Quality changes during salt curing of egg yolk | |
| Author | Vo Tan Thanh |
| Call Number | AIT Thesis no. AE-98-9 |
| Subject(s) | Salting of food Eggs--Preservation |
| Note | A thesis submitted in partial fulfillment of the requirements for the degree of Master of Science, School of Environment, Resources and Development |
| Publisher | Asian Institute of Technology |
| Abstract | Salt curing of egg yolks was investigated in laboratory experiments by immersing the separated egg yolks in the salt solutions at the different concentration levels of 10, 15, and 20 % and maintaining at seven different of temperatures: 0, 5, 10, ambient, 40, 50, and 60°C. Quality changes such as moisture content, salt uptake, volume change, and peak force were considered at 8 hours interval. The moisture content and volume of egg yolks decrease during the salt uptake and peak force increased in this process. Mathematical models were developed for the quality change in both low and high temperature treatments. Finally, best equations were obtained for estimating the quality changes in relation with temperature, salt concentration and curing time. Chemical analysis and sensory evaluation of the selected product were carried out. The best sample having good color, taste and appearance similar to the traditional product was obtained under experiment conditions 15% of salt concentration, 50°C temperature after 32 hours curing. Thus, salt curing of egg yolks showed good promise for accelerating the process under controlled operation conditions. |
| Year | 1998 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Agricultural and Food Engineering (AE) |
| Chairperson(s) | Jindal, Vinod K.; |
| Examination Committee(s) | Athapol Noomhorm ;Vincent, Jean-Claude; |
| Scholarship Donor(s) | Norwegian Government |
| Degree | Thesis (M.Sc.) - Asian Institute of Technology, 1998 |