Modelling with response surface methodology of the effects of egg yolk, egg white and sodium carbonate on some textural properties of beef patties
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Dosyalar
Tarih
2014
Yazarlar
Dergi Başlığı
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Yayıncı
Springer India
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
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.
Açıklama
Anahtar Kelimeler
Beef Patties, Sodium Carbonate, Egg White, Egg Yolk, Texture
Kaynak
Journal Of Food Science And Technology-Mysore
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
51
Sayı
4
