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Prevention of Discoloration in Retorted Whole Egg
Author(s) -
SONG INSANG,
CUNNINGHAM F. E.
Publication year - 1985
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.1365-2621.1985.tb13812.x
Subject(s) - ethylenediaminetetraacetic acid , retort , chemistry , food science , organic chemistry , chelation
Prevention of the green‐grey discoloration of liquid whole eggs cooked at high temperatures was studied. Disodium ethylenediaminetetraacetic acid (NaZEDTA) was used to prevent the discoloration in whole egg adjusted to pH 8.5. Liquid egg samples in flexible packages were subjected to retort conditions (121°C, for 20 min) and evaluated for off‐color development. Discoloration was more severe at higher temperatures and longer cooking times; however, the use of 0.015% NazEDTA was effective in preventing green‐grey color development.