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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
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Özgür Parlak
Published/Copyright:
January 28, 2011
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.
Published Online: 2011-1-28
©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
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Articles in the same Issue
- Article
- 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
- Heat Transfer Enhancement of a Three Phase Circulating Fluidized Bed Fruit Juice Evaporator Using Inert Particles
- Heat Inactivation of Mycobacterium avium subsp. paratuberculosis in Aseptically Prepared Ground Beef
- Functional Properties of Microbial Transglutaminase Modified Soybean Glycinin and ?-Conglycinin
- Evaluation of Conjugated Linoleic Acid Addition to a Chocolate Milk Drink
- Impact of Potato Chips Frying on the Quality Characteristics of Rapeseed Oil
- Air Drying Kinetics of Pomegranate Seeds
- Co-Immobilization of Glucose Oxidase-Catalase: Optimization of Immobilization Parameters to Improve the Immobilization Yield
- Optimization of Twin-Screw Extrusion Process to Produce Okara-Maize Snack Foods Using Response Surface Methodology
- Effect of the Microwave Irradiated Treatment on the Wine Sensory Properties
- Investigation of EHD-Enhanced Water Evaporation and a Novel Empirical Model
- Electrode Configuration and Polarity Effects on Water Evaporation Enhancement by Electric Field
- Modeling and Optimization of Mass Transfer during Osmosis Dehydration of Carrot Slices by Neural Networks and Genetic Algorithms
- Optimization of Drying Kinetics and Quality Parameters of Broccoli Florets
- Study of Whey Protein Concentrate Fortification in Cookies Variety Biscuits
- A New Model for Predicting Sorption Isotherm of Water in Foods
- Feather Keratin Hydrolysis by an Aquatic Bacterium Meiothermus I40 from Hot Spring Water
