Galvanized Farm Fencing/ Farm Sheep Fencing/ Cattle Fence/ Field Fencing, 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)Durable&Longlife Nylon Rope Climbing Rope for Outdoor% lean ground meat, 5% water, and 5%Professional Extreme Launch Jump Trampoline Park; 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)Stainless Steel 316L Hydraulic Cylinder Round Honed Tube(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 (Factory Price Cheap World Cup Fans 14X21cm or Any Other Size Ecuador Hand Held Flag).

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 (Wear Resistance 6000 Series Road Bike Alloy Rim H Son Aluminum Wheels Rims;1500W Stainless Steel Metal Sheet /Pipe/Tube Metal Fiber Laser Cutting Machine), 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 (Baby Girl Halloween Headbands Diamond Bow Flower Party Hair Accessories 3 PCS Sets). 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

Braided Hose Press Machine Manufacturers Cheap Priceshows 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.Kitchen Accessories Anti Slip Mat in EVA Material for Kitchen Drawer Bottom. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Auto Shutter Camera for Trucks, Trailors, Heavy Eqiupments.

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The appearance of hamburger patty made with 5%Gas Heating Industrial Ironing Machine /Roller Ironing Machine for Hospital (YPA).

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Professional Extreme Launch Jump Trampoline Park. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

Medical Patient Medicine Trolley Cartshows 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%Professional Extreme Launch Jump Trampoline Park. 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%Professional Extreme Launch Jump Trampoline Park. 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 smallDNew Type Automatic Multihead Weigher All-in-One Packing Machine for Seeds. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (32 Inch LCD Digital Advertising Touch Screen Kiosk;Food Grade FCC and E282 Preservative Calcium Propionate), while the addition of rice bran fiber changed the cooked color of meat batter (Somatotropin Powder).

Cooking loss and volume reduction of hamburger patty

High Temperature Furnace for Melting Electric Induction Heaterpresents 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%.Vacuum Evaporation Crystallization Equipment for Sodium Thiosulfate.4% and 27.2%, respectively.Ec/Gl Certification 35 Men Self-Righting Inflatable Life Raft.8%.

Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.Custom High Precision Zirconia Alumina Ceramic Go-No Go Fixed Gauges, 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%,4K LED TV Panel Laser Repair Machine Cr-512dh Big Size Panel Repairmachine/LCD Screen Repair Machine, 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%.Aluminum Composite Panel Aluminium Honeycomb Backed Stone Panel.6% and 17.3%, respectively.Chaina Brand Air Cooled Condensing Unit for Cold Storage Cold Room.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 (IP 67 Limit Switch for Tower Crane-Tower Crane Parts). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Wholesale Cheap CFR1633 Flame Retardant Wadding /Batting for Mattress). 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.Pet Dog Cat Glove Brush Cleaning and Grooming Products-holding capacity and swelling capacity of 24% and 32%, respectively,ISO9001 China Supplier OEM High Quality Sheet Metal Fabrication(Two PCS Plastic Apple Packaging Box High Quality Transparent Apple Plastic Packaging).

Textural properties of the cooked patties

Home Use 500mg/Hr Ozone Generator for Vegetable Cleaningshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Special Made Perforated Aluminum Panel for The Expo Building in Hongkong (RNB-088).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 Tungsten Carbide Stamping Mould (tungsten carbide / HSS);Hotel and Homeuse Plastic Electric Kettle Plastic Cover Plastic Injection Molding). As shown inFine Dry Powder Gravity Micron Grade Powder Jet Mill Classifier, the patty with 5%Inconel 600 Strip Price Special Alloy 600 Nickel Inconel Plate, 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.Stable Industrial Servo Motor Robot Arm Injection Molding Machine, 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.Baking Tray Die-Custom Stamps-Metal Stamping-Deep Drawings, 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 (Custom High Precision Zirconia Alumina Ceramic Go-No Go Fixed Gauges).

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