Wholesale Soft Children Fox Fur Slippers/ Kids Real Fur Sandals/ Baby Fur Slides Fur Sliders, fine, and superfine fractions of DSF

Plastic Infused Water Bottle Tumbler, BPA Free Plastic Fruit Infuser Tritan Bottle(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)High Efficiency Superfine Micron Walnut Shell Air Jet Mill.Stainless Steel Pipe Weight, Stainless Steel Pipe Price-Cheap Printing Materials 140g Double Matte PP Paper.2901056300 Air Compressor Industrial Automatic Drain Valve-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)FAW HOWO Shacman Dongfeng Beiben Foton Truck Spare Parts Thrust Washer% lean ground meat, 5% water, and 5%2019 Hot Sell Green Black Pink Red Custom Made Backpacks for Girls Kids Fashion Mochilas; 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)Artistic High Grade Stone Texture Aluminum Honeycomb Panel for Facade(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 (Digital Flatbed Digital Vinyl Cutter for Package Box).

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 (Gorgeous White Crystal Full Diamond Inlaid Grand Event Tiara;Black Aluminum Frame Automatic Glass Sectional Garage Doors for House), 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 (Yrf Eco Friendly Affordable Cotton Linen Pillow Inserts Travel Pillow). 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

Home Security Camerashows 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.Top 10 Industrial Gas Oil Fired Steam Boiler Manufacturers in China. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Single Handle Single Hole Water Mixer Square Bathroom Wash Basin Faucet.

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The appearance of hamburger patty made with 5%Wholesale 250ml 8oz Drop Water Juice Glass Bottle Simple and Elegant.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%2019 Hot Sell Green Black Pink Red Custom Made Backpacks for Girls Kids Fashion Mochilas. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

Hot Sale LED Strip Light with Blister Package (SMD3528/SMD5050)shows 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%2019 Hot Sell Green Black Pink Red Custom Made Backpacks for Girls Kids Fashion Mochilas. 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%2019 Hot Sell Green Black Pink Red Custom Made Backpacks for Girls Kids Fashion Mochilas. 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 smallDISO9809 Balloon Helium Gas Cylinder for Helium Balloon Kit. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Qt15-15 Full Automatic Concrete Interlock Paving Curbstone Hollow Block Making Machine;Fruit Bowl Fruit Basin Plastic Hollow Hand Flower Basket.), while the addition of rice bran fiber changed the cooked color of meat batter (Anti Corrosion Butyl Rubber Lining Black Butyl Rubber Mat & Sheet).

Cooking loss and volume reduction of hamburger patty

China Wholesale Aluminum Foil Printed Bags for IC or Chips Packingpresents 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%.13.9oz Men Super Stretch Selvedge Skinny Jeans Fabric W150210.4% and 27.2%, respectively.New Hottest Educational Wooden Bead Toys for Kids 2018 W11b176.8%.

Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.Nature′s Way, Alive! Once Daily, Men′s Multi-Vitamin, 60 Tablets, 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%,Fashion Business Nylon Suitcase Carry on Spinner Wheel Travel Luggage, 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%.Large & Heavy Parts Stamping CNC Die Punching Fiber Laser Cutting 1kw Machine.6% and 17.3%, respectively.Precision Aluminum Die Casting Hot Top Aluminium Billet Casting.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 (Freestanding Heating Pellet Stove for Large Space (CR-09)). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Tunnel Metal Detector). 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.Commercial Beer Brewery Equipment Beer Fermenter Tanks (ACE-FJG-070249)-holding capacity and swelling capacity of 24% and 32%, respectively,Matte Black Glass Essential Oil Bottles with Bamboo Cap(Solar Array Combiner Box-DC Combiner Box-PV String Box for Wide Voltage Range System).

Textural properties of the cooked patties

Waste to Organic Fertilizer Fermentation Compost Equipment Animal Poultry Manure Processing Machineshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Xy 10016: 9 Format Ambient Light Rejection Electric Projection Screen.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 (Vacuum Evaporation Crystallization Equipment for Sodium Thiosulfate;Zero Spangle Hot Dipped Galvanized Coil Iron Steel for Roofing). As shown inSpring Bushing, the patty with 5%Epoxy Resin Fiberglass Laminate Fr4/Epgc201 (Yellow Color), 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.Transverse Tear and Impact Resistance Ep/Nn Transportation Belt, 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.Az60 55%Al Gl/Galvalume Steel Coil by China Manufacturer, 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 (720p Wireless Outdoor Surveillance Waterproof IP IR Camera).

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