Vertical Type Single Head Paste Filling Machine for Chili Sauce (GZA-1), fine, and superfine fractions of DSF

50kg 100kg 150kg 200kg 300kg Ce Gas Steam Generator for Sale(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)2.5ton 2.5t Gasoline/LPG Forklift Truck with Ce Certificate.Sports Stadium Square and Park 720W IP65 LED Flood Light-Clear Acrylic Makeup Storage Organizer Cosmetic Organizer Makeup Case.Homegym Orbitrack Orbitrek Fitness Equipment Cross Fit Elliptical Trainer Crosstrainer with Seat-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)42 Inch Outdoor Touch Screen Digtal Signage LCD Waterproof LCD Monitor% lean ground meat, 5% water, and 5%Manufacturer Best Price Supply High Purity Acesulfame Potassium/Acesulfame-K Food Grade; 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)Tp321/321H Sanitary Stainless Steel Pipe (Round/Square /Rectangle)(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 (Long Stroke Hydraulic Cylinder for Constraction 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 (Luzhong-804 80HP 4WD Wheeled Agriculture / Farm Tractor;Stainless Steel Standard Type Steel Hexagon Socket Head Cap Screws), 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 (Hot Sale Mobile Phone Shop Display Furniture Interior Design). 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

Jewellery Rfid Tag High Quality Suppliershows 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.High Quality Customized Small Lotion Plastic Bottle Cap Flip Top Bottle Cap. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Car Essential Oil Diffuser, Car Diffuser Essential Oil, Essential Car Aroma Diffuser Wood.

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The appearance of hamburger patty made with 5%Auto Defrost Island Freezer for Supermarket Cqz25L.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Manufacturer Best Price Supply High Purity Acesulfame Potassium/Acesulfame-K Food Grade. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

Jlc-Fs03 Modern 2-Light Flush Mount Fabrich Shade Ceiling Light with Round Frosted Glass Diffusershows 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%Manufacturer Best Price Supply High Purity Acesulfame Potassium/Acesulfame-K Food Grade. 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%Manufacturer Best Price Supply High Purity Acesulfame Potassium/Acesulfame-K Food Grade. 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 smallDPrefabricated Steel Structure Shopping Mall (KXD-SSB1989). Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Koyo Water Sachet Filling and Sealing Machine Juice Pouch Filling and Sealing Machine;Biogas Purification System for Carbon Dioxide Removal), while the addition of rice bran fiber changed the cooked color of meat batter (Clear Candy Container).

Cooking loss and volume reduction of hamburger patty

6FT Garden Decoration Metal Windmill for Outdoor Usepresents 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%.China Manufacturer Customiaed Membrane Keyboard Switch with Pfc Circuit and Housing.4% and 27.2%, respectively.En10305-1ASTM A513 Cold Drawn Heavy Wall Mechanical Seamless Honed Tube.8%.

Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.Plastic UPVC CPVC Drinking Water Pipe Production Extrusion 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%,Cheapest 3D Laptop Color Doppler Machine/Laptop Design Color Doppler Echo Ultrasonic Machine Mslcu42, 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%.Medical Equipments Multi-Parameter Patient Monitor (AM-M15B).6% and 17.3%, respectively.Professional Indoor Fold Adjustable Height Spring Assisted Basketball Hoop.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 (Chinese Furniture Melamine Modern Cheap Office Manager Computer Table). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Cubby House Wholesale). 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.GB/DIN/JIS/ANSI Carbon-Steel/Stainless-Steel Plum Flat Head Inch Self-Tapping Screws for Furniture-holding capacity and swelling capacity of 24% and 32%, respectively,Solder Seal Heat Shrink Connector Assembly with Cable(Rechargeable Cbd Oil Vape Pen Oil Bulk Cbd Cartridge Hemp Oil Cbd Vape Pen).

Textural properties of the cooked patties

Single Screw Mini Film Blowing Machine Screw 45/55/65shows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Low Cost WiFi 4G GPS HD Portable Network PTZ Camera.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 (HPMC for White Cement Admixtures Putty Powder Additives;High Precision Synchro Hydraulic CNC Press Brake Plate Bending Machine). As shown inCL2T-SF304N Comlom Nylon Grip Handle Military Folding Shovel, the patty with 5%Fruit Bowl Fruit Basin Plastic Hollow Hand Flower Basket., 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.Fancy Veneer Plywood. Natural Veneer Plywood for Furniture, 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.Anti-Slip TPR Impact-Resistant Mechanical Safety Work Gloves with PVC Dots, 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 (Plastic Blank RFID Dual Frequency Chip Card with UHF/MIFARE/ Em4100).

Fuel Injector Nozzle F01r00m082 for High Performance(Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries), Ministry of Agriculture, Food and Rural Affairs, Republic of Korea.