Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
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The Quality Characteristics of Steamed Egg According to the Ratio of Egg Yolk and Egg White

난황과 난백의 비율을 달리한 달걀찜의 품질특성

  • Song, Min-Kyung (Dept. Culinary & Foodservice Management, Kyung Hee University) ;
  • Kim, Dae-Hyeon (Dept. Culinary & Foodservice Management, Kyung Hee University) ;
  • Yoon, Hye Hyun (Dept. Culinary & Foodservice Management, Kyung Hee University)
  • 송민경 (경희대학교 대학원 조리외식경영학과) ;
  • 김대현 (경희대학교 대학원 조리외식경영학과) ;
  • 윤혜현 (경희대학교 조리.서비스경영학과)
  • Received : 2013.07.30
  • Accepted : 2014.01.30
  • Published : 2014.02.28
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Abstract

This study prepared steamed eggs at various ratios of yolk and white in packaged liquid eggs to investigate the quality characteristics of steamed eggs through sensory tests and analyses of water content, color, pH and texture profiles. The results are expected to be used in developing steamed egg products and preparing processed egg dishes. Moisture contents of steamed egg samples increased with increased percentage of egg white. Hunter color values of L(lightness) also increased with increased percentage of egg white, while a(redness) and b(yellowness) decreased. Moreover, pH increased with increased percentage of egg white. Texture profile analyses in hardness, springiness, chewiness, gumminess, and cohesiveness decreased significantly with increased percentage of white, but adhesiveness was not significantly different. As the results of sensory test, yellowness increased with increased percentage of yolk. Roasted nutty smell was highest in the steamed egg sample prepared with 250g yolk and 200g white, and fishy smell increased and boiled egg smell decreased with increased percentage of white. Roasted nutty taste and fishy taste increased with increased percentage of white. In contrast with brittleness, hardness, springiness, and chewiness decreased with increased percentage of egg white. The acceptance score was high in the steamed egg samples prepared with a ratio of egg yolk 250/egg white 200 or egg yolk 150/egg white 300.

본 연구는 액상달걀을 이용해 제조된 달걀찜의 수분함량, 색도, pH, 텍스쳐 특성 및 관능검사를 통해 액상난황과 액상난백의 비율에 따른 품질특성을 조사해보고 기호도를 분석함으로써 달걀찜의 제품개발가능성을 높이고 달걀관련식품 제조의 기초자료로 이용되고자 하는데 목적이 있다. 난황과 난백의 비율을 달리한 달걀찜의 수분함량과 pH는 난백의 양이 증가할수록 증가하였고, 색도는 난백의 양이 증가할수록 L값은 증가, a, b값은 모두 감소하였다. 텍스쳐 특성 중 결과가 유의하지 않았던 부착성을 제외한 견고성, 탄력성, 씹힘성, 검성, 응집성은 난백의 증가에 따라 감소하는 경향을 보였다(p<.001). 관능검사 결과 색의 경우, 난황의 비율이 증가함에 따라 높은 값을 나타냈고, 냄새 중 구수한 냄새는 난황 250/난백 200의 비율인 EW200 시료가 가장 높게 나타났다. 달걀의 비린 냄새는 난백이 증가할수록 증가하였고, 삶은 달걀 냄새는 난백의 비율이 낮을수록 높아지는 경향을 보였다. 맛에서는 구수한 맛의 경우 난백의 비율이 낮을수록 감소하였고, 비린 맛은 난백의 비율이 증가하면 높게 나타났다. 달걀찜의 경도는 난백이 가장 적게 혼합된 시료에서 가장 높았고, 탄력성, 씹힘성과 부서짐성는 난백의 비율이 증가하면 감소하는 경향을 보였다. 기호도 검사결과 난황과 난백의 비율을 달리한 달걀찜의 경우 난황 250/난백 200(EW200) 또는 난황 150/난백 300(EW300)의 시료군이 높은 점수를 보였다.

Keywords

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