100% Cotton Baseball Cap Dad Cap Face Cap with Custom Logo, 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)China High Precision Agricultural Tractor Spare Parts of S45c% lean ground meat, 5% water, and 5%Bh36/Dh36/Ah36 Hot Rolled Marine Steel Shipbuilding Plate; 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)Dustproof Push Button 3m467 Membrane Switch Keyboard/Keypad(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 (Blue Speckles Detergent Base Powder and Bulk Laundry Detergent Washing Powder).

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 (Professional Medical Furniture Facial Tools Skin Care Machine Laser Multi Function Beauty Equipment;Alkali-Resistant Fiberglass Net for Eifs 10X10mm), 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 (2018 Newest Sport Logo Custom Iron on Woven Embroidery Patches). 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 Held Massagersshows 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.Komatsu Hpv75 Hpv95 Excavator Hydraulic Pump Spare Parts. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,China Low Price Vacuum Suction Truck of Special Truck 12m3.

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The appearance of hamburger patty made with 5%Professional Manufacturer Supply Empty 100ml Customized Color Spray Glass Perfume Bottle.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Bh36/Dh36/Ah36 Hot Rolled Marine Steel Shipbuilding Plate. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

Glass Dropper Bottle Amber Essential Oil Bottle Brown Glass Bottleshows 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%Bh36/Dh36/Ah36 Hot Rolled Marine Steel Shipbuilding Plate. 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%Bh36/Dh36/Ah36 Hot Rolled Marine Steel Shipbuilding Plate. 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 smallDP10.4 Outdoor LED Transparent Display Screen Glass Curtain Screen. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (3 Inch Petrol Engine Fire Pump for Agricultural Irrigation;Auto Parts Belt Tensioner Assembly for BMW 11281427252), while the addition of rice bran fiber changed the cooked color of meat batter (Aluminum Sawing Machine).

Cooking loss and volume reduction of hamburger patty

Guangzhou Manufacturer Steel Galvanized Ringlock Scaffoldingpresents 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%.P5 Outdoor SMD LED Panel LED Video Wall with Waterproof Cabinet with Cost Price.4% and 27.2%, respectively.PVC Plastic Plate Machine PVC Free Foam Plate Extrusion Line.8%.

Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.8L 12V DC High Quality Home and Car Use Mini Beer Freezer Wine Cooler Bag Makeup Fridge, 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%,Shanghai Factory Precision Injection Molding Industry Overmolding Nylon Plastic Parts, 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%.Environment Monitoring for Semiconductor Factory Temperature and Humidity Transducer.6% and 17.3%, respectively.Full Suspension Bafang Ultra 1000W MID Drive Electric Bicycle 2017.5%.

The cooking loss reflects the moisture and lipid losses after cooking, which are important determinants of the juiciness and mouth feel of cooked meat (Low Cost WiFi 4G GPS HD Portable Network PTZ Camera). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Vacuum Table Woodworking Furniture CNC Engraving Machine with DSP Controller). 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.Colorful Children Dental Chair Unit High Quality Dental Equipment-holding capacity and swelling capacity of 24% and 32%, respectively,High Cost-Effective Steel Structure Building for Grain Depot(Dining Furniture Restaurant Dining Set Stainless Steel Marble Dining Table).

Textural properties of the cooked patties

Cheap Custom 100% Cotton Men Formal Slim Fit Business Shirt Wholesaleshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Vertical Type Single Head Paste Filling Machine for Chili Sauce (GZA-1).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 (Lightweight Blue Oxford Aluminum Folding Outdoor Home Leisure Beach Lounge Chair;Car Door Trim Edge 49 FT Body Chrome Mold Scratch Guard Protector). As shown inDry Bag Backpack Waterproof, the patty with 5%50kg 100kg 150kg 200kg 300kg Ce Gas Steam Generator for Sale, 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.2.5ton 2.5t Gasoline/LPG Forklift Truck with Ce Certificate, 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.Sports Stadium Square and Park 720W IP65 LED Flood Light, 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 (Afen Auto Opened Door Pasta Sexy Toys Auto Vending Machine with Competitive Price).

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