WATER-HOLDING CAPACITY AND TEXTURAL ACCEPTABILITY OF PRECOOKED, FROZEN, WHOLE-EGG OMELETS.

Type of article: Article

Summary

PRECOOKED, FROZEN OMELETS WERE ANALYZED FOR MOISTURE LOSS, EXPRESSIBLE MOISTURE, SHEAR FORCE, AND SENSORY EVALUATION TO DETERMINE WATER-HOLDING CAPACITY AND TEXTURAL ACCEPTABILITY. ADDITION OF 0.1% XANTHAN GUM, APPLICATION OF MOIST HEAT IN COOKING, AND CRYOGENIC FREEZING MINIMIZED MOISTURE LOSS AND SHEAR FORCE. OMELETS CONTAINING XANTHAN GUM WERE CONSISTENTLY RATED HIGHEST IN SENSORY EVALUATION, INCLUDING FRESH AND UNTREATED CONTROL OMELETS. STEAMING OMELETS FOR FIVE MINUTES COMBINED WITH CRYOGENIC FREEZING PRODUCED A DESIRABLE OMELET, REQUIRING NO ADDITIVES.

Details

Original title: WATER-HOLDING CAPACITY AND TEXTURAL ACCEPTABILITY OF PRECOOKED, FROZEN, WHOLE-EGG OMELETS.
Record ID : 1982-2037
Languages: English
Publication date: 1982
Source: Source: J. Food Sci.
vol. 47; n. 2; 1982.03-04; 412-417; 4 fig.; 8 tabl.; 11 ref.
Document available for consultation in the library of the IIR headquarters only.

Indexing

Themes: Food quality and safety. Microbiology;
Precooked food
Keywords: Texture; Water holding; Organoleptic property; Precooked food; Weight loss; Egg; Cooking; Freezing; Additive