抄録
Chemical and physical studies were conducted to investigate the potential use of emu (Dromaius novaehollandiae) eggs in the food industry. The proximate composition of the yolk and albumen of emu eggs was determined for the first time and revealed to be slightly different from hen eggs in lipid and water content. Though the increase in volume of emu whole eggs by whipping was smaller than that of hen eggs, the whip was more stable. However, freezing dramatically decreased the whipping capacity of emu whole eggs. The most significant difference found was when emu eggs were subjected to heat-induced coagulation; both the albumen and yolk of emu eggs had a softer texture compared to hen eggs. These characteristics are promising for processed food production, especially for softening products. A cake, for example, made with emu eggs was revealed to be softer than a cake made with hen eggs.
