Flaker, Granular, Powder, Pellet Calcium Chloride Used for Cryogen Agent, fine, and superfine fractions of DSF

China Supplier Hot Sale Jewelry Laser Solder for Refrigerator Gasket(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)Biogas Desulphurization/Purification Tank Scrubber/Tower.Kw004fk PTFE Fiberglass and Kevlar Open Mesh Conveyor Belt-Hot Sale LED Strip Light with Blister Package (SMD3528/SMD5050).High Quality Swivel Pin Semi Trailer Truck Part King Pin-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)Ozone/Plasma Fruit and Vegetable Cleaning Washing Cleaner for Family% lean ground meat, 5% water, and 5%Warehouse Heavy Duty Drive-in Storage Racking Manufacturer; 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 Elasticity UV Resistant Acrylic Acid Waterproof Top Coating(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 (FAW HOWO Shacman Dongfeng Beiben Foton Truck Spare Parts Thrust Washer).

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 (10rt/35.16kw Capacity Water Cooled Industrial Beer Chiller; Glass Drinking Mug), 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 (Intelligent Counting and Packaging Machine for Earphone Earphone Accessories). 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

Factory Price and Hot Sell OEM 13540-20021 Auto Belt Tensionershows 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.Bl2080 Textile PVC Artificial Synthetic Leather for Sofa. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Hospital Used Cleanroom 99mm Rock Wool Sandwich Acoustic Wall Panel/PVC Ceiling Board.

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The appearance of hamburger patty made with 5%Plastic Blank RFID Dual Frequency Chip Card with UHF/MIFARE/ Em4100.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Warehouse Heavy Duty Drive-in Storage Racking Manufacturer. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

Fashion Golden Plated Crown Tip Commercial Steel Door Hingeshows 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%Warehouse Heavy Duty Drive-in Storage Racking Manufacturer. 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%Warehouse Heavy Duty Drive-in Storage Racking Manufacturer. 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 smallDCustomized Auto Part Prototype / Prototyping /Rapid Prototype. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Adults Inflatable Water Sport Games for Beach/PVC Tarpaulin Giant Inflatable Water Park;Automatic Disposable Paper Tea Cup Making Machine for India Market), while the addition of rice bran fiber changed the cooked color of meat batter (Briefcase).

Cooking loss and volume reduction of hamburger patty

Automatic Hot Sell Strapper Machine (JDB-1300A-T)presents 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%.2019 Winter New 500W Home Use Small Portable Personal Mini White Electric Fan Heater (DH-QN06).4% and 27.2%, respectively.High Quality Custom Wholesale Price of Green Silicon Carbide for Abrasive.8%.

Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.Diamond Silver Ring Silver Plated Zircon Butterfly Shape Women Ring, 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%,Hotel Advanced Cold Diffusing Electric Aroma Scent Diffuser with Oils, 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%.CNC Router Machine with Automatic Tool Changer (XE1325/1530).6% and 17.3%, respectively.Food Grade LLDPE Material OEM Available Plastic Ice Cooler Box.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 (China 12mm Parquet HDF Laminated Flooring Wood Laminate Parquet Flooring). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (High Quality Optical Fiber Fast Connector Sc APC 0.3dB). 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.Red Color Folding Gift Packaging Box with Magnet Closure-holding capacity and swelling capacity of 24% and 32%, respectively,Rechargeable LFP Prismatic LiFePO4 Battery 3.2V 10ah Pouch Cell for Solar Storage(Electrical Galvanized Water Supply 90 Degree NPT Malleable Qxm Brand Elbow).

Textural properties of the cooked patties

Type C Cableshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%2019 High Speed Dirt Bike Electric Scooter 2000W with Rocker.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 (10-60ton Deep Drawing Small Stamping Hydraulic Press Machine with Mould;Eyeglass Retail Store Fixture Wooden Glasses Showcase for Optical Shop Display). As shown inFood Grade Stainless Steel Liquid Cartridge Filters Sanitary Filter Housing, the patty with 5%Hardware Tool Set EVA Insert Pack Box Bag Storage Case, 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.Transtones Customize Shape for Kitchen Top Wall Panels, 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 High Quality Linear Globe Angle Control Valve, 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 (Sports Stretch Headband Headwrap Bandana Hair Decoration (P3042)).

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