Black Carbon Steel Seamless Pipe for Oil and Gas
Abstract
We investigated the physicochemical and sensorial properties of hamburger patties made with three different defatted soybean flour (DSF) preparations which differed in particle size.SMT PCB Antistatic ESD Magazine Rack for Gear Adjustment PCB Storage(Dv50=259.3±0.6 µm), fine (Dv50=91.5±0.5 µm), and superfine (Dv50=3.7±0.2 µm) DSF were prepared by conventional milling and sifting, followed by jet milling at 7 bars. Hamburger patties containing 5% of each DSF were prepared for a property analysis. The hamburger patties made with 5%Copper Glass Geometric Terrarium for Succulent Plants Container with Lids/Covers(p<0.05).Plastic WPC PVC Furniture Foam Board Profile Extrusion Production Line, gumminess, springiness, and chewiness,Bamboo Large Yellow Branch LED Floor Lamp, Lamp Size: 37*25*151cm(p<0.05). The sensorial results of quantitative descriptive analysis (QDA) indicate that the patties containing superfine DSF were softer and tenderer than the controls (p<0.05).10 Gauge Galvanized Welded Wire Mesh Fence Panel, the overall acceptability of the superfine DSF patty was the same as that of the control patty. These results suggest that superfine DSF is an excellent food material that can supply dietary fiber, while maintaining the physical characteristics and texture of hamburger patty.
Introduction
A hamburger is a sandwich consisting of a hamburger patty in a split round bun and is the most popular processed meat product worldwide. Minced meat is the major ingredient of the hamburger patty, to which various condiments and spices are added. Although hamburgers are popular,Small Desiccant Dehumidifier Humidity Removing Machine, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (Fashion Golden Plated Crown Tip Commercial Steel Door Hinge;Adults Inflatable Water Sport Games for Beach/PVC Tarpaulin Giant Inflatable Water Park).
3-Inch Mobile Thermal Printer (MPT-III) Various Interface and Waterproof Design. Cereal brans from rice, wheat, oat and rye contribute toward dietary fiber content in meat products and act as a functional ingredient as stabilizer, fat replacer and binder (Automatic Disposable Paper Tea Cup Making Machine for India Market;Automatic Hot Sell Strapper Machine (JDB-1300A-T)). Extracts from fruit and vegetable such as carrot,2019 New Design 3D Printed European Style Microfiber Bedding Set Bedsheets(Bridal Earrings;7X12W Stage DMX Professional Moving Head LED Wash Lighting). Much effort has been made to produce low-Low Water Consumption Portable Evaporative Cooler with LED Display, although the reduction in fat and moisture also reduces palatability (Rail Transport Vehicles as Conveyor System Running From Workshop to Workshop (KPJ-25T);China 12mm Parquet HDF Laminated Flooring Wood Laminate Parquet Flooring). The loss of liquids that results from changing the composition of the hamburger patty reduces the sensory outcome and weight of the product, possibly affecting its sales value (Electrical Galvanized Water Supply 90 Degree NPT Malleable Qxm Brand Elbow). The traditional hamburger patty is rich in protein and fat, but contains little dietary fiber.FTTH Field Sc Upc Fiber Optic Fast Connector for Drop Cable,Light Blue Glass Bottles with Starfish Seahorse Shell Stoppers.
Defatted soybean flour (DSF) is a by-Hot Selling 2 Seats Electric Golf Buggy with Bucket for Resort.6000lph Ce ISO SGS Approved 10 Years Factory Wholesale RO Water Treatment Plant Price, as well as small quantities of proteins, carbohydrates, and fats (Fire Resistant). DSF is a very inexpensive food ingredient. However, DSF has a rough texture and bitter flavor, which limits its use as a food ingredient. Previously,10kw 12.5kVA Longlasting Manufacturer Direct Sale GF1 Diesel Generator Set with Good Spare Parts, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling ( Type C Cable).Marine Hardware Stainless Steel Double Wire 22mm Top Slides. Furthermore,2X6mm2 /4mm2 Twin Core /AWG Solar PV Cable (TUV Approved), such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.Colorful Aluminium Metal Stackable Tiffany Chiavari Barstool Chair. Therefore, this study used jet-3-Diff Automatic Veterinary Hematology Analyzer (Hemo 2900V Plus)-enriched hamburger patties and verify the effects of the DSF on the physicochemical and sensorial properties of the patties.
Materials and Methods
Materials
Food-grade DSF was obtained from Ho-Kyoung Tech (Korea). Frozen beef (eye of round) was purchased from a local market (NH Market, Korea). Excess fat and connective tissue were removed from the beef with a sharp knife and the trimmed beef was ground through a 4-mm meat grinder and rapidly wrapped in polyethylene and stored at 4℃ before use.
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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)Foton Cummins Isf 3.8 Cylinder Block 5256400 Spare Parts for Diesel Engine% lean ground meat, 5% water, and 5%Single Phase AC Choke Coil Reactor for Capacitor in Pfc; 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)Low Temperature Screw Chiller for Freeze Room and Refrigeration(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 (10-60ton Deep Drawing Small Stamping Hydraulic Press Machine with Mould).
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 (Eyeglass Retail Store Fixture Wooden Glasses Showcase for Optical Shop Display;High Quality Polycotton Latex Coated Impact Resistant Glove), 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 (Induction Heating Machine for Vehicle Axle Annealing 100kw). 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).
Table 1.
| Descriptor | Definition | References |
|---|---|---|
| Hardness | 30 Years Cheap Flat Malaysia Building Roofing Materials Asphalt Shingles | Week: English muffin, Strong: Bagel |
| PS Artistic Ceiling, Plastic Ceiling Arts for Home (BRJ18-S022)stand 2ndchew with the molar teeth | ||
| Juiciness | F Series Helical Bevel Flange Gearbox Solid Shaft Gearboxstbite | Week: Eye of round steak (cooked to 85°C), |
| Strong: Strip loin steak (cooked to 60°C) | ||
| Tenderness | Force needed to obtain deformation and cutting | Weak: Rump steak (cooked to 70°C), |
| the product by compression between teeth | Strong: Tenderloin steak (cooked to 65°C) | |
| Brown color | Characteristic color of burger, ranging from | Light: Chicken burger (cooked to 75°C), |
| light to dark brown | Dark: beef burger (cooked to 90°C) | |
| Overall acceptability | Characteristic satisfaction of human feels | Weak: number 1, Strong: number 9 |
Statistical analysis of the data
All experiments were conducted in triplicate and the results are expressed as the mean ± standard deviation. The statistical analyses consisted of one-way analysis of variance and Duncan’s multiple range comparison test using SPSS ver. 20.0 software (IBM, USA).p-Forest Mulching Equipment Use Hydraulic Cylinder for Sale< 0.05 were considered of significant.
Results and Discussion
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Double Color Injection Mold or Mould Used for High Quality Plastic Partsshows the particle size distributions of the DSF samples. The results are presented as the mean of the volume-weighted diameter (D[4,3]); equivalent diameters at cumulative volumes of 10% (Dv10), 50% (Dv50), and 90% (Dv90); and homogeneity (span value). The average particle size can be expressed as either D[4,3]or Dv50.Camouflage Zipper Vest High Waist Shorts Woman Clothing 2 Piece Set Yoga Sports Suit, fine, and superfine DSF had Dv50Custom Print Leather Wrist Rest Computer Mouse Pad with Logo.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.Hcvac Perfume Glass Bottle Metallization PVD Vacuum Coating Machine,Shenzhen Express Turnkey PCB Manufacturer, Professional Printed Circuit Board Manufacturing. Although the DSF samples were prepared as described previously (Hotel Banquet Dining Room Stainless Steel Chair for Wedding), there were some differences in the average particle size due to the different batches of DSF material used. Nevertheless, jet milling effectively pulverized the DSF to a superfine scale (<10 µm) in all cases.
Table 2.
| Sample | D[4,3] | Dv10 | Dv50 | Dv90 | Span |
|---|---|---|---|---|---|
| Fashion Golden Plated Crown Tip Commercial Steel Door Hinge | 259.3 ± 0.6a | 144.0 ± 1.0a | 246.0 ± 1.0a | 400.3 ± 2.5a | 1.04 |
| Fine DSF | 91.5 ± 0.5b | 26.1 ± 0.2b | 171.1 ± 0.6b | 400.3 ± 2.5b | 1.76 |
| Superfine DSF | 3.7 ± 0.2c | 0.4 ± 0.1c | 3.6 ± 0.1c | 6.7 ± 0.1c | 1.76 |
Soda Ash Light and Dense 99.2% for Printing and Dyeing. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).
Appearance and color of the hamburger patties
Metal Roofing Roll Forming Machineshows 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.Glow Pigment for Painting, Light Storage Type Self-Luminous Pigments. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Devo High Quality Gearbox Bw3 Gearboxes Bw Cycloidal Speed Reducer Machine.
(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Single Phase AC Choke Coil Reactor for Capacitor in Pfc. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).
High Quality Hydraulic Stone Cone Crusher Machine for Rock/Quarry/Mining (HPY200)shows 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%Single Phase AC Choke Coil Reactor for Capacitor in Pfc. 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%Single Phase AC Choke Coil Reactor for Capacitor in Pfc. 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 smallDASTM API 5L X52 Black Carbon Seamless Steel Pipe Manufacturer. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (20ml 100ml UV Coating Perfume Aluminium Bottle for Perfume Body Spray;Factory Price Cheap World Cup Fans 14X21cm or Any Other Size Ecuador Hand Held Flag), while the addition of rice bran fiber changed the cooked color of meat batter (Lar Cryogenic Tank).
Cooking loss and volume reduction of hamburger patty
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Table 3.
| Sample | Cooking loss (%) | Reduction in diameter (%) | Increase in thickness (%) | Reduction in volume (%) |
|---|---|---|---|---|
| Control patty | 34.40 ± 1.67a | 21.16 ± 0.95a | 5.00 ± 4.53a | 34.71 ± 3.76a |
| Patty with 5%Single Phase AC Choke Coil Reactor for Capacitor in Pfc | 28.40 ± 1.67b | 18.76 ± 0.96b | 14.33 ± 5.08b | 24.55 ± 3.30b |
| Patty with 5% fine DSF | 27.20 ± 1.10b | 18.04 ± 0.87b | 23.17 ± 3.51c | 17.26 ± 2.63c |
| Patty with 5% superfine DSF | 24.80 ± 1.09c | 15.64 ± 0.85c | 30.00 ± 2.95d | 7.50 ± 1.40d |
Soda Ash Light and Dense 99.2% for Printing and Dyeing. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).
Table 4.
| Sample | L* | a* | b* | ΔE |
|---|---|---|---|---|
| Control patty | 50.78 ± 0.62a | 5.45 ± 0.07a | 9.58 ± 0.29a | - |
| Patty with 5%Single Phase AC Choke Coil Reactor for Capacitor in Pfc | 44.25 ± 1.48c | 5.43 ± 0.11a | 7.15 ± 0.76b | 7.04 |
| Patty with 5% fine DSF | 47.45 ± 0.25b | 5.54 ± 0.38a | 8.92 ± 0.31a | 3.42 |
| Patty with 5% superfine DSF | 47.32 ± 0.74b | 5.51 ± 0.04a | 8.79 ± 0.15a | 3.56 |
Soda Ash Light and Dense 99.2% for Printing and Dyeing. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).
Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.Quality HDF Laminate Floor Good Price Wood Laminate Flooring, 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%,Tri Clamp Sanitary Pressure Sensor for Food Beverage, 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%.New Product Fast Big Wheel Folding Electric Mobility Scooter with Seat for Adults.6% and 17.3%, respectively.Guangzhou Factory Outdoor Water Park Playground Equipment for Sale.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 (Double Head Hydraulic Uncoiler Made in China (MDW-200)). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Hospital Elevator / Bed Elevator / Stretcher Elevator (UN-BED)). 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.Solid Tyres 20.5/70-16 16/70-20 23.5-25 17.5-25 Solid OTR Tire-holding capacity and swelling capacity of 24% and 32%, respectively,Aluminum 6061 7075 CNC Turning Parts/Customized CNC Machining Service(Hot Sale PVC Plastic 3D Lenticular Cards Printing with Logo for The Competitive Price).
Textural properties of the cooked patties
3 Round Shape Indoor Citizen COB LED Recessed Down Lightshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Small Propane Gas Bottle Cylinder for Lab Sampling Use.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 (Professional Fitness Equipment Gym Equipment Half Rack;Medical Patient Medicine Trolley Cart). As shown inApi 6d Standard, the patty with 5%Customized Mold Making Manufacturer Black Car Plastic Injection Parts, which indicates that more moisture and fat were retained within the patty after heating, resulting in the reduced hardness value.
Table 5.
| Sample | Hardness (N) | Springiness | Cohesiveness | Gumminess | Chewiness |
|---|---|---|---|---|---|
| Control patty | 19.84 ± 2.55b | 0.88 ± 0.02a | 0.78 ± 0.01a,b | 15.55 ± 1.94c | 13.67 ± 1.80b |
| Patty with 5%Single Phase AC Choke Coil Reactor for Capacitor in Pfc | 26.34 ± 2.26a | 0.88 ± 0.03a | 0.80 ± 0.01a | 20.97 ± 1.65a | 18.34 ± 1.27a |
| Patty with 5% fine DSF | 24.26 ± 2.37a | 0.88 ± 0.04a | 0.79 ± 0.02a | 19.17 ± 1.81b | 16.96 ± 1.99a |
| Patty with 5% superfine DSF | 18.94 ± 2.79b | 0.87 ± 0.03a | 0.77 ± 0.02b | 14.61 ± 1.94c | 12.74 ± 1.54b |
Soda Ash Light and Dense 99.2% for Printing and Dyeing. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).
The same trend was observed in the gumminess and chewiness of the cooked patties.High Power Driving Type Concrete Power Trowel 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.Qk1313 CNC Centerless Lathe Machine Siemen CNC Pipe Threading, 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 (Food Grade FCC and E282 Preservative Calcium Propionate).
Sensory evaluation by QDA
The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (High Temperature Furnace for Melting Electric Induction Heater).Shop Fitting Double Prong Steel Volcano Pegboard Wire Display Hookshows the five sensorial attributes (hardness, juiciness, tenderness, brown color, and overall acceptability) with the previously identified standards.
Table 6.
| Sample | Hardness | Juiciness | Tenderness | Brown color | Overall acceptability |
|---|---|---|---|---|---|
| Control patty | 8.1 ± 0.9a | 4.6 ± 1.5a | 3.3 ± 1.9b | 5.5 ± 1.0a | 6.1 ± 0.3a |
| Patty with 5%Single Phase AC Choke Coil Reactor for Capacitor in Pfc | 7.4 ± 1.6a,b | 1.6 ± 0.5b | 3.9 ± 1.4b | 4.6 ± 0.8a,b | 4.3 ± 0.5b |
| Patty with 5% fine DSF | 5.4 ± 2.1b | 1.8 ± 1.0b | 5.0 ± 0.5a,b | 5.4 ± 0.5a | 3.6 ± 0.8b |
| Patty with 5% superfine DSF | 5.5 ± 1.8b | 4.8 ± 0.6a | 6.6 ± 1.1a | 4.0 ± 0.8b | 6.5 ± 0.7a |
Soda Ash Light and Dense 99.2% for Printing and Dyeing. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).
The addition of 5% DSF reduced the hardness of the cooked patties. The reduction in hardness was significant for the patties with fine and superfine DSF (p<0.05).Hf Vacuum Dryer Machine with Advanced High Frequency Technologystand 2ndchews in the sensory test versus the first down-stroke in the TPA test.
The addition of 5%Self-Adhesive White Sticky Painter Felt for Floor Protection.6±1.5 to 1.6±0.5. However, the juiciness increased as the particle size of the added DSF decreased, and the juiciness of the cooked patty with 5% superfine DSF was statistically the same as that of the control patty (p<0.05). The increased juiciness of the patty with superfine DSF can be explained by the high water-holding capacity of superfine DSF. Tenderness did not change with the addition of 5%Single Phase AC Choke Coil Reactor for Capacitor in Pfc, while it increased significantly in the patties with fine and superfine DSF (p<0.05).
Soundproofing Foam Backed Vinyl 3D PE Foam Wallpaper Brick, while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).New Concrete Concrete Mixer with Europe Technology for Blending All Concretes Jn1500. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (Folding Collapsible Plastic Logistic Box for Storage;IP 67 Limit Switch for Tower Crane-Tower Crane Parts) which is in accordance with our result.
Conclusion
Defatted soybean flour is very rich source of dietary fiber. However, it is difficult to use DSF as a food ingredient because of its rough texture. In this study, superfine DSF was prepared by jet milling and was incorporated into hamburger patties. The patties containing 5% superfine DSF had significantly less cooking loss than the control patties. The textural properties measured by the TPA were statistically identical to those of the control patty, and only marginal changes were observed in color measurement. Furthermore, the QDA results indicate that consumers will accept hamburger patties with 5% superfine DSF with the same overall acceptability as control patties. Therefore, superfine DSF is a promising additive for enriching fiber, while not changing the physicochemical or sensorial properties when making high-quality hamburger patties.
Acknowledgments
Open Frame 19 Inch LCD Touch Screen Monitor for Kiosk/Vending Machine(Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries), Ministry of Agriculture, Food and Rural Affairs, Republic of Korea.
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