A Comparative Study of Sensory and Cooking Characteristics of Frozen Duck, Goose, Hen and Turkey Eggs

D.A. Fletcher, C.A. McCalla, A. Petrasovits
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引用次数: 1

Abstract

Thirty dozen each of duck (Pekin), goose (Pilgrim), hen (White Leghorn) and turkey (White Holland) eggs were processed into non-pasteurized frozen whole eggs, yolks and whites to compare them in terms of egg flavor intensity, cake tenderness, cake volume, thickening function, foam volume and stability. The sensory characteristics were assessed by experienced judges using the method of paired comparisons.

In terms of egg flavor intensity, frozen whole duck, goose and turkey eggs were as acceptable to the judges as frozen whole hen eggs. For cake tenderness, frozen whole turkey eggs were less acceptable than the other 3 types of eggs. There were no appreciable differences in cake volume among the 4 types of eggs. The thickening function of frozen duck, goose and hen egg yolks was approximately the same; the frozen turkey egg yolks spread more than the frozen goose egg yolks. Frozen hen egg whites yielded greater foam volume than those from duck and they were more stable than those from turkey.

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冻鸭蛋、冻鹅蛋、冻母鸡蛋和冻火鸡肉的感官和烹调特性比较研究
将鸭蛋(北京)、鹅蛋(Pilgrim)、母鸡蛋(White Leghorn)和火鸡蛋(White Holland)各30打加工成未经巴氏消毒的冷冻全蛋、蛋黄和蛋白,比较鸡蛋风味强度、蛋糕嫩度、蛋糕体积、增稠功能、泡沫体积和稳定性。感官特征由经验丰富的法官采用配对比较的方法进行评估。在鸡蛋的风味强度方面,冷冻全鸭蛋、全鹅蛋和全火鸡肉蛋与冷冻全母鸡鸡蛋一样被评委接受。就蛋糕的嫩度而言,冷冻全火鸡肉蛋比其他三种蛋更难以接受。4种蛋的饼体积无明显差异。冻鸭蛋黄、冻鹅蛋黄和冻鸡蛋蛋黄的增稠作用基本相同;冷冻火鸡蛋黄比冷冻鹅蛋黄更容易散开。冷冻母鸡蛋清产生的泡沫体积大于鸭蛋清,比火鸡蛋清更稳定。
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