DOI QR코드

DOI QR Code

Optimizatio of Processing Conditions for Smoked Eggs Aging and Pressurizing Techniques

숙성 및 가압 방식에 의한 훈제 계란의 제조 공정 최적화

  • Kim, Jin-Gon (Department of Food Science and Biotechnology, Kyungnam University) ;
  • Hwang, Yong-Il (Department of Food Science and Biotechnology, Kyungnam University) ;
  • Kwon, Sang-Chul (Department of Food Science and Technology, Korea National University of Transportation)
  • 김진곤 (경남대학교 식품생명학과) ;
  • 황용일 (경남대학교 식품생명학과) ;
  • 권상철 (한국교통대학교 식품공학과)
  • Received : 2017.03.06
  • Accepted : 2017.06.09
  • Published : 2017.06.30

Abstract

This study assessed the technology to minimize the discoloration to reduce the defect rate and penetrate the curing solution through the egg shells to produce quality smoked eggs that meet the preference of consumers. The discoloration refers to the defects on the colors of egg shells due to overheated smoking fluids, causing the eggs to be discarded. The manufacturing process was prepared by the manufacturer of the regular smoked egg manufacturing process. A preliminary study found that the preferred salinity of smoked eggs was 1.67~2.00% and the major processing factors have been set to maintain the optimal salinity of smoked eggs and an industrially attainable minimum defect rate below 3%. When the eggs were aged at $50^{\circ}C$ for 96 hours to produce the smoked eggs, the discoloration rate was 0%. When the circulatory dipping method was applied, 3.00% salinity was achieved after 8 hours. When the eggs were smoked at that time, the salinity was 1.67%. With a $2.07kg/cm^2$ pressure, 3.33% salinity was achieved after 4 hours and 2.00% salinity was achieved when the smoked eggs were produced. To identify the most efficient pressurizing method, 0.52, 1.55, 1.86, 2.07, 2.38, 2.58, and $3.62kg/cm^2$ were applied, the discoloration rate was 2.2% after 4 hours under a $2.07kg/cm^2$ pressure. The aging and pressurized method is considered to be the basis for reducing the manufacturing time and decreasing the rate of error during the smoked eggs process.

Keywords

Egg;Smoked Edd;Aging Techniques;Pressurizing Techniques;Discoloration

References

  1. K. I. Lee, H. S. Han, E. Y. Son, "Agricultural Outlook 2008. Korea Rural Economic Institute", 2008.
  2. "Statistics Korea : 2012 Food grain consumption survey report", 2013.
  3. "MIAFF(Minstry of food, agriculture, forestry and fisheries) 2014. : Statistics of food, agriculture", forestry and fisheries, 2013.
  4. H. J. Jo, B. G. Choi, Y. Wu, J. S. Moon, Y. J. Kim, K. S. Yoon, "Microbiological Quality and Growth and Survival of Foodborne Pathogens in Ready-To-Eat Egg Products", Journal of food hygiene and safety, 2, pp. 178-188, 2015.
  5. E. J. Yang, Y. E. Lee, H. K. Moon, "Nutritional roles and health effects of eggs", J Nutri Heallth, 47, 6, pp. 385-393, 2014. DOI: https://doi.org/10.4163/jnh.2014.47.6.385 https://doi.org/10.4163/jnh.2014.47.6.385
  6. J. G. Kim, H. J. Cho, Y. I. Hwang, S. C. Kwon. "Quality Characterization of Smoked Egg by Penetration Seasoning through Pressurization method without Damaging Eggshell", Journal of the Korea Academia-Industrial cooperation Society, 17, 10, pp. 204-212, 2016. DOI: http://dx.doi.org/10.5762/KAIS.2016.17.10.204
  7. N. H. Lee. "A Study on the consumers recognition about domestic processed egg products", Konkuk University Graduate School of Agriculture & Animal Scince(a master's thesis), 2013.
  8. M. H. Park. "Smoked egg production technology : Suggestion for Improvement", Kor. poultry J. 41(8), pp. 119-125, 2009.
  9. K. H. Jeon, I. J. Yoo, Y. H. Jang and T. S. Kang. "Permeation Effect of NaCl into Shell Egg with Concentration of NaCl Solution, Salting Time and Salting Pressure", Korean journal of poultry science. 20, 3, pp. 125-131, 1993.
  10. D. H. Kim, H. J You., J. Y. You, Y. J Park., S. H.Choi and K. I Jang. "Development of Rapid Salting Method for Seasoning Eggs using a Temperature Change Method", The Korean journal of food and nutrition. 25, 2, pp. 393-397, 2012. https://doi.org/10.9799/ksfan.2012.25.2.393
  11. Schoeni JL, Glass KA, McDermott JL, Wong ACL. "Growth and penetration of Salmonella enteritidis, Salmonella heidelberg and Salmonella typhimurium in eggs", Int J Food Microbiol 24, pp. 385-396, 1995. DOI: https://doi.org/10.1016/0168-1605(94)00042-5 https://doi.org/10.1016/0168-1605(94)00042-5
  12. Messens W, Grijspeerdt K, Herman L. "Eggshell penetration of hen's eggs by Salmonella enterica serovar. Enteritidis upon various storage conditions", British Poultry Sci 47, pp. 554-560, 2006. DOI: https://doi.org/10.1080/00071660600954601 https://doi.org/10.1080/00071660600954601