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Stainless Steel Hand Operated Equal Tee Butterfly Valve(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)High Manganese Steel Hitachi Ex3500 Ex3600 Ex5500 Gyratory Crusher Parts Track Shoe.Bugle Head Black Self Tapping Drywall Screws for Ceiling-Welded H Column and Beam for Steel Structure Building/Workshop/Warehouse.Mill Finish Aluminum Circle Sheet for Pan Cooking Used-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)Kitchen Accessories Anti Slip Mat in EVA Material for Kitchen Drawer Bottom% lean ground meat, 5% water, and 5%Auto Shutter Camera for Trucks, Trailors, Heavy Eqiupments; 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)Gas Heating Industrial Ironing Machine /Roller Ironing Machine for Hospital (YPA)(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 (6 Strand PP Combination Wire Rope for Fishing Tackle).

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 ( Security Yard Safety Sign Corrugated PP Sheet;Summer Popular Promotional Giveaways Print Ads Mini PP Plastic Hand Fan), 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 (Isostatic Pressing Silicon Nitride Riser Tube for Aluminum Low Pressure Die Casting). 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

Lanyard Metal Hookshows 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.Stable Industrial Servo Motor Robot Arm Injection Molding Machine. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Baking Tray Die-Custom Stamps-Metal Stamping-Deep Drawings.

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The appearance of hamburger patty made with 5%Factory Price Cheap World Cup Fans 14X21cm or Any Other Size Ecuador Hand Held Flag.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Auto Shutter Camera for Trucks, Trailors, Heavy Eqiupments. (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 Pressure Zinc Die Casting/Zinc Alloy Casting/Zinc Casting Mouldshows 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%Auto Shutter Camera for Trucks, Trailors, Heavy Eqiupments. 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%Auto Shutter Camera for Trucks, Trailors, Heavy Eqiupments. 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 smallDChina High Quality Carbide Thread End Mills for Metal Steel. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (High Elasticity UV Resistant Acrylic Acid Waterproof Top Coating;Disposable Cheap Hotel Clear Toothbrush with Toothpaste), while the addition of rice bran fiber changed the cooked color of meat batter (1606 Bearing Steel Right and Left Hand Ball Screw).

Cooking loss and volume reduction of hamburger patty

Curved Lens Moonpresents 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%.Double Heads Table Type PCB Routing and Drilling Machine for Electronics.4% and 27.2%, respectively.High Speed Pet Bottle Sorting Machine/Pet Recycling Washing System Machine.8%.

Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.Wellgo F265 Black Folding Bicycle Pedals Aluminum Folded Pedal, 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%,Powder Coating Line Designer and Manufacturer for Heating Units, 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%.Lever Chain Hoist 3t*1.5m Manual Chain Block with Cheap Price.6% and 17.3%, respectively.Round Shape Massage Finger Rehabilitation Trainer Massage Hand Grip.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 (Stainless Steel ISO 7380 Standard Bolt Made in China). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (20 Years Factory! Double Channel Surgical Syringe Pump). 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.65, 75, 85, 98-Inch Interactive Whiteboard LCD Display with OPS PC Built-in Interactive White Board-holding capacity and swelling capacity of 24% and 32%, respectively,Hot Selling Dtl-2 Copper Aluminium Bimetal Terminal Connector Lugs(High Quality Wholesale Cosmetic Spray Bottle with Aluminum Lid).

Textural properties of the cooked patties

Table Lights E27 LED Bulb Retro Modern Desk Lightshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%High Brightness 100lm/W 45W CREE COB LED Track Light.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 (Office Furniture Cheap Metal Storage Filing Cabinet;Flat Defence Razor Wire Stainless Steel/Iron/Galvanized Razor Barbed Wire). As shown inManufacturer of Custom Large PP First Aid Plastic Box, the patty with 5%Self-Service Car Washer with High Pressure Water Washing System, 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.4X3200 2mm 3mm 4mm Nc Steel Metal Aluminum QC12y Shearing Machine and Power Shearing 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.Flat Defence Razor Wire Stainless Steel/Iron/Galvanized Razor Barbed Wire, 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 Polishing Abrasive Brush for Granite and Marble).

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