title: Modelling with response surface methodology of the effects of egg yolk, egg white and sodium carbonate on some textural properties of beef patties.
abstract: 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.
authors.affiliation: Provincial Directorate of Agriculture, Muş, Turkey.
authors.forename: Ozgür
authors.initials: O
authors.lastname: Parlak
authors.affiliation: Department of Food Engineering, University of Abant İzzet Baysal, Bolu, Turkey.
authors.forename: Omer
authors.initials: O
authors.lastname: Zorba
authors.affiliation: Department of Food Engineering, University of Adıyaman, Adıyaman, Turkey.
authors.forename: Sükrü
authors.initials: S
authors.lastname: Kurt
keywords: Beef patties; Egg white; Egg yolk; Sodium carbonate; Texture
references.citation: Meat Sci. 1993;34(2):145-61
references.pmid: 22060660
references.citation: Meat Sci. 2009 Dec;83(4):610-9
references.pmid: 20416650
references.citation: Meat Sci. 2006 Aug;73(4):611-8
references.pmid: 22062560
references.citation: J Food Sci Technol. 2010 Mar;47(2):224-9
references.pmid: 23572629
references.citation: J Food Sci Technol. 2010 Jun;47(3):247-57
references.pmid: 23572633