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KMID : 1024620050250040472
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Food Science of Animal Resources
2005 Volume.25 No. 4 p.472 ~ p.477
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Studies on the Physico-chemical Properties and Sensory Evaluation of Pickled Quail Egg
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Yang Cheul-Young
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Abstract
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This experiment was studied to investigate the physico-chemical properties and sensory evaluation in pickled quail egg during storage at 10 and for storage periods 15 days. The weight change of the pickled quail egg were saw a big increase rate with the pickle during 10 days later, and the during storage at were increased than the during storage at . Moisture, crude protein, crude fat and crude ash content of quail egg were 75.24, 12.13, 9.53 and respectively. The pH were showed increase pattern for pickle storage periods on 5 days at . Water soluble nitrogen of quail egg white saw decreased with during the pickle peroids at 10 and 15 days, and the non-protein nitrogen saw increased with according to pickle periods. The change of the viscosity by a rotation viscometer measurement saw increased with according to pickle period days. and the viscosity values saw increased on pickle periods at 5 days. The result of sensory evaluation of sample was S-3>S-2>S-1, in order.
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KEYWORD
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pickled quail egg, physico-chemical properties, sensory evaluation
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