Studies on the processing of seasoned product containing egg yolk.
1988
Lee S.K. | Yoo I.J. | Kim Y.M.
This experiment was conducted to determine yolk addition level for manufacturing the seasoned yolk products. They were prepared with 0, 10, 20, 40% yolk content in conjunction with fish meat paste and spices. Yolk mixture was cooked at 90deg C for 1 hour and then dried with hot air at 55deg C for 5 hours. The texture of non-dried seasoned product added with 10% yolk was remarkably increased as compared with any other treatment. For the drying process of seasoned yolk products, more addition of egg yolk to the mixture resulted in slight difficulties on drying. As yolk level increased in dried seasoned product (egg jerky), moisture and fat content increased whereas protein and total amino acid content decreased. Most of amino acid except leucine, isoleucine and phenylalanine decreased by increasing level of egg yolk. The predominant amino acids were glutamic acid, aspartic acid and lysine but only small amount of proline was detected in each treatment. Results of experiment indicated that yolk could be used to up 20% level in view of physicochemical and sensory quality in seasoned products.
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