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Quality Attributes of Whole Egg and Albumen Mixtures Cooked by Different Methods

1981; Wiley; Volume: 46; Issue: 4 Linguagem: Inglês

10.1111/j.1365-2621.1981.tb02972.x

1750-3841

T.C. CHEN, Shun‐Yao Hsu,

Nutrition, Health and Food Behavior

ABSTRACT Whole egg and albumer mixtures were prepared and cooked by the following methods: (1) pan scrambled in a double boiler; (2) pan scrambled in a Teflon coated skillet; (3) boil‐in‐bag in boiling water; and (4) cook‐in‐bag in microwave oven. Yields, weeping, and content of volatile flavor components in the cooked products were measured. Cooking yields were higher for those cooked by the boil‐in‐bag and cook‐in‐bag methods than those pan scrambled. Regardless of cooking method, yields of the albumen product were lower than the whole egg product. Products prepared by the cook‐in‐bag method were also lower in weeping percentages. The methods of cooking affected the major volatile contents of the products slightly. Double boiler scrambled whole egg product contained less H 2 S, NH 3 and total carbonyls as compared to those prepared by other methods.