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COMPOSITION OF SERUM AND SENSORY EVALUATION OF COOKED-FROZEN-THAWED SCRAMBLED EGGS AT VARIOUS SALT LEVELS.

Author(s) : FEISER G. E., COTTERILL O. J.

Type of article: Article

Summary

SERUM VOLUME DECREASED WITH INCREASING CONCENTRATION OF SALT BUT THE TOTAL SOLIDS, PROTEIN, ASH, LIPIDS, SODIUM CHLORIDE, POTASSIUM, IRON AND PHOSPHORUS LEVELS IN THE SERUM INCREASED. SOME OF THE GLOBULINS AND LIVETINS WERE ABSENT AT ALL SALT CONCENTRATIONS WHILE LIPOVITELLIN, OVOMACROGLOBULIN AND ALBUMEN BANDS WERE MORE INTENSE AT LEVELS ABOVE 0.4%. SENSORY EVALUATION INDICATED THAT COOKED-FROZEN-THAWED-REHEATED SCRAMBLED EGG WAS MORE INTENSE IN SALTINESS THAN FRESH SCRAMBLED EGG WITH EQUAL AMOUNTS OF ADDED SALT.

Details

  • Original title: COMPOSITION OF SERUM AND SENSORY EVALUATION OF COOKED-FROZEN-THAWED SCRAMBLED EGGS AT VARIOUS SALT LEVELS.
  • Record ID : 1984-0203
  • Languages: English
  • Publication date: 1983
  • Source: Source: J. Food Sci.
    vol. 48; n. 3; 1983.05-06; 794-797; 4 fig.; 2 tabl.; 17 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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