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STORAGE FLAVOUR DEFECTS IN ORANGEGG.

Author(s) : RERKRAI S., BASSETTE R., CUNNINGHAM F. E.

Type of article: Article

Summary

ORANGEGG WAS PREPARED BY ADDING THAWED ORANGE JUICE TO BLENDED FRESH WHOLE EGG ; IT WAS THEN STORED AT 277 K (4 DEG C). WITHOUT ADDITIONAL TREATMENT, ORANGEGG DEVELOPED AN UNDESIRABLE FLAVOUR AFTER 2 DAYS OF STORAGE. WITH THE ADDITION OF THE ANTIOXYDANT TENOX 2, THE DRINK REMAINED PALATABLE AND FREE OF THE OFF-FLAVOUR AFTER 14 DAYS STORAGE. ANALYSIS OF VOLATILE MATERIALS IN THE UNTREATED ORANGEGG SHOWED THAT INCREASES IN N-PENTANAL AND N-HEXANAL PARALLELED THE DEVELOPMENT OF THE OFF-FLAVOUR. TENOX CONTROLLED THE OXIDATION.

Details

  • Original title: STORAGE FLAVOUR DEFECTS IN ORANGEGG.
  • Record ID : 1986-0720
  • Languages: English
  • Source: Br. Poult. Sci. - vol. 64 - n. 10
  • Publication date: 1985
  • Document available for consultation in the library of the IIR headquarters only.

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