Quality Attributes of Whole Egg and Albumen Mixtures Cooked by Different Methods

Abstract

Whole egg and albumer mixtures were prepared and cooked by the following methods: (1) pan scrambled in a double boiler; (2) pan scrambled in a Teflon coated skillet; (3) boil-in-bag in boiling water; and (4) cook-in-bag in .L microwave oven. Yields, weeping, and content of volatile flavor components in the cooked products were measured. Cooking yields were higher for those cooked by the boilin-bag and cook-in-bag methods than those pan scrambled. Regardless of cooking method, yields of the albumen product were lower than the whole egg prcduct. Products prepared by the cook-in-bag method were also 1owc:r in weeping percentages. The methods of cooking affected the m: jor volatile contents of the products slightly. Double boiler scramblc:d whole egg product contained less HzS, NH3 and total carbon>.ls as compared to those prepared by other methods.

Effect of Concentration of Egg Yolk and White on Fresh Scrambled Egg Flavor , ,

“…Scientists have also investigated the effect of cooking methods on the flavor of eggs (Chen and Hsu, 1981;Sheldon and Kimsey, 1985). Chen and Hsu (1981) "To whom all correspondence should be addressed.…”

Volatile Compounds in Scrambled Eggs

“…SCRAMBLED CHICKEN EGGS have traditionally been an important part of the American diet, mainly as a breakfast dish. Yet, compared with other foods, research on scrambled egg flavor compounds has been neglected (Chen and Hsu, 1981). As egg substitutes and convenience egg products become popular, information on volatile compounds in scrambled eggs may facilitate product development and quality assurance.…”

Albumen protein and functional properties of gelation and foaming

“…Heating is needed to achieve the optimum hardness, but can also bring on undesirable syneresis (Lowe, 1955). The syneresis registered by Chen & Hsu (1981) may have resulted from supercoagulation, when the whole egg and the eggwhite were cooked in microwaves, but the cooking velocity induced by the microwaves and the tendency of how heating is carried out harden the supercoagulation prevention in some foods (Yang & Baldwin, 1995). Alleoni & Antunes (2005) observed increased expressible moisture in eggwhite gels at pH between 7 and 8, in comparison to those with pH around 9.…”