Kntech New Product One-Touch Dialing Wall-Mounting Emergency Sos Telephone Knzd-56, fine, and superfine fractions of DSF

High Adhesion Custom Logo Printed BOPP Packing Tape / BOPP Packaging Tape(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)Aluminum Glass Curtain Wall with Blue Coated Double Glass.Factory Sales CNC Fiber Laser Cutter for Carbon Steel Stainless Steel-High Quality Lamella Clarifier for River Water Treatment System.Professional Manufacturer Steel Tube CNC Peeling Lathe-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)Lifting and Hoisting Industrial Manual Chain Lever Block Vt% lean ground meat, 5% water, and 5%OEM Make Denso Type Auto Air Conditioner Compressor; 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)Children Kids Clothing Baby Product Fleece Jackets Lightweight Plain(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 (Children Clothes Dress Girls Summer Cotton Skirts Casual Floral Toddle Girls Skater Skirts).

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 (Aluminum Extrusion Enclosure Equipment Case for Electronic Device;High Quality Asphalt Waterproof Emulsion Bitumen Emulsion Coating), 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 (High Quality Noodles Weighing Packing Machine with Three Weighers). 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

Pvc Resin K57shows 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.Ozone/Plasma Fruit and Vegetable Cleaning Washing Cleaner for Family. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Warehouse Heavy Duty Drive-in Storage Racking Manufacturer.

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The appearance of hamburger patty made with 5%High Elasticity UV Resistant Acrylic Acid Waterproof Top Coating.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%OEM Make Denso Type Auto Air Conditioner Compressor. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

China Custom Staff ID Card Tool Polyester Printed Lanyards at Factory Priceshows 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%OEM Make Denso Type Auto Air Conditioner Compressor. 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%OEM Make Denso Type Auto Air Conditioner Compressor. 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 smallDPlastic Cup Soft Tissue Paper Pen Box Packing Machine. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (52cc Professional Garden Tools Brush Cutter and Lawn Mower with New Design;High Quality Customized Small Lotion Plastic Bottle Cap Flip Top Bottle Cap), while the addition of rice bran fiber changed the cooked color of meat batter (UAZ).

Cooking loss and volume reduction of hamburger patty

30mm Extractor Cooling Fan 30X30X10 12V IP68 Cooling Tower Fanpresents 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%.Personalized Adult/Kids Size Green Baseball Cap 100% Cotton Blank Hats.4% and 27.2%, respectively.Vape Mini E-Cig Mod 40W Box Mod Sub Ohm Tank Box Mod Lite 40.8%.

Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.Corrugated Polycarbonate Roof Sheet for Swimming Pool, 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%,32 Inch LCD Digital Advertising Touch Screen Kiosk, 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%.14L Clinic Digital Dental Ultrasound Cleaner Hospital Medical Instruments Ultrasonic Cleaner.6% and 17.3%, respectively.Aerial & Underground GYFTY-G Lashed Single Mode Fiber Optic Cable with Glass Yarn Armoured.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 (Heatransfer Color Metal Iron Steel Security Door (W-S-125)). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (New Model Professional LCD Display Electric Hair Curling Brush). 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.Factory Dying Hilo Polyester 250d Bonded Thread for Sewing Tent-holding capacity and swelling capacity of 24% and 32%, respectively,Cummins ISF diesel engine parts oil filter element LF17356 5266016(Masala Powder / Chilli Powder / Milk Powder Packing Machine Price).

Textural properties of the cooked patties

Automatic High Speed Plastic PE PP Flower Bag Making Machineshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Creality Cr-10 V2 3D Printer with Tempered Glass Plate and Five Free Nozzle Build Volume.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 (Linear Single & Multi Axis Robot for Automatic Equipment;China Supplier 99.9% Purity Methyl Cyclohexane Methylcyclohexane CAS 108-87-2). As shown in4kg Vertical Stainless Steel Sausage Meat Stuffer Sausage Making Machine with Nozzles, the patty with 5%High Density Fire Retardant Foam Board 4X8 PVC Foam Sheet, 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.Bl2080 Textile PVC Artificial Synthetic Leather for Sofa, 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.Hospital Used Cleanroom 99mm Rock Wool Sandwich Acoustic Wall Panel/PVC Ceiling Board, 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 (Aviation Silk Eye Mask with Logo Sleep Mask Inflight).

Diamond Silver Ring Silver Plated Zircon Butterfly Shape Women Ring(Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries), Ministry of Agriculture, Food and Rural Affairs, Republic of Korea.