• Journal of the Korean Society of Food Science and Nutrition
• /
• v.33 no.1
• /
• pp.158-163
• /
• 2004

We investigated the usefulness of 2-alkylcyclobutanones as markers for irradiated eggs and egg products by comparing 2-alkylcyclobutanone concentrations in irradiated raw egg yolk, boiled egg yolk, and egg yolk powder. One method of detection radiation-induced 2-alkylcyclobutanones involves extraction fat from irradiated egg samples separating 2-alkylcyclobutanones by florisil column chromatography, and identifying GC/MS. 2-(5'-Tetradecenyl)cyclobutanone of 2-alkylcyclobutanones was high relatively in boiled egg yolk, but 2-dodecylcyclobutanone was high in raw egg yolk and egg yolk Powder. Concentrations of the radiation-induced 2-alkylcyclobutanones increased linearly with the irradiation dose. The radiation-induced 2-alkylcyclobutanones from egg samples at 0.5 kGy over and not detected at the non-irradiated samples. Therefore, these compounds could be used as marker of Post-irradiation for egg Products.

• Journal of the East Asian Society of Dietary Life
• /
• v.5 no.3
• /
• pp.317-337
• /
• 1995

"Sinsulro(신선로)" is the famous soup of Cho-sun Dynasty Royal Cuisine, and the original food name is "Yulgujatang(열구자탕)". The first record is on [Sumunsasul] (1740) and the origin history related with Hirang-Jung is on [Headongjukji] and [Chosunyorihak]. From the analysis with Royal banquet menu and 16 kinds of old culinary literatures, "Sinsulro" are contained 54 and 70 material items and used variety cooking methods. Soup base of "Sinsulro" is well boiled meat, shank, brisket, stomach and intestine of beef with water, Some of beef is made meatball and seasoned raw meat. Beef marrow and tripes and liver are sauted with egg. Dried abalone and sea cucumber are soaked in water and then cutting slices after well boiled. Sliced white fish fillet are sauted with egg. Egg white and egg yolk made to thin sheet on pan with oil. Dropwort made to one sheet with flour and egg. Radish are boiled with meat soup and other vegetable are cooked with boiled or sauted. Seeds of pinenut, gingko, walnut are used of decorative seasonings. Filling mehtods of the Sinsulro casserole, the first layer is seasoning raw beef meat, 2nd layer is cooked slice of meat and radish, 3rd layer is rectangle pieces of egg sheet and sauted fish and intestines of beef. The top layer is decorated with meatball and naked nuts. After hot soup is poured until top of the materials, buning charcoal put into the center fire place and then served.o the center fire place and then served.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.15 no.3
• /
• pp.306-312
• /
• 1986

Demonstration of the highly positive correlation between blood cholestrol levels and heart disease has made consumers wary of the fats in meat, milk and eggs. The egg, as perhaps the single largest common source of cholesterol, has been cited by many members of the medical and scientific world as a food contributing to heart disease. In light of decreasing per capita egg consumption and continuing dietary egg cholesterol controversy, many researchers have focused their efforts on egg nutrition. The results reported, however, are often contradictory. In spite of the disputable scientific evidence, the egg has been labelled (erroneously) as a highly cholesterogenic food. The objective of this presentation is to present a general picture of the problem and discuss our laboratory findings relevant to the problem. An isotope technique was utilized to incorporate $^{14}C$-cholesterol into egg yolk lipoproteins and study the metabolic fate of dietary ovo-cholesterol in rats. Two hundred and fifty micro-curies of 4-$^{14}C$-cholesterol, emulsified in corn oil, were orally administered to five Single Comb White Leghorn laying hens. Eggs were collected, hard-boiled, and the hot dried egg yolk powder (HEY) was prepared. Total radioactivity excreted via feces was determined. The rat groups fed egg yolk powder excreted more than 95% of the ingested ovo-cholesterol, whereas the rat chow group excreted only 47%. No difference was observed between HEY and CEY treatments. Therefore, an unknown lipid factor present in egg folk accelerates cholesterol turnover rate and excretion via feces.

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

• Food Science of Animal Resources
• /
• v.22 no.3
• /
• pp.252-258
• /
• 2002

The objective of the study was to investigate the effects of dietary conjugated linoleic acid (CLA) on the egg quality. The ISA Brown (200 days and 500 days) hens were assigned randomly to six diets containing 0, 0.6, 1.2, 1.8, 2.4 and 4.8% CLA, respectively. The CLA contents was not detected in control eggs, whereas the CLA contents of eggs that fed with CLA diets was significantly increased (p.0.05) as increasing of dietary CLA levels and feeding periods. Eggs weight, Haugh unit (HU), shell color, shell weight, shell density, and shell thickness were not significantly different among treatments. However, the albumen height from hens fed CLA was significantly (P<0.05) lower than those of control at 7 weeks. As increasing of the CLA levels in diet, the rate of saturated fatty acid in egg yolk was increased and yolk color showed more yellow color. Especially, T4 showed significantly (P<0.05) more yellow color than those of control in yolk color. When e99s were boiled, egg yolks from CLA dietary groups showed significantly (p<0.05) higher hardness value than control.

• Journal of Korean Society for Atmospheric Environment
• /
• v.30 no.2
• /
• pp.95-109
• /
• 2014

In this study, the concentration of odorants released from albumin (EA) and yolk (EY) portions of boiled egg samples were determined as a function of storage time. The concentrations were measured at storage days of 0, 1, 3, 6, and 9 under room temperature. As such, odorants produced during both fresh and decay conditions were measured through time. A total of 19 compounds were selected as the main target odorants along with 12 reference compounds. GC-MS (for VOC) and GC-PFPD system (for sulfur gases) equipped with thermal desorption (TD) system were employed for odorant analysis in this work. The initial concentrations measured from the chamber system were converted into flux terms ($ng{\cdot}g^{-1}{\cdot}min^{-1}$). The EA showed the highest concentration of $H_2S$ (234 $ng{\cdot}g^{-1}{\cdot}min^{-1}$) at EA-0, and the concentrations of AT (Acetone) was also seen clearly in the range of 11.7 (EA-0) to 58.6 $ng{\cdot}g^{-1}{\cdot}min^{-1}$ (EA-9). The EY showed similar patterns. EtAl (Ethyl alcohol) increased 9.47 (EA-1) to 96.7 $ng{\cdot}g^{-1}{\cdot}min^{-1}$ (EA-9) in EA samples. Ketone, alcohol, sulfur groups generally exhibited high concentrations compared to other odorants. These data were also compared in relation to olfactometry related dilution-to-threshold (D/T) ratio by air dilution sensory (ADS) test and sum of odor intensity (SOI).

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.17 no.10
• /
• pp.204-212
• /
• 2016

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.

• Korean Journal of Poultry Science
• /
• v.20 no.3
• /
• pp.125-131
• /
• 1993

This study was performed to find the desirable conditions for processing salted hard-boiled egg without cracking egg shell in NaCl solution under pressure. Among the many factors affecting saltiness of the shell egg, concentration of NaCl solution(0~40%), different salting time(0~45h) and salting pressure (0~4.5kg/$\textrm{cm}^2$) were employed to identify the permeability of NaCl into shell egg at ambient temperature. The saltiness of the shell egg was proportionally risen as concentration of NaCl solution, salting time and pressure increased. The most desirable saltiness was observed at the 0.70~1.00% of NaCl in albumen and 0.40~0.45% in yolk, Besides the saltiness, sensory evaluation of the shell egg were carried out to evaluate the quality of the salted shell egg. The effect of various concentration of NaCl solution, salting time and pressure on sensory scores of hard-boiled salted eggs showed that 20~40% of NaCl solution, 12~20 h of salting time, 3~4.5 kg/$\textrm{cm}^2$ of salting pressure were proper conditions for processing the product. These results indicate that the desirable condition to get salted hard-boiled shell egg were ; 30% of NaCl solution, 16h of salting time and 4.0kg/$\textrm{cm}^2$ of salting pressure.

• Korean Journal of Poultry Science
• /
• v.32 no.3
• /
• pp.219-224
• /
• 2005

This study was carried out to investigate the effect of feldspar on laying Performance and e99 qualify in hens. A total of 96 'Tetra Brown' layers were assigned to 4 treatments in a completely randomized design. Each treatment consisted 4 replicates accommodating 6 layers per replication. Experiment diets were a control diet without feldspar and supplemented 0.5, 1.0 and $1.5\%$ feldspar. The egg Production rate was significantly increased in layers 134 diets supplemented 0.5 and $1.0\%$ feldspar compared to that of control (P<0.05). Egg weight, egg mass, feed intake, feed conversion ratio, egg shell strength and egg yolk color were not significantly different among the treatments (P>0.05). The haugh unit and blood spot of the eggs were significantly increased in $1.5\%$ feldspa. diets compared to that of control (p<0.05). However, the albumen index and meat spot in the eggs were not statistically different among treatments (P>0.05). Sensory evaluation traits were not significantly differed in terms of appearance, color, texture flavor and overall acceptability of eggs (P>0.05). The juiciness of boiled eggs was significantly increased in eggs of birds fed $1.0\%$ feldspar diets(P>0.05).

• Journal of the East Asian Society of Dietary Life
• /
• v.7 no.4
• /
• pp.491-501
• /
• 1997

The purpose of this study was to investigate the storage and cooking of eggs in addition to the purchase of special eggs. This survey was tarried out through questionnaire and subjects were 429 housewives whose children were middle or high school students in Kyunggi-do and Inchon. Most housewives began to purchase special eggs one year ago. When housewives purchased special eggs, the first consideration was in order of nutrition, freshness, price and preference. The higher housewives' education level was, the higher they took nutrition into consideration. More than half of housewives replied that the proper package of special eggs was 10 eggs or more, and perceived that the period between producers of eggs and consumers was less than 5 days. Most housewives did the freshness test by checking roughness of shell surface or the interior quality of egg yolk and white after purchase. Also most housewives stored eggs in the inside rack of refrigerator door. Most housewives served dishes made from eggs more than 2 or 3 times per week and perceived that soft-boiled eggs are foods easy of digestion. These results suggested that it is necessary to supply fresh and nutritious eggs and to develop various dishes made from eggs for quickly-prepared meals.