Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 23 Issue 4
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- Pages.389-393
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- 1991
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- 0367-6293(pISSN)
Changes in Physical Properties of Salted Egg Yolks as Affected by Salt Content During Frozen Storage and Their Effects
가염량이 다른 난황의 냉동저장 중 물성 및 마요네즈 제조적성 변화
- Kim, Jae-Wook (Ottogi Research Center) ;
- Cha, Ga-Seong (Ottogi Research Center) ;
- Hong, Ki-Ju (Ottogi Research Center) ;
- Choi, Chun-Un (Ottogi Research Center)
- Published : 1991.08.01
Abstract
The changes in Physical properties of egg yolk(refractive index 43) as affected by salt content(7%, 10%, 13%) during frozen storage and their effects on functionalities in mayonnaise preparation were investigated. As the frozen storage period of salted egg yolk increased, viscosity was increased, and further increased with higher salt content, and emulsification capacity was gradually decreased. In case of egg folk with 7% salt, emulsification capacity was considerably decreased during the storage at
상업적인 가염난황의 식염 첨가량에 따른 냉동저장 중 물성 및 마요네즈 제조적성을 비교하기 위하여 난황(refractive index 43)에 7%, 10%, 13%의 식염을 첨가하여 이들을