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Artículo de revista

Level Optimization of Beet Powder and Caramel Color for Beef Color Simulation in Meat Analogs before and after Cooking

Seonmin Lee et al · Springer Nature · 2023

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Author / responsible party
Seonmin Lee et al
Publisher
Springer Nature
Year
2023
ISSN
2636-0772
ISSN
2636-0772
Language
English
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Abstract In this study, concentration levels of beet powder (BP) and caramel color (CC) were optimized to simulate beef color in meat analogs before and after cooking. The central composite design of response surface methodology (RSM) was used to set the levels of BP and CC, and the CIE L*, CIE a*, and CIE b* were selected as the responses for RSM. After optimization, myoglobin-free beef patties were prepared with three optimized levels of BP and CC. When raw, all the patties had the same color as natural beef; however, CIE L*, CIE a*, and CIE b* were statistically different from those of beef after cooking (p<0.05). Moreover, the use of BP and CC induced “browning” after the cooking process, with no excessive yellow color. Therefore, based on the overall desirability in the color optimization using RSM, the combination of BP (1.32%) and CC (1.08%) with the highest overall desirability can be used to simulate the color change of beef in meat analogs.

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APA 7

al, S. L. E. (2023). Level Optimization of Beet Powder and Caramel Color for Beef Color Simulation in Meat Analogs before and after Cooking. https://doi.org/10.5851/kosfa.2023.e45

MLA

al, Seonmin Lee et. "Level Optimization of Beet Powder and Caramel Color for Beef Color Simulation in Meat Analogs before and after Cooking." 2023. https://doi.org/10.5851/kosfa.2023.e45.

Chicago

al, Seonmin Lee et. 2023. "Level Optimization of Beet Powder and Caramel Color for Beef Color Simulation in Meat Analogs before and after Cooking.". https://doi.org/10.5851/kosfa.2023.e45.

Harvard

al, S. L. E. 2023, Level Optimization of Beet Powder and Caramel Color for Beef Color Simulation in Meat Analogs before and after Cooking, Springer Nature, available at: https://doi.org/10.5851/kosfa.2023.e45 [Accessed 9 Aug. 2026].

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Title
Level Optimization of Beet Powder and Caramel Color for Beef Color Simulation in Meat Analogs before and after Cooking
Author / contributors
Seonmin Lee et al
Publisher
Springer Nature
Publication year
2023
ISSN
2636-0772
ISSN
2636-0772
Language
English

Subjects

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meat analog; meat color; beet powder; caramel color
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