• Korean journal of food and cookery science
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• v.18 no.6
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• pp.613-618
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• 2002

Yackwa was prepared with various amounts of egg and the texture profile analysis, Hunter's color measurement and sensory evaluation were performed during storage for 7 days. In the texture profile analysis, hardness, cohesiveness, springiness, gumminess and chewiness of Yackwa were increased in all samples during storage and the textural parameters were increased by increasing egg level. No significant difference was observed in the lightness, redness and yellowness (p＞0.05). During storage, L and a values in all samples were increased while b value was decreased. In the results of sensory evaluation, Yackwa prepared with 10g of egg had an acceptable sensory quality.

• Korean Journal of Food Science and Technology
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• v.15 no.2
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• pp.123-127
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• 1983

This experiment was carried out to investigate the change in protein of pasteurized whole egg with or without added 1% of sugar during fermentation S. lactis, L. casei and S. faecalis were used in this fermentation test. Whole egg showed no phenomenen of coagulation by heating at $58^{\circ}C$ for 30 min, but the patterns in polyacrylamide gel of pasteurized whole egg without sugar added were changed by fermentation, especially in the egg fermented with L. casei. Polyacrylamide gel electrophoretic patterns of pasteurized whole egg added 1% of sugar changed more significantly by fermentation than pasteurized whole egg without sugar added and the most significant change was observed in the bands of conalbumin, preconalbumin, globulin and postalbumin by S. faecalis.

• Korean Journal of Poultry Science
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• v.11 no.1
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• pp.27-32
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• 1984

In order to use the liquid whole eggs as an ingredients of retorted products, the provention of the green-grey discoloration of retorted liquid whole eggs by the addition of the Na$_2$EDTA was investigated. And palatability change of the retorted liquid whole eggs by the addition of Na$_2$EDTA was also investigated. The results obtained were summarized as follows: 1. More severe green-grey discoloration was occurred when higher cooking temperature and longer cooking time were used. 2. Green-grey discoloration of retorted liquid whole eggs could be prevented by the addition of about 0.015% of Na$_2$EDTA. 3. The palatability of retorted liquid whole eggs was not lowered by the addition of 0.02% of Na$_2$EDTA and green grey discoloration was not developed during the storage time of 22 days at room temperature.

• Food Science of Animal Resources
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• v.32 no.3
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• pp.354-363
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• 2012

The study was conducted to determine bio-markers and establish shelf-life for eggs and egg products. The selected biomarkers were measured storage period according to samples (two months for table eggs and two weeks for whole liquid eggs) and five storage temperatures ($10^{\circ}C$, $15^{\circ}C$, $25^{\circ}C$, $35^{\circ}C$ and $45^{\circ}C$). The bio-markers for table eggs determined pH, acid value, VBN (volatile basic nitrogen), HU (Haugh unit), aerobic plate counts, coliform group, and Salmonella sp. The bio-markers for whole liquid eggs excluded HU in the bio-markers of eggs. The shelf-life of table eggs observed as 42 d at $10^{\circ}C$, 27 d at $15^{\circ}C$, 9 d at $25^{\circ}C$, 2 d at $35^{\circ}C$, and 1 d at $45^{\circ}C$ in sensory overall acceptability. The shelf-life of pasteurized whole liquid eggs observed as 7 d at $10^{\circ}C$, 3 d at $15^{\circ}C$, 2 d at $25^{\circ}C$, 1 d at $35^{\circ}C$, and less than one d at $45^{\circ}C$ in total plate count. The shelf-life of non- pasteurized whole liquid eggs observed as 4 d at $10^{\circ}C$, 2 d at $15^{\circ}C$, 1 d at $25^{\circ}C$, and less than 1 d at $35^{\circ}C$ and $45^{\circ}C$ in total plate count.

• Korean Journal of Poultry Science
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• v.31 no.3
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• pp.187-191
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• 2004

The experiment was performed to investigate the effect of heating temperature and shaking time on viscosity change of whole egg, yolk, and albumen. Shaking water bath was used at 35, 45, and 50$^{\circ}C$ and the viscosity was measured at 0, 3, 6, 9, and 12 hours. There were no significant differences in viscosity of whole egg between 35$^{\circ}C$ and 45$^{\circ}C$( over-all mean). However, the 50$^{\circ}C$ group showed significantly lower viscosity compared to 35 or 45$^{\circ}C$ groups(P < 0.05). Non-significant differences were noticed in yolk viscosity among temperature treatments, but there were significant differences among shaking times(P < 0.05). Heating temperature and shaking time did not show significant effect on the viscosity of albumen, but the lowest viscosity was shown at 0, 9, and 12 hours at 50$^{\circ}C$. The results suggest that whole egg, yolk, and albumen should be treated for more than 3 hours at 50$^{\circ}C$, more than 3 hours at 35$^{\circ}C$ and 45$^{\circ}C$ and 3～9 hours at 50$^{\circ}C$, and 0, 9, 12 hours at 50$^{\circ}C$, respectively and then can be used in the processing.

• The Science & Technology
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• v.18 no.4 s.191
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• pp.57-61
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• 1985

• The Science & Technology
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• no.4 s.455
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• pp.67-73
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• 2007

• Proceedings of the Korea Society of Poultry Science Conference
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• 2000.06a
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• pp.39-46
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• 2000

타조알의 형성은 배란된 난자가 나팔관과 난백분비부, 협부, 자궁 그리고 총배설강을 통과하면서 완전한 형태의 알로 산란된다. 그리고 1 clutch size가 40$\pm$15개 정도이다. 알의 크기는 1,450g에서 200~400g의 변이가 있는 것으로 본다. 타조의 난질에는 cuticle 층이 없어서 병원균의 침입에 약하다. 그리고 알의 껍질은 2mm 정도로 두꺼우며 그주요 성분은 달걀의 껍질에서와 마찬가지로 calcium carbonate이다 타조알의수거는 수놈의 방해가 없도록 하여야 하며 bacteria나 fungi의 침입이 업도록 하여야 한다. 수거된 알은 저장하였다가 부화기의 수용능력이 되면 부화를 시작한다. 부화 전에 아를 저장할 경우 15~18$^{\circ}C$로 저장실 온도를 유지하면 7일 정도 저장이 가능하지만 7일 이상 저장할 경우 12$^{\circ}C$로 저장온도를 낮추고 이때 상대습도는 75%로 유지하는 것이 이상적이다. 부화기의 온도는 36.0~36.5$^{\circ}C$가 이상적이며 이때 이상적인 습도는 35%이하이어야 한다. 또 부화중 전란을 하여야 하는데 대개 한시간에 한번씩 74~90。로 전란 해주는 것이 바람직하다. 부화에 적당한 알은 기형적으로 크거나 작으면 부화율을 높이지 못한다.

• Proceedings of the Korea Contents Association Conference
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• 2018.05a
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• pp.111-112
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• 2018

• Food Science of Animal Resources
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• v.31 no.4
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• pp.557-562
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• 2011

The study was performed to investigate microbial and physicochemical properties of domestic liquid eggs during cold storage. The liquid eggs used in the experiment were whole liquid, liquid egg yolks, and liquid egg whites. All samples were analyzed in summer and winter. The aerobic microorganisms were 1,270-83,300 CFU/g from non-sterilized liquid eggs produced in summer and their numbers increased from those produced in winter (ND, ~4,330 CFU/g). Total coliforms were not observed in non-sterilized whole liquid and non-sterilized liquid egg yolk regardless of season. Total coliforms from nonsterilized products were not detected in liquid egg whites during cold storage. Salmonella sp. was not observed in any of the liquid egg products. However, Pseudomonas sp., Pseudomonas geezennei, Pseudomonas otitidis, and Pseudomonas aeruginosa were identified by 16S rRNA from non-sterilized whole liquid eggs produced in summer. The pH and viscosity of whole liquid eggs and liquid egg whites were not different between the sterilized and non-sterilized treatments during cold storage. These results suggest that managing cross-contamination is necessary when non-sterilized liquid eggs are processed in summer.