Modelling with response surface methodology of the effects of egg yolk, egg white and sodium carbonate on some textural properties of beef patties

被引：5

作者：

Parlak, Ozgur ^{[1
]}

Zorba, Omer ^{[2
]}

Kurt, Sukru ^{[3
]}

机构：

[1] Prov Directorate Agr, Mus, Turkey

[2] Abant Izzet Baysal Univ, Dept Food Engn, Bolu, Turkey

[3] Adiyaman Univ, Dept Food Engn, Adiyaman, Turkey

来源：

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2014年 / 51卷 / 04期

关键词：

Beef patties; Sodium carbonate; Egg white; Egg yolk; Texture; OIL TEMPERATURE; DIETARY FIBER; MEAT; FAT; PROTEIN; OPTIMIZATION; EMULSIONS; CHICKEN; FRESH; WHEAT;

D O I：

10.1007/s13197-011-0552-4

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This study was accomplished to determine the effects of egg yolk, egg white and sodium carbonate on textural properties of beef patties by using Central Composite Design of Response Surface Methodology. Meat patties were prepared using beef, lamb tail fat and spices. Effects of addition of egg yolk powder (0-1%), egg white powder (0-1%) and sodium carbonate (0-1%) on textural properties were studied by using a texture analyzer. The TPA and cutting force tests were measured in the samples. Effects of sodium carbonate were found to be significant (P < 0.01) on springiness, hardness and cohesiveness values of beef patties. However, effects of egg white and egg yolk on the textural parameters were not found significant (P > 0.05). The levels of sodium carbonate up to 0.72% improved the textural properties of beef patties.

引用

页码：780 / 784

页数：5

共 45 条

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