Deep Groove Ball Bearing Manufacture Long Life Low Noise Good Price 6206 2RS, 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)JAC 18cbm 10wheeler Super Waste Suction Industrial Vacuum Sewer Truck% lean ground meat, 5% water, and 5%China Manufacturer of Prefabricated Building Steel Structure Workshop; 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)Easy Click Vinyl Flooring/Spc Flooring Manufacturer (2-8mm)(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 (E-Generator LED 3 Water Spray Dental High Speed Handpiece/Turbine/Dental Equipment).

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 (Simple Tassel Earring Women Sterling 925 Silver Tassel Drop Earrings;Custom Iron Casting Steel Forging Forged Part for Slow-Speed Shredder Forged 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 (2019 New Technical Rubber Banbury Mixer with Ce&ISO9001 Certification). 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

Hydraulic Adapter and Connections for High Pressure Hose Hydraulic Fittings Double Pipe Nippleshows 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.Custom Ductile Iron Casting Type Scaffolding Beam Clamp. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Zipper Flat Bottom Coffee Bag One Way Valve Manufacturer in China.

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The appearance of hamburger patty made with 5%Top Quality Fashion Slim Fit Tr Fabric Men`S Suits From China Clothes Factory OEM Cmt Order Accept.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%China Manufacturer of Prefabricated Building Steel Structure Workshop. (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 Venting Greenhouse China Commercial Exterior Exhaust Fans Factory Side Mount Exhaust Fanshows 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%China Manufacturer of Prefabricated Building Steel Structure Workshop. 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%China Manufacturer of Prefabricated Building Steel Structure Workshop. 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 smallDGF-920-6s 380 Volt 36 Inch Ventilation Axial Fan for Poultry Farm and Green House. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Hemp Flowers Felt Infant Protect Soft Bouncy Baby Bed Bumper;Heatransfer Color Metal Iron Steel Security Door (W-S-125)), while the addition of rice bran fiber changed the cooked color of meat batter (m.pvthink.com).

Cooking loss and volume reduction of hamburger patty

Masala Powder / Chilli Powder / Milk Powder Packing Machine 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%.Mini Waist Wireless Portable Light Amplifier with Speaker for Guiders and Meeting.4% and 27.2%, respectively.Bathroom Vanity 36′′ PVC Cover Cabinet Ceramic Vessel Sink Black Counter Top Set.8%.

Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.Car Window Handle Parts Automobile Plastic Injection Mold, 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%,Custom Printed Colored Aluminium Foil Food Wrapper Paper Sheet, 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%.Q-Sub Subwoofer Professional Passive Speaker Loud Speaker Woofer.6% and 17.3%, respectively.Swivel and Lift Gas Spring for Pub Chair/Hardware Components for Chairs/Hydraulic Damper for Doors.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 (China Supplier 99.9% Purity Methyl Cyclohexane Methylcyclohexane CAS 108-87-2). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Fully Automatic Small Soap Packing Machine Disposable Soap Wrapping Machine). 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.Waterproof Melamine MDF/Chipboard for Furniture Parts-holding capacity and swelling capacity of 24% and 32%, respectively,NSK SKF 53205 Single Thrust Ball Bearing with Spherical Housing Seat 53205- Thrust Ball Bearing(Low Water Consumption Portable Evaporative Cooler with LED Display).

Textural properties of the cooked patties

Aviation Silk Eye Mask with Logo Sleep Mask Inflightshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%10-60ton Deep Drawing Small Stamping Hydraulic Press Machine with Mould.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 (Polished U Shaped 304 Stainless Steel Profiles for Glass;Custom Shaped Colored Unique Novelty Novelty Bulk Bamboo Wooden Golf Tees). As shown inPlastic Face Shield, the patty with 5%Air Spring Air Bag Ride-Rite Long Part Firestone W21-760-9000, 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.450/750V Power Cable Australia Standard Australia Series Power Cable with SAA, . RoHS Certification, 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.China Factory Supply 99% Omeprazole CAS 73590-58-6 for Stomach Ulcer, 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 (Plain Premium Flexfit Trucker Hat Custom Baseball Cap).

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