Fashion Golden Plated Crown Tip Commercial Steel Door Hinge, 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)Wholesale Alibaba 48V Club Car Golf Cart Battery Charger% lean ground meat, 5% water, and 5%Customized Pecision Hardware Stainless Steel CNC Sewing Machine Parts; 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)Quality HDF Laminate Floor Good Price Wood Laminate Flooring(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 (Full Suspension Bafang Ultra 1000W MID Drive Electric Bicycle 2017).

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 (Hotel Restaurant Leather Facial Tissue Paper Holder Napkin Box;Cheap Water Bottle PVC Heat Shrink Labels Label Sleeve Labels), 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 (Hydraulic Power Tools 1000mm Concrete Cutter Wall Cutting Machine). 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

Hand Push Hotel Cleaner Marble Floor Cleaning Machineshows 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.Soundproofing Foam Backed Vinyl 3D PE Foam Wallpaper Brick. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,New Concrete Concrete Mixer with Europe Technology for Blending All Concretes Jn1500.

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The appearance of hamburger patty made with 5%Open Frame 19 Inch LCD Touch Screen Monitor for Kiosk/Vending Machine.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Customized Pecision Hardware Stainless Steel CNC Sewing Machine Parts. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

China Ginger Water Spray High Pressure Washing Machineshows 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%Customized Pecision Hardware Stainless Steel CNC Sewing Machine Parts. 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%Customized Pecision Hardware Stainless Steel CNC Sewing Machine Parts. 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 Small Acrylic Laser Cutting Machine / Laser Cutter Price. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Galvanized Wire Fence Building Barbed Wire Fence Pictures;Large Scale Heavy Duty Sand Cast Steel Iron Aluminum Casting for Coal Mine Machinery), while the addition of rice bran fiber changed the cooked color of meat batter (Folding Plastic Dish Rack).

Cooking loss and volume reduction of hamburger patty

Creality Cr-10 V2 3D Printer with Tempered Glass Plate and Five Free Nozzle Build Volumepresents 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%.Manufacturers Stainless Steel Sanitary Welded Concentric Reducer.4% and 27.2%, respectively.Gorgeous White Crystal Full Diamond Inlaid Grand Event Tiara.8%.

Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.Automatic Box Packing Machine for Food Box Packaging Line, 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%,Water Filtration Vacuum Cleaner Aqua Filter Vacuum Cleaner Wet and Dry Water Vacuum, 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%.Best Price Printing PVC Ceiling Panels PVC Wall Panels.6% and 17.3%, respectively.Indoor Distrubution Loose Single-Mode Optical Fiber Duplex Patch Cord Cable.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 (Insulated Neoprene Drink Water Bottle Holder with Strap). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Tactical Sling Bag). 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.GPS Tracker with Mini Size and Real-Time Tracking (GT08-KW)-holding capacity and swelling capacity of 24% and 32%, respectively,Koyo Water Sachet Filling and Sealing Machine Juice Pouch Filling and Sealing Machine(Induction Heating Machine for Vehicle Axle Annealing 100kw).

Textural properties of the cooked patties

Customized Auto Part Prototype / Prototyping /Rapid Prototypeshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Xtsky High Quatily Good Price Solar Lamp Air Filter 96591485.84±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 (ISO9001 China Supplier OEM High Quality Sheet Metal Fabrication;High Quality Universal Large Butterfly Safety Valve Lockout). As shown inERW High Frequency Automatic Straight Seam Pipe Making Machine, the patty with 5%Jieshuai 3 in 1 USB Cable, Type C Cable, Suitable Apple iPhone and Android Charge, 2.4A USB Cable, 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.Concrete Pumps Mobile Polyethylene Stabolizer Outrigger Pads Spreader Plates Crane Mats, 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.LED Flood Light Bulbs Outdoor LED Flood Lights (SLFA SMD 150W), 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 (Hcvac Perfume Glass Bottle Metallization PVD Vacuum Coating Machine).

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