ShareCOMPOSITION OF SERUM FROM COOKED-FROZEN-THAWED-REHEATED SCRAMBLED EGGS AT VARIOUS PH LEVELS.
Author(s) : FEISER G. E., COTTERILL O. J.
Type of article: Article
Summary
THE VOLUME OF SERUM PRESSED FROM THE COOKED-FROZEN-THAWED-REHEATED (CFTR) SCRAMBLED EGG DECREASED AS PH WAS INCREASED FROM 6.0 TO 7.0. SOLIDS, PROTEIN AND LIPID LEVELS WERE MAXIMAL AT PH 7.0. ASH AND PHOSPHORUS CONTENTS DECREASED WITH INCREASED PH. SODIUM AND POTASSIUM REMAINED CONSTANT. CHLORIDE CONCENTRATION INCREASED FROM PH 6.2 TO 6.8. IRON HAD MAXIMAL LEVELS AT PH 6.2 AND TO 6.8 TO 7.2. OVOMACROGLOBULIN, LIPOVITELLIN AND SOME OF THE GLOBULINS AND LIVETINS WERE ABSENT IN THE ELECTROPHORETOGRAMS OF THE SERUM.
Details
- Original title: COMPOSITION OF SERUM FROM COOKED-FROZEN-THAWED-REHEATED SCRAMBLED EGGS AT VARIOUS PH LEVELS.
- Record ID : 1983-1434
- Languages: English
- Publication date: 1982
- Source: Source: J. Food Sci.
vol. 47; n. 4; 1982.07-08; 1333-1337; 5 fig.; 1 tabl.; 33 ref. - Document available for consultation in the library of the IIR headquarters only.
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