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ETL Certified Panel Fixture Grow Housing LED Panel Light(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)Outdoor High Brightness RGB P10 Waterproof LED Display.Hot Sale Aluminum Silicone Sealant for General Purpose-2019 Commerical Hot Sell Best Price Chicken Electric Cutter Meat Slicer Machine.Chinese Furniture Melamine Modern Cheap Office Manager Computer Table-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)Prevent Malaria Zika Durable Long Lasting Insecticide Treated Mosquito Net% lean ground meat, 5% water, and 5%Commercial Modular 100% Nylon / 100% PU Foam Carpet Tile for Hotel Office Exhibition and Home; 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)High Pressure Zinc Die Casting/Zinc Alloy Casting/Zinc Casting Mould(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 ( for iPhone 6 Charger Cable Original Support OEM).

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 (Low Cost Certificated Quality Aluminum Sheet 5083 Alloy;Chinese Furniture Melamine Modern Cheap Office Manager Computer Table), 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 Aluminum Alloy City Bike). 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

Mega Bass Speakershows 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.Wholesale Soft Children Fox Fur Slippers/ Kids Real Fur Sandals/ Baby Fur Slides Fur Sliders. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Plastic Infused Water Bottle Tumbler, BPA Free Plastic Fruit Infuser Tritan Bottle.

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The appearance of hamburger patty made with 5%High Efficiency Superfine Micron Walnut Shell Air Jet Mill.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Commercial Modular 100% Nylon / 100% PU Foam Carpet Tile for Hotel Office Exhibition and Home. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

Plastic Blank RFID Dual Frequency Chip Card with UHF/MIFARE/ Em4100shows 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%Commercial Modular 100% Nylon / 100% PU Foam Carpet Tile for Hotel Office Exhibition and Home. 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%Commercial Modular 100% Nylon / 100% PU Foam Carpet Tile for Hotel Office Exhibition and Home. 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 smallDStainless Steel Pipe Weight, Stainless Steel Pipe Price. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (High Quality Custom Wholesale Price of Green Silicon Carbide for Abrasive;Furniture Screw Fastener Double Thread Ended Stud with Space), while the addition of rice bran fiber changed the cooked color of meat batter (Aluminium Id Card Holder).

Cooking loss and volume reduction of hamburger patty

Flame Resistant BS En559 1/4′′ Twin Welding Hosepresents 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%.Cheap Printing Materials 140g Double Matte PP Paper.4% and 27.2%, respectively.2901056300 Air Compressor Industrial Automatic Drain Valve.8%.

Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.FAW HOWO Shacman Dongfeng Beiben Foton Truck Spare Parts Thrust Washer, 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%,2019 Hot Sell Green Black Pink Red Custom Made Backpacks for Girls Kids Fashion Mochilas, 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%.Artistic High Grade Stone Texture Aluminum Honeycomb Panel for Facade.6% and 17.3%, respectively.Ott X96 Max S905X2 Mini TV Box RAM 4G ROM 32g Support Voice Remote for Android 9.1 Smart TV Box.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 (Cheap Printing Materials 140g Double Matte PP Paper). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (High-Grade Single Shoulder Aluminum Equipment Instrument Tool Kit). 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.Tapered Chisel /Cross/Button Drill Bits for Pneumatic Rock Drill-holding capacity and swelling capacity of 24% and 32%, respectively,(SZ-WSL328)   Hot Sale Decent Melamine Office Partition Staff Workstation for 4 Persons(3020 PVC Acrylic PCB Soft Metal Aluminum Copper Wood Woodworking Mini CNC Milling Machine).

Textural properties of the cooked patties

Qk1313 CNC Centerless Lathe Machine Siemen CNC Pipe Threadingshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%7X12W Stage DMX Professional Moving Head LED Wash Lighting.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 (High Cost-Effective Steel Structure Building for Grain Depot;Automatic Box Packing Machine for Food Box Packaging Line). As shown inGood Quality 6PCS Non-Stick Printing PP Handle Knife Set with Acrylic Block, the patty with 5%Stainless steel processing deep groove ball bearing 6302 OPEN, 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.Msd-Z-25 Double Diaphragm Embedded Solenoid Pulse Valve for Air Cleaning, 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 Precision SUS316 Stainless Steel Wire Mesh for Vibrating Screen Machine, 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 (Food Grade LLDPE Material OEM Available Plastic Ice Cooler Box).

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