2023 Volume 56 Issue 6 Pages 263-269
The current study examines the inhibitory effect of incorporating reducing sugars to mitigate the quality deterioration caused by the green-grey discoloration in cooked egg products during large-scale food preparation.
Reducing sugars inhibited the production of hydrogen sulfide in cooked egg products. However, although an inhibitory effect against green-grey discoloration was observed, browning occurred simultaneously due to the Maillard reaction. The inhibitory effects on hydrogen sulfide production and the extent of browning were compared among reducing sugars. The results were as follows: pentoses>hexoses>disaccharides. When reducing sugars were incorporated at a concentration of 0.2 M, pentoses completely inhibited hydrogen sulfide production but led to significant quality-related issues due to severe browning. In the case of hexoses, a concentration of half the original amount effectively inhibited hydrogen sulfide production. Among hexoses, glucose resulted in less browning compared to fructose and was thus considered more beneficial. Regarding the glucose concentration in the whole egg solution, 0.2 M was deemed ideal for demonstrating inhibitory effects against green-grey discoloration, the amount of hydrogen sulfide produced, and browning based on comprehensive judgment under the investigated concentrations.
