Abstract
|
Article Information:
Study on the Granulation Texture of Salty Yolk
Tian Xianglei, Ruan Meijuan, Zhou Qin and Li Guangpeng
Corresponding Author: Tian Xianglei
Submitted: December 31, 2012
Accepted: February 08, 2013
Published: May 05, 2013 |
Abstract:
|
The texture of chicken egg yolk, duck egg yolk, salty chicken egg yolk and salty duck egg yolk were tested by the A/BC probe and HDP/SR probe of TA. XT. Plus (Texture Analyzer). Sensory evaluation was made for these yolks. Test results were analyzed and combined with sensory evaluation, a test method that HDP/SR compression test can significantly distinguished cooked fresh yolk and salty yolk apart well was determined, which can indicate the salty yolk's peculiar granulate texture intuitively and accurately.
Key words: Salty chicken egg yolk, salty duck egg yolk, sensory evaluation, texture analyzer, , ,
|
Abstract
|
PDF
|
HTML |
|
Cite this Reference:
Tian Xianglei, Ruan Meijuan, Zhou Qin and Li Guangpeng, . Study on the Granulation Texture of Salty Yolk. Advance Journal of Food Science and Technology, (05): 613-618.
|
|
|
|
|
ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
|
Information |
|
|
|
Sales & Services |
|
|
|