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The Quality Characteristics of Steamed Egg According to the Ratio of Egg Yolk and Egg White  

Song, Min-Kyung (Dept. Culinary & Foodservice Management, Kyung Hee University)
Kim, Dae-Hyeon (Dept. Culinary & Foodservice Management, Kyung Hee University)
Yoon, Hye Hyun (Dept. Culinary & Foodservice Management, Kyung Hee University)
Publication Information
Culinary science and hospitality research / v.20, no.1, 2014 , pp. 65-75 More about this Journal
Abstract
This study prepared steamed eggs at various ratios of yolk and white in packaged liquid eggs to investigate the quality characteristics of steamed eggs through sensory tests and analyses of water content, color, pH and texture profiles. The results are expected to be used in developing steamed egg products and preparing processed egg dishes. Moisture contents of steamed egg samples increased with increased percentage of egg white. Hunter color values of L(lightness) also increased with increased percentage of egg white, while a(redness) and b(yellowness) decreased. Moreover, pH increased with increased percentage of egg white. Texture profile analyses in hardness, springiness, chewiness, gumminess, and cohesiveness decreased significantly with increased percentage of white, but adhesiveness was not significantly different. As the results of sensory test, yellowness increased with increased percentage of yolk. Roasted nutty smell was highest in the steamed egg sample prepared with 250g yolk and 200g white, and fishy smell increased and boiled egg smell decreased with increased percentage of white. Roasted nutty taste and fishy taste increased with increased percentage of white. In contrast with brittleness, hardness, springiness, and chewiness decreased with increased percentage of egg white. The acceptance score was high in the steamed egg samples prepared with a ratio of egg yolk 250/egg white 200 or egg yolk 150/egg white 300.
Keywords
sensory characteristics; quality; egg yolk; egg white; steamed egg;
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