Effect of Ultra-sonication Treatment on the Quality Characteristics of Baked Eggs.
The effect of ultra-sonication on quality characteristics and flavor of baked eggs was studied. One hundred and twenty eggs were cooked and assigned to six treatments groups (n=20 each) that were then soaked in saline solution at various concentrations (5, 10 and 18%) with/or without further ultra-sonication treatment at 35 kHz for 1 h. The pH values were lower in the ultra-sonicated samples in comparison with the non-ultra-sonicated samples (p<0.05). The values for texture traits were higher in the samples soaked in 10% saline solution with ultra-sonication in comparison with other remaining treatments or control (p<0.05). The sodium content in samples soaked in 10% saline solution with ultra-sonication was similar to that of the ones soaked in 18% saline solution without ultra-sonication. The higher flavor scores were also given for the ultra-sonicated samples in comparison with the control or non-ultra-sonicated ones. These results suggest that the application of ultra-sonication may produce a faster sodium penetration into baked eggs, simultaneously improves some textural traits (e.g., hardness) as well as flavor of the products.
Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea.
Geunho
G
Kang
Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea.
Pil-Nam
PN
Seong
Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea.
Soohyun
S
Cho
Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea.
Hyoung-Joo
HJ
Ham
Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea.
Sun-Moon
SM
Kang
Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea.
Dayae
D
Kim
Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea.
Beom-Young
BY
Park
Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea.
Hoa Van
HV
Ba
baked egg; flavor; sodium; ultra-sonication