Korean Journal of Poultry Science (한국가금학회지)
- Volume 15 Issue 1
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- Pages.39-44
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- 1988
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- 1225-6625(pISSN)
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- 2287-5387(eISSN)
Studies on Heat Sensitivity of Egg Albumen I. Effects of Heating Time and Temperature, pH and NaCl Concentration on Heat Sensitivity of Egg Albumen
난백 의 열감수성 에 관한 연구 I. 가열온도와 시간, pH 및 NaCl농도가 난백의 열감수성에 미치는 영향
Abstract
This study was undertaken to find out the effect of heating time and temperature, pH and NaCl concentration on heat sensitivity of egg albumen during heat treatment. Sharp increase of the turbidity and rapid decrease of the foaming power were observed when egg albumen was heated at above
난백의 가열처리 시 온도와 시간, 수소이온농도 및 NaCl농도가 난백의 열감수성에 미치는 영향을 기포성과 탁도를 중심으로 검토하였다.