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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
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.
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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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