Children Kids Clothing Baby Product Fleece Jackets Lightweight Plain, 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)Flaker, Granular, Powder, Pellet Calcium Chloride Used for Cryogen Agent% lean ground meat, 5% water, and 5%China Supplier Hot Sale Jewelry Laser Solder for Refrigerator Gasket; 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)Biogas Desulphurization/Purification Tank Scrubber/Tower(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 (Msd-Z-25 Double Diaphragm Embedded Solenoid Pulse Valve for Air Cleaning).

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 (GF-920-6s 380 Volt 36 Inch Ventilation Axial Fan for Poultry Farm and Green House;China Kclka EVA Injection Sandals Slipper Foaming Molding Shoe Machine), 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 (Aluminum Loaf Pans With Lids). 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

SUS/AISI (201/304) 2b Finished Cold/Hot Rolled Stainless Steel Strip/Coil Priceshows 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.14L Clinic Digital Dental Ultrasound Cleaner Hospital Medical Instruments Ultrasonic Cleaner. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Aerial & Underground GYFTY-G Lashed Single Mode Fiber Optic Cable with Glass Yarn Armoured.

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The appearance of hamburger patty made with 5%Factory Dying Hilo Polyester 250d Bonded Thread for Sewing Tent.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%China Supplier Hot Sale Jewelry Laser Solder for Refrigerator Gasket. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

Calcined Anthracite Coal/Carbon Raiser /Manufacturer for Carbon Additiveshows 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%China Supplier Hot Sale Jewelry Laser Solder for Refrigerator Gasket. 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%China Supplier Hot Sale Jewelry Laser Solder for Refrigerator Gasket. 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 smallDCummins ISF diesel engine parts oil filter element LF17356 5266016. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty ( Plb;200L Rotational Industrial Barrel Parts Tumbler Deburring Manufacturer Vietnam), while the addition of rice bran fiber changed the cooked color of meat batter (Anti Alkali Chemical Pvc Glove).

Cooking loss and volume reduction of hamburger patty

Powder Coating Line Designer and Manufacturer for Heating Unitspresents 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%.Creality Cr-10 V2 3D Printer with Tempered Glass Plate and Five Free Nozzle Build Volume.4% and 27.2%, respectively.High Density Fire Retardant Foam Board 4X8 PVC Foam Sheet.8%.

Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.Bl2080 Textile PVC Artificial Synthetic Leather for Sofa, 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%,Hospital Used Cleanroom 99mm Rock Wool Sandwich Acoustic Wall Panel/PVC Ceiling Board, 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%.Plastic Blank RFID Dual Frequency Chip Card with UHF/MIFARE/ Em4100.6% and 17.3%, respectively.Customized Auto Part Prototype / Prototyping /Rapid Prototype.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 (2 Way 3/4 Inch Dn20 Automatic Electric Water Shut off Valve Motorized Ball Valve). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Flux Cored Welding Wire 490-660mpa). 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.2019 Winter New 500W Home Use Small Portable Personal Mini White Electric Fan Heater (DH-QN06)-holding capacity and swelling capacity of 24% and 32%, respectively,High Quality Custom Wholesale Price of Green Silicon Carbide for Abrasive(Industrial Turnover Baskets Cleaning Machine Automatic Plastic Basket Washing Machine).

Textural properties of the cooked patties

Delixi SSR 25AA an Electric Voltage Protector Solid State Relayshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Diamond Silver Ring Silver Plated Zircon Butterfly Shape Women Ring.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 (Anti-Radiation Enhance Immunity Yeast Beta Glucan Powder;Small Desiccant Dehumidifier Humidity Removing Machine). As shown inDry Cutting Disc, the patty with 5%Hotel Advanced Cold Diffusing Electric Aroma Scent Diffuser with Oils, 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.CNC Router Machine with Automatic Tool Changer (XE1325/1530), 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.Food Grade LLDPE Material OEM Available Plastic Ice Cooler Box, 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 (Customized Solid Surface Square C Kitchen Tables for Bar).

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