The modelling with response surface methodology of the effects of bread crumbs, egg white powder and gelatin on various properties of chicken patties prepared from spent hens

This study was done to determine effects of bread crumbs, egg white powder and gelatin on various physical, chemical, technological, sensorial and textural properties of spent hen patties and to model these effects with Response Surface Methodology by using Central Composit Design Model. In this research, chicken patties were prepared by using 64-week-old spent hen meat as raw material and combinations of spices, bread crumbs (0-10%), egg white powder (0-0.5%) and gelatin (0-1%). Various physical-chemical, technological, sensorial and textural analysis were made on these chicken patties. It was found that L*, a*, b* had crucial effects on the physical-chemical properties such as pH, moisture and fat, on the textural properties such as shear force and cohesiveness, and on the color parameters of the bread crumbs which were used as additive on the manufacturing of the chicken patties. It was also found that the usage of gelatin was effective on fat, protein, flavor-aroma and b* values. In addition, it was found that the usage of egg white powder affected solely hardness and cohesiveness, parameters of textural values. Consequently, it was determined that egg white powder was not effective on used level range, and in general, usage of bread crumbs up to 5% and gelatin up to 0.5 % improved the quality of spent hen patties.