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 (Hot Sale Automatic Galvanized Steel Rolling Shutter Door Shutter Slat Roll Forming Machine).

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 (Customized Mold Making Manufacturer Black Car Plastic Injection Parts;MDF Board Color Powder Coating Production Line for Cabinet Furniture), 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 (Cooler Wine). 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

3/4 Flexible Soft Oil Refueling Hose for Fuel Dispensersshows 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.Living Room Furniture Modern Leather Sofa with Real Leather. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Disposable Medical Blood Lancet Pen Type Collection Needle.

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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).

Industrial Cartridge Filter Downdraft Welding Polishing Grinding Extractor Tableshows 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 (Bathroom & Kitchen Fitting Stainless Steel Floor Drain;Scaffolding Accessory Casted Jack Nuts& Wing Nuts& Prop Nuts& Tie Rod), while the addition of rice bran fiber changed the cooked color of meat batter (Dedi Interactive Network Touch Screen Totem Kiosk).

Cooking loss and volume reduction of hamburger patty

Best Price Access Control Vertical Swing Turnstile for Bus or Train Station with Good Qualitypresents 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 (Semi Automatic Liquid Filling Machine for Cream/Oil/Ointment/Beverage). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Tisco Hot Rolled 310). 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(Diamond Silver Ring Silver Plated Zircon Butterfly Shape Women Ring).

Textural properties of the cooked patties

Topology High Water Flow Capacity Pleated Filter Cartridgeshows 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 (Sheet Metal Parts Processing Iron Aluminum Stainless Steel Hardware Parts to Figure Custom Bending;Bg-350X B/D Stainless Steel 304 Automatic Pepper Horizontal Packing Machine Price). As shown inGranuladora De Disco, 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 (China Custom CNC Sheet Metal Fabrication Services From Taiding).

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.