- Volume 18 Issue 6
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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)
- Received : 2017.03.06
- Accepted : 2017.06.09
- Published : 2017.06.30
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
Egg;Smoked Edd;Aging Techniques;Pressurizing Techniques;Discoloration
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