Modelling with response surface methodology of the effects of egg yolk, egg white and sodium carbonate on some textural properties of beef patties

Parlak, Özgür; Zorba, Ömer; Kurt, Şükrü

doi:10.1007/s13197-011-0552-4

Cited by 7 publications

(5 citation statements)

References 15 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This may explain similar effects of protein and moisture on TPA parameters observed in Table 3. Springiness (elasticity) and cohesiveness in meat products is attributed to gel formation of muscle proteins especially actin and myosin [12,26,27]. Thus, a positive correlation between protein content and the two parameters, springiness and cohesiveness, is expected.…”

Section: Discussionmentioning

confidence: 99%

“…Flavour and colour changes are important organoleptic factors for the success of processed meat products [7]. The effect of processing meat products from other species on some of the above-mentioned properties has been investigated in detail [11][12][13][14]. However, despite the understanding of the influence of rabbit meat processing on some of these properties, there is a paucity of studies that have investigated this topic in detail [4,5].…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Interaction among Nutritive, Textural, and Sensory Properties of Rabbit Sausages

Wambui

Karuri

Wanyoike

2016

Journal of Food Processing

View full text Add to dashboard Cite

The nutritive, textural, and sensory properties of commercial fresh rabbit sausages and their interactions were evaluated. The mean contents of moisture, protein, fat, ash, and carbohydrate were 43.89 ± 1.66%, 9.82 ± 2.71%, 22.37 ± 1.7%, 2.99 ± 0.10%, and 20.94 ± 3.05%, respectively. Conversely, the mean values of hardness, adhesiveness, springiness, cohesiveness, gumminess, and chewiness were 103.36 ± 3.48 N, −4.54 ± 1.58 N s, 3.38 ± 0.67 mm, 0.15 ± 0.03, 16.07 ± 3.20 N, and 55.73 ± 20.44 N mm, respectively. The moisture and protein contents showed significant negative correlation while three remaining nutritive properties showed significant positive correlation with textural properties (P<0.05for all parameters). The score for nonparametric ranking of sensory properties like appearance/colour, flavour, juiciness, and tenderness ranged from 28.28 to 38.78, 29.41 to 35.91, 30.06 to 37.38, 26.75 to 40.69, and 29.03 to 36.75, respectively. In conclusion, rabbit sausages formulated with low quantities of moisture and protein result in hard sausages with low acceptability by sensory panellist. To improve the sausages, it is recommended that processors develop an optimal formulation.

show abstract

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Interaction among Nutritive, Textural, and Sensory Properties of Rabbit Sausages

Wambui

Karuri

Wanyoike

2016

Journal of Food Processing

View full text Add to dashboard Cite

show abstract

“…The technological properties of egg products are more significant than nutritional properties for use in meat products, affecting the textural and color properties of meat patties (Parlak et al., 2014). As shown in Figure 5b, the CIE L * and CIE a * value increased gradually with the increasing level of EW.…”

Section: Resultsmentioning

confidence: 99%

Processing optimization of restructured jerky from bovine meat, heart, and liver

Zhu

Yang

et al. 2021

J Food Process Preserv

View full text Add to dashboard Cite

Meat jerky is a popular snack that is easily found in retail shops worldwide, which is seasoned and dried with rich nutrition (Guo et al., 2020). Over the past ten years, sales of dried meat products have increased significantly in Asia as well as Europe and the United States (Inguglia et al., 2020). Various methods have been presentedto improve the quality of jerky, such as the raw material, processing conditions (Choi et al., 2008). In this sense, the raw material of the jerky has been widely concerned by many scholars to try to provide a more consumer-friendly product.The bovine liver is gifted with a rich source of proteins, vitamins, low-fat content, and minerals, accounting for about 1%-2% of the bovine's live weight (Li et al., 2014). It is a potential resource of nutrients of human nutrition, which can be used to prepare a healthy diet for children, the obese and diabetic persons (Kang et al., 2017). Bovine heart, an abundant, cheap, and insufficient utilization edible byproduct, contains an excellent source of protein with high digestibility and biological value as well as essential amino acids, vitamins, and minerals (Nollet, 2011). In general, the utilization ratio of bovine byproducts is low concerning its mass production worldwide. The widely available byproducts can be used for food formulations to maintain an economically viable meat industry (Li et al., 2014). Several authors studied the effects of bovine byproducts in differentiated cooked meat products, such as Rahman et al. (2019), who reported that the bovine heart is an appropriate functional ingredient for preparing reduced-fat

show abstract

“…In a study of Parlak et al [95] the effects of addition of egg yolk powder (0-1 %), egg white powder (0-1 %) and sodium carbonate (0-1 %) on textural properties of beef patties by using a texture analyzer were determined. Effects of sodium carbonate were significant on springiness, hardness and cohesiveness values of beef patties.…”

Section: Filling Dough Composition and Manufacturing Proteins And Hydmentioning

confidence: 99%

“…Onion, garlic, oil, salt, spices, powdered milk, milk whey, starch, shellfish, béchamel sauce, potatoes and water can be other dough ingredients. The difference between these croquettes and nuggets (or meat analogue nuggets) or patties is that the main and minor ingredients are boiled along with wheat flour and milk (or milk powder and water; or white sauce) [4,9,58,88,95] for obtaining a tied and consistent croquette dough, but at the same time juicy.…”

Section: Introductionmentioning

confidence: 99%

Texture, Oil Adsorption and Safety of the European Style Croquettes Manufactured at Industrial Scale

et al. 2015

View full text Add to dashboard Cite

An European style croquette is like a small breaded patty, but, in its manufacturing, the ingredients (all minced) meat, fish and vegetables are boiled along with wheat flour and milk (or milk powder and water), and then cooled to form a consistent and tied dough. When manufacturing is made at industrial scale, this dough is cooled with cold air, and mechanically extruded, divided and formed, for achieving the required shape and size of the croquettes. Then, in the same manufacturing line, they are coated first by a batter, and secondly with breadcrumbs, and conveyed to the continuous freezer to be packaged later as precooked frozen croquettes, or they are directly conveyed to packaging and cooling for obtaining precooked refrigerated croquettes. Before consumption, at the foodservice sector (for example the kitchen of the restaurant or canteen), or at the home kitchen, this precooked meal is generally deep-fried to create a golden and crunchy outer crust. It is one of the most widespread prepared dishes of the world cuisine and has a continued growth in consumption as a delicacy and as a fast food. However, there is insufficient research devoted specifically to the study of technology and engineering aspects of interest for manufacturing European style croquettes at industrial scale. In addition, the corresponding literature is very scattered when considering the study of croquettes quality, oil absorption during frying, and safety. Therefore, this paper makes a review of the literature analyzing the different technological factors that determine the texture, quality and safety of the croquettes manufactured at industrial scale.

show abstract

Modelling with response surface methodology of the effects of egg yolk, egg white and sodium carbonate on some textural properties of beef patties

Cited by 7 publications

References 15 publications

Interaction among Nutritive, Textural, and Sensory Properties of Rabbit Sausages

Interaction among Nutritive, Textural, and Sensory Properties of Rabbit Sausages

Processing optimization of restructured jerky from bovine meat, heart, and liver

Texture, Oil Adsorption and Safety of the European Style Croquettes Manufactured at Industrial Scale

Contact Info

Product

Resources

About