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     Advance Journal of Food Science and Technology

    Abstract
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 
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, , ,
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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
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