Temperature, Percent Sugar and pH Effects on the Flavor Development and Tenderness of Pickled Eggs

Abstract

Eggs were pickled for 24-hour periods at either 24 or 3°C., in combination with varying egg and pickling solution temperatures, and subsequently evaluated for flavor development by taste panelists. Pickled egg tenderness was evaluated by taste panelists and with the Food Technology Corporation shear press. Panel and shear press determinations were conducted on eggs pickled in solutions of varying pH and sugar concentrations.Flavor scores were highest when egg and pickling solution temperatures were at least 65°C. at the time eggs and pickling solutions were combined, and the aging temperature was 24°C. Panel scores indicated that pickling solutions of 24°C. or less and an aging temperature of 3°C. inhibited flavor development during a 24-hour test period. Panelists were unable to significantly differentiate between the tenderness of eggs pickled in solutions containing zero to 40% sugar. Eggs pickled in solutions containing 45 to 60% sugar were rated significantly lower in tenderness. The shear values of pickled eggs, reported as p.s.i./g. of egg, were significantly greater than the shear values of non-pickled, hard-cooked eggs. Sugar concentrations of 25% or greater significantly decreased the tenderness of pickled eggs as indicated by shear values. Eggs pickled in solutions containing no sugar had weight losses ranging from 6.2 to 9.0%, and additional losses in weight occurred as the percentage of sugar increased and the pH values became greater than 5.0.