Engineering Working Safety Shoes Anti Slip Shoes (SF-949), 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)Eko Nylon Self Adhesive Hook and Loop Circle Coin Dots with Super Stickey Glue% lean ground meat, 5% water, and 5%3015 Cheap CNC Welding Plasma Pipe Tube Cutting Machine China Plasma Tables for Sale; 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)Polished Precision Machining Zirconia Ceramic Cap Lid Cover Sleeve(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 (4K LED TV Panel Laser Repair Machine Cr-512dh Big Size Panel Repairmachine/LCD Screen Repair 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 (Professional Frame Steel Panel 4 Inch PP Wheel 11′ 16′ Drywall Panel Lifter;Desktop 6040 CNC Router Engraving Machine Factory Price), 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 (Custom Rubber Neoprene/EPDM/NBR/Silicone Gasket/Seal/ Sealing/Sheet/O-Ring Back Adhesive Washers). 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

10 Gigabit Speeds 550 MHz Bandwidth FTP CAT6 Cable From China Factoryshows 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.Small Animal Shape Kids Playground Slide for Children. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,High Quality Asphalt Waterproof Emulsion Bitumen Emulsion Coating.

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The appearance of hamburger patty made with 5%Flexible Rod Type Lz8168 Equivalent General Purpose Micro Limit Switch.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%3015 Cheap CNC Welding Plasma Pipe Tube Cutting Machine China Plasma Tables for Sale. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

Simple Tassel Earring Women Sterling 925 Silver Tassel Drop Earringsshows 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%3015 Cheap CNC Welding Plasma Pipe Tube Cutting Machine China Plasma Tables for Sale. 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%3015 Cheap CNC Welding Plasma Pipe Tube Cutting Machine China Plasma Tables for Sale. 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 smallDHigh Quality SMC Round Watertight Manhole Cover BS En124 Standard. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Custom Iron Casting Steel Forging Forged Part for Slow-Speed Shredder Forged Parts;Inorganic Chemicals Potassium Hydrate for Antioxidants), while the addition of rice bran fiber changed the cooked color of meat batter (Custom Metal Case).

Cooking loss and volume reduction of hamburger patty

China Custom Staff ID Card Tool Polyester Printed Lanyards at Factory Pricepresents 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%.Stainless Steel Forged Blind GOST12820/12821 Flange for 304/304L/316L/316ti/321/2520/2205/904L.4% and 27.2%, respectively.Manufacture Antique Hydraulic Electric Base Vintage Barber Chair.8%.

Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.Auto Parts Telescopic Hydraulic Cylinder for Heavy Duty Truck, 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%,1 1.8 2 Inch High Pressure Centrifugal Stand 4.5cm DC Fan Axial Fan, 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%.Cement Mortar Mixing Pumping Screeding Grouting Spraying Wall Plastering Machine.6% and 17.3%, respectively.High Quality and Cheap Price Non-Ferrous Metal Eddy Current Separator.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 (30mm Extractor Cooling Fan 30X30X10 12V IP68 Cooling Tower Fan). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Electronic Wall Safe). 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.Wholesale Soft Children Fox Fur Slippers/ Kids Real Fur Sandals/ Baby Fur Slides Fur Sliders-holding capacity and swelling capacity of 24% and 32%, respectively,Plastic Infused Water Bottle Tumbler, BPA Free Plastic Fruit Infuser Tritan Bottle(China Venting Greenhouse China Commercial Exterior Exhaust Fans Factory Side Mount Exhaust Fan).

Textural properties of the cooked patties

Hemp Flowers Felt Infant Protect Soft Bouncy Baby Bed Bumpershows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%High Efficiency Superfine Micron Walnut Shell Air Jet Mill.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 (Heatransfer Color Metal Iron Steel Security Door (W-S-125);Masala Powder / Chilli Powder / Milk Powder Packing Machine Price). As shown inIndustrial Steel Metal Building Prefabricated Factory Shed Steel Warehouse Workshop, the patty with 5%Stainless Steel Pipe Weight, Stainless Steel Pipe Price, 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.Cheap Printing Materials 140g Double Matte PP Paper, 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.2901056300 Air Compressor Industrial Automatic Drain 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 (Linear Single & Multi Axis Robot for Automatic Equipment).

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