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Effects of pH, Formulations and Additives on the Hydrogen Sulfide Content of Cooked Egg Mixtures
Author(s) -
CHEN H. M.,
CHEN T. C.
Publication year - 1984
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.1365-2621.1984.tb10388.x
Subject(s) - chemistry , yolk , malic acid , food science , citric acid , tartaric acid , sorbic acid , succinic acid , biochemistry
ABSTRACT The H 2 S contents of cooked whole egg and albumen mixtures were highest from samples with pH around 7.5 and 7.0, respectively. The highest H 2 S 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 H 2 S content of the cooked products. The addition of acetic acid, citric acid, Na 2 EDTA, 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 H 2 S content of the cooked samples.