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RESPONSE SURFACE ANALYSIS OF EGG WHITE GELLING PROPERTIES IN A MEAT LOAF ANALOG

1980; Wiley; Volume: 4; Issue: 4 Linguagem: Inglês

10.1111/j.1745-4530.1980.tb00634.x

1745-4530

Y. C. JAO, John W. Larkin, A. H. CHEN, Walter E. Goldstein,

Sensory Analysis and Statistical Methods

ABSTRACT The effects of pH (5.0 to 7.0), salt content (0 to 3%), cooking time (15 to 75 min at 100°C), soy isolate and egg white level (both from 1 to 5%) on the gel strength of a model meat loaf analog system are investigated. An Instron Universal tester is used for evaluating the analog's strength of various compositions. The study indicates an insignificant influence of pH and soy isolate content on the analog's strength. Effects of egg white content, salt content, and cooking time are expressed in terms of a second order polynomial, where linear effects and interactions are shown to be significant. Egg white content and cooking time are exponentially related to the hardness, whereas, salt content is linearly proportional to the logarithm of hardness. Response surface analysis reveals that egg white usage can be greatly reduced if salt content and cooking time are manipulated. This study provides a model that can be used to optimize a process for producing meat loaf analogs.