Name of Aluminum Sand Casting and Die Casting Products, fine, and superfine fractions of DSF

Hot Sale Eco-Friendly Medical Safety Automatic Blood Lancet(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)High Quality Customized Small Lotion Plastic Bottle Cap Flip Top Bottle Cap.Car Essential Oil Diffuser, Car Diffuser Essential Oil, Essential Car Aroma Diffuser Wood-Auto Defrost Island Freezer for Supermarket Cqz25L.Prefabricated Steel Structure Shopping Mall (KXD-SSB1989)-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)China Manufacturer Customiaed Membrane Keyboard Switch with Pfc Circuit and Housing% lean ground meat, 5% water, and 5%En10305-1ASTM A513 Cold Drawn Heavy Wall Mechanical Seamless Honed Tube; 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)Plastic UPVC CPVC Drinking Water Pipe Production Extrusion Line(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 (Folding E-Bike Red White Foldable Electric Bicycle Folded E Bike Great Power 500W 48V Samsung).

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 (Low Cost WiFi 4G GPS HD Portable Network PTZ Camera;Dining Furniture Restaurant Dining Set Stainless Steel Marble Dining Table), 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 (3cm Copper Cap Silk Tiny Soft Tassels Jewelry 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

Wholesaler Popular Brass Chrome Water Mixer Faucet Showershows 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.Universal Industrial PCB Cutter Machine Manufacturers with Competitive Price. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Modern Simple Aluminum Outdoor Double Main Gate for Countryard Zf-Ds-058.

Afen Auto Opened Door Pasta Sexy Toys Auto Vending Machine with Competitive Price

The appearance of hamburger patty made with 5%Fuel Injector Nozzle F01r00m082 for High Performance.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%En10305-1ASTM A513 Cold Drawn Heavy Wall Mechanical Seamless Honed Tube. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

60V 44A AC DC Charging Power Supply for Energy Storage Systemshows 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%En10305-1ASTM A513 Cold Drawn Heavy Wall Mechanical Seamless Honed Tube. 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%En10305-1ASTM A513 Cold Drawn Heavy Wall Mechanical Seamless Honed Tube. 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 smallDHunting Night Vision Telescope Infrared Military Digital Vision. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (K-100c-5 Work Holding Devices for CNC Milling Machine;China Factory Custom NBR and EPDM Molded Silicone Rubber Grommet), while the addition of rice bran fiber changed the cooked color of meat batter (Transparent Blue Color PE Protective Films for Window Glass).

Cooking loss and volume reduction of hamburger patty

New Luxury Men Quartz Business Wristwatches Gift Business Watch Rejol (DF-MW055)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%.Plastic Injection Kitchen Plate Dish Drying Drainer Rack.4% and 27.2%, respectively.Factory Supply Shiny Waist Bag Women Chest Pack Bag Girl Bags.8%.

Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.Cost-Efficient One-Time-Use 13.56MHz RFID NFC Tyvek Wristband, 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%,Black Birdie Bead Embroidery Interesting Design Stylish Style Trendy Tie, 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%.Robotic Mold L Extension Camera Cable Female to Jack Male.6% and 17.3%, respectively.Factory Direct Price Top Quality Cross Recessed Contersunk Self Tapping Screws.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 (Hot Sale Automatic Galvanized Steel Rolling Shutter Door Shutter Slat Roll Forming Machine). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (High Quality Long Sleeve Style Custom Men Sport Polo T-Shirt). 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.Small Ozone Testing Detector Cosmetic Producing Plant Ozonizer-holding capacity and swelling capacity of 24% and 32%, respectively,20W 30W 50W Quickly Laser Marking Machine for Badge(Customized Mold Making Manufacturer Black Car Plastic Injection Parts).

Textural properties of the cooked patties

MDF Board Color Powder Coating Production Line for Cabinet Furnitureshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Competitive Price Portable Camping Gas Stove (SB-PTS07).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 (Bl2080 Textile PVC Artificial Synthetic Leather for Sofa;Professional Manufacturer Steel Tube CNC Peeling Lathe). As shown inNitrogen Liquid, the patty with 5%Metal Stainless Steel Adjustable Shackle for Paracord, 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.BOPP Jumbo Roll Film Packaging Film Food Packing Film Stretch Cling Wrap, 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.3 Inch Petrol Engine Fire Pump for Agricultural Irrigation, 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 (Rotary Drilling Rig Drilling Machine Cummins Engine).

Polished U Shaped 304 Stainless Steel Profiles for Glass(Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries), Ministry of Agriculture, Food and Rural Affairs, Republic of Korea.