Premium
Composition of Serum and Sensory Evaluation of Cooked‐Frozen‐Thawed Scrambled Eggs at Various Salt Levels
Author(s) -
FEISER G. E.,
COTTERILL O. J.
Publication year - 1983
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.1365-2621.1983.tb14901.x
Subject(s) - chemistry , salt (chemistry) , potassium , food science , sodium , globulin , composition (language) , chromatography , biology , endocrinology , organic chemistry , linguistics , philosophy
The effect of 0.0–1.0% salt on the amount and composition of serum expressed from cooked‐frozen‐thawed scrambled eggs at pH 6.8 and 7.6 was determined. Serum volume decreased with increasing concentration of salt but the total solids, protein, ash, lipids, sodium, chloride, potassium, iron and phosphorus levels in the serum increased. Some of the globulins and livetins were absent in DISC gel electrophoretograms at all salt concentrations while lipovitellin, ovomacroglobulin and albumen bands were more intense at levels above 0.4%. Sensory evaluation indicated that cooked‐frozen‐thawed‐reheated scrambled egg was more intense in saltiness than fresh scrambled egg with equal amounts of added salt.