Plackett-Burman Experimental Design for Investigating the Effect of Porcine Plasma Protein, Trehalose and Bovine Meat Protein Isolate on Cook Yield and Texture of Minced Bovine Meat

Abstract

A common additive to counter the cooking losses considerations in the muscle food industry is sodium tripolyphosphate (STP), which however may pose health risk for certain segments of the population. This paper employs a Plackett-Burman design to investigate the effect of porcine plasma protein (PPP), protein isolate from bovine meat (PI), trehalose and pH of the additive mixture on cook yield and textural characteristics of minced beef during frozen storage. Results show that PI and PPP significantly (p < 0.05) increase the cooking yield throughout the storage period compared to the control sample. Fresh samples with PPP, PI and STP had ~90% cooking yield, while control sample had only 75%. PI and PPP can improve the cooking yield of minced beef for the first two months of storage by at least 20%, in a similar and comparable pattern with STP. Upon optimization the optimal values were achieved at PI concentration 2.3-5.0% and PPP levels 1.7-4.7%.

Optimization of preparation conditions of eucalyptus essential oil microcapsules by response surface methodology

“…PBD is a two‐level experimental design method (Patroklos, Dimitris, Petropoulou, & Fani, ; Tasharrofi et al, ), which can quickly and effectively select the main influencing factors from a number of influencing factors for subsequent experimental research (Dayana Priyadharshini & Bakthavatsalam, ). In the next experiment, the experiment was carried out with the EE (Y) as the response value.…”