卵黄・全卵加熱ゲルのテクスチャーに及ぼす殻付鶏卵貯蔵処理の影響
1989 年 22 巻 1 号 p. 63-67
詳細
1989 年 22 巻 1 号 p. 63-67
Texture properties of heated egg yolk and whole egg after the storage for 35 days at 3°C and 25°C were compared. Egg yolks were separated from stored shell eggs and were heated for 8 min in a water bath at 98°C. Whole eggs were also obtained froms tored shell eggs and diluted with same volume of water. After mixing these, heating was carried out for 14 min in a water bath at 98°C.
Gel strength of heated egg yolk decreased when stored at 30°C and 25°C for 14 days, and that of heated whole egg decreased when stored for 7 days. Gel strength of heated egg yolk when stored at 3°C was harder than that at 25°C. The change of elasticity of heated egg yolk when stored at 25°Cappeared 7 days later than that at 3°C, Cohensiveness was the highest in the storage for 14 days at 3°C and 25°C. Elasticity and cohensiveness of heated whole egg decreased whenstored at 3°C and 25°C for 14 days.
It is suggested that chemical and structural changes in egg yolk proteins appeared ealier than in egg white proteins for 20-30 days of storage.
