Soft Foam Medical Neck Collar Sponge Neck Brace, 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)Home Use 500mg/Hr Ozone Generator for Vegetable Cleaning% lean ground meat, 5% water, and 5%G45 Mini LED Globe Bulb 4W E27/B22 Base Ce RoHS Energy Saver; 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)Trolley   Skip Car Lifting Machine Elevator for Discharging(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 (Factory Sales CNC Fiber Laser Cutter for Carbon Steel Stainless Steel).

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 (Red Color Folding Gift Packaging Box with Magnet Closure;New Type Automatic Multihead Weigher All-in-One Packing Machine for Seeds), 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 (Steel Pipe And Tube). 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

Automatic Food Metal Detector Machine for Production Lineshows 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.Auto Spare Parts Special Eco-Friendly PU/PVC Car Foot Mats for Nissan Juke/Leaf. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Aluminium/ Zinc Die Casting Mold, Anodized and Screw Threaded Tooling.

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The appearance of hamburger patty made with 5%PTFE Sealing Borosilicate Lab Chemical Jacketed Glass Lined Reactor.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%G45 Mini LED Globe Bulb 4W E27/B22 Base Ce RoHS Energy Saver. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

Aluminum Hydraulic Construction Machinery Radiator Heat Exchanger Oil Coolershows 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%G45 Mini LED Globe Bulb 4W E27/B22 Base Ce RoHS Energy Saver. 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%G45 Mini LED Globe Bulb 4W E27/B22 Base Ce RoHS Energy Saver. 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 smallDMilesun Professional OEM ODM Stamping Mould / Compression Mould Die for Auto Parts. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Seasoning Pot Salt Storage Pot Spice Jar with Spoon & Lid Stainless Steel Sugar Bowl Sugar Pot;ISO9809 Balloon Helium Gas Cylinder for Helium Balloon Kit), while the addition of rice bran fiber changed the cooked color of meat batter (3D Embroidered Design Outdoors Unisex Baseball Sports Hats Caps).

Cooking loss and volume reduction of hamburger patty

Rattan Dining Table Room Sets Outdoor Modern Patio Wicker Furniturepresents 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%.Industrial Ice Cream High Shear Mixer/Vacuum Lotion Emulsifying Mixer.4% and 27.2%, respectively.Diamond Polishing Abrasive Brush for Granite and Marble.8%.

Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.Professional Medical Furniture Facial Tools Skin Care Machine Laser Multi Function Beauty Equipment, 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%,OEM High Precision Stainless Steel Turning Eccentric Shaft, 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%.Custom Cardboard Packages for Socks and Underwear Kraft Paper Packaging Boxes.6% and 17.3%, respectively.Waste to Organic Fertilizer Fermentation Compost Equipment Animal Poultry Manure Processing 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 (Hot Sale Aluminum Silicone Sealant for General Purpose). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Artificial Marble Top Stainless Steel Rose Gold Side Table). 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.High Quality Balustrade Pipe Use Iron Adaptor Flange Plate-holding capacity and swelling capacity of 24% and 32%, respectively,Stainless Steel Water Treatment Bag Type Pre Filter(Self-Adhesive White Sticky Painter Felt for Floor Protection).

Textural properties of the cooked patties

Clear Acrylic Makeup Storage Organizer Cosmetic Organizer Makeup Caseshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Pure Peptide Powder PT-141 for Enhancing Male Power with GMP (ODM).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 (30kg;10 Gauge Galvanized Welded Wire Mesh Fence Panel). As shown inCopper Crimp Tool Copper Reducer Socket Socket Joint Pipe, the patty with 5%Liner Type Doy Pack Pouch Coffee Filling Machine, 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.Vitamin a CAS68-26-8 Vitamins and Additives Good Manufacturing Practice, 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.Cheap Brand Breathable Industrial and Outdoor Safety 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 (Transtones Customize Shape for Kitchen Top Wall Panels).

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