• Food Science of Animal Resources
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• v.20 no.1
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• pp.1-7
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• 2000

The influence of the ditary containing boiled eggs on the plasma cholesterol level and antithrombotic activity in rats was studied. Rats were fed basal diet(0% boiled eggs) as a control group or diets containing 25% and 50% boiled eggs or a mixed diet with 95% boiled eggs plus 5% $\alpha$-cellulose powder as a experimental groups for 30 days. The bleeding time and whole blood clotting time were significantly(P<0.05) increased by feeding diet containing 25% boiled eggs compared to groups of basal diet, 50% or 95% boiled eggs diets. The plasma clotting time was high in group of 25% boiled eggs diet. However, there were no difference in plasma clotting time among rats fed the dietary boiled eggs. The levels of plasma total cholesterol(TC) and low density plus very low density lipoprotein cholesterol(LDL, VLDL-C) were significantly(P<0.05) highest in group 95% boiled eggs diet compared to others. There were no differences in high density lipoprotein cholesterol(HDL-C) among rats fed the dietary boiled eggs. The levels of plasma TC, HDL-C, LDL$.$VLDL-C and the ratios of HDL-C/TC were not significant among the basal diet, 25% and 50% boiled eggs diets. These results suggest that the intakes of the dietary boiled eggs have the antithrombotic activity and plasma cholesterol lowering effect.

• Food Science of Animal Resources
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• v.21 no.3
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• pp.272-277
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• 2001

Electrocardiograms in rats fed diets with boiled eggs for 30 days was investigated. Amplitudes of P,Q and R waves were not significant differences among treatment groups. Amplitude of S wave in rats fed the diet with 95% boiled eggs was significantly tended to be increased compared with other groups(P<0.05). Amplitude of T wave in the rats fed the diet with 0% boiled eggs showed the highest values, and there were significant difference among treatment groups fed diets with 0% boiled eggs, 25% and 95% boiled eggs (P<0.05). Durations of P and PQ(PR) waves were high in the rats fed diets with 25% and 50% boiled eggs (P<0.05). Duration of QRS complex showed low in the rats fed diet 0% boiled eggs but not significant difference among treatment groups. Duration of QT was high in the rats fed diet with 0% boiled eggs(P<0.05). This result is assumed that electrocardiograms in the rats is not changed to intake the boiled eggs.

• Food Science of Animal Resources
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• v.44 no.1
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• pp.74-86
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• 2024

Eggs that have been hard-boiled are frequently used as ready-to-eat food. Refrigerated and frozen storage of hard-boiled eggs causes issues, such as customer rejection owing to textural changes. The objective of this research is to ascertain how storage temperature affects hard-boiled eggs' alteration in texture over time. Medium-sized brown shell eggs were acquired from a local market, boiled at 100℃ for 15 min, and then stored at room temperature (25℃), refrigeration (4℃), and freezing (-18℃) conditions for 0, 12, 24, and 48 h. Fourier transform infrared spectroscopy (FTIR), texture profile, visual observation using a gemological microscope, free amino acid content, and color were measured. Freezing had a substantial impact on the eggs' hardness, gumminess, chewiness, and cohesiveness (p<0.05). The FTIR spectrums confirmed the textural changes in bonds of amide A (3,271 cm^-1), amide I (1,626.2 cm^-1), amide II (1,539.0 cm^-1), C=O stretch of COO^- (1,397 cm^-1), asymmetric PO₂^- stretch (1,240 cm^-1). Microscopic images confirmed structural changes in eggs stored at -18℃. The free amino acid content was lower in fresh and frozen eggs than in the rest (p<0.05). However, there was no discernible variation in the egg white's color when eggs were kept at 4℃ (p>0.05). Salmonella spp. was found exclusively in eggs kept at room temperature. In conclusion, hard-boiled eggs did not exhibit structural or chemical changes when stored at 4℃ for up to 48 h compared to freezing and room temperature conditions.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.17 no.10
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• pp.204-212
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• 2016

This study was conducted to develop an edible smoked egg by penetrating seasoning through pressurization without damaging the eggshell and to investigate the quality characteristics of the product. The lyophilized smoked egg consisted of 2.43% moisture, 4.11% crude ash, 46.08% crude protein, 40.85% crude fat and 6.53% hydrated carbon. The total content of polyphenol was 3.11 mg%, 35.70% saturated fatty acid and 64.30% unsaturated fatty acid. Major types of saturated fatty acids included palmitic acid (C16:0), stearic acid (C18:0) and lauric acid (C12:0), while major unsaturated fatty acids included oleic acid (C18:1) and linoleic acid (C18:2). Due to smoking of the egg, the eggshell is dark brown, the egg albumen, egg yolk and egg shell are darker than boiled eggs, and the value of a (redness) is higher than that of boiled eggs. Overall, smoked eggs were organically superior than boiled eggs because of their seasoning and smoke flavor. The results of this study are expected to further the development of processed foods using domestic eggs and improve the egg processing industry.

• Journal of the East Asian Society of Dietary Life
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• v.7 no.4
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• pp.491-501
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• 1997

The purpose of this study was to investigate the storage and cooking of eggs in addition to the purchase of special eggs. This survey was tarried out through questionnaire and subjects were 429 housewives whose children were middle or high school students in Kyunggi-do and Inchon. Most housewives began to purchase special eggs one year ago. When housewives purchased special eggs, the first consideration was in order of nutrition, freshness, price and preference. The higher housewives' education level was, the higher they took nutrition into consideration. More than half of housewives replied that the proper package of special eggs was 10 eggs or more, and perceived that the period between producers of eggs and consumers was less than 5 days. Most housewives did the freshness test by checking roughness of shell surface or the interior quality of egg yolk and white after purchase. Also most housewives stored eggs in the inside rack of refrigerator door. Most housewives served dishes made from eggs more than 2 or 3 times per week and perceived that soft-boiled eggs are foods easy of digestion. These results suggested that it is necessary to supply fresh and nutritious eggs and to develop various dishes made from eggs for quickly-prepared meals.

• Journal of the FoodService Safety
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• v.2 no.1
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• pp.30-35
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• 2021

This study was conducted to understand the perception and the usage pattern of egg dishes in university students. The questionnaires were collected from 200 university students residing in Seoul. The age group was 118 (59.0%) in 20s, 50 (25.0%) in 30s, and 32 (16.5%) in 40s and older. Also, 179 (89.5%) were undergraduate students and 21 (10.5%) were graduates. The result of food preferences in the overall survey was as follows: Meats and Poultry (4.46±1.03) > Seafoods (2.92±1.41) > Fruits (2.91±1.17) > Eggs (2.50±1.10) > Vegetables (2.21±1.17). The preference of foods using eggs as the main ingredient was as follows: Rolled egg (4.07±0.81) > Steamed egg (4.05±0.91) > Scrambled egg (3.83±1.03) > Rice omelet (3.77±1.03). The preference of foods using eggs as sub-ingredient was Egg in Ramyeon (4.11±1.08) > Fried egg over Bibimbob (3.87±0.91) > Sliced boiled egg in Naengmyeon (3.78±1.11). The preference of eggs as desserts was Egg tart (4.01±1.08) > Sponge cake (3.72±1.09) > Egg bread (3.63±1.13). The result of the frequency of eating eggs indicating that approximately two-thirds of university students consumed eggs more than 3 times a week. Although there was no significant difference, male students not only consumed eggs more frequently than female students, but also consumed a higher amount. In recent years, since one-person household in college students tends to increase, it is more important to save cooking time and food quality. Thus, the development and dissemination of various egg recipes should be prioritized for university students.

• Journal of the Korean Society of Food Science and Nutrition
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• v.15 no.3
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• pp.306-312
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• 1986

Demonstration of the highly positive correlation between blood cholestrol levels and heart disease has made consumers wary of the fats in meat, milk and eggs. The egg, as perhaps the single largest common source of cholesterol, has been cited by many members of the medical and scientific world as a food contributing to heart disease. In light of decreasing per capita egg consumption and continuing dietary egg cholesterol controversy, many researchers have focused their efforts on egg nutrition. The results reported, however, are often contradictory. In spite of the disputable scientific evidence, the egg has been labelled (erroneously) as a highly cholesterogenic food. The objective of this presentation is to present a general picture of the problem and discuss our laboratory findings relevant to the problem. An isotope technique was utilized to incorporate $^{14}C$-cholesterol into egg yolk lipoproteins and study the metabolic fate of dietary ovo-cholesterol in rats. Two hundred and fifty micro-curies of 4-$^{14}C$-cholesterol, emulsified in corn oil, were orally administered to five Single Comb White Leghorn laying hens. Eggs were collected, hard-boiled, and the hot dried egg yolk powder (HEY) was prepared. Total radioactivity excreted via feces was determined. The rat groups fed egg yolk powder excreted more than 95% of the ingested ovo-cholesterol, whereas the rat chow group excreted only 47%. No difference was observed between HEY and CEY treatments. Therefore, an unknown lipid factor present in egg folk accelerates cholesterol turnover rate and excretion via feces.

• Korean Journal of Community Nutrition
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• v.14 no.4
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• pp.392-405
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• 2009

This study was conducted to investigate food and meal preference of workers (435 male and 212 female) in the Chonnam Yeosu industrial area. The results of the survey were analyzed by principal components analysis. The results were obtained as follows: 19.3% of the subjects were twenties, 28.3% were thirties, 28.8% were forties and 23.7% were fifties. Females liked rice rolled in dried laver, rice cakes, janchi-noodle and breads, on the other hand males liked thick beef soup, loach soup, an eel stew and soju. The young liked instant noodles, fried chicken, sweet and sour pork, pork cutlet, pizza, hamburger, ham, sausage and fruit beverage, on the other hand the old liked a fish pot stew, loach soup, eel stew, fish boiled in soy with spices, panfried fish, sea slug, ascidian, bunder, green laver and boiled burdock-lotus root in soy. Females who are young liked hamburger and sweet and sour pork whereas males who are young liked instant noodles, pork cutlet, ham, sausage and fruit beverage. Aged females liked fish boiled in soy with spices, panfried fish, bunder, green laver, boiled burdock-lotus root in soy whereas aged males liked a fish pot stew, loach soup, eel stew, sea mussel and oysters. Boiled rice was located within the middle irrespective of age and sex, but noodles, wheat flour meal, fast foods and fruits were situated at the young female side. Aged males liked soup and pot stew. Young males liked meats and eggs whereas fish and shellfish and kimch were located at the aged people side. Aged females liked sea weeds and most people disliked vegetables but females liked some vegetables irrespective of age. Processed foods, salted foods, and alcohol were generally disliked foods by subjects but males liked those foods. Soybean curd was liked more males than females, and teas, except coffee, was liked by males. (Korean J Community Nutrition 14(4) : 392${\sim}$405, 2009)

• Journal of the East Asian Society of Dietary Life
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• v.14 no.6
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• pp.519-528
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• 2004

This study reviewed the main-meals in 1900's Korean cook books. Boiled rice, gruel and thin gruel were mainly made of rice. As the, additional, ingredients, miscellaneous cereals, vegetables, potatoes, seafoods, meats and eggs were used to substitute, for rice, and to improve of preference. We observed some sort of main-meals were diminished and/or disappeared, changed its side ingredients to obtain foods easily, and also its cooking style has been gradually getting to simplify.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.1
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• pp.158-163
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• 2004

We investigated the usefulness of 2-alkylcyclobutanones as markers for irradiated eggs and egg products by comparing 2-alkylcyclobutanone concentrations in irradiated raw egg yolk, boiled egg yolk, and egg yolk powder. One method of detection radiation-induced 2-alkylcyclobutanones involves extraction fat from irradiated egg samples separating 2-alkylcyclobutanones by florisil column chromatography, and identifying GC/MS. 2-(5'-Tetradecenyl)cyclobutanone of 2-alkylcyclobutanones was high relatively in boiled egg yolk, but 2-dodecylcyclobutanone was high in raw egg yolk and egg yolk Powder. Concentrations of the radiation-induced 2-alkylcyclobutanones increased linearly with the irradiation dose. The radiation-induced 2-alkylcyclobutanones from egg samples at 0.5 kGy over and not detected at the non-irradiated samples. Therefore, these compounds could be used as marker of Post-irradiation for egg Products.