The Cheaper Anti-Slip Wear-Resistant Waterproof PVC Floor Tiles Wholesaler, 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)Biogas Purification System for Carbon Dioxide Removal% lean ground meat, 5% water, and 5%High Quality Hydraulic Stone Cone Crusher Machine for Rock/Quarry/Mining (HPY200); 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)High quality 110V DC Power Supply for American Market(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 (Factory Supply Shiny Waist Bag Women Chest Pack Bag Girl Bags).

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 (FAW HOWO Shacman Dongfeng Beiben Foton Truck Spare Parts Thrust Washer;10rt/35.16kw Capacity Water Cooled Industrial Beer Chiller), 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 (Baby Cars Toys Electrical Ride Suppliers for Sale). 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

Sanitary Glovesshows 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.14.4V Power Supply Sc 2400mAh NiMH Rechargeable Battery Pack. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Simple Design Smooth PU Leather Women Crossbody Shoulder Bag.

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The appearance of hamburger patty made with 5%PVC Profile Lamination Moulding Line Decorative Woodworking Wrapping Machine.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%High Quality Hydraulic Stone Cone Crusher Machine for Rock/Quarry/Mining (HPY200). (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

High Manganese Steel Hitachi Ex3500 Ex3600 Ex5500 Gyratory Crusher Parts Track Shoeshows 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%High Quality Hydraulic Stone Cone Crusher Machine for Rock/Quarry/Mining (HPY200). 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%High Quality Hydraulic Stone Cone Crusher Machine for Rock/Quarry/Mining (HPY200). 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 smallD105mm/4 Stainless Steel Sanding Cutting Wheel Metal Sheet Cutting Disc. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Fashion Golden Plated Crown Tip Commercial Steel Door Hinge;Adults Inflatable Water Sport Games for Beach/PVC Tarpaulin Giant Inflatable Water Park), while the addition of rice bran fiber changed the cooked color of meat batter (chinacoinsandpins).

Cooking loss and volume reduction of hamburger patty

Automatic Disposable Paper Tea Cup Making Machine for India Marketpresents 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%.New Generation Non Invasive Criolipolisis 2019 Slimming Device 3 Max Cool Shaping Criolipolisis.4% and 27.2%, respectively.Electric Kick Scooter Folding Self Balancing Scooter for Adults.8%.

Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.Floating Ball RO UF Pou Water Dispenser Filter Part, 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%,Air conditioning compressor starting capacitor explosion-proof oil immersion 18UF, 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%.Double Head Hydraulic Uncoiler Made in China (MDW-200).6% and 17.3%, respectively.High Back Royal Queen Hotel Wedding Sofa King Throne Chair.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 (Rail Transport Vehicles as Conveyor System Running From Workshop to Workshop (KPJ-25T)). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (nbzkls). 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.Steel Metal Deck Making Machine by Roll Forming-holding capacity and swelling capacity of 24% and 32%, respectively,High Concentration Naphthalene Superplasticizer as Concrete Admixtures Mixer(China 12mm Parquet HDF Laminated Flooring Wood Laminate Parquet Flooring).

Textural properties of the cooked patties

Electrical Galvanized Water Supply 90 Degree NPT Malleable Qxm Brand Elbowshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Hotel Banquet Dining Room Stainless Steel Chair for Wedding.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 ( Type C Cable;10-60ton Deep Drawing Small Stamping Hydraulic Press Machine with Mould). As shown inDbb Valve Api 6a, the patty with 5%Moving Machinery Engineering Equipments Backhoe Loader, 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.Living Room Furniture Modern Leather Sofa with Real Leather, 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.Disposable Medical Blood Lancet Pen Type Collection Needle, 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 (High Quality Polycotton Latex Coated Impact Resistant Glove).

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