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Composition of Serum from Cooked‐Frozen‐Thawed‐Reheated Scrambled Eggs at Various pH Levels
Author(s) -
FEISER G. E.,
COTTERILL O. J.
Publication year - 1982
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.1365-2621.1982.tb07680.x
Subject(s) - chemistry , potassium , phosphorus , sodium , globulin , food science , composition (language) , zoology , chromatography , biochemistry , endocrinology , biology , linguistics , philosophy , organic chemistry
The volume of serum pressed from the Cooked‐Frozen‐Thawed‐Reheated (CFTR) scrambled egg decreased as pH was increased from 6.0 to 7.0. Solids, protein and lipid levels were maximal at pH 7.0. Ash and phosphorus contents decreased with increased pH. Sodium and potassium remained constant. Chloride concentration increased from pH 6.2 to 6.8. Iron had maximal levels at pH 6.2 and to 6.8 to 7.2. The lipid and phosphorus levels in the serum were very low when compared to those in the original liquid whole egg. Ovomacroglobulin, lipovitellin and some of the globulins and livetins were absent in the electrophoretograms of the serum. Also, a band appeared in the ovomucoid area which was not normally present in uncooked egg.