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2013 (Vol. 5, Issue: 05)
Article Information:

Study on the Granulation Texture of Salty Yolk

Tian Xianglei, Ruan Meijuan, Zhou Qin and Li Guangpeng
Corresponding Author:  Tian Xianglei 

Key words:  Salty chicken egg yolk, salty duck egg yolk, sensory evaluation, texture analyzer, , ,
Vol. 5 , (05): 613-618
Submitted Accepted Published
December 31, 2012 February 08, 2013 May 05, 2013

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.
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  Cite this Reference:
Tian Xianglei, Ruan Meijuan, Zhou Qin and Li Guangpeng, 2013. Study on the Granulation Texture of Salty Yolk.  Advance Journal of Food Science and Technology, 5(05): 613-618.
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ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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