Production of preserved egg from sauce manufactory waste Part I: Preliminary study in appropriate formula
1998
Pitcha-on Maisuthisakul, University of the Thai Chamber of Commerce, Bangkok (Thailand). Faculty of Science. Dept. of Food Industrial Technology
Objective of this study was to utilize the waste from soy sauce manufacturing by producing of preserved egg. There were 2 methods to conduct the experiment that are soaking and coating method. For soaking method, NaCl solution that was used to soak eggs at 20, 25 and 30 percent (by weight of water) was mixed with soy sauce waste at 10, 20 and 30 percent (by weight of water). All eggs were soaked in this solution for 15 days. By coating method, coating materials was prepared by sodium chloride at 20, 30 and 40 percent (by weight of clay) mixed with soy sauce at 30, 40 and 50 percent (by weight of clay) and water at 21, 28 and 41 percent (by weight of clay). All coating eggs were ripen for 35 days. After that, sensory evaluation was done by 9-point Hedonic Scale to evaluate the best formula of solution and clay for preserved egg production. The change of egg weight, NaCl concentration and color during soaking and ripening were determined at every 5 days. Total plate count, mold and salmonella were determined. From the study, suitable formula for preserved egg production was 30 percent NaCl and 10 percent soy sauce (by weight water) using soaking method and 40 percent NaCl, 50 percent soy sauce and 28 percent water by weight of clay using coating method, During soaking and ripening, egg weight tended to reduce while NaCl content tended to increase, Red color was stronger and white color was darker. Total plate count was 140 and 280 colonies per gram for soaking and coating method, respectively. Mold was detected at 105 and 200 colony per gram for soaking and coating method, respectively, salmonella was not detected.
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