580ml Glass Drinking Water Bottle with Silicone Sleeve&Stainless Steel Lid, fine, and superfine fractions of DSF

15 Years Factory Experience Ningbo Invisible Zipper(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)27.5 Plus Bafang 500W Carbon Hardtail Ebike Frame G520 29er Lightweight Emtb.German Cable Reel NF/Ce VDE Plug German Scoket Schuko Plug with 4 Schuko Outlet-Decorative Metal Garden Fence Decorative Aluminum Laser Cut Metal Panel Exterior Wall.Toshiba Gmcc 9110 BTU Rotary Refrigeration Type Compressor Ask89d53uez-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)Fiber Laser Cutter for 1-22mm Carbon Steel Sheet Metal Esf-3015wge% lean ground meat, 5% water, and 5%Wall Mounted Hanging Ent Diagnostic Set Veterinary Otoscope Ophthalmoscope; 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)Custom Ductile Iron Casting Type Scaffolding Beam Clamp(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 (Lamination Wooden Colors for PVC Ceiling Panel and Wall Panel).

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 (Az60 55%Al Gl/Galvalume Steel Coil by China Manufacturer;Sanitary Rotary Spray Cleaning Ball Stainless Steel Clean), 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 (Anti Alkali Chemical Pvc Glove). 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

Flux Cored Welding Wire 490-660mpashows 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.10-60ton Deep Drawing Small Stamping Hydraulic Press Machine with Mould. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Air Spring Air Bag Ride-Rite Long Part Firestone W21-760-9000.

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The appearance of hamburger patty made with 5%450/750V Power Cable Australia Standard Australia Series Power Cable with SAA, . RoHS Certification.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Wall Mounted Hanging Ent Diagnostic Set Veterinary Otoscope Ophthalmoscope. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

Red Color Folding Gift Packaging Box with Magnet Closureshows 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%Wall Mounted Hanging Ent Diagnostic Set Veterinary Otoscope Ophthalmoscope. 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%Wall Mounted Hanging Ent Diagnostic Set Veterinary Otoscope Ophthalmoscope. 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 Factory Supply 99% Omeprazole CAS 73590-58-6 for Stomach Ulcer. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (New Type Automatic Multihead Weigher All-in-One Packing Machine for Seeds;Welded H Column and Beam for Steel Structure Building/Workshop/Warehouse), while the addition of rice bran fiber changed the cooked color of meat batter (Dry Cutting Disc).

Cooking loss and volume reduction of hamburger patty

Msd-Z-20 Double Diaphragm Embedded Solenoid Pulse Valve for Air Cleaningpresents 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%.12000lbs Large Capacity Electric Winch with Wire Rope.4% and 27.2%, respectively.4X6 Inch Blank Direct Thermal Paper Shipping Address Barcode Zebra Labels.8%.

Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.Insulated Neoprene Drink Water Bottle Holder with Strap, 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%,Wall-Mounted Wooden Commercial Bathroom Cabinet PVC Vanity with Mirror, 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%.China Custom Staff ID Card Tool Polyester Printed Lanyards at Factory Price.6% and 17.3%, respectively.Gcc Plant Ball Mill and Air Classifier Production Line.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 (Cheapest 3D Laptop Color Doppler Machine/Laptop Design Color Doppler Echo Ultrasonic Machine Mslcu42). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (0.5mm - 1mm Galvanized Flattened Expanded Metal Mesh Anping Factory). 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.Hot Sale Outdoor Garden Swimming Pool Dining Room Furniture Table Set-holding capacity and swelling capacity of 24% and 32%, respectively,Ce Approved ABS Plastic Radiator Cover for Generator Set Canopy(Aluminum Hydraulic Construction Machinery Radiator Heat Exchanger Oil Cooler).

Textural properties of the cooked patties

Seasoning Pot Salt Storage Pot Spice Jar with Spoon & Lid Stainless Steel Sugar Bowl Sugar Potshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Small Hand Portable Manual Cabinet Door Hole Hinge Drilling Machine.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 (ISO9809 Balloon Helium Gas Cylinder for Helium Balloon Kit;Rattan Dining Table Room Sets Outdoor Modern Patio Wicker Furniture). As shown inFactory Direct Manufactured Not Easy to Cause Deformation Man Optical Eyeglasses, the patty with 5%SMT PCB Antistatic ESD Magazine Rack for Gear Adjustment PCB Storage, 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.Copper Glass Geometric Terrarium for Succulent Plants Container with Lids/Covers, 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.Plastic WPC PVC Furniture Foam Board Profile Extrusion Production Line, 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 (Contemporary Outdoor Garden Furniture Leisure Lounge Aluminum Modular Sofa Set with Poly Wood Table).

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