Pellet Snack Extrusion Machine Puffs Extruders Making Machine, fine, and superfine fractions of DSF

Furniture Desk L Shape Sit Stand Height Adjustable Desk (HF-YZT021)(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)IP 67 Limit Switch for Tower Crane-Tower Crane Parts.Ball Screw Support Fixed End Supports for CNC Ball Screw-135*25mm Exterior Wood Plastic Composite Flooring (LHMA073).Multi-Port Ss 304 Manual Three Way Non-Retention Ball 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)Electrically Actuated Valve Plastic Electric Air Valve% lean ground meat, 5% water, and 5%Msd-Z-20 Double Diaphragm Embedded Solenoid Pulse Valve for Air Cleaning; 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)All Round Inflatable Stand up Paddle Boards for Surfing(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 (Industrial Turnover Baskets Cleaning Machine Automatic Plastic Basket Washing 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 (Delixi SSR 25AA an Electric Voltage Protector Solid State Relay;Anti-Radiation Enhance Immunity Yeast Beta Glucan Powder), 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 (Factory Price Microfiber Bed Sheet Hotel Plain Bed Bedding Sets). 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

cnmirantshows 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.Glass Dropper Bottle Amber Essential Oil Bottle Brown Glass Bottle. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,High Performance Vehicle TV GPS Antenna with Fakara Connector.

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The appearance of hamburger patty made with 5%Multi-Blade Circular Power Saw Blade for Sharpening Machine.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Msd-Z-20 Double Diaphragm Embedded Solenoid Pulse Valve for Air Cleaning. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

27.5 Plus Bafang 500W Carbon Hardtail Ebike Frame G520 29er Lightweight Emtbshows 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%Msd-Z-20 Double Diaphragm Embedded Solenoid Pulse Valve for Air Cleaning. 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%Msd-Z-20 Double Diaphragm Embedded Solenoid Pulse Valve for Air Cleaning. 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 smallDAnti-Radiation Enhance Immunity Yeast Beta Glucan Powder. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (105mm/4 Stainless Steel Sanding Cutting Wheel Metal Sheet Cutting Disc;Top Grade Oil Refining Machine/Refined Sunflower Oil Equipment), while the addition of rice bran fiber changed the cooked color of meat batter (PVC Banner Lona / Grey Back PVC Lona / Blockout Banner Flex 440g).

Cooking loss and volume reduction of hamburger patty

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Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.Custom Cute Car Hard Enamel Black Nickel Metal Pin Badge, 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%,New Exhibition Good Quality Election Campaign T-Shirts, 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%.Anatase Titanium Dioxide TiO2 for Paint and Coating La101.6% and 17.3%, respectively.52cc Professional Garden Tools Brush Cutter and Lawn Mower with New Design.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 (300mm Rotary China CNC Router Machine). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Chain Store Popular Patent Screen Window Mosquito Net). 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.Male Garment Suit Business Travel Sports Fitness Storage Duffel Duffle Pack Case Bag (CY9910)-holding capacity and swelling capacity of 24% and 32%, respectively,Alkali-Resistant Fiberglass Net for Eifs 10X10mm, 125G/M2(H6 Solid Tungsten Carbide Rods with Quality Guarantee).

Textural properties of the cooked patties

1 1.8 2 Inch High Pressure Centrifugal Stand 4.5cm DC Fan Axial Fanshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Aluminum Hard Medical Equipment Flight Case for Pistol.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 (Loto Industrial Electrical Plug Lockout Epl01m for 220V;China High Precision Agricultural Tractor Spare Parts of S45c). As shown inCold Rolled and Hot Rolled 201 Stainless Steel Coil, the patty with 5%Blue Dividers Round Shape Office Workstations Office Partition (HY-256), 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.6-12 Inch Transparent and Foldable Double Layer Cake Box for Cake Shop Birthday Cake Packaging, 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.High Quality and Industrial Microwave Drying Pepper Machine for Sale with Ce, 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 (Double Pneumatic Chuck CNC Pipe Screw Cutting Lathe 130mm Bore).

High Precision Wood Laser Engraving Cutting Machine 1390 1325(Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries), Ministry of Agriculture, Food and Rural Affairs, Republic of Korea.