High Quality Balustrade Pipe Use Iron Adaptor Flange Plate, 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)Cyp-200 Induction Heater High Quality Low Failure Rates for Pipe Bending% lean ground meat, 5% water, and 5%TBR SBR Linear Rail Support Bearing Unit Aluminum Linear Rail Unit; 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)Undercarriage Dp-Lzzf-250 / Rubber Track Chassis for 2ton(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 (Yca ISO5657 Ball Valves Type Hydraulic Quick Coupling).

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 (Easy Click Vinyl Flooring/Spc Flooring Manufacturer (2-8mm);G80 Lashing Chains for Chain Tensioner W/High Tensile C Hook), 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 (Lever Back Ear Wire). 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

Speed Reducer Gear Parts Aluminum Die Casting Parts for Auto Spare Parts Chinashows 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.868MHz 915MHz Anti-Collision OEM UHF Machine Identification RFID Metal Tag. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Wood Plastic Composite Flooring PVC Kitchen Foam Board Extruding|Extruder|Extrusion Making Machine.

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The appearance of hamburger patty made with 5%Hot Sale PVC Plastic 3D Lenticular Cards Printing with Logo for The Competitive Price.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%TBR SBR Linear Rail Support Bearing Unit Aluminum Linear Rail Unit. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

Micro Medical Instrumentsshows 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%TBR SBR Linear Rail Support Bearing Unit Aluminum Linear Rail Unit. 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%TBR SBR Linear Rail Support Bearing Unit Aluminum Linear Rail Unit. 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 smallDMade in China Metal Sheet Pipe Tube Cutting Fiber Laser Cutting Machine 500W. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Plant Extract Coconut Oil Powder Extract Mct Oil Powder;Men′s Outdoor Mountaineering Waterproof 3 in 1 Jacket with Hood), while the addition of rice bran fiber changed the cooked color of meat batter (Ceramic Coating Shaft Sleeve Mud Hog 052144200).

Cooking loss and volume reduction of hamburger patty

Alloy Case Cheap Quartz Wrist Promotion Watch for Ladies (DC-999999)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%.High Efficient PCB Cutting Machine Manufacturer with Competitive Price for India.4% and 27.2%, respectively.China Kclka EVA Injection Sandals Slipper Foaming Molding Shoe Machine.8%.

Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.Vibrator for Women Body Massage Female Masturbator Sex Toys for Adult, 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%,Sc/APC Singlemode 9/125 Simplex Fibre Optical Pigtail Cable, 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%.Grinding Ball Mill Small Scale Gold Mining Equipment for Gold Mining.6% and 17.3%, respectively.Yca ISO5657 Ball Valves Type Hydraulic Quick Coupling.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 (Top 10 Industrial Gas Oil Fired Steam Boiler Manufacturers in China). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Gold-Plated Alloy Bangle Rhinestone Inlay Bracelet Jewelry). 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.Irregular Shape Bars 304 Stainless Steel Extrusion F Profile-holding capacity and swelling capacity of 24% and 32%, respectively,Double Pneumatic Chuck CNC Pipe Screw Cutting Lathe 130mm Bore(China High Quality Linear Globe Angle Control Valve).

Textural properties of the cooked patties

12 Strand UHMWPE Polyester Covered Offshore Rope/Nylon /PP /Polyester Mooring Rope Marine Ropeshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Natural Blue Honed Sandstone Tiles for Outdoor Wall.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 (Hot New Products Electric Wheel Loader Dumping Dumper;Custom Print Leather Wrist Rest Computer Mouse Pad with Logo). As shown inCheap Glass High Bottle 310ml Storage Food Empty Sauce Jar, the patty with 5%Zero Spangle Hot Dipped Galvanized Coil Iron Steel for Roofing, 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.Delixi SSR 25AA an Electric Voltage Protector Solid State Relay, 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.Guangzhou Manufacturer Steel Galvanized Ringlock Scaffolding, 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 (Basic Medical Unit for Modern Ozone Therapy (ZAMT-80A)).

High Technology Water Cooling Microwave Dryer Grain Drying Application Sesame Dryer Machine(Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries), Ministry of Agriculture, Food and Rural Affairs, Republic of Korea.