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

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.