A simple method to evaluate oil in salted egg
2017
Wang, Zhong Feng | Dai, Chao | Wang, Daiyu
A gravimetric method (GM) that can evaluate oil exudation rate in yolk of salted eggs was studied. The samples of 1.5–2.5 g yolk were sandwiched between filter papers and pressed by 1000 g weights for 1–2 h at 25–35°C. Free oil exuded from yolk was absorbed by the filter papers, and the increased mass of the filter papers was designated as the amount of exuded oil. The GM showed satisfactory coefficient of variation at 5.4%, with recoveries ranging from 98.2 to 101.9%. Highly linear correlation of free oil amount detected by GM with levels added soybean oil in samples was demonstrated by R² = 0.998. Cooked salted eggs from six companies and eggs brined different time were determined by the GM, which produced high consistency of the oil exudation ratio with the apparent state of different sample eggs. All the results indicated that the GM can be a practicable method to quantitatively evaluate oil exudation.
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