抄録
After fresh eggs were stored at 3°C and 25°C for 35 days, the physical properties, i. e., stress-relaxation and texture on these cooked egg white were studied.
Egg white obtained from above stored whole eggs was diluted with 50 and 100 ml water for 100ml egg white and mixed well. Then these samples prepared were cooked at 98°C for 19 minutes in a water-bath.
I) In case of storing at 25°C for 35 days, the elastic modulus(EM1) of egg white diluted then cooked decreased from 14.70×103 dyn/cm2 to 7.01×103 dyn/cm2 during the eleven days. The EM2, EM3 and the viscosity(ηM3) decreased rapidly during the four days.
II) Similarly, at 3°C for 35 days, EM1 decreased gradually with the period of storage. The changes of the EM2, EM3 and the visccsity were similar to the changes at 25°C, but the viscosity at 3°C was higher than that at 25°C.
The relaxation time was independent of the storage. Substantially, the EM1 andηM2 values as rheological parameters in the cooked egg white decreased with the period of storage.
While, the changes in such texture as “hardness” and “elasticity” of the cooked white egg occurred seven days later than above rheological changes.
