抄録
Coagulation by heating and the emulsifying properties of Nagoya-Cochin eggs were compared with those of White Leghorn eggs. The hardness and cohesiveness of the egg white and yolk coagulated by heating in boiled eggs, and the texture and creep properties of the whole egg in sweet rolled omelettes were determined.
The egg white and yolk of boiled eggs and of the sweet rolled omelettes from Nagoya-Cochin eggs were harder than those from White Leghorn eggs. Furthermore, the sweet rolled omelettes from Nagoya-Cochin eggs were more elastic than those from White Leghorn eggs. This confirms that the gel of Nagoya-Cochin eggs was firm and elastic. The lipid particle size in the emulsion prepared from Nagoya-Cochin eggs was smaller than that from White Leghorn eggs.
