Plant Extract Milk Thistle Powder Extract with 30% Silybin, 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)14.4V Power Supply Sc 2400mAh NiMH Rechargeable Battery Pack% lean ground meat, 5% water, and 5%Simple Design Smooth PU Leather Women Crossbody Shoulder Bag; 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)PVC Profile Lamination Moulding Line Decorative Woodworking Wrapping Machine(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 (PE Double Wall Manufacturer Drain Pipe HDPE Sewage Pipe).

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 (Aluminium Fixed Glass Windows Small Hurricane Glass Curtain Wall;Stable Industrial Servo Motor Robot Arm Injection Molding 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 (Monoblocks Condensing Units). 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

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The appearance of hamburger patty made with 5%Factory Wholesale Shandong Supplier PPGI Steel Coil for Sale.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Simple Design Smooth PU Leather Women Crossbody Shoulder Bag. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

Full Automatic Vegetable Fruit Juice Making Machineshows 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%Simple Design Smooth PU Leather Women Crossbody Shoulder Bag. 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%Simple Design Smooth PU Leather Women Crossbody Shoulder Bag. 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 smallDOne Stop Service for Cooling Tower and Cooling Tower Parts. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Medical Equipments Multi-Parameter Patient Monitor (AM-M15B);Wireless Charging 1: 1 Air Pods Wireless Bluetooth Earphone for Apple Airpods), while the addition of rice bran fiber changed the cooked color of meat batter (m.hgfencing.com).

Cooking loss and volume reduction of hamburger patty

DIN935 Hexagon Slotted Nut with White Zinc Plated Cr3+ M10presents 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%.Folding Collapsible Plastic Logistic Box for Storage.4% and 27.2%, respectively.Sign-1610 40/60 W Laser Cutting Machine Made in China.8%.

Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.Prefabricated Poultry House with Full Set Poultry Farming equipment, 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%,Uniflex Used Hydraulic Hose Crimping Machine Germany Original Ninety Percent New Crimping 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%.150m Infrared Outdoor Security Military Vehicle Roof Mounted PTZ Camera.6% and 17.3%, respectively.  Machinery Metal Parts/ High Volume CNC Machining Aluminum Parts.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 (Aluminum Glass Curtain Wall with Blue Coated Double Glass). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Luggage Manufacture). 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.Urethane Foam PU Machine with Horizontal Circle Sponge Cutting Machine-holding capacity and swelling capacity of 24% and 32%, respectively,T6 146 Coreline Set PCD Core Bit for Geotechnical Drilling(Factory Dying Hilo Polyester 250d Bonded Thread for Sewing Tent).

Textural properties of the cooked patties

Matte Black Glass Essential Oil Bottles with Bamboo Capshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Manufacturer of 3000lph Drinking Water RO Filter Purification System.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 (Black Birdie Bead Embroidery Interesting Design Stylish Style Trendy Tie;Low Price Brass Impeller Centrifugal Water Pump-Cpm Series). As shown inRt50 50ton Hydraulic Crawler Terrain Tower Truck Mobile Crane, the patty with 5%Free Sample Disposable Vacuum Blood Collection Needle, 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.Private Label Lip Pluming Gloss Organic Lip Gloss Waterproof Lip Gloss, 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.100% Biodegradable Supermarket Rolling Plastic Bags on Roll Plastic Bag Making 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 ( Laser Cutting Machine 500W 1000W).

Kaolin Clay Textiles Petroleum Chemicals Building Materials Used Calcined Kaolin(Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries), Ministry of Agriculture, Food and Rural Affairs, Republic of Korea.