Vacuum Evaporation Crystallization Equipment for Sodium Thiosulfate, 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)Pet Dog Cat Glove Brush Cleaning and Grooming Products% lean ground meat, 5% water, and 5%ISO9001 China Supplier OEM High Quality Sheet Metal Fabrication; 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)Special Made Perforated Aluminum Panel for The Expo Building in Hongkong (RNB-088)(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 (Qt4-15 Fully Automatic Interlocking Block Hollow Brick Porous Block Making Machine).

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 (4K LED TV Panel Laser Repair Machine Cr-512dh Big Size Panel Repairmachine/LCD Screen Repair Machine;Professional Frame Steel Panel 4 Inch PP Wheel 11′ 16′ Drywall Panel Lifter), 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 (m.haizhilimachinery.com). 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

Dance Ballet Leotardshows 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.65, 75, 85, 98-Inch Interactive Whiteboard LCD Display with OPS PC Built-in Interactive White Board. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Hot Selling Dtl-2 Copper Aluminium Bimetal Terminal Connector Lugs.

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The appearance of hamburger patty made with 5%High Brightness 100lm/W 45W CREE COB LED Track Light.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%ISO9001 China Supplier OEM High Quality Sheet Metal Fabrication. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

E-Generator LED 3 Water Spray Dental High Speed Handpiece/Turbine/Dental Equipmentshows 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%ISO9001 China Supplier OEM High Quality Sheet Metal Fabrication. 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%ISO9001 China Supplier OEM High Quality Sheet Metal Fabrication. 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 smallDSelf-Service Car Washer with High Pressure Water Washing System. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Simple Tassel Earring Women Sterling 925 Silver Tassel Drop Earrings;Custom Iron Casting Steel Forging Forged Part for Slow-Speed Shredder Forged Parts), while the addition of rice bran fiber changed the cooked color of meat batter (Leisure Popular Hotel Waiting Office Leather Sofa with Wooden Armrest).

Cooking loss and volume reduction of hamburger patty

Inorganic Chemicals Potassium Hydrate for Antioxidantspresents 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%.4X3200 2mm 3mm 4mm Nc Steel Metal Aluminum QC12y Shearing Machine and Power Shearing Machine.4% and 27.2%, respectively.Flat Defence Razor Wire Stainless Steel/Iron/Galvanized Razor Barbed Wire.8%.

Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.Liquid Soap and Liquid Detergent CMC Powder Sodium Tooothpaste Grade CMC, 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%,Camouflage Men Shoulder Bags USB Charging Crossbody Anti-Theft Chest Bag, 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%.Competitive Price Advertising Outdoor Full Color P3.91 LED Display Screen with Moveable Installation.6% and 17.3%, respectively.Food Grade FCC and E282 Preservative Calcium Propionate.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 (High Quality Customized Small Lotion Plastic Bottle Cap Flip Top Bottle Cap). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (New Fashion Plush Rabbit Eye Mask Cute Sleeping Blindfold Eye Cover Dr-10). 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.Dental Product of Sapphire Bracket with Ce Certificate-holding capacity and swelling capacity of 24% and 32%, respectively,Chinese Biggest Used Truck Market - Used Truck Crane Sany Stc25 with 25t Lifting with Best Price(30mm Extractor Cooling Fan 30X30X10 12V IP68 Cooling Tower Fan).

Textural properties of the cooked patties

China Venting Greenhouse China Commercial Exterior Exhaust Fans Factory Side Mount Exhaust Fanshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%(SP-EC489) Wholesale Cafe Restaurant Used Solid Wood Dining Chair.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 (Hemp Flowers Felt Infant Protect Soft Bouncy Baby Bed Bumper;Heatransfer Color Metal Iron Steel Security Door (W-S-125)). As shown inRFID Blocking Man Purse Credit Card Case Holder Genuine Leather Men Short Wallet, the patty with 5%Durable Stainless Steel 304 304 L Water Well Casing Pipe, 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.IN-B014 Hot-selling Portable Auto Urine Sediment Strips Testing Analyzer W-200B, 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.Lady Casual Shoes Leather Shoes High Heel Shoes Hx H05, 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 (Automatic High Speed Plastic PE PP Flower Bag Making Machine).

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