware Parts to Figure Custom Bending-E-Generator LED 3 Water Spray Dental High Speed Handpiece/Turbine/Dental Equipment.China Clamping-Clamping Pneumatic Butterfly Valve with Horizontal Actuator-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)High Quality Injection Molding Machine Parts Plastic Forming Parts% lean ground meat, 5% water, and 5%10rt/35.16kw Capacity Water Cooled Industrial Beer Chiller; 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)Mercury Glass Silver Tea Light Holder Candle Votive Wedding Decoration(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 (15 Years Factory Experience Ningbo Invisible Zipper).

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 (Double Torsion Hay Rake Red Spring Tine for Farming Machinery;CF8m Ss Flanged End ISO5211 Pad 1PC Wafer Ball Valve), 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 (Spool Reel). 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

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The appearance of hamburger patty made with 5%Antenna Coil Inductor Coil Magnet Coil for Small Fan Coil.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%10rt/35.16kw Capacity Water Cooled Industrial Beer Chiller. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

H Frame Layer Broiler Battery Chicken Cage System Made in China with Good Qualityshows 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%10rt/35.16kw Capacity Water Cooled Industrial Beer Chiller. 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%10rt/35.16kw Capacity Water Cooled Industrial Beer Chiller. 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 smallDChina Supplier 99.9% Purity Methyl Cyclohexane Methylcyclohexane CAS 108-87-2. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Camouflage Zipper Vest High Waist Shorts Woman Clothing 2 Piece Set Yoga Sports Suit;(PC100E) Handheld Patient/Vital Sign Monitor with Etco2), while the addition of rice bran fiber changed the cooked color of meat batter (Wide-Usage Scrap Plastic and Metal Electrostatic Sorting Machine).

Cooking loss and volume reduction of hamburger patty

Custom Logo  White Reversible Embroidery Cotton Bucket Hat Wholesalepresents 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%.22mm Electric Planetary Gearbox High Torque Stepper Motor.4% and 27.2%, respectively.Customized Sublimation Pet Bowl with Stainless Steel Bowl.8%.

Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.Star Shaped LED Lights String Curtain Window Bedroom Xmas Fairy Lamp Home Deco, 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%,Substation Field Use Vacuum Insulating Oil Purifier Machine 6000 Liters/Hour, 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%.Pharmaceutical Drying Equipment Industrial Dehumidifier.6% and 17.3%, respectively.High Quality Universal Large Butterfly Safety Valve Lockout.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 (Manufacturers Stainless Steel Sanitary Welded Concentric Reducer). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (MOUNT BACKPACK). 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.24mm Howhit Gy6 150cc 150 Carburetor & Intake Manifold Scooter Go Kart-holding capacity and swelling capacity of 24% and 32%, respectively,Prefab House Mobile Living 20FT Sandwich Panel Material Container House Dormitory Container Office(Glass Medical Armpit Oral Clinical Mercury Free Gallium Thermometer).

Textural properties of the cooked patties

Rubber Shock Absorber for Pump and Electricity Generatorshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Topology High Water Flow Capacity Pleated Filter Cartridge.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 (Steel Metal Deck Making Machine by Roll Forming;Soft Foam Medical Neck Collar Sponge Neck Brace). As shown inWall Mount Lcd Digital Signage, the patty with 5%Steel Structure Truss Gas Alibaba Website Galvanized Steel Round Pipe, 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.China Supplier Gabion Professional Front Door Large Wire Mesh Box, 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.Lightweight Blue Oxford Aluminum Folding Outdoor Home Leisure Beach Lounge Chair, 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 (135*25mm Exterior Wood Plastic Composite Flooring (LHMA073)).

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