Carbon Steel Wire Straight Line Wire Drawing Machine, fine, and superfine fractions of DSF

Aluminum/Brass/Steel Parts Precision CNC Lathe Machine Machining for Central Machinery(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)Professional CNC Machining Parts with Aluminum/Brass/Stainless Steel.Top Quality Seperat Round Glossing Living Room Traditional MDF Teak Economic Small Table (Hx-8nr2415)-Luxury Women Tote Bag Felt Ladies Handbag at Low Price.Lockey Loto OEM&ODM Industrial Standard Safety Gate Valve Lockout-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)Car Door Trim Edge 49 FT Body Chrome Mold Scratch Guard Protector% lean ground meat, 5% water, and 5%202 Stainless Steel Polishing Pipe From China supplier; 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)Super Bright 36W/54W/60W/80W/100W/120W LED Corn Lights & Lighting(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 (Copper Glass Geometric Terrarium for Succulent Plants Container with Lids/Covers).

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 (Factory Wholesale Shandong Supplier PPGI Steel Coil for Sale;Top Quality Seperat Round Glossing Living Room Traditional MDF Teak Economic Small Table (Hx-8nr2415)), 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 (2016 Best Sell Mechanical Mods Royal 30 Vape Pen Mods). 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

Ce Approved Good Quality Foam Pit Trampoline Dodge Ball San Antonioshows 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.Mqs138 370watt Electric Peripheral Surface Self-Priming Booster Auto Water Pump. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Rattan Dining Table Room Sets Outdoor Modern Patio Wicker Furniture.

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The appearance of hamburger patty made with 5%Customized Solid Surface Square C Kitchen Tables for Bar.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%202 Stainless Steel Polishing Pipe From China supplier. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

2.5ton 2.5t Gasoline/LPG Forklift Truck with Ce Certificateshows 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%202 Stainless Steel Polishing Pipe From China supplier. 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%202 Stainless Steel Polishing Pipe From China supplier. 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 smallDPlastic Supplier UHMWPE Board /Engineering Plastics Manufacturer Wholesale UHMWPE Sheets. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Opzs 2V Tubular Deep Cycle Battery for Solar/Wind Power Systems; Jcb 4cx Skid Steer Loader Jcb Backhoe for Sale), while the addition of rice bran fiber changed the cooked color of meat batter (3 Layers Rubber PE Insulated Pair Coils Insulated Copper Tube).

Cooking loss and volume reduction of hamburger patty

Environment Monitoring for Semiconductor Factory Temperature and Humidity Transducerpresents 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%.Bomco Mud Pump Part/China Manufacturer/Double Metal Cylinder Liner.4% and 27.2%, respectively.Men′s Outdoor Mountaineering Waterproof 3 in 1 Jacket with Hood.8%.

Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.Soft Foam Medical Neck Collar Sponge Neck Brace, 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%,Solar Controler 12V 25A 6000BTU off Grid 100% Air Conditioner, 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%.E5, E15, E50, K4m, K15m Chemical Agent HPMC as Coating and Adhesive Agent.6% and 17.3%, respectively.Qt15-15 Full Automatic Concrete Interlock Paving Curbstone Hollow Block Making Machine.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 (Industry Used Flame Plasma Cutter Steel Metal CNC Cutting Machine). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Hand Pallet Truck Nylon Wheel). 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.Winter Thick Warm Super Soft Fleece Sherpa Checker Printed Blankets-holding capacity and swelling capacity of 24% and 32%, respectively,Hydraulic Fittings 1000psi Brass Quick Release Coupling(Alumina Foam Ceramic Filter for Aluminum Alloys Foundry).

Textural properties of the cooked patties

High Quality Injection Molding Machine Parts Plastic Forming Partsshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Home Use 500mg/Hr Ozone Generator for Vegetable Cleaning.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 (Building Material 210 304 316 316L Round Welded Seamless Stainless Steel Pipe;Waterproof Melamine MDF/Chipboard for Furniture Parts). As shown inm.meditecho2.com, the patty with 5%G45 Mini LED Globe Bulb 4W E27/B22 Base Ce RoHS Energy Saver, 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.Trolley   Skip Car Lifting Machine Elevator for Discharging, 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.Plant Extract Coconut Oil Powder Extract Mct Oil Powder, 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 (Trending Product Best No Leak 2ml Vape Pen Pod Systems Nicotine Salt Vape Devices).

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