High Quality Injection Molding Machine Parts Plastic Forming Parts, 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)Custom New Fashion Style Polyster Luggage Strap for Travelling% lean ground meat, 5% water, and 5%2 Way 3/4 Inch Dn20 Automatic Electric Water Shut off Valve Motorized Ball Valve; 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)Men Dri Fit Compression Shirt with Sublimation Printing(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 (Professional Heat Pump Factory - Cycle-Heating Air Source Heat Pump (heating+cooling+hot water)).

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 (24V Ultrasonic Fogger 100mL Aroma Diffuser LED Light;The Cheaper Anti-Slip Wear-Resistant Waterproof PVC Floor Tiles Wholesaler), 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 (ANSI RF 304L Stainless Steel Forged Weld Neck Flange). 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

Cast Iron Gearshows 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.Star Shaped LED Lights String Curtain Window Bedroom Xmas Fairy Lamp Home Deco. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Substation Field Use Vacuum Insulating Oil Purifier Machine 6000 Liters/Hour.

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The appearance of hamburger patty made with 5%Pharmaceutical Drying Equipment Industrial Dehumidifier.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%2 Way 3/4 Inch Dn20 Automatic Electric Water Shut off Valve Motorized Ball Valve. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

Hotel Restaurant Leather Facial Tissue Paper Holder Napkin Boxshows 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%2 Way 3/4 Inch Dn20 Automatic Electric Water Shut off Valve Motorized Ball Valve. 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%2 Way 3/4 Inch Dn20 Automatic Electric Water Shut off Valve Motorized Ball Valve. 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 smallDHigh Quality Universal Large Butterfly Safety Valve Lockout. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Cheap Water Bottle PVC Heat Shrink Labels Label Sleeve Labels;Tumble Shot Blasting Machine with Rubber Belt Conveyor), while the addition of rice bran fiber changed the cooked color of meat batter (Hzs270 China Top Quality Cement Mix Machine Concrete Mixing Plant for Sale).

Cooking loss and volume reduction of hamburger patty

Vertical Type Single Head Paste Filling Machine for Chili Sauce (GZA-1)presents 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%.24mm Howhit Gy6 150cc 150 Carburetor & Intake Manifold Scooter Go Kart.4% and 27.2%, respectively.Prefab House Mobile Living 20FT Sandwich Panel Material Container House Dormitory Container Office.8%.

Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.Topology High Water Flow Capacity Pleated Filter Cartridge, 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%,Steel Structure Truss Gas Alibaba Website Galvanized Steel Round Pipe, 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 Supplier Gabion Professional Front Door Large Wire Mesh Box.6% and 17.3%, respectively.Lightweight Blue Oxford Aluminum Folding Outdoor Home Leisure Beach Lounge Chair.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 (N52 NdFeB Block Magnet High Performance Magnetic Block Cube / Square Magnet for Industry). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (High Quality Laminated Plastic Tube Filling Sealing Machine Manufacture (BNF60)). 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.China Custom CNC Sheet Metal Fabrication Services From Taiding-holding capacity and swelling capacity of 24% and 32%, respectively,Low Price China Factory Rubber Anti-Fatigue Rubber Mats(China Ginger Water Spray High Pressure Washing Machine).

Textural properties of the cooked patties

Galvanized Wire Fence Building Barbed Wire Fence Picturesshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Double Concave Spherical Lens, Curved Lens Moon, Gluing Ball Lens.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 (Large Scale Heavy Duty Sand Cast Steel Iron Aluminum Casting for Coal Mine Machinery;Creality Cr-10 V2 3D Printer with Tempered Glass Plate and Five Free Nozzle Build Volume). As shown inSquare Type Four Flutes Fine Pitch Roughing Carbide End Mills with 35 Degree, the patty with 5%IP67 Mc4 Solar Tinned Copper PV Connector with TUV UL PV Mc 4, 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.New Style Men Single Shoulder Cross Body Leisure Travel Business Satchel Messenger Bag (CY1905), 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.Synthetic Artificial Flocking Printed PU Leather for Sofa&Shoes, 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 (Chinese Biggest Used Truck Market - Used Truck Crane Sany Stc25 with 25t Lifting with Best Price).

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