Effect of salt and waste on salty and color of preserved eggs from sauce manufactory waste
1999
Pitcha-on Maisuthisakul(King Mongkut's Institute of Technology Ladkrabang, Bangkok (Thailand). Faculty of Agricultural Technology. Dept. of Agricultural Industry)
Objective of this research was to study effect of salt and soy sauce manufactory waste to salty and color of preserved egg. Variables are NaCl solution (30, 32 and 34 percent by weight of water) and waste (8,10 and 12 percent by weight of water) for pickled preserved egg, NaCl solution (38, 40 and 42 percent by weight of clay) and waste (48, 50 and 52 percent by weight of water) for coating preserved egg. After completely ripening time for pickling (15 days) and coating (35 days), the change of NaCl concentration as well as color by Hunter Lab in while egg and egg yolk during ripening by soaking and coating every 5 days were determined. From the results, during pickling and ripening preserved egg, when NaCl content was increase, NaCl absorption tended to increase, red color was stronger and white color was darker. When sauce waste was increase, red color tended to increase and white color was darker but waste did not effect to NaCl content. When pickling and ripening time was longer, NaCl content tended to increase, NaCl absorption tended to increase, red color was stronger and white color was darker.
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Эту запись предоставил Kasetsart University