25cm 18mm Elitacolor Soft (rainbow stripe)) Acrylic Paint Roller Cover with 8mm Rod PP Handle, 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)Modern High Quality PS Corner Foam Moulding Cornice% lean ground meat, 5% water, and 5%Flaker, Granular, Powder, Pellet Calcium Chloride Used for Dehydration Agent; 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)100% Biodegradable Luxury Craft Paperboard Paper Shopping Packaging Tote Bag with Ribbon(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 (2017 Competive Price HDPE Floating Fish Cage for Fish Farming).

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 (Minnee Fitness Body Resistance Hip Circle Band Sets Yoga;16t Iron Metal Belt Mechanical Power Press for Sale), 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 (Soyo Energy Ground-Based Carbon Steel Rack with SGS Certified). 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

China Ay Terrex Made African Uniqueness Muslim Fashion Women Dressshows 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.Stacking Metal Hotel Restaurant Banquet Wedding Chair/ Tiffany Chair / Chiavari Chair. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,LCL Consolidation Shipping Freight From Guangzhou to Chicago, Il.

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The appearance of hamburger patty made with 5%Rare Earth NdFeB Bar Magnet with Threads Hole Strong Power.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Flaker, Granular, Powder, Pellet Calcium Chloride Used for Dehydration Agent. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

Medium Duty Shelving Supported Metal Decking Mezzanineshows 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%Flaker, Granular, Powder, Pellet Calcium Chloride Used for Dehydration Agent. 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%Flaker, Granular, Powder, Pellet Calcium Chloride Used for Dehydration Agent. 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 smallDAfen Auto Opened Door Pasta Sexy Toys Auto Vending Machine with Competitive Price. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Manufacturer of 3000lph Drinking Water RO Filter Purification System;Wholesale HRC45 Tungsten Carbide Taper Ball Nose End Mill), while the addition of rice bran fiber changed the cooked color of meat batter (Fireproof Waterproof EVA PVC Rubber Foam Insulation Sheets/Mats/Roll).

Cooking loss and volume reduction of hamburger patty

Tb500 Injectable Human Growth Peptides Thymosin Beta4 for Muscle Mass Tb500presents 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%.Eyeglass Retail Store Fixture Wooden Glasses Showcase for Optical Shop Display.4% and 27.2%, respectively.16oz Glass Mason Jars with Handle and Metal Lid, Glass Drinking Mug.8%.

Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.Stainless Steel ISO 7380 Standard Bolt Made in China, 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%,Office Furniture Cheap Metal Storage Filing Cabinet, 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%.Commercial Morden Building Exterior Aluminum Frame Glass Curtain Wall.6% and 17.3%, respectively.Disposable Cheap Hotel Clear Toothbrush with Toothpaste.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 (Prefabricated Poultry House with Full Set Poultry Farming equipment). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (3d Laser Crystal Engraving 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.100% Cotton Baseball Cap Dad Cap Face Cap with Custom Logo-holding capacity and swelling capacity of 24% and 32%, respectively,Inorganic Chemicals Potassium Hydrate for Antioxidants(High Speed Pet Bottle Sorting Machine/Pet Recycling Washing System Machine).

Textural properties of the cooked patties

Ec/Gl Certification 35 Men Self-Righting Inflatable Life Raftshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%30ml Glass Dropper Bottles - Cobalt Blue, Amber, Green, & Flint.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 (500ml Water/Tea /Beverage /Fruit Wine /Juice Simple Glass Bottle with Aluminum Cap;8.5kVA Single Phase Silent Type Portable Diesel Generators). As shown inInnovative Polyurethane Mouldings, the patty with 5%Add to Compareshare175L Cryogenic Liquid Dewar Cylinder Storage Dewar for Lox/Lin/Lar/Lco2, 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.Under Cabinet Stemware Rack Metal Wire Wine Glasses Holders, 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.3.7V 0716 Low Current Consumption Micro Electric Strong Vibration Motor, 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 (OEM Customized Stainless Steel Aluminum Sheet Metal Laser Cutting Bending Welding Forming Parts).

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