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
收藏
页码：780 / 784
页数：5
相关论文
共 45 条
  • [21] The effects of some natural and synthetic pigment materials on egg yolk pigmentation and production in white corn and wheat based diets
    Kirkpinar, F
    Erkek, R
    TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES, 1999, 23 (01): : 9 - 14
  • [22] Optimization of hydrolysis pretreatment conditions with two kinds of enzymes for enhanced proteolysis in egg yolk solution Using Response Surface Methodology
    Yu, Na
    Qin, Jiayan
    Bao, Hongyu
    Yue, Xiqing
    EQUIPMENT MANUFACTURING TECHNOLOGY AND AUTOMATION, PTS 1-3, 2011, 317-319 : 2208 - 2214
  • [23] Effects of Grafting Degree on the Physicochemical Properties of Egg White Protein-Sodium Carboxymethylcellulose Conjugates and Their Aerogels
    Tang, Shuaishuai
    Jiang, Yan
    Tang, Tingting
    Du, Huaying
    Tu, Yonggang
    Xu, Mingsheng
    APPLIED SCIENCES-BASEL, 2022, 12 (04):
  • [24] Fat, wheat bran and salt effects on cooking properties of meat patties studied by response surface methodology
    Tekin, Hasibe
    Saricoban, Cemalettin
    Yilmaz, Mustafa Tahsin
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2010, 45 (10): : 1980 - 1992
  • [25] Effects and interactions of roselle (Hibiscus sabdariffaL.), potato peel flour, and beef fat on quality characteristics of beef patties studied by response surface methodology
    Perez-Baez, Anna Judith
    Camou, Juan Pedro
    Valenzuela-Melendres, Martin
    Gonzalez-Aguilar, Gustavo
    Viuda-Martos, Manuel
    Sebranek, Joseph G.
    Tortoledo-Ortiz, Orlando
    JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2020, 44 (09)
  • [26] Spray-Drying Hen Eggs: Effects of the Egg Yolk to Egg White Ratio and Sucrose Addition on the Physicochemical, Functional, and Nutritional Properties of Dried Products and on Their Amino Acid Profiles
    Vargas-del-Rio, Liliana M.
    Garcia-Figueroa, Alexis
    Fernandez-Quintero, Alejandro
    Rodriguez-Stouvenel, Aida
    APPLIED SCIENCES-BASEL, 2022, 12 (09):
  • [27] The optimization of aqueous two-phase extraction of lysozyme from crude hen egg white using response surface methodology
    Lu, Yanmin
    Lu, Wenjuan
    Wang, Wei
    Guo, Qingwei
    Yang, Yanzhao
    JOURNAL OF CHEMICAL TECHNOLOGY AND BIOTECHNOLOGY, 2013, 88 (03) : 415 - 421
  • [28] Preparation of microgel particles from egg yolk components by combining phospholipase A2 with high-pressure homogenization: Physicochemical, structural properties and their effects on foaming, processing stability of egg white protein
    Liu, Jiahan
    Wang, Yina
    Wang, Yuemeng
    Zhang, Xiyu
    Yu, Longjiao
    Li, Xin
    Yang, Jianrong
    INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2024, 278
  • [29] Modelling of acidification kinetics and textural properties in dahi (Indian yogurt) made from buffalo milk using response surface methodology
    Shiby, Varghese K.
    Mishra, H. N.
    INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, 2008, 61 (03) : 284 - 289
  • [30] Changes of hen eggs and their components caused by non-thermal pasteurizing treatments -: II.: Some non-microbiological effects of gamma irradiation or hydrostatic pressure processing on liquid egg white and egg yolk
    Andrassy, E.
    Farkas, J.
    Seregely, Zs.
    Dalmadi, I.
    Tuboly, E.
    Lebovics, V.
    ACTA ALIMENTARIA, 2006, 35 (03) : 305 - 318
12345