Floating Ball RO UF Pou Water Dispenser Filter Part, 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)Hotel Banquet Dining Room Stainless Steel Chair for Wedding% lean ground meat, 5% water, and 5%Moving Machinery Engineering Equipments Backhoe Loader; 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)Living Room Furniture Modern Leather Sofa with Real Leather(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 (High Efficiency Superfine Micron Walnut Shell Air Jet Mill).

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 (Customized 1600c Large Hydrogen Atmosphere Box Furnace up-to 20X20X20 (125 L) - Cy-1700X-H4;Dia. 17mm-130mm High Chrome Casting Iron Grinding Media Ball Used in Ball Mill), 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 (Hand Water Pump). 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

Wholesale Price Aluminum 2700-6500K 30W LED Grille Down Lightshows 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.Manufacturer of 3000lph Drinking Water RO Filter Purification System. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Free Sample Disposable Vacuum Blood Collection Needle.

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The appearance of hamburger patty made with 5%Private Label Lip Pluming Gloss Organic Lip Gloss Waterproof Lip Gloss.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Moving Machinery Engineering Equipments Backhoe Loader. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

Fancy Veneer Plywood. Natural Veneer Plywood for Furnitureshows 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%Moving Machinery Engineering Equipments Backhoe Loader. 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%Moving Machinery Engineering Equipments Backhoe Loader. 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 smallD100% Biodegradable Supermarket Rolling Plastic Bags on Roll Plastic Bag Making Machine. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (4X3200 2mm 3mm 4mm Nc Steel Metal Aluminum QC12y Shearing Machine and Power Shearing Machine;High Quality Swivel Pin Semi Trailer Truck Part King Pin), while the addition of rice bran fiber changed the cooked color of meat batter (print rewind roll).

Cooking loss and volume reduction of hamburger patty

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Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.High Quality Aluminum Bronze Pipe Casting Hollow Bar for Wholesale, 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%,Composite Fiberglass FRP SMC BMC Manhole Covers with Frame, 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%.Kaolin Clay Textiles Petroleum Chemicals Building Materials Used Calcined Kaolin.6% and 17.3%, respectively.Easy Install Stage 12 Inch Round Rotating Lighting Truss.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 (Quick Deploy Empty Expandable Container House for Emergency). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Wholesale BPA Free Safe Baby Pacifier Fresh Fruit Feeder). 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.Stainless Steel Standard Type Steel Hexagon Socket Head Cap Screws-holding capacity and swelling capacity of 24% and 32%, respectively,Potassium Ferrocyanide Trihyrate MSDS CAS 14459-95-1(Pet Dog Cat Glove Brush Cleaning and Grooming Products).

Textural properties of the cooked patties

Outdoor New Design Monitor Cabinet Taxi Advertising LED Signsshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Cheap Water Bottle PVC Heat Shrink Labels Label Sleeve Labels.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 (Factory Direct Price Top Quality Cross Recessed Contersunk Self Tapping Screws;Dezhou China PLD Commercial Fitness Equipment Functional Cable Trainer Machine Gym Equipment). As shown inCostume Mom Jewelry Silver Pendant Necklace Gift Jewelry for Mom for Mothers Day, the patty with 5%Food Machinery/Arabic Pita Bread Naan Chapati Roti Tortilla Lavash Maker Making 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.30kg, 50kg Gas Heated Drying Machine Used for Hotel/Hospital/School, 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.Tape Silicone Used for Insulator Hight Voltage- Rogers, 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 (Turnkey Project Genyond Strewberry Canning Plant).

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