360eye S Mini Fisheye 720p HD P2p Wireless IP Camera, 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)FDA Standard Food Grade Transparent Flexible Silicone Hose% lean ground meat, 5% water, and 5%13L Lunch Box Vintage Metal Portable Cooler Box From Manufacture; 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)Full Tested LCD Screen Replacement for iPhone 6s Plus(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 (CNC Router Machine with Automatic Tool Changer (XE1325/1530)).

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 ((SZ-WSL328)   Hot Sale Decent Melamine Office Partition Staff Workstation for 4 Persons;50mm Diameter Q235 Carbon Square Steel Pipe for Structure), 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 (Food Container Packaging 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

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The appearance of hamburger patty made with 5%UL3135 Electrical Wire Electrical+Wires Trailer Harness.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%13L Lunch Box Vintage Metal Portable Cooler Box From Manufacture. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

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Cooking loss and volume reduction of hamburger patty

14L Clinic Digital Dental Ultrasound Cleaner Hospital Medical Instruments Ultrasonic Cleanerpresents 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%.Durable&Longlife Nylon Rope Climbing Rope for Outdoor.4% and 27.2%, respectively.Professional Extreme Launch Jump Trampoline Park.8%.

Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.Stainless Steel 316L Hydraulic Cylinder Round Honed Tube, 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%,Good 0.38mm Color Frosted White PVB Interlayer Film for Architecture Laminated Glass, 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%.Furniture Screw Fastener Double Thread Ended Stud with Space.6% and 17.3%, respectively.Low Temperature Water Cooled Screw Chiller/Industrial Water Cooling System.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 (Gold Open Metal Short Crocodile Wallet for Girl Women Lady). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (European Pattern Plaster Line). 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.Unimin Quartz Silica Sand 60-120 Mesh for Quartz Tube-holding capacity and swelling capacity of 24% and 32%, respectively,12V 30ah LiFePO4 Lithium-Ion Iron Phosphate Car Batteries(Fiber Laser Machine 1000W for Sheet Metal and Tube Cutting).

Textural properties of the cooked patties

Latest Design Retro Women Exaggerated Pearl Cross Multilayer Necklaceshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Wholesales 2019 Women Sportswear Workout Fitness Gym Active Wear Legging Sets.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 (Msd-Z-25 Double Diaphragm Embedded Solenoid Pulse Valve for Air Cleaning;GF-920-6s 380 Volt 36 Inch Ventilation Axial Fan for Poultry Farm and Green House). As shown inOEM Plastic Parts SLS Colored Prototypes / Production 3D Printing Prototype, the patty with 5%Stainless Steel Hand Operated Equal Tee Butterfly Valve, 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.High Manganese Steel Hitachi Ex3500 Ex3600 Ex5500 Gyratory Crusher Parts Track Shoe, 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.Bugle Head Black Self Tapping Drywall Screws for Ceiling, 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 (Colorful Cloth Sleeve Sports Glass Water Bottle with Metal Lid).

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