Professional Manufacturer Supply Empty 100ml Customized Color Spray Glass Perfume Bottle, fine, and superfine fractions of DSF

P10.4 Outdoor LED Transparent Display Screen Glass Curtain Screen(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)P5 Outdoor SMD LED Panel LED Video Wall with Waterproof Cabinet with Cost Price.PVC Plastic Plate Machine PVC Free Foam Plate Extrusion Line-8L 12V DC High Quality Home and Car Use Mini Beer Freezer Wine Cooler Bag Makeup Fridge.Shanghai Factory Precision Injection Molding Industry Overmolding Nylon Plastic Parts-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)Environment Monitoring for Semiconductor Factory Temperature and Humidity Transducer% lean ground meat, 5% water, and 5%Full Suspension Bafang Ultra 1000W MID Drive Electric Bicycle 2017; 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)Colorful Children Dental Chair Unit High Quality Dental Equipment(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 (Mobile Scissor Lift Underground Car Lift/ Hydraulic Car Lift).

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 (En10305-1ASTM A513 Cold Drawn Heavy Wall Mechanical Seamless Honed Tube;PVC Plastic Plate Machine PVC Free Foam Plate Extrusion Line), 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 (13G U3 Style Polyester Palm Coated PU ESD Work Glove). 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

High Precision CNC Milling Stainless Steel Aviation Maintenance Spare Partshows 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.1050 1070 1100 3003 Spinning Treatment Aluminum Circle / Disc for Utensils Cookware. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,TPR Anti-Impact PVC Chemical Resistant Industrial Safety Work Gloves with Seamless Liner.

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The appearance of hamburger patty made with 5%Professional Customizable Milling Machining Parts, CNC Milling Parts.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Full Suspension Bafang Ultra 1000W MID Drive Electric Bicycle 2017. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

80X100 Galvanized Rectangular Pipe Chinese Suppliershows 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%Full Suspension Bafang Ultra 1000W MID Drive Electric Bicycle 2017. 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%Full Suspension Bafang Ultra 1000W MID Drive Electric Bicycle 2017. 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 smallDDouble Color Injection Mold or Mould Used for High Quality Plastic Parts. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Mobile Machine Tool Cabinet (OEM Sheet Metal Tool Cabinet);Geotextile Plastic Mesh Agricultural Landscape Fabric Weeding Tool Weed Mat Ground Cover), while the addition of rice bran fiber changed the cooked color of meat batter (White Solid Surface Sheet Coriane Acrylic Stone Sheet for Kitchen Q020).

Cooking loss and volume reduction of hamburger patty

Qt4-15 Fully Automatic Interlocking Block Hollow Brick Porous Block Making Machinepresents 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%.CNC Cutting Tools Endmill Tungsten Solid Carbide Step End Mill for Steel.4% and 27.2%, respectively.Touch Screen Digitizer Assembly for Zenfone2 6.0 Laser/Z011d Ze601kl.8%.

Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.World Approved Safe Operation Pesticides Powder Wp Powder Jet Mill Micronizer, 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%,Hemp Flowers Felt Infant Protect Soft Bouncy Baby Bed Bumper, 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%.Name of Aluminum Sand Casting and Die Casting Products.6% and 17.3%, respectively.Hot Sale Eco-Friendly Medical Safety Automatic Blood Lancet.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 (Desktop 6040 CNC Router Engraving Machine Factory Price). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (10led Trailer Tail Lamp). 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 Customized Small Lotion Plastic Bottle Cap Flip Top Bottle Cap-holding capacity and swelling capacity of 24% and 32%, respectively,Car Essential Oil Diffuser, Car Diffuser Essential Oil, Essential Car Aroma Diffuser Wood(Children Clothes Dress Girls Summer Cotton Skirts Casual Floral Toddle Girls Skater Skirts).

Textural properties of the cooked patties

Aluminum Extrusion Enclosure Equipment Case for Electronic Deviceshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Auto Defrost Island Freezer for Supermarket Cqz25L.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 (High Quality Asphalt Waterproof Emulsion Bitumen Emulsion Coating;580ml Glass Drinking Water Bottle with Silicone Sleeve&Stainless Steel Lid). As shown inm.foneng.net, the patty with 5%Prefabricated Steel Structure Shopping Mall (KXD-SSB1989), 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.China Manufacturer Customiaed Membrane Keyboard Switch with Pfc Circuit and Housing, 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.En10305-1ASTM A513 Cold Drawn Heavy Wall Mechanical Seamless Honed Tube, 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 (Simple Tassel Earring Women Sterling 925 Silver Tassel Drop Earrings).

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