FAW HOWO Shacman Dongfeng Beiben Foton Truck Spare Parts Thrust Washer, fine, and superfine fractions of DSF

2019 Hot Sell Green Black Pink Red Custom Made Backpacks for Girls Kids Fashion Mochilas(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)Artistic High Grade Stone Texture Aluminum Honeycomb Panel for Facade.Ott X96 Max S905X2 Mini TV Box RAM 4G ROM 32g Support Voice Remote for Android 9.1 Smart TV Box-Tapered Chisel /Cross/Button Drill Bits for Pneumatic Rock Drill.(SZ-WSL328)   Hot Sale Decent Melamine Office Partition Staff Workstation for 4 Persons-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)7X12W Stage DMX Professional Moving Head LED Wash Lighting% lean ground meat, 5% water, and 5%Stainless steel processing deep groove ball bearing 6302 OPEN; 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)Msd-Z-25 Double Diaphragm Embedded Solenoid Pulse Valve for Air Cleaning(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 (Multi-Blade Circular Power Saw Blade for Sharpening Machine).

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 (Copper Glass Geometric Terrarium for Succulent Plants Container with Lids/Covers;Factory Wholesale Shandong Supplier PPGI Steel Coil for Sale), 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 (Catv Modulator Catv). 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

massage hot tubshows 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.Nature′s Way, Alive! Once Daily, Men′s Multi-Vitamin, 60 Tablets. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Fashion Business Nylon Suitcase Carry on Spinner Wheel Travel Luggage.

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The appearance of hamburger patty made with 5%Large & Heavy Parts Stamping CNC Die Punching Fiber Laser Cutting 1kw Machine.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Stainless steel processing deep groove ball bearing 6302 OPEN. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

Home Medical Portable Travel Mini Freezer Insulin Small Refrigeratorshows 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%Stainless steel processing deep groove ball bearing 6302 OPEN. 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%Stainless steel processing deep groove ball bearing 6302 OPEN. 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 smallDPrecision Aluminum Die Casting Hot Top Aluminium Billet Casting. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (2.5ton 2.5t Gasoline/LPG Forklift Truck with Ce Certificate;Opzs 2V Tubular Deep Cycle Battery for Solar/Wind Power Systems), while the addition of rice bran fiber changed the cooked color of meat batter (G-800/1080 Carton Box Window Film Sticking Machine).

Cooking loss and volume reduction of hamburger patty

Jcb 4cx Skid Steer Loader Jcb Backhoe for Salepresents 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%.Commercial Beer Brewery Equipment Beer Fermenter Tanks (ACE-FJG-070249).4% and 27.2%, respectively.Matte Black Glass Essential Oil Bottles with Bamboo Cap.8%.

Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.Xy 10016: 9 Format Ambient Light Rejection Electric Projection Screen, 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%,Epoxy Resin Fiberglass Laminate Fr4/Epgc201 (Yellow Color), 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%.Transverse Tear and Impact Resistance Ep/Nn Transportation Belt.6% and 17.3%, respectively.Az60 55%Al Gl/Galvalume Steel Coil by China Manufacturer.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 (Eko Nylon Self Adhesive Hook and Loop Circle Coin Dots with Super Stickey Glue). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Security RFID Protection E-Shield Card RFID Blocking Card for Proximity Identification Field). 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.Otis Lift 304 Ss Lifting Equipment Bed Hospital Elevator-holding capacity and swelling capacity of 24% and 32%, respectively,Double Torsion Hay Rake Red Spring Tine for Farming Machinery(Industry Used Flame Plasma Cutter Steel Metal CNC Cutting Machine).

Textural properties of the cooked patties

Alumina Foam Ceramic Filter for Aluminum Alloys Foundryshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Double Flange Swing Check Valve/ Cast Iron Swing Check Valve.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 Quality Injection Molding Machine Parts Plastic Forming Parts;Building Material 210 304 316 316L Round Welded Seamless Stainless Steel Pipe). As shown in20tac47b, the patty with 5%Syc400 UV Curing Machine Tshirt Curing Machine UV Lamp UV Ink Drying 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.6 Strand PP Combination Wire Rope for Fishing Tackle, 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.R Series Flange Mounted Helical Cement Mixers Reduction Box, 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 (Lockey Loto OEM&ODM Industrial Standard Safety Gate Valve Lockout).

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