Injection Molding Service Plastic Injection Mold Maker, fine, and superfine fractions of DSF

20mm 25mm 32mm White Body Red Handle Fully Welded Ball Valve Wholesale(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)Plant Extract Milk Thistle Powder Extract with 30% Silybin.Industrial River Water Treatment Lamella Clarifier-XCMG Xt870h Mini Backhoe Loader with Hydraulic Hammer Price (more model for sales).Hanging Suspended Aluminum Profile for LED Pendant Linear Light-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)Hospital -86 Degree Ultra Low Temperature Freezer with Ce% lean ground meat, 5% water, and 5%Anti-Yellow Acrylic Solid Surface 6mm 12mm Sheets Corians; 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)14.4V Power Supply Sc 2400mAh NiMH Rechargeable Battery Pack(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 (Home Use 500mg/Hr Ozone Generator for Vegetable Cleaning).

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 (High Quality Tungsten Carbide Stamping Mould (tungsten carbide / HSS);Hotel and Homeuse Plastic Electric Kettle Plastic Cover Plastic Injection Molding), 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 (Pvc Check Valves). 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

Cheaper High Precision Large Metal 3D Printer 3D Printershows 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.Hotel Banquet Dining Room Stainless Steel Chair for Wedding. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Moving Machinery Engineering Equipments Backhoe Loader.

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The appearance of hamburger patty made with 5%Living Room Furniture Modern Leather Sofa with Real Leather.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Anti-Yellow Acrylic Solid Surface 6mm 12mm Sheets Corians. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

Groundnut Sheller Peanut Shelling Machine Earthnut Peeler Huller Peanut Skin Peeling Machineshows 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%Anti-Yellow Acrylic Solid Surface 6mm 12mm Sheets Corians. 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%Anti-Yellow Acrylic Solid Surface 6mm 12mm Sheets Corians. 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 smallDDisposable Medical Blood Lancet Pen Type Collection Needle. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (R Series Flange Mounted Helical Cement Mixers Reduction Box;Prefabricated Steel Structure Shopping Mall (KXD-SSB1989)), while the addition of rice bran fiber changed the cooked color of meat batter (Husbandry Goat Pen House Plastic Slat Farm for Livestock Farm).

Cooking loss and volume reduction of hamburger patty

Best Selling Chemical Hair Shampoo Lotion Homogenizing Mixer or Manufacture Agitatorpresents 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%.Factory Wholesale Shandong Supplier PPGI Steel Coil for Sale.4% and 27.2%, respectively.One Stop Service for Cooling Tower and Cooling Tower Parts.8%.

Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.Folding Collapsible Plastic Logistic Box for Storage, 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%,Sign-1610 40/60 W Laser Cutting Machine Made in China, 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%.Prefabricated Poultry House with Full Set Poultry Farming equipment.6% and 17.3%, respectively.Uniflex Used Hydraulic Hose Crimping Machine Germany Original Ninety Percent New Crimping 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 (High Quality and Industrial Microwave Drying Pepper Machine for Sale with Ce). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Fine Bubble Disc Air Diffuser for Water Treatment). 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.150m Infrared Outdoor Security Military Vehicle Roof Mounted PTZ Camera-holding capacity and swelling capacity of 24% and 32%, respectively,  Machinery Metal Parts/ High Volume CNC Machining Aluminum Parts(Wholesales 2019 Women Sportswear Workout Fitness Gym Active Wear Legging Sets).

Textural properties of the cooked patties

Fiber Optic Terminal Equipment 1ge Epon ONU with WiFishows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Urethane Foam PU Machine with Horizontal Circle Sponge Cutting 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 (Yc- Ss39 Chinese Designer Red Leather Fabric Hotel Dining Chair;High Speed Digital High Shear Homogenizer Laboratory Small Paint Mixer). As shown inTempura Fryer, the patty with 5%T6 146 Coreline Set PCD Core Bit for Geotechnical Drilling, 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.Manufacturer of 3000lph Drinking Water RO Filter Purification System, 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.Free Sample Disposable Vacuum Blood Collection Needle, 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 (Cheap Brand Breathable Industrial and Outdoor Safety Shoes).

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