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Quality Attributes of Whole Egg and Albumen Mixtures Cooked by Different Methods
Author(s) -
CHEN T.C.,
HSU S.Y.
Publication year - 1981
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1981.tb02972.x
Subject(s) - chemistry , food science , flavor , boiling , microwave oven , cooking methods , chromatography , microwave , organic chemistry , physics , quantum mechanics
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 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 boil‐in‐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 product. Products prepared by the cook‐in‐bag method were also lower in weeping percentages. The methods of cooking affected the major volatile contents of the products slightly. Double boiler scrambled whole egg product contained less H 2 S, NH 3 and total carbonyls as compared to those prepared by other methods.