Kang Geunho, Seong Pil-Nam, Cho Soohyun, Ham Hyoung-Joo, Kang Sun-Moon, Kim Dayae, Park Beom-Young, Ba Hoa Van
Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea.
Korean J Food Sci Anim Resour. 2016;36(4):458-62. doi: 10.5851/kosfa.2016.36.4.458. Epub 2016 Aug 30.
The effect of ultra-sonication on quality characteristics and flavor of baked eggs was studied. One hundred and twenty eggs were cooked and assigned to six treatments groups (n=20 each) that were then soaked in saline solution at various concentrations (5, 10 and 18%) with/or without further ultra-sonication treatment at 35 kHz for 1 h. The pH values were lower in the ultra-sonicated samples in comparison with the non-ultra-sonicated samples (p<0.05). The values for texture traits were higher in the samples soaked in 10% saline solution with ultra-sonication in comparison with other remaining treatments or control (p<0.05). The sodium content in samples soaked in 10% saline solution with ultra-sonication was similar to that of the ones soaked in 18% saline solution without ultra-sonication. The higher flavor scores were also given for the ultra-sonicated samples in comparison with the control or non-ultra-sonicated ones. These results suggest that the application of ultra-sonication may produce a faster sodium penetration into baked eggs, simultaneously improves some textural traits (e.g., hardness) as well as flavor of the products.
研究了超声处理对烘焙鸡蛋品质特性和风味的影响。将120个鸡蛋煮熟并分配到六个处理组（每组n = 20），然后将其浸泡在不同浓度（5%、10%和18%）的盐溶液中，部分组进行或不进行35kHz的超声处理1小时。与未超声处理的样品相比，超声处理样品的pH值较低（p<0.05）。与其他处理组或对照组相比，经10%盐溶液浸泡并超声处理的样品的质地特性值更高（p<0.05）。经10%盐溶液浸泡并超声处理的样品中的钠含量与经18%盐溶液浸泡但未超声处理的样品中的钠含量相似。与对照组或未超声处理的样品相比，超声处理的样品也获得了更高的风味评分。这些结果表明，超声处理的应用可能会使钠更快地渗透到烘焙鸡蛋中，同时改善产品的一些质地特性（如硬度）以及风味。
