China High Precision Agricultural Tractor Spare Parts of S45c, fine, and superfine fractions of DSF

Bh36/Dh36/Ah36 Hot Rolled Marine Steel Shipbuilding Plate(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)Dustproof Push Button 3m467 Membrane Switch Keyboard/Keypad.Flame Resistant BS En559 1/4′′ Twin Welding Hose-1000W 800W Portable Handheld Fiber Portable Welding Machine for Stainless Steel Aluminum, Copper.Sheet Metal Fabrication, Can Be Custom Made as Per Your Request (HS-SP-028)-μm sieve, but that were retained by the 63-μm sieve were collected as the fine DSF. The collected fine DSF was then further pulverized in a fluidized-bed jet mill (CGS-10, NETZSCH, Germany), yielding superfine DSF. Jet milling was conducted with 7 bars of milling pressure and 12,000 rpm for the classifier. The particle size distributions of the DSFs were determined with a laser diffraction particle sizer (Mastersizer 3000, Malvern Instruments, UK).

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)Wholesale Survival Emergency Plastic First Aid Kit Box% lean ground meat, 5% water, and 5%Electrical Galvanized Water Supply 90 Degree NPT Malleable Qxm Brand Elbow; 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)Loto Industrial Electrical Plug Lockout Epl01m for 220V(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 (K-100c-5 Work Holding Devices for CNC Milling 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 (China Factory Custom NBR and EPDM Molded Silicone Rubber Grommet;New Luxury Men Quartz Business Wristwatches Gift Business Watch Rejol (DF-MW055)), 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 (Standard Medium Temperature Manual Butterfly Valve for Water). 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

Good Quality Fire Resistant Eco-Friendly Awm 2725 Cableshows 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.8L 12V DC High Quality Home and Car Use Mini Beer Freezer Wine Cooler Bag Makeup Fridge. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Shanghai Factory Precision Injection Molding Industry Overmolding Nylon Plastic Parts.

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The appearance of hamburger patty made with 5%Environment Monitoring for Semiconductor Factory Temperature and Humidity Transducer.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Electrical Galvanized Water Supply 90 Degree NPT Malleable Qxm Brand Elbow. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

Bl2080 Textile PVC Artificial Synthetic Leather for Sofashows 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%Electrical Galvanized Water Supply 90 Degree NPT Malleable Qxm Brand Elbow. 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%Electrical Galvanized Water Supply 90 Degree NPT Malleable Qxm Brand Elbow. 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 smallDFull Suspension Bafang Ultra 1000W MID Drive Electric Bicycle 2017. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Professional Manufacturer Steel Tube CNC Peeling Lathe;6-12 Inch Transparent and Foldable Double Layer Cake Box for Cake Shop Birthday Cake Packaging), while the addition of rice bran fiber changed the cooked color of meat batter (High Quality Softcover School Graduation Book Printing).

Cooking loss and volume reduction of hamburger patty

Rotary Drilling Rig Drilling Machine Cummins Enginepresents 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%.Colorful Children Dental Chair Unit High Quality Dental Equipment.4% and 27.2%, respectively.High Cost-Effective Steel Structure Building for Grain Depot.8%.

Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.Vertical Type Single Head Paste Filling Machine for Chili Sauce (GZA-1), 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%,50kg 100kg 150kg 200kg 300kg Ce Gas Steam Generator for Sale, 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%.2.5ton 2.5t Gasoline/LPG Forklift Truck with Ce Certificate.6% and 17.3%, respectively.Sports Stadium Square and Park 720W IP65 LED Flood Light.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 (Bathroom & Kitchen Fitting Stainless Steel Floor Drain). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Grow Bag). 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.Clear Acrylic Makeup Storage Organizer Cosmetic Organizer Makeup Case-holding capacity and swelling capacity of 24% and 32%, respectively,Homegym Orbitrack Orbitrek Fitness Equipment Cross Fit Elliptical Trainer Crosstrainer with Seat(Scaffolding Accessory Casted Jack Nuts& Wing Nuts& Prop Nuts& Tie Rod).

Textural properties of the cooked patties

Best Price Access Control Vertical Swing Turnstile for Bus or Train Station with Good Qualityshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%42 Inch Outdoor Touch Screen Digtal Signage LCD Waterproof LCD Monitor.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 (Fluorescent Yellow Traffic Safety Reflective Clothing;Wholesale 250ml 8oz Drop Water Juice Glass Bottle Simple and Elegant). As shown in4 in 1 Pole Chain Saw Hedge Trimmer Brush Cutter, the patty with 5%Manufacturer Best Price Supply High Purity Acesulfame Potassium/Acesulfame-K Food Grade, 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.Tp321/321H Sanitary Stainless Steel Pipe (Round/Square /Rectangle), 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.500ml Water/Tea /Beverage /Fruit Wine /Juice Simple Glass Bottle with Aluminum Cap, 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 (Diamond Silver Ring Silver Plated Zircon Butterfly Shape Women Ring).

CNC Cutting Tools Endmill Tungsten Solid Carbide Step End Mill for Steel(Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries), Ministry of Agriculture, Food and Rural Affairs, Republic of Korea.