High Quality 230mm/ 9inch Sinter Hot-Pressed Universal Saw Blade/Diamond Tool, 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)Hospital Medical Portable Electric Syringe Pump% lean ground meat, 5% water, and 5%Android Portable Rugged Touch Data Collector PDA; 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)Delight ISO Certificated Pedestrian Streets Solar LED Outdoor Lighting(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 (Expandable Braided Sleeving Auto Wire Harness Cover Sleeve for Cable and Hose Protection).

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 ( Remy Human Hair Extension at Wholesale Price (Straight);Hot Selling 2 Seats Electric Golf Buggy with Bucket for Resort), 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 (fujielevator-jp). 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

Professional Manufacturer Concrete Floor Grinder Machine Dry and Wet Floor Grinding Work Modeshows 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.Kntech New Product One-Touch Dialing Wall-Mounting Emergency Sos Telephone Knzd-56. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,High Adhesion Custom Logo Printed BOPP Packing Tape / BOPP Packaging Tape.

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The appearance of hamburger patty made with 5%Aluminum Glass Curtain Wall with Blue Coated Double Glass.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Android Portable Rugged Touch Data Collector PDA. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

Warehouse Heavy Duty Drive-in Storage Racking Manufacturershows 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%Android Portable Rugged Touch Data Collector PDA. 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%Android Portable Rugged Touch Data Collector PDA. 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 smallDFactory Sales CNC Fiber Laser Cutter for Carbon Steel Stainless Steel. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (1000W Hans GS Carbon Tube Fiber Laser Cutting Machine;Digital Flatbed Digital Vinyl Cutter for Package Box), while the addition of rice bran fiber changed the cooked color of meat batter (China Supplier Ventilation Used Disc Valve Return Air Diffuser).

Cooking loss and volume reduction of hamburger patty

Gorgeous White Crystal Full Diamond Inlaid Grand Event Tiarapresents 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%.High Quality Lamella Clarifier for River Water Treatment System.4% and 27.2%, respectively.Professional Manufacturer Steel Tube CNC Peeling Lathe.8%.

Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.Lifting and Hoisting Industrial Manual Chain Lever Block Vt, 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 Make Denso Type Auto Air Conditioner Compressor, 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%.Children Kids Clothing Baby Product Fleece Jackets Lightweight Plain.6% and 17.3%, respectively.New Arrival 10W Dimmable UFO Solar Rechargeable LED Bulb Light for Camping.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 ( Pellet Calcium Chloride Used for Cryogen Agent). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Laminated Asphalt Shingle). 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.High Quality Dental Unit Dental Chair for Kids China-holding capacity and swelling capacity of 24% and 32%, respectively,Plastic High Impact Transparent Pet Sheet Anti-Scratch Pet Plastic Sheet(CNC Machining Parts Anodized Aluminum Frame for Solar Panel Aluminum 6063 Mechanical Processed Parts).

Textural properties of the cooked patties

2019 New Design 3D Printed European Style Microfiber Bedding Set Bedsheetsshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%PE Double Wall Manufacturer Drain Pipe HDPE Sewage Pipe.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 (New Generation CE RoHS Approval 110V 220V 40W Garden Lamps;Hot Sale LED Strip Light with Blister Package (SMD3528/SMD5050)). As shown inHydraulic Power Tools 1000mm Concrete Cutter Wall Cutting Machine, the patty with 5%Table Lights E27 LED Bulb Retro Modern Desk Light, 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.Flaker, Granular, Powder, Pellet Calcium Chloride Used for Cryogen Agent, 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.China Supplier Hot Sale Jewelry Laser Solder for Refrigerator Gasket, 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 (Fruit Bowl Fruit Basin Plastic Hollow Hand Flower Basket.).

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