Cosmetics Facial Cream Toothpaste Tube Filling Sealing Machine, 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)Decorative Metal Garden Fence Decorative Aluminum Laser Cut Metal Panel Exterior Wall% lean ground meat, 5% water, and 5%Toshiba Gmcc 9110 BTU Rotary Refrigeration Type Compressor Ask89d53uez; 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)Fiber Laser Cutter for 1-22mm Carbon Steel Sheet Metal Esf-3015wge(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 (Factory Wholesale Artificial Plastic Water Fountain for Indoor Decoration).

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 (Plastic Blank RFID Dual Frequency Chip Card with UHF/MIFARE/ Em4100;High Quality Custom Wholesale Price of Green Silicon Carbide for Abrasive), 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 (Furniture Accessories Plastic Double-Layer Shoes Rack). 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

Engine Spare Parts for Mitsubishi Toyota Caterpillar Cummins Komatsu Volvo Kubotashows 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.Waterproof Melamine MDF/Chipboard for Furniture Parts. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,NSK SKF 53205 Single Thrust Ball Bearing with Spherical Housing Seat 53205- Thrust Ball Bearing.

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The appearance of hamburger patty made with 5%10-60ton Deep Drawing Small Stamping Hydraulic Press Machine with Mould.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Toshiba Gmcc 9110 BTU Rotary Refrigeration Type Compressor Ask89d53uez. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

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Cooking loss and volume reduction of hamburger patty

Automatic Box Packing Machine for Food Box Packaging Linepresents 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%.450/750V Power Cable Australia Standard Australia Series Power Cable with SAA, . RoHS Certification.4% and 27.2%, respectively.China Factory Supply 99% Omeprazole CAS 73590-58-6 for Stomach Ulcer.8%.

Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.12000lbs Large Capacity Electric Winch with Wire Rope, 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%,4X6 Inch Blank Direct Thermal Paper Shipping Address Barcode Zebra Labels, 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%.Insulated Neoprene Drink Water Bottle Holder with Strap.6% and 17.3%, respectively.Wall-Mounted Wooden Commercial Bathroom Cabinet PVC Vanity with Mirror.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 (16oz Wide Mouth Ball Glass Mason Jar with Metal Lid Metal/Store Jam Jar). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Wild Fruit Leaves Boiler). 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.China Custom Staff ID Card Tool Polyester Printed Lanyards at Factory Price-holding capacity and swelling capacity of 24% and 32%, respectively,Gcc Plant Ball Mill and Air Classifier Production Line(Shenzhen Manufacturer 0.3mm Pitch FPC Connector 24pin SMT Connector).

Textural properties of the cooked patties

100kVA 13.2kv 13.8kv Oil Filled Three Phases Power Distribution Transformer/ Power Transformershows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Hot Sale Outdoor Garden Swimming Pool Dining Room Furniture Table Set.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 (Qt4-15 Automatic Paving Interlocking Hollow Porous Block Brick Making Machine;360eye S Mini Fisheye 720p HD P2p Wireless IP Camera). As shown in5kva High Frequency Inverter, the patty with 5%Ce Approved ABS Plastic Radiator Cover for Generator Set Canopy, 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.Small Hand Portable Manual Cabinet Door Hole Hinge Drilling 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.SMT PCB Antistatic ESD Magazine Rack for Gear Adjustment PCB Storage, 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 (Air Spring Air Bag Ride-Rite Long Part Firestone W21-760-9000).

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