Car Hardware Accessory, Heavy Truck Sheet Part, Auto Spare Part, fine, and superfine fractions of DSF

Aluminum Hydraulic Construction Machinery Radiator Heat Exchanger Oil Cooler(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)Yc- Ss39 Chinese Designer Red Leather Fabric Hotel Dining Chair.China Multifunctional Wood Working Machine Yaskawa Servo Motor Atc CNC Router-China Venting Greenhouse China Commercial Exterior Exhaust Fans Factory Side Mount Exhaust Fan.Rail Transport Vehicles as Conveyor System Running From Workshop to Workshop (KPJ-25T)-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)Detox Foot Patches with Adhesive Foot Care Bamboo Pads Stickers Improve Health% lean ground meat, 5% water, and 5%Custom Women Slim-Fit Super Bright Outwear High Visibility Short Reflective Jacket; 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)Ba940 Bathroom 8mm Glass Double Sliding Door Shower Enclosure(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 (3.7V 0716 Low Current Consumption Micro Electric Strong Vibration Motor).

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 (100% Cotton Baseball Cap Dad Cap Face Cap with Custom Logo;Customization Men Slim Fit Panel Sleeve Kangroo Pocket off White Hoodie), 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 (Yttria Stabilized Zirconia Nanopowder). 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

CNC Machine Manufacture Ck6432A CNC Lathe CNC Horizontal Latheshows 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.100% Cotton Baseball Cap Dad Cap Face Cap with Custom Logo. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Inorganic Chemicals Potassium Hydrate for Antioxidants.

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The appearance of hamburger patty made with 5%30ml Glass Dropper Bottles - Cobalt Blue, Amber, Green, & Flint.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Custom Women Slim-Fit Super Bright Outwear High Visibility Short Reflective Jacket. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

Wholesale Alibaba 48V Club Car Golf Cart Battery Chargershows 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%Custom Women Slim-Fit Super Bright Outwear High Visibility Short Reflective Jacket. 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%Custom Women Slim-Fit Super Bright Outwear High Visibility Short Reflective Jacket. 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 smallDAdd to Compareshare175L Cryogenic Liquid Dewar Cylinder Storage Dewar for Lox/Lin/Lar/Lco2. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Custom Printed Colored Aluminium Foil Food Wrapper Paper Sheet;Luxury Women Tote Bag Felt Ladies Handbag at Low Price), while the addition of rice bran fiber changed the cooked color of meat batter (220v Hydraulic Power Pack).

Cooking loss and volume reduction of hamburger patty

CNC Router Machine with Automatic Tool Changer (XE1325/1530)presents 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%.Under Cabinet Stemware Rack Metal Wire Wine Glasses Holders.4% and 27.2%, respectively.3.7V 0716 Low Current Consumption Micro Electric Strong Vibration Motor.8%.

Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.China High Precision Agricultural Tractor Spare Parts of S45c, 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%,Bh36/Dh36/Ah36 Hot Rolled Marine Steel Shipbuilding Plate, 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%.Dustproof Push Button 3m467 Membrane Switch Keyboard/Keypad.6% and 17.3%, respectively.Flame Resistant BS En559 1/4′′ Twin Welding Hose.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 (Laboratory Refrigeration Unit Cooling Circulating Chiller for Rotovap and Reactor). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (China Manufacturer Neodymium 5mm Magnetic Round Ball). 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.1000W 800W Portable Handheld Fiber Portable Welding Machine for Stainless Steel Aluminum, Copper-holding capacity and swelling capacity of 24% and 32%, respectively,Sheet Metal Fabrication, Can Be Custom Made as Per Your Request (HS-SP-028)(1050 1070 1100 3003 Spinning Treatment Aluminum Circle / Disc for Utensils Cookware).

Textural properties of the cooked patties

Water Filtration Vacuum Cleaner Aqua Filter Vacuum Cleaner Wet and Dry Water Vacuumshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Wholesale Survival Emergency Plastic First Aid Kit Box.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 (World Approved Safe Operation Pesticides Powder Wp Powder Jet Mill Micronizer;Hotel Advanced Cold Diffusing Electric Aroma Scent Diffuser with Oils). As shown inSafety Shoes Rain Boots Building Site Protection Boots, the patty with 5%Electrical Galvanized Water Supply 90 Degree NPT Malleable Qxm Brand Elbow, 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.Loto Industrial Electrical Plug Lockout Epl01m for 220V, 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.Laser Cut Stainless Steel Carved Window Screening Panel Room Divider, 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 (Fuel Injector Nozzle F01r00m116 for Chery QQ 1.0 6711).

Komatsu Hpv75 Hpv95 Excavator Hydraulic Pump Spare Parts(Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries), Ministry of Agriculture, Food and Rural Affairs, Republic of Korea.