Plastic Injection Kitchen Plate Dish Drying Drainer Rack, 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)Small Ozone Testing Detector Cosmetic Producing Plant Ozonizer% lean ground meat, 5% water, and 5%20W 30W 50W Quickly Laser Marking Machine for Badge; 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)Competitive Price Portable Camping Gas Stove (SB-PTS07)(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 (Hot Selling Dtl-2 Copper Aluminium Bimetal Terminal Connector Lugs).

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 (Rechargeable LFP Prismatic LiFePO4 Battery 3.2V 10ah Pouch Cell for Solar Storage;Self Aligning HDPE/UHMWPE/Nylon/Plastic Friction Cone Taper Idler Roller for Belt Conveyor), 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 Black Shockproof 10 Inch Tablet Hard Case Cover for iPad). 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 Tensile Strength PP/Pet Woven Geotextile for Dam Breakwatershows 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.Optical Store Design Retail Spectacles Glasses Display Stand. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,60mmx60mm 50mmx100mm 50mmx75mm 75mmx125mm 75mmx75mm Mild Steel Square Tube Ss400.

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The appearance of hamburger patty made with 5%Industrial Turnover Baskets Cleaning Machine Automatic Plastic Basket Washing Machine.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%20W 30W 50W Quickly Laser Marking Machine for Badge. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

(SZ-WSL328)   Hot Sale Decent Melamine Office Partition Staff Workstation for 4 Personsshows 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%20W 30W 50W Quickly Laser Marking Machine for Badge. 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%20W 30W 50W Quickly Laser Marking Machine for Badge. 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 Strength Fiberglass Tubes, FRP Tubes, Fiberglass Pipes. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (50mm Diameter Q235 Carbon Square Steel Pipe for Structure;Laboratory Refrigeration Unit Cooling Circulating Chiller for Rotovap and Reactor), while the addition of rice bran fiber changed the cooked color of meat batter (Manufacturer Preferential Supply Concrete Hooked Steel Fiber/Stainless Steel Fiber).

Cooking loss and volume reduction of hamburger patty

1050 1070 1100 3003 Spinning Treatment Aluminum Circle / Disc for Utensils Cookwarepresents 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%.H Frame Layer Broiler Battery Chicken Cage System Made in China with Good Quality.4% and 27.2%, respectively.Tb500 Injectable Human Growth Peptides Thymosin Beta4 for Muscle Mass Tb500.8%.

Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.Plain Premium Flexfit Trucker Hat Custom Baseball Cap, 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%,Gunagzhou China Plumbing Stainless Steel 304 316 Union Joint, 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%.Building Material 210 304 316 316L Round Welded Seamless Stainless Steel Pipe.6% and 17.3%, respectively.Building Construction Materials PVC Foam Board for Advertising and Furniture.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 (Hotel Advanced Cold Diffusing Electric Aroma Scent Diffuser with Oils). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Conductive Monofilament Yarn). 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.Industry Fruit Pallet Box Collapsible Plastic Pallet Container-holding capacity and swelling capacity of 24% and 32%, respectively,Low Cost Prefabricated Steel Structure Beam Workshop(Hot Sale Ultrasonic Vacuum Cavitation Lipo Reduction Slimming Machine).

Textural properties of the cooked patties

Fuel Injector Nozzle F01r00m116 for Chery QQ 1.0 6711shows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Flexo Printing Machine 6 Colour Flexography T Shirt Printing.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 (Customized Pecision Hardware Stainless Steel CNC Sewing Machine Parts;14L Clinic Digital Dental Ultrasound Cleaner Hospital Medical Instruments Ultrasonic Cleaner). As shown in10mm Thick Polycarbonate Solid Sheet for Advertising Board, the patty with 5%Waterproof PVC Sheet PVC Foam Board for Bus Floor 18mm 0.6denisty, 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.Carbon Steel Wire Straight Line Wire Drawing Machine, 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.Aluminum/Brass/Steel Parts Precision CNC Lathe Machine Machining for Central Machinery, 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 (Name of Aluminum Sand Casting and Die Casting Products).

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