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Hex22 Tip/Taper Hollow/Integral/Forged/Collar//Rubber/Collared Drill Steels Rod for Stone Quarrying(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)New Design Cheap 2 in 1 Hair Straightener and Curler.Honkon Cheaper Price IPL Shr Skin Tightening/IPL Medical SPA Equipment-65% Zro2 Zirconia Silicate Beads Titanium Di-Oxide Powder Milling.a Top Quality Rsm-Sy7 (F) Cross Hole Sonic Logging Monitor-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)400W Maglev Wind Turbine for Home or Farm Use (200W-5KW)% lean ground meat, 5% water, and 5%Green&Health Frozen Food Jumbo Island Display Freezer; 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)Creeper Electric Winch for Greenhouse Roll up Motor(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 (Toshiba Gmcc 9110 BTU Rotary Refrigeration Type Compressor Ask89d53uez).

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 (Five Colors 5ATM Water Resistance Stainless Steel Set Watch for Business Men (JY-G039);Stainless Steel Cheap Prices Durable Industrial Temperature Gauge), 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 (High Quality HRC50 2 Flute Tungsten with Carbide Drill Bits). 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

8" Boots High Quality Suppliershows 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.Pellet Snack Extrusion Machine Puffs Extruders Making Machine. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Furniture Desk L Shape Sit Stand Height Adjustable Desk (HF-YZT021).

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The appearance of hamburger patty made with 5%IP 67 Limit Switch for Tower Crane-Tower Crane Parts.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Green&Health Frozen Food Jumbo Island Display Freezer. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

Wholesale Soft Children Fox Fur Slippers/ Kids Real Fur Sandals/ Baby Fur Slides Fur Slidersshows 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%Green&Health Frozen Food Jumbo Island Display Freezer. 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%Green&Health Frozen Food Jumbo Island Display Freezer. 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 smallDBall Screw Support Fixed End Supports for CNC Ball Screw. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Worm Gear Operation Wafer Lined PCTFE Butterfly Valve;Polished Precision Machining Zirconia Ceramic Cap Lid Cover Sleeve), while the addition of rice bran fiber changed the cooked color of meat batter (Waxed Canvas Rucksack).

Cooking loss and volume reduction of hamburger patty

Customized Aluminum Profile Extrusion with CNC Machining (ISO9001: 2008)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%.135*25mm Exterior Wood Plastic Composite Flooring (LHMA073).4% and 27.2%, respectively.Multi-Port Ss 304 Manual Three Way Non-Retention Ball Valve.8%.

Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.Electrically Actuated Valve Plastic Electric Air Valve, 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%,Msd-Z-20 Double Diaphragm Embedded Solenoid Pulse Valve for Air Cleaning, 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%.All Round Inflatable Stand up Paddle Boards for Surfing.6% and 17.3%, respectively.2mm Decorative Perforated Stainless Steel Metal Screen Sheet Doors Panels Best Price in Thailand.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 (Mobile Scissor Lift Underground Car Lift/ Hydraulic Car Lift). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Lower Step). 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.Professional Fitness Equipment Gym Equipment Half Rack-holding capacity and swelling capacity of 24% and 32%, respectively,3PC Dn15 Dn40 Dn80 Dn100 316 304 Stainless Steel Ball Valve, Chinese Professional Manufacturer(En10305-1ASTM A513 Cold Drawn Heavy Wall Mechanical Seamless Honed Tube).

Textural properties of the cooked patties

PVC Plastic Plate Machine PVC Free Foam Plate Extrusion Lineshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Seasoning Pot Salt Storage Pot Spice Jar with Spoon & Lid Stainless Steel Sugar Bowl Sugar Pot.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 (Aluminum/Aluminium Foil Food Packaging Lamination Foil 8079-O 8mic;Devo Factory Supply Xwed 1 Stage Cycloidal Electric Motor Speed Reducer Gearbox Reduction). As shown inExtruded Aluminum Electronic Enclosures, the patty with 5%Pulse Lavage System OEM Bone Joint Operation Orthopaedic Basic Instruments, 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.Stainless Steel Display Sign Standoff for Indoor Use (SS-1025-NA), 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.Fiber Optic Terminal Equipment 1ge Epon ONU with WiFi, 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 (UL3135 Electrical Wire Electrical+Wires Trailer Harness).

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