Research Article | OPEN ACCESS
Study on the Granulation Texture of Salty Yolk
Tian Xianglei, Ruan Meijuan, Zhou Qin and Li Guangpeng
Laboratory of Food Processing and Freshness Preservation, Institute
of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China
Advance Journal of Food Science and Technology 2013 5:613-618
Received: December 31, 2012 | Accepted: February 08, 2013 | Published: May 05, 2013
Abstract
The texture of chicken egg yolk, duck egg yolk, salty chicken egg yolk and salty duck egg yolk were tested by the A/BC probe and HDP/SR probe of TA. XT. Plus (Texture Analyzer). Sensory evaluation was made for these yolks. Test results were analyzed and combined with sensory evaluation, a test method that HDP/SR compression test can significantly distinguished cooked fresh yolk and salty yolk apart well was determined, which can indicate the salty yolk's peculiar granulate texture intuitively and accurately.
Keywords:
Salty chicken egg yolk, salty duck egg yolk, sensory evaluation, texture analyzer,
Competing interests
The authors have no competing interests.
Open Access Policy
This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
Copyright
The authors have no competing interests.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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