• Korean Journal of Poultry Science
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• v.20 no.3
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• pp.125-131
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• 1993

This study was performed to find the desirable conditions for processing salted hard-boiled egg without cracking egg shell in NaCl solution under pressure. Among the many factors affecting saltiness of the shell egg, concentration of NaCl solution(0~40%), different salting time(0~45h) and salting pressure (0~4.5kg/$\textrm{cm}^2$) were employed to identify the permeability of NaCl into shell egg at ambient temperature. The saltiness of the shell egg was proportionally risen as concentration of NaCl solution, salting time and pressure increased. The most desirable saltiness was observed at the 0.70~1.00% of NaCl in albumen and 0.40~0.45% in yolk, Besides the saltiness, sensory evaluation of the shell egg were carried out to evaluate the quality of the salted shell egg. The effect of various concentration of NaCl solution, salting time and pressure on sensory scores of hard-boiled salted eggs showed that 20~40% of NaCl solution, 12~20 h of salting time, 3~4.5 kg/$\textrm{cm}^2$ of salting pressure were proper conditions for processing the product. These results indicate that the desirable condition to get salted hard-boiled shell egg were ; 30% of NaCl solution, 16h of salting time and 4.0kg/$\textrm{cm}^2$ of salting pressure.

• Food Science and Preservation
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• v.24 no.2
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• pp.215-220
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• 2017

Cut Kimchi cabbages ($3{\times}3cm$) were dipped in the egg shell solution (0.5% egg shell calcium/0.5% citric acid solution) and stored in the low-density polyethylene (LDPE) film bag at $4^{\circ}C$ for 2 weeks. Using this cut Kimchi cabbage, kimchi was prepared and their physicochemical qualities were investigated. Moreover, their sensory qualities were compared with Kimchi prepared with normal Kimchi cabbages. Egg shell calcium pretreatment (ET) showed the lower weight loss of cabbages than non-treatment (NT), and soluble solid compounds were decreased in all samples. Titratable acidity showed no statistical difference. After making a kimchi using cut Kimchi cabbages stored for 2 weeks no statistical differences in soluble solids and titratable acidities of kimchi stored for 7 days were shown. As a result of sensory test, preference of color was decreased and salted condition of control was the most significantly decreased. Pickled seafood odor of kimchi showed statistical difference, compared with the control. Crispness decreased in all samples. On the other hand, salty flavor and pickled seafood flavor were increased, fresh cabbage flavor, bitter flavor and carbonic flavor were decreased. Overall sensory quality of cut Kimchi cabbage (ETK) didn't show significant difference compare with kimchi prepared with normal cabbage (CON). It is possible to make kimchi with approvable sensory quality using cut Kimchi cabbage treated with egg shell calcium.