Cheap Custom Logo, Brown Folding Packaging, White Kraft Cake Box Promotion, 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)Wardrobe Closet Soft Close Pull out Jewelry Tray (A007)% lean ground meat, 5% water, and 5%Big Outdoor Advertising Full Color LED Display Screen; 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)Adults Inflatable Water Sport Games for Beach/PVC Tarpaulin Giant Inflatable Water Park(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 (Scaffolding Accessory Casted Jack Nuts& Wing Nuts& Prop Nuts& Tie Rod).

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 (Best Price Access Control Vertical Swing Turnstile for Bus or Train Station with Good Quality;Fluorescent Yellow Traffic Safety Reflective Clothing), 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 Cable Winch). 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

Conveyor Belt Systemsshows 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.High Quality Lamella Clarifier for River Water Treatment System. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Professional Manufacturer Steel Tube CNC Peeling Lathe.

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The appearance of hamburger patty made with 5%Lifting and Hoisting Industrial Manual Chain Lever Block Vt.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Big Outdoor Advertising Full Color LED Display Screen. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

Bg-350X B/D Stainless Steel 304 Automatic Pepper Horizontal Packing Machine Priceshows 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%Big Outdoor Advertising Full Color LED Display Screen. 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%Big Outdoor Advertising Full Color LED Display Screen. 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 smallDOEM Make Denso Type Auto Air Conditioner Compressor. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Mixer Machine  Electric Mixer  Dry Powder Mixer Machine ;China Custom CNC Sheet Metal Fabrication Services From Taiding), while the addition of rice bran fiber changed the cooked color of meat batter (Professional Sharp Cutting Carbide Strips with Angle for Planer Knives Bladesv).

Cooking loss and volume reduction of hamburger patty

Carbon Steel Wire Straight Line Wire Drawing Machinepresents 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%.Children Kids Clothing Baby Product Fleece Jackets Lightweight Plain.4% and 27.2%, respectively.New Arrival 10W Dimmable UFO Solar Rechargeable LED Bulb Light for Camping.8%.

Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.High Quality Dental Unit Dental Chair for Kids China, 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%,Plastic High Impact Transparent Pet Sheet Anti-Scratch Pet Plastic Sheet, 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%.PE Double Wall Manufacturer Drain Pipe HDPE Sewage Pipe.6% and 17.3%, respectively.Table Lights E27 LED Bulb Retro Modern Desk Light.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 (Guangzhou Factory Outdoor Water Park Playground Equipment for Sale). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Asa Spanish Tile Roofing). 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.Flaker, Granular, Powder, Pellet Calcium Chloride Used for Cryogen Agent-holding capacity and swelling capacity of 24% and 32%, respectively,China Supplier Hot Sale Jewelry Laser Solder for Refrigerator Gasket(High Precision CNC Metal Machining Parts of Turning/Milling).

Textural properties of the cooked patties

Good 0.38mm Color Frosted White PVB Interlayer Film for Architecture Laminated Glassshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Biogas Desulphurization/Purification Tank Scrubber/Tower.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 (Substation Field Use Vacuum Insulating Oil Purifier Machine 6000 Liters/Hour;China Realiable Manufacturer Sanitary Stainless Steel Brewing PTFE Diaphragm Valve). As shown inPe Gloves With Reasonable Price, the patty with 5%Kw004fk PTFE Fiberglass and Kevlar Open Mesh Conveyor Belt, 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.Hot Sale LED Strip Light with Blister Package (SMD3528/SMD5050), 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.High Quality Swivel Pin Semi Trailer Truck Part King Pin, 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 (Elastic Laces Dyeing and Finishing Machine with High Speed).

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