난백의 가열처리에 있어서 난황과 자당 첨가가 pH 및 비중의 변화에 미치는 영향 -난황, 난백 191g과 222g 및 자당 150g의 혼합시-

The Effect of Addition of Egg Yolk and Sucrose on the pH and Specific Gravity for Boated Egg Albumen -Results of Mixed Form from Yolk, Albumen 191g and 222g, and Sucrose 150g-

본 실험은 난백 191g(시험 1)과 난백 222g(실험 2)에 자당(백색) 150g씩을 첨가한 2개의 실험구로 나누고 다시 각 실험구에 난황 0. 8.71, 17.43및 24.14g 첨가구로서 4구분하였으며 $50^{\circ}C$의 shaking water bath 내에서 1분간 92 왕복 속도로서 진탕시킴과 동시에 2, 4, 6, 8, 10및 12시간 후까지 경시적으로 pH와 비중을 측정하였다. 1. 전 시험구간에 있어서 shaking시간에 따라 pH와 비중은 경시적으로 증가되었으나 난황의 첨가량에 따라 pH 비중은 낮아졌다. 2. 실험 1과 2에서 shaking 10 시간 후 의 pH가 최고치를 나타냈으나, 그 이상의 증가는 없었다. 3. 실험 1과 2에서 얻어진 pH와 비중간에는 다음과 같은 높은 정의 상관관계를 나타내었다. (실험 1) Y＝0.1081X＋0.272(r＝0.900$^{**}$ ), (실험 2) Y＝0.083X ＋0.476(r＝0.825$^{**}$ ).

This study was divided into experiment 1(191 g egg-albumen plus 150g sucrose) and experiment 2(222g egg-albumen plus 150g sucrose)which were subdivided into groups treated with 0, 8.71, 17.43 and 26.149 egg yolk. These experiments were incubated in a shaking water bath($50^{\circ}C$ ) with a speed of 92(turnaround) per minute (or a period of times. The pH and specific gravity were measured after 2, 4, 6, 8, 10 and 12 hours incubation. The results obtained were as follows ： 1. The pH and specific gravity were steadily increased by shaking time, but decreased by the amount of egg yolk. 2. In the groups treated with egg-albumen, egg yolk, and sucrose of experiments 1 and 2, PH was increased by shaking time and reached highest value at 10 hours shaking time. However, after 12 hours shaking time pH slightly decreased though not significantly. 3. In the experiment 1 and 2, specific gravity had a higher correlation with pH and the regression equation between specific gravity and pH (X) were Y＝0.1081x+0.272(r＝0.899n) and Y＝0.083X＋0.476(r＝0.825$^{* *}$), respectively.y.