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KMID : 0665220040170020163
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Korean Journal of Food and Nutrition
2004 Volume.17 No. 2 p.163 ~ p.170
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Effects of Heating Temperature and Time, Salt and pH on the Texture and Color Characteristics of Whole Egg Gel
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Kim Jong-Gun
Kim Woo-Jung
Kim Joo-Sook
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Abstract
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Effect of several factors for Preparation of whole egg gel (WEG) on texture and color of WEG were investigated in this study. The factors studied were amount of water addition, heating temperature and time, pH and NaCl. The whole egg gel was prepared by mixing of whole egg and steaming at 100^{circ}C for 7 min followed by cooling at 22^{circ}C for 90 min. The results showed that the increase in water addition decreased significantly with viscosity values of whole egg solution (WES) and the addition of more than 50％ water resulted in a significant decrease in the stress at failure (SF) and the hardness of WEG. The color a and b values of WES decreased and the value of WEG also decreased significantly in negative range. The increase in heating temperature decreased the coagulation time and increased in SF while SF decreased. Addition of NaCl up to 1.3％ resulted a significant increase in SF and hardness and a little changes in color of WEG. As the pH of WES changed from 4.0 to 10.0, the viscosity of WES was minimal and SF and hardness were maximal at pH 6.0. The L and b values of WEG were significantly reduced at higher pH values of 8.0.
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KEYWORD
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whole egg gel, pH, NaCl, water, texture, color
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