Development and Evaluation of a Thermally-Processed, Low-Cholesterol Egg Salad Product

Abstract

A study was conducted to develop and evaluate a low-cholesterol egg salad product capable of being thermally processed in a retortable pouch. Formulations containing 12% dried egg white solids (EWS) with water binding solutes (modified corn starch or iota-carrageenan), raw yolk, and a heat-stable salad dressing mixture were packaged, processed, and evaluated by a 9- to 10-member taste panel for appearance, color, texture, flavor, and overall acceptability. The formulations were also objectively evaluated for color and for texture using the Instron machine.Results indicated that the formulated egg salad products were significantly better in all parameters than the control egg salad after processing. Color measurements showed the use of glucose-free albumen prevented browning after heat treatment. Rheological measurements indicated that the breaking force and modulus of rigidity of processed EWS gels containing .375 or .625% iota-carrageenan were similar to that of fresh albumen gels while those of processed EWS containing 2% modified corn starch were much higher than fresh albumen gels. Cholesterol content per 100 g of formulated egg salad product was calculated to be 85 mg as compared with 368 mg for control egg salad.