Anodizing Oval Aluminum Extrusion Tube for Architectural, fine, and superfine fractions of DSF

Shop Fitting Double Prong Steel Volcano Pegboard Wire Display Hook(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)Pellet Snack Extrusion Machine Puffs Extruders Making Machine.Furniture Desk L Shape Sit Stand Height Adjustable Desk (HF-YZT021)-IP 67 Limit Switch for Tower Crane-Tower Crane Parts.Ball Screw Support Fixed End Supports for CNC Ball Screw-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)135*25mm Exterior Wood Plastic Composite Flooring (LHMA073)% lean ground meat, 5% water, and 5%Multi-Port Ss 304 Manual Three Way Non-Retention Ball Valve; 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)Electrically Actuated Valve Plastic Electric Air Valve(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 (Thermal Insulated Basalt Rock Wool Rolls with Wire Mesh for Roofing).

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 (Ce Approved ABS Plastic Radiator Cover for Generator Set Canopy;Transverse Tear and Impact Resistance Ep/Nn Transportation Belt), 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 (Cantilever Arms Brackets). 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

High Quality Polydioxanone Sutureshows 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.Best Design Educational Wooden Bead Maze Toy for Kids W12D193. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,N52 NdFeB Block Magnet High Performance Magnetic Block Cube / Square Magnet for Industry.

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The appearance of hamburger patty made with 5%Glass Dropper Bottle Amber Essential Oil Bottle Brown Glass Bottle.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Multi-Port Ss 304 Manual Three Way Non-Retention Ball Valve. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

Professional Printed Circuit Board Manufacturingshows 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%Multi-Port Ss 304 Manual Three Way Non-Retention Ball Valve. 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%Multi-Port Ss 304 Manual Three Way Non-Retention Ball Valve. 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 smallDHigh Performance Vehicle TV GPS Antenna with Fakara Connector. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Cast Iron Wok or Stir Fry Skillet;Hospital Used Cleanroom 99mm Rock Wool Sandwich Acoustic Wall Panel/PVC Ceiling Board), while the addition of rice bran fiber changed the cooked color of meat batter (Sheer Linen Fabric Silhouette Window Shangri-La Blinds).

Cooking loss and volume reduction of hamburger patty

Lamination Wooden Colors for PVC Ceiling Panel and Wall Panelpresents 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%.Multi-Blade Circular Power Saw Blade for Sharpening Machine.4% and 27.2%, respectively.Anti-Radiation Enhance Immunity Yeast Beta Glucan Powder.8%.

Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.Ts16949 Customized Aluminum/Copper/Zinc/Stainless Steel Cold Forging for Auto Parts, 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%,OEM Aluminum Auto Accessories CNC Machining Plastic Injection Mold Part, 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%.Custom Cute Car Hard Enamel Black Nickel Metal Pin Badge.6% and 17.3%, respectively.New Exhibition Good Quality Election Campaign T-Shirts.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 (PVC Tarpaulin Onion Shape Water Storage Bladder for Fire Rescue). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Leather For Ipad Case). 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.Anatase Titanium Dioxide TiO2 for Paint and Coating La101-holding capacity and swelling capacity of 24% and 32%, respectively,52cc Professional Garden Tools Brush Cutter and Lawn Mower with New Design(Colorful Aluminium Metal Stackable Tiffany Chiavari Barstool Chair).

Textural properties of the cooked patties

High Quality SMC Round Watertight Manhole Cover BS En124 Standardshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Male Garment Suit Business Travel Sports Fitness Storage Duffel Duffle Pack Case Bag (CY9910).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 (Aluminium Plate Hydraulic Hydraulic Ironworker/Punching and Shearing Machine for Sale;Factory Sales CNC Fiber Laser Cutter for Carbon Steel Stainless Steel). As shown inCarbon Lsaw Steel Pipe, the patty with 5%Alkali-Resistant Fiberglass Net for Eifs 10X10mm, 125G/M2, 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.Aluminum Hard Medical Equipment Flight Case for Pistol, 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.Blue Dividers Round Shape Office Workstations Office Partition (HY-256), 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 (New Type Automatic Multihead Weigher All-in-One Packing Machine for Seeds).

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