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한국식품과학회지
→ 한국식품과학회지2014 ; 46(3): 295-302
Quality Factors Affecting Egg Freshness and Palatability During Storage
계란의 저장에 따른 물리화학적 특성 평가 및 품질 인자 설정
Bum-Keun Kim, Chan-Eun Park, Byung-Sam Kim, and Yoonsook Kim*
Korea Food Research Institute
김범근·박찬은·김병삼·김윤숙*
한국식품연구원
ABSTRACT
This study investigated the effects of storage temperature and time on the physicochemical properties of eggs, and the corelationship of quality factors with egg freshness and the palatability during storage. As storage temperature and time increased, weight loss significantly increased (p<0.05), while the specific gravity, Haugh unit, yolk index, albumen index, and yolk viscosity decreased significantly (p<0.05). A multiple regression equation of Y1 (freshness)=106.50286− 0.81196X1 (weight loss)−77.51667X5 (specific gravity)−2.27156X8 (yolk pH)+0.00178X16 (yolk viscosity) with r2=0.89 was obtained for the evaluation of egg freshness. Also, sensorial palatability through the multiple regression equation was determined as Y2 (palatability)=104.98174−0.81466X1 (weight loss)−76.53434X5 (specific gravity)−2.20338X8 (yolk pH) +0.00178X16 (yolk viscosity) with r2 =0.89 indicating that weight loss, specific gravity, yolk pH and yolk viscosity are major factors that affect the freshness and palatability of eggs during storage
KEYWORD
egg, storage, physicochemical properties, freshness, palatability
한국식품과학회지 2014 Jun; 46(3): 295 - 302
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