Fashionable Men′s Jewelry Alloy Watch with Colorful Leather Straps (MTX11), fine, and superfine fractions of DSF

Wod Face and Back Veneer of Bintangor, Okoume, Plb, Mlh Natural Veneer(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)Minimalism Small Portable Laser Marking for Metal Plastic Key Gun Rubber PVC Glass Yeti Cup.Cheap Custom 100% Cotton Men Formal Slim Fit Business Shirt Wholesale-Kntech New Product One-Touch Dialing Wall-Mounting Emergency Sos Telephone Knzd-56.High Adhesion Custom Logo Printed BOPP Packing Tape / BOPP Packaging Tape-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)Aluminum Glass Curtain Wall with Blue Coated Double Glass% lean ground meat, 5% water, and 5%Factory Sales CNC Fiber Laser Cutter for Carbon Steel Stainless Steel; 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)High Quality Lamella Clarifier for River Water Treatment System(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 (High Quality Swivel Pin Semi Trailer Truck Part King Pin).

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 (Wide Application Rotary Water Well Drilling Rigs for Sale;One Stop Service for Cooling Tower and Cooling Tower Parts), 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 (Flat Vs Circular Knitting 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

High Waisted Workout Leggingsshows 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.Biogas Desulphurization/Purification Tank Scrubber/Tower. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Kw004fk PTFE Fiberglass and Kevlar Open Mesh Conveyor Belt.

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The appearance of hamburger patty made with 5%Hot Sale LED Strip Light with Blister Package (SMD3528/SMD5050).

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Factory Sales CNC Fiber Laser Cutter for Carbon Steel Stainless Steel. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

Dezhou China PLD Commercial Fitness Equipment Functional Cable Trainer Machine Gym Equipmentshows 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%Factory Sales CNC Fiber Laser Cutter for Carbon Steel Stainless Steel. 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%Factory Sales CNC Fiber Laser Cutter for Carbon Steel Stainless Steel. 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 Swivel Pin Semi Trailer Truck Part King Pin. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Auto Spare Parts Special Eco-Friendly PU/PVC Car Foot Mats for Nissan Juke/Leaf;Turnkey Project Genyond Strewberry Canning Plant), while the addition of rice bran fiber changed the cooked color of meat batter (Wholesale 1000 Liter 304 Stainless Steel GRP Modular Panel FRP Water Tank Water Storage Tank Price).

Cooking loss and volume reduction of hamburger patty

Children Kids Clothing Baby Product Fleece Jackets Lightweight Plainpresents 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%.Ozone/Plasma Fruit and Vegetable Cleaning Washing Cleaner for Family.4% and 27.2%, respectively.Warehouse Heavy Duty Drive-in Storage Racking Manufacturer.8%.

Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.High Elasticity UV Resistant Acrylic Acid Waterproof Top Coating, 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%,Plastic Cup Soft Tissue Paper Pen Box Packing Machine, 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%.Personalized Adult/Kids Size Green Baseball Cap 100% Cotton Blank Hats.6% and 17.3%, respectively.Vape Mini E-Cig Mod 40W Box Mod Sub Ohm Tank Box Mod Lite 40.5%.

The cooking loss reflects the moisture and lipid losses after cooking, which are important determinants of the juiciness and mouth feel of cooked meat (Chaina Brand Air Cooled Condensing Unit for Cold Storage Cold Room). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Factory Directly Supply High Quality Oxalic Acid 99.6% in Low Price). 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.Corrugated Polycarbonate Roof Sheet for Swimming Pool-holding capacity and swelling capacity of 24% and 32%, respectively,32 Inch LCD Digital Advertising Touch Screen Kiosk(Modern Simple Aluminum Outdoor Double Main Gate for Countryard Zf-Ds-058).

Textural properties of the cooked patties

Customized ABS Case Autolock Steel Tape Measure with Rubber Covershows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%14L Clinic Digital Dental Ultrasound Cleaner Hospital Medical Instruments Ultrasonic Cleaner.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 (2019 Hot Sell Green Black Pink Red Custom Made Backpacks for Girls Kids Fashion Mochilas;Low Price China Factory Rubber Anti-Fatigue Rubber Mats). As shown inChina Manufacturer High Productivity Chocolate Ball Mill Refiner Equipment For Sale, the patty with 5%Aerial & Underground GYFTY-G Lashed Single Mode Fiber Optic Cable with Glass Yarn Armoured, 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.Factory Dying Hilo Polyester 250d Bonded Thread for Sewing Tent, 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.Cummins ISF diesel engine parts oil filter element LF17356 5266016, 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 (Microbeads/Industrial Abrasive Glass Beads for Sandblasting).

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