• KOREAN POULTRY JOURNAL
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• v.50 no.5
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• pp.120-122
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• 2018

본회는 지난 3월 8일 축산회관 지하 회의실에서 38년 동안 꾸준히 달걀을 먹고 달걀의 우수성을 홍보해 온 개그우먼 김민경 씨에게 국내 달걀산업 활성화에 기여한 공로로 감사패를 전달했다. 김민경 씨는 경북 청도 출신으로 계명대학교 광고디자인 학과를 졸업하고 2008년 KBS 공채 개그맨 23기로 방송계에 입문해 최근 절찬리에 방영되고 있는 코미디 TV '맛있는 녀석들'에 출연하면서 인기를 누리고 있다. 이날 김민경 씨에게는 꽃다발과 함께 달걀(초란)이 부상으로 지급되었다. 본지는 김민경 씨를 만나 달걀의 여왕으로 등극한 사연을 들어보았다.

• Korean journal of food and cookery science
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• v.18 no.1
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• pp.30-33
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• 2002

The quality of an angel food cake prepared with albumen of irradiated eggs was investigated. Fresh shell eggs were irradiated at various doses up to 3 kGy. Egg white from irradiated eggs decreased the specific gravity and increased the pH of cake batter. The specific volume and expansion ratio of the cake increased by the use of albumen from irradiated eggs. Egg white from irradiated eggs made the crust color of cake darker, more reddish and yellowish. The textural characteristics of the cake were also affected by irradiation. Irradiation caused a decrease in hardness, gumminess and brittleness and an increase in cohesiveness and springiness. Overall, egg white from irradiated eggs apeared to make an angel food cake softer than that of non-irradiated egg white.

• KOREAN POULTRY JOURNAL
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• v.12 no.2 s.124
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• pp.88-89
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• 1980

양계인들이 가장 흔하게 먹을 수 있는 달걀이 풍부한 영양가를 지닌 우수한 식품임은 누구나 잘 알고 있는 사실이나 너무 쉽게 먹을 수 있어 자칫 식상하기 쉽다. 조금만 신경을 쓰면 달걀을 이용하여 멋스럽고 건강에 좋은 음료를 만들수있다. 저녁식사후에 또는 손님접대에 간편한 음료를 만들어 보자.

• KOREAN POULTRY JOURNAL
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• v.46 no.7
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• pp.148-151
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• 2014

• 베이커리
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• no.12 s.365
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• pp.100-101
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• 1998

• KOREAN POULTRY JOURNAL
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• v.46 no.6
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• pp.128-130
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• 2014

• KOREAN POULTRY JOURNAL
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• v.46 no.5
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• pp.145-147
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• 2014

• Journal of the Korean Society of Food Science and Nutrition
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• v.14 no.4
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• pp.391-395
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• 1985

The Retionl Equivalent value and the composition of carotenoids in hen, quail and duck eggs were investigated by thin-layer chromatography. Total carotenoid contents per gram yolk were great in order of hen＞duck＞quail and retinol contents, quail＞duck＞hen. In Retinol Equivalent value, quail showed the highest level and hen showed the lowest level. In hen and quail, the contents of lutein and zeaxanthin of egg yolk were about 75% of their total carotenoid contents and they were about 60% in duck. In all cases, the sum of the concentration of lutein and zeaxantin accounted for more than 60% of the total carotenoid.

• Culinary science and hospitality research
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• v.20 no.1
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• pp.65-75
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• 2014

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.

• Applied Biological Chemistry
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• v.40 no.6
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• pp.525-530
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• 1997

The changes in rheological properties of egg white stored in biodegradable package were investigated by pH change, failure stress and stress relaxation curve, and compared with control without package and complex PE. Initial pH of egg white stored in biodegradable package changed from 8.39 to 9.3 after 8 day storage, showing similar trend in pH change as that of control without package. Initial 14.25 N failure stress was changed into 6.76 N in biodegradable package and 9.31 N in control. Complex PE, having a relatively low gas permeability compared to biodegradable package, showed less pH changes from 8.30 to 8.81, but a greater decrease in failure stress into 5.29 N, indicating more deteriorating effect in complex PE package. Viscoelastic constants, such as elastic constant and viscous constant, obtained from stress-relaxation curve by three element Maxwell model were not significantly different between control and biodegradable package, but eggs stored in complex PE showed greater changes during storage. Therefore, the permeability seems to be the major factors to influence the rheological properties of egg and biodegradable packaging materials showed a potential substitute package for eggs.