ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The H2S contents of cooked whole egg and albumen mixtures were highest from samples with pH around 7.5 and 7.0, respectively. The highest H2S content was obtained for the cooked mixture containing a natural yolk to albumen ratio. The alteration of yolk to albumen ratio resulted in an alteration of pH for the mixtures and decreased the H2S content of the cooked products. The addition of acetic acid, citric acid, Na2EDTA, and polyphosphates at 0.1% or malic acid, monosodium phosphate, sorbic acid, succinic acid, and tartaric acid at 0.5% to the raw mixture reduced the H2S content of the cooked samples.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1984.tb10388.x
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