Modelling with Response Surface Methodology of the Effects of Egg Yolk, Egg White, and Sodium Carbonate on Some of the Physical-Chemical and Sensory Properties of Beef Patties

被引：3
|
作者：
Parlak, Ozgur [1 ]
Zorba, Omer [2 ]
Kurt, Sukru [3 ]
机构：
[1] Prov Directorate Agr, Mus, Turkey
[2] Abant Izzet Baysal Univ, TR-81100 Duzce, Turkey
[3] Univ Adiyaman, Adiyaman, Turkey
来源：
INTERNATIONAL JOURNAL OF FOOD ENGINEERING | 2011年 / 7卷 / 02期
关键词：
beef patties; sodium carbonate; egg white; egg yolk; response surface; EMULSION CHARACTERISTICS; OIL TEMPERATURE; MEAT; PROTEIN; OPTIMIZATION; FRESH; FAT;
D O I：
10.2202/1556-3758.2004
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 sodium carbonate, egg yolk, and egg white powders on some of the physical-chemical and sensory properties of meat patties by using central composite design of response surface methodology. Meat patties were prepared using beef, lamb tail fat, and spices. Effects of the addition of egg yolk powder (0-1%), egg white powder (0-1%), and sodium carbonate (0-1%) on pH, proximate composition, cooking yield, and sensory properties were studied. The influence of egg yolk in the beef patties was found to be limited. However, the effects of egg white and sodium carbonate were found to be significant on several parameters. The levels of sodium carbonate up to 0.8% and egg white greater than 0.5% improved the physical-chemical and sensory properties of beef patties.
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页数：14
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