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http://dx.doi.org/10.9799/ksfan.2012.25.2.393

Development of Rapid Salting Method for Seasoning Eggs using a Temperature Change Method  

Kim, Dong-Ho (Dept. of Food Science and Technology, Chungbuk National University)
Yoo, Hyun-Jae (Dept. of Food and Nutrition, Hanyang University)
Yoo, Jae-Yeol (Dept. of Food Science and Technology, Chungbuk National University)
Park, Yeo-Jin (Dept. of Food Science and Technology, Chungbuk National University)
Choi, Suk-Hyun (Dept. of Food Service Industry, Seowon University)
Jang, Keum-Il (Dept. of Food Science and Technology, Chungbuk National University)
Publication Information
The Korean Journal of Food And Nutrition / v.25, no.2, 2012 , pp. 393-397 More about this Journal
Abstract
This study developed a rapid egg-salting method using a temperature change in NaCl solution under pressure. The permeation effects(PEs) of NaCl into eggs at ambient pressure were analyzed 1) after soaking them in 20, 30, or 40%(w/v) NaCl solution at $50^{\circ}C$ and 2) after soaking in 20~40% concentrations(w/v) of NaCl solution at $4^{\circ}C$ immediately after soaking at $50^{\circ}C$ for 1 hr(temperature change method; TCM). Under permeation conditions(40% NaCl solution with TCM), the PE of NaCl into eggs at various pressures(4.0~7.0 MPa) was determined. The PE improved with increasing NaCl concentration and pressure. In 40%(w/v) NaCl solution, the PE was more rapid with TCM(0.70% for 2 hr) than without TCM(0.60% for 2 hr). At 7.0 MPa pressure, the PE was more rapid with TCM(1.66% for 15 min) than without TCM(1.40% for 15 min). These results suggest that the TCM-induced contraction of the egg membrane improved the PE. Therefore, we believe that the development of a rapid salting method for seasoning eggs is possible with the TCM.
Keywords
egg; rapid salting; temperature change; seasoning; soaking;
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Times Cited By KSCI : 9  (Citation Analysis)
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