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http://dx.doi.org/10.5762/KAIS.2016.17.10.204

Quality Characterization of Smoked Egg by Penetration Seasoning through Pressurization method without Damaging Eggshell  

Kim, Jin-Gon (Department of Food Science and Biotechnology, Kyungnam University)
Cho, Hyoung-Jin (Dream and Joy Co., Ltd.)
Hwang, Yong-Il (Department of Food Science and Biotechnology, Kyungnam University)
Kwon, Sang-Chul (Department of Food Science and Technology, Korea National University of Transportation)
Publication Information
Journal of the Korea Academia-Industrial cooperation Society / v.17, no.10, 2016 , pp. 204-212 More about this Journal
Abstract
This study was conducted to develop an edible smoked egg by penetrating seasoning through pressurization without damaging the eggshell and to investigate the quality characteristics of the product. The lyophilized smoked egg consisted of 2.43% moisture, 4.11% crude ash, 46.08% crude protein, 40.85% crude fat and 6.53% hydrated carbon. The total content of polyphenol was 3.11 mg%, 35.70% saturated fatty acid and 64.30% unsaturated fatty acid. Major types of saturated fatty acids included palmitic acid (C16:0), stearic acid (C18:0) and lauric acid (C12:0), while major unsaturated fatty acids included oleic acid (C18:1) and linoleic acid (C18:2). Due to smoking of the egg, the eggshell is dark brown, the egg albumen, egg yolk and egg shell are darker than boiled eggs, and the value of a (redness) is higher than that of boiled eggs. Overall, smoked eggs were organically superior than boiled eggs because of their seasoning and smoke flavor. The results of this study are expected to further the development of processed foods using domestic eggs and improve the egg processing industry.
Keywords
Baked egg; Boiled egg; Egg-shell; Seasoning; Smoked egg;
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Times Cited By KSCI : 11  (Citation Analysis)
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