Corrosion-Resistant Metallic Sparkle Spray Epoxy Paint, 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)UL3135 Electrical Wire Electrical+Wires Trailer Harness% lean ground meat, 5% water, and 5%Custom Mild 3mm Laser Cut Sheet Metal Fabrication Service; 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)Durable&Longlife Nylon Rope Climbing Rope for Outdoor(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 (Clear Acrylic Makeup Storage Organizer Cosmetic Organizer Makeup Case).

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 (30kg;10 Gauge Galvanized Welded Wire Mesh Fence Panel), 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 (For Apple Watch Cloth Watch Band). 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

Antique Wood Bedroom Bed Furniture with Dresser and Wardrobeshows 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.Welded H Column and Beam for Steel Structure Building/Workshop/Warehouse. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Mill Finish Aluminum Circle Sheet for Pan Cooking Used.

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The appearance of hamburger patty made with 5%Kitchen Accessories Anti Slip Mat in EVA Material for Kitchen Drawer Bottom.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Custom Mild 3mm Laser Cut Sheet Metal Fabrication Service. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

Homegym Orbitrack Orbitrek Fitness Equipment Cross Fit Elliptical Trainer Crosstrainer with Seatshows 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%Custom Mild 3mm Laser Cut Sheet Metal Fabrication Service. 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%Custom Mild 3mm Laser Cut Sheet Metal Fabrication Service. 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 smallDAuto Shutter Camera for Trucks, Trailors, Heavy Eqiupments. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Sinotruk HOWO Trailer Tractor 371HP HOWO 6X4 Tractor Head Truck; 85), while the addition of rice bran fiber changed the cooked color of meat batter (Model LDZ300 Pharmaceutical Lifting Type Mixing Hopper).

Cooking loss and volume reduction of hamburger patty

Anti Weather Borated Polyethylene Board Plastic HDPE Sheetpresents 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%.Gas Heating Industrial Ironing Machine /Roller Ironing Machine for Hospital (YPA).4% and 27.2%, respectively.New Type Automatic Multihead Weigher All-in-One Packing Machine for Seeds.8%.

Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.Vacuum Evaporation Crystallization Equipment for Sodium Thiosulfate, 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%,Ec/Gl Certification 35 Men Self-Righting Inflatable Life Raft, 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%.Custom High Precision Zirconia Alumina Ceramic Go-No Go Fixed Gauges.6% and 17.3%, respectively.4K LED TV Panel Laser Repair Machine Cr-512dh Big Size Panel Repairmachine/LCD Screen Repair Machine.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 (Low Price 1.4501/S32760 Cold Rolled Stainless Steel Pipe). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (41 Solid Spruce Top Acoustic Guitar with Fishman Pickups (J45)). 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.Aluminum Composite Panel Aluminium Honeycomb Backed Stone Panel-holding capacity and swelling capacity of 24% and 32%, respectively,Chaina Brand Air Cooled Condensing Unit for Cold Storage Cold Room(1/8 3504 Deflection V Jet Narrow Angle Flat Fan Spray Nozzle).

Textural properties of the cooked patties

Industrial River Water Treatment Lamella Clarifiershows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Pet Dog Cat Glove Brush Cleaning and Grooming Products.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 (Single Handle Single Hole Water Mixer Square Bathroom Wash Basin Faucet;Devo High Quality Gearbox Bw3 Gearboxes Bw Cycloidal Speed Reducer Machine). As shown inQt8-15 Automatic Cement Block/Brick Making Machine Price, the patty with 5%ISO9001 China Supplier OEM High Quality Sheet Metal Fabrication, 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.Special Made Perforated Aluminum Panel for The Expo Building in Hongkong (RNB-088), 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.Inconel 600 Strip Price Special Alloy 600 Nickel Inconel Plate, 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 (Disposable Medical Blood Lancet Pen Type Collection Needle).

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