Texture of Cooked Egg Yolk as Influenced by Physical Manipulation of Raw Egg Yolk and Salt Brining of Shell Eggs

Woodward, S. A.

doi:10.3382/ps.0671264

Cited by 10 publications

(7 citation statements)

References 8 publications

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“…The shell eggs became dehydrated during this period because the decrease in moisture was greater than the increase in NaCl. Similar results have been reported previously (Woodward, 1988;Chiang & Chung, 1986;Wang, 1991). The moisture in the yolk increased in the late stage of brining, and the change in moisture showed a quadratic curve during brining.…”

Section: Resultssupporting

confidence: 81%

“…Hard-cooked egg yolk has a crumbly and mealy texture. Chicken eggs held in brines for up to 4 weeks are altered in appearance, and the yolk index of raw yolks changes only slightly in texture profile relative to that of cooked yolks (Woodward, 1988). The phenomena are qulte different from those of shyandan which are generally considered to have excellent properties with granular texture and oil-off after cooking (Peh et al, 1982;Chiang & Chung, 1986;Wang, 1992).…”

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confidence: 97%

“…With heat (Woodward & Cotterill, 1987a, b;Woodward, 1988) or freeze-thawing (Kamat et al, 1976;Chang et al, l 977) treatments, egg yolk may become viscous and thick, a condition known as gelation. The state of the yolk is also affected by salt even at room temperature (Mahadevan et al, 1969;Harrison & Cunningham, 1986).…”

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confidence: 99%

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Effect of NaCl Penetration Rate on the Granulation and Oil-Off of the Yolk of Salted Duck Egg.

Lai

1997

FSTI

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Kuokuang Road, Taichung, Taiwan, ROC Duck eggs treated with 1.0 N HCI up to 120 min to adjust the permeability of the shell were immersed in 269~;o NaCl (0-40 days) and subsequently heated at 85'C for 90 min to obtain the salted eggs in order to investigate the effect of NaCl on the granulation and oil-off of the yolk formed. During brining, the NaCl contents of the yolk and albumen were increased 2-10 fold due to HCI treatment of the shell. The oil-off ratio, defined as the ratio of the free lipid to the lipid content of the yolk, was also affected by the penetration rate and brining time. Eggs treated with 1.0 N HCI for 120 min showed reduced time required to achieve the maximum lipid content and oil-off ratio and had a lower maximum value of oil-off ratio than eggs treated with I N HCI for 0-80 min. The yolk of HCl-treated (1.0 N, 80 min) egg changed in appearance mealy form to be granulous at 5-10 days and to a soft gel at 15-20 days after brining. In comparison, the eggs without HCI treatment respectively required 20-25 and 40 days for these changes. This study suggests that sustained brining may result in the formation of a gel-state yolk, and the NaCl penetration rate affects only the time for the change in forms.Keywords: duck egg, brlning, yolk, NaCl penetration, gelation, granulation Salted duck egg, shyandan, is a traditional and popular egg product in Taiwan. It is made by brining the egg in saturated saline or by coating with red soil paste mixed with salt for 20-30 days and subsequently heating the egg (Peh et al, 1982;Lln et al, 1984;Chang & Lin, 1986). In addition to supplying for regular diet as a whole-egg type, the yolks are also utilized as stuffing material in some Chinese foods such as moon cake and glutinous rice dumpling (Chiang & Chung, 1986).Hard-cooked eggs are also used to produce salted or pickled eggs in the Occident (Angalet et al, 1976; Fischer et al, 1985). Hard-cooked egg yolk has a crumbly and mealy texture. Chicken eggs held in brines for up to 4 weeks are altered in appearance, and the yolk index of raw yolks changes only slightly in texture profile relative to that of cooked yolks (Woodward, 1988). The phenomena are qulte different from those of shyandan which are generally considered to have excellent properties with granular texture and oil-off after cooking (Peh et al, 1982;Chiang & Chung, 1986;Wang, 1992). From the standpoint ofcustomers, the granular texture should resemble that of bean filling, and the oil-off phenomenon should resemble that of caviar. However, no scientifically defined criteria are suitable to describe the quality of shyandan. In order to maintain the albumen functionalities, several research groups (Chiang & Chung, 1986;Chen et al, 1991; Wang, 1991Wang, , 1992 have tried to manufacture the salted yolks separated from eggs. Most of these salted processes were unsuccessful in obtaining shyandan yolks. Wang (1991) indicated that the formation of shyandan yolk is probably related to the diffusion speed and final concentration of NaCl.With heat (Wo...

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Section: Resultssupporting

confidence: 81%

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confidence: 97%

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Effect of NaCl Penetration Rate on the Granulation and Oil-Off of the Yolk of Salted Duck Egg.

Lai

1997

FSTI

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“…Lower cohesiveness scores suggest a higher occurence of fractures. The cohesiveness score of 0.5 represents a minimal tendency to fracture, whereas a score of 0.4 represents a slight degree of fracturing in cooked egg yolk (Woodward 1988). There were no significant differences in hardness and cohesiveness scores among retorttreated samples and among RF-treated samples.…”

Section: Quality Measurement Quality Measurement Quality Measurement mentioning

confidence: 99%

Sterilization of Scrambled Eggs in Military Polymeric Trays by Radio Frequency Energy

Luechapattanaporn

Wang

et al. 2006

Journal of Food Science

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: There is a current need for fresh‐cooked‐like yet shelf‐stable egg products for U.S. military combat rations. Novel thermal processes based on radio frequency (RF) energy can shorten the heating time and reduce overheating. This technology was explored to produce shelf‐stable egg products for combat ration development. Clostridium sporogenes (PA 3679) spores were used as a surrogate to validate the RF sterilization process to control Clostridium botulinum. Decimal reduction time (D value) of PA3679 in scrambled eggs was determined using aluminum thermal‐death‐time (TDT) tubes. The thermal inactivation kinetic information was then used in inoculated pack studies to validate a novel thermal process based on 27.12 MHz radio frequency (RF) pilot scale unit. Trays of scrambled eggs inoculated with PA 3679 were subjected to 3 processing levels: target process (F0 about 5.3 min), under‐target process (F0 about 3.0 min), and over‐target process (F0 about 9.1 min). The results of the microbial challenge study showed that microbial destruction from the RF process agreed with sterilization values calculated from time‐temperature data measured at the cold spot in the treated trays. A comparison of RF‐ and retort‐treated scrambled eggs showed significant differences in the degree of lightness (L*) and redness (a*). RF‐processed egg was less brown compared with conventional retorted eggs. Retort treatment of fully cooked scrambled eggs had higher hardness, springiness, and smaller cohesiveness than RF ‐treated samples. This study suggests that RF thermal processes can produce safe, shelf‐stable sterilized scrambled eggs for both military and civilian uses.

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“…67, March 2011 compared (Peh et al, 1982). Woodward (1988) collected information on the texture of cooked egg yolk as influenced by physical manipulation of raw egg yolk and brining of shell eggs. Chiang and Chung (1986) reported that the egg yolk become watery and did not attain desirable characteristics after brining.…”

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confidence: 99%

Effect of brining on egg quality, post hatch performances and carcass quality of broiler chicken

Sachdev

Marandi

Saxena

et al. 2011

World's Poultry Science Journal

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Adding value to eggs, being a very old concept in foods, is practiced for supplementing nutritive values along with provision for ease of handling too. Some of the value-added egg products include tea/century eggs (for extended shelf life of egg products); low cholesterol eggs (preferred by health conscious customers); and 'super' eggs produced through use of either herbal supplements, inclusion of drugs, manipulation of dietary protein and energy content, poly unsaturated fatty acids (PUFA), or additional vitamins and minerals in the poultry diet. These are considered helpful in reducing the risk of heart diseases and in some cancerous conditions. However, the focus of this review is to concentrate on the production of salted eggs and the process of brining. Sales of salted eggs have been quite encouraging for on its own merits. People in many parts of the globe, prepare and market salted eggs as part of their preservative/extra value but very little scientific information has been available regarding the standardised brining technology and storage quality of salted chicken eggs. Apart from this, no information has been available on the hatching performance of salted eggs, subsequent growth performance of progeny, broiler chick quality and their immune-competence against disease. In view of the requirement for information, it was deemed imperative to consolidate the relevant information to determine future research needs.

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Texture of Cooked Egg Yolk as Influenced by Physical Manipulation of Raw Egg Yolk and Salt Brining of Shell Eggs

Cited by 10 publications

References 8 publications

Effect of NaCl Penetration Rate on the Granulation and Oil-Off of the Yolk of Salted Duck Egg.

Effect of NaCl Penetration Rate on the Granulation and Oil-Off of the Yolk of Salted Duck Egg.

Sterilization of Scrambled Eggs in Military Polymeric Trays by Radio Frequency Energy

Effect of brining on egg quality, post hatch performances and carcass quality of broiler chicken

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