High Pressure Zinc Die Casting/Zinc Alloy Casting/Zinc Casting Mould, 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)Stainless Steel Forged Blind GOST12820/12821 Flange for 304/304L/316L/316ti/321/2520/2205/904L% lean ground meat, 5% water, and 5%Manufacture Antique Hydraulic Electric Base Vintage Barber Chair; 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)Auto Parts Telescopic Hydraulic Cylinder for Heavy Duty Truck(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 (Aluminum Hydraulic Construction Machinery Radiator Heat Exchanger Oil Cooler).

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 (Seasoning Pot Salt Storage Pot Spice Jar with Spoon & Lid Stainless Steel Sugar Bowl Sugar Pot;ISO9809 Balloon Helium Gas Cylinder for Helium Balloon Kit), 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 (Iphone 6s Screen Cover). 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

Ultralight Outdoor Aluminium Alloy Folding Leisure Beach Chair Compactshows 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.Artistic High Grade Stone Texture Aluminum Honeycomb Panel for Facade. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Ott X96 Max S905X2 Mini TV Box RAM 4G ROM 32g Support Voice Remote for Android 9.1 Smart TV Box.

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The appearance of hamburger patty made with 5%Tapered Chisel /Cross/Button Drill Bits for Pneumatic Rock Drill.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Manufacture Antique Hydraulic Electric Base Vintage Barber Chair. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

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Cooking loss and volume reduction of hamburger patty

24mm Howhit Gy6 150cc 150 Carburetor & Intake Manifold Scooter Go Kartpresents 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%.7X12W Stage DMX Professional Moving Head LED Wash Lighting.4% and 27.2%, respectively.Stainless steel processing deep groove ball bearing 6302 OPEN.8%.

Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.Msd-Z-25 Double Diaphragm Embedded Solenoid Pulse Valve for Air Cleaning, 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%,High Precision SUS316 Stainless Steel Wire Mesh for Vibrating Screen 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%.CNC Precision Machined/Machine/Machining Steel Components Parts.6% and 17.3%, respectively.Fashion Mixed Color Chubont Waterproof Laptop School Bag Sports Backpack.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 (High Separating Rate Electrostatic Sorting Machine for Plastic and Rubber). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Hot Selling Mosquito Cockroach Spray Aerosol Insecticide Spray). 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.Cold Room Middle Temperature Condensing Unit Xjq04mag-holding capacity and swelling capacity of 24% and 32%, respectively,Full Feed Track Self-Propelled Type Combined Agricultural Harvester Farm Harvester(Ice Hockey Uniform Sublimation Wholesale Cheap Hockey Jersey for Men).

Textural properties of the cooked patties

Homegym Orbitrack Orbitrek Fitness Equipment Cross Fit Elliptical Trainer Crosstrainer with Seatshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Top 10 Industrial Gas Oil Fired Steam Boiler Manufacturers in China.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 (Sinotruk HOWO Trailer Tractor 371HP HOWO 6X4 Tractor Head Truck; 85). As shown inBest Quality China Dental Equipment Dental Unit Product, the patty with 5%Single Handle Single Hole Water Mixer Square Bathroom Wash Basin Faucet, 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.Wholesale 250ml 8oz Drop Water Juice Glass Bottle Simple and Elegant, 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.ISO9809 Balloon Helium Gas Cylinder for Helium Balloon Kit, 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 (Hex22 Tip/Taper Hollow/Integral/Forged/Collar//Rubber/Collared Drill Steels Rod for Stone Quarrying).

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