Abstract
Animal Products Utilization Division, National Institute of Animal Science, Rural Development Administration,Suwon 441-706, KoreaABSTRACT This study was conducted to investigate the effect of heating temperature and time on the quality of baked egg. Eggs were baked at various temperatures (80, 90, 100, 105 and 110) for different times (5, 6, 7 and 8 h) using a commercial heater. Our results revealed that heating loss in the 110treatment was significantly (p<0.05) higher than those of other remaining treatments. The pH value of egg white in the 5 h treatment was significantly (p<0.05) higher compared to those of other treatments. While, no significant differences in pH values of egg yolks occurred among the treatments. Regarding the texture, hardness and cohesiveness values were not significantly different among the treatments. Regarding color, the 110treatment samples had lower lightness value whereas had higher redness and yellowness values compared to the 105treatments (p<0.05). Moisture content of baked eggs showed an decreased tendency as increasing the heating temperature and time. These results suggested that the proper conditions were 8 hours for total baking time including more than 5 h at 105or 2 h at 110.(Key words : baked egg, egg white, color, heating loss)
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