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Physicochemical and Sensory Characteristics of Pickled Hen Egg and Its Calcium Content and Antioxidative Activity

첫 페이지 보기
  • 발행기관
    한국식품과학회 바로가기
  • 간행물
    Food Science and Biotechnology SCIE KCI 등재 SCOPUS 바로가기
  • 통권
    Volume 17 Number 5 (2008.10)바로가기
  • 페이지
    pp.996-1002
  • 저자
    Aera Jang, Ki-Chang Nam, Xian-De Liu, Mooha Lee, Dong-Ho Kim, Cheorun Jo
  • 언어
    영어(ENG)
  • URL
    https://www.earticle.net/Article/A88423

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원문정보

초록

영어
Pickled hen egg dipped in brewed apple vinegar for 7 and 14 days was prepared and changes of weight, pH, viscosity, calcium content, antioxidative effect, and sensory characteristics were determined. During a pickling, the egg weight was increased from 62.03 g at day 0 to 91.13 and 94.93 g at day 7 and 14, respectively. The pH of the egg white and yolk, initially at pH 10.24 and 6.56, was decreased, while that of the pickling solution was increased by the pickling days. Viscosity of the pickled egg white was significantly decreased with the pickling days (p<0.05). Significant antioxidative effect was found from the pickled egg mixture (egg white:yolk=1:1). Calcium content of the egg white after 7 and 14 days of the pickling was 280-300 times higher than the fresh egg white and 1.9 times higher than fresh egg yolk. Addition of plain yogurt
and honey improved the sensory quality of a pickled egg and was able to mask the unpleasant sour taste. Results suggest that, in addition to the use of pickled egg by itself, egg-based foods such as mayonnaise with enforced calcium content can be developed using a pickled egg.

목차

Abstract
 Introduction
 Materials and Methods
  Materials
  Manufacturing a pickled egg
  Measurement of the egg quality
  pH
  Viscosity
  Inhibition of a lipid oxidation for a pickled egg
  Calcium content of a pickled egg
  998 A. Jang et al.Sensory evaluation
  Statistical analysis
 Results and Discussion
  Physicochemical characteristics
  Inhibition effect of a pickled egg on lipid oxidation
  Calcium content
  Sensory analysis
 References

키워드

pickled egg physicochemical sensory quality calcium antioxidative

저자

  • Aera Jang [ Department of Animal Science and Biotechnology, Chungnam National University, 2National Institute of Animal Science, Rural Development Administration ]
  • Ki-Chang Nam [ Examination Division of Chemical & Biological Resources, Korean Intellectual Property Office ]
  • Xian-De Liu [ Department of Animal Science and Biotechnology, Chungnam National University ]
  • Mooha Lee [ Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Science, Seoul National University ]
  • Dong-Ho Kim [ Radiation Research Center for Bio-Technology, Korea Atomic Energy Research Institute ]
  • Cheorun Jo [ Department of Animal Science and Biotechnology, Chungnam National University ] Corresponding author

참고문헌

자료제공 : 네이버학술정보

간행물 정보

발행기관

  • 발행기관명
    한국식품과학회 [Korean Society of Food Science and Technology]
  • 설립연도
    1970
  • 분야
    농수해양>식품과학
  • 소개
    본회는 사회일반의이익에 공여하기 위하여 공공법인의 운영에 관한 법률의 규정에 따라 식품 과학 전반에 관한 이론 및 기술연구와 그 응용을 촉진 및 보급시키며 학술과 사업을 연계시키고, 나아가 국민의 식생활을 질적, 양적으로 향상시킴을 목적으로 한다.

간행물

  • 간행물명
    Food Science and Biotechnology
  • 간기
    격월간
  • pISSN
    1226-7708
  • 수록기간
    1992~2009
  • 십진분류
    KDC 574 DDC 664

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