Record Details

Egg albumen cubes and egg yolk cubes and their quality changes during storage

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/1677/
JFST-04-08
 
Title Egg albumen cubes and egg yolk cubes and their quality changes during storage
 
Creator Modi, V. K.
Sheela, P. N.
Mahendrakar, N. S.
 
Subject 06 Preservation and Storage
28 Meat, Fish & Poultry
 
Description Egg albumen and egg yolk were separately mixed with optimized quantities of wheat semolina, rice flour and
common salt to obtain dough, dough steamed, and cut into 20 mm cubes, fried in sunflower oil, cooked and packed
in metalised polyester bags and stored at ambieπt temperature (27±2°C) for 60 days. Fried egg albumen cubes (EAC)
and egg yolk cubes (EYC) contained 31.5 and 14.5% moisture, 4.5 and 35.0% fat, 9.9 and 8.3% salt and 14.2 and 12.7%
protein, respectively. Freshly prepared EYC had higher (p
 
Date 2008
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/1677/1/J_Food_Sci_Technol_45_2__2008_161.pdf
Modi, V. K. and Sheela, P. N. and Mahendrakar, N. S. (2008) Egg albumen cubes and egg yolk cubes and their quality changes during storage. Journal of Food Science and Technology, 45 (2). pp. 161-165.