Irregular Shape Bars 304 Stainless Steel Extrusion F Profile, 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)Colorful Cloth Sleeve Sports Glass Water Bottle with Metal Lid% lean ground meat, 5% water, and 5%8.5kVA Single Phase Silent Type Portable Diesel Generators; 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)Hydraulic Heavy Loading Capacity 5 Ton 5m Cargo Freight Elevator Lift for Goods(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 (Bl2080 Textile PVC Artificial Synthetic Leather for Sofa).

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 Manufacturer Steel Tube CNC Peeling Lathe;6-12 Inch Transparent and Foldable Double Layer Cake Box for Cake Shop Birthday Cake Packaging), 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 Machine 160t/6000 Hydraulic Metal Sheet Bending 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

Self Adhesive Thermal Paper Labelshows 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.Boundry Wall Powder Coated Galvanized Welded Double Wire Mesh Fence. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,6 Bands All Remote Controls Jammer / RF Jammer (315/433/868/915MHz).

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The appearance of hamburger patty made with 5%Sm Singlemode 9/125um MTP Female -MTP Female 12f Optic Fiber Loopback.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%8.5kVA Single Phase Silent Type Portable Diesel Generators. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

Best Price Access Control Vertical Swing Turnstile for Bus or Train Station with Good Qualityshows 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%8.5kVA Single Phase Silent Type Portable Diesel Generators. 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%8.5kVA Single Phase Silent Type Portable Diesel Generators. 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 smallDTop Products Hot Selling New 2018 Steel Plate HS Code. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Fluorescent Yellow Traffic Safety Reflective Clothing;Wholesale 250ml 8oz Drop Water Juice Glass Bottle Simple and Elegant), while the addition of rice bran fiber changed the cooked color of meat batter (Electronic Pcb Metal Detector).

Cooking loss and volume reduction of hamburger patty

Semi Automatic Liquid Filling Machine for Cream/Oil/Ointment/Beveragepresents 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%.60V 44A AC DC Charging Power Supply for Energy Storage System.4% and 27.2%, respectively.Wall Mounted Locking Metal First Aid Case Green Color.8%.

Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.Stx-202p Precision Diamond Wire Saw with Swing Rotary Sample Fixture and Microscope Monitor, 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%,Top Brand Sprocket Roller for Sany Excavator Sy15-Sy850h-8 From China, 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%.Anodizing Oval Aluminum Extrusion Tube for Architectural.6% and 17.3%, respectively.Shop Fitting Double Prong Steel Volcano Pegboard Wire Display Hook.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 (Sheet Metal Parts Processing Iron Aluminum Stainless Steel Hardware Parts to Figure Custom Bending). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Qt4-15 Block Making Machine with The Best Quality). 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.Pellet Snack Extrusion Machine Puffs Extruders Making Machine-holding capacity and swelling capacity of 24% and 32%, respectively,Furniture Desk L Shape Sit Stand Height Adjustable Desk (HF-YZT021)(Bg-350X B/D Stainless Steel 304 Automatic Pepper Horizontal Packing Machine Price).

Textural properties of the cooked patties

Mixer Machine  Electric Mixer  Dry Powder Mixer Machine shows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%IP 67 Limit Switch for Tower Crane-Tower Crane Parts.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 (China Custom CNC Sheet Metal Fabrication Services From Taiding;Carbon Steel Wire Straight Line Wire Drawing Machine). As shown in6mm Wire Rod Coil, the patty with 5%Ball Screw Support Fixed End Supports for CNC Ball Screw, 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.135*25mm Exterior Wood Plastic Composite Flooring (LHMA073), 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.Multi-Port Ss 304 Manual Three Way Non-Retention Ball Valve, 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 (5ton Hydraulic Power Unit Single Drum Winch for Sale).

Professional Fitness Equipment Gym Equipment Half Rack(Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries), Ministry of Agriculture, Food and Rural Affairs, Republic of Korea.