文章基本信息

标题：Study on the Granulation Texture of Salty Yolk
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作者：Tian Xianglei ; Ruan Meijuan ; Zhou Qin 等
期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2013
卷号：5
期号：05
页码：613-618
出版社：MAXWELL Science Publication
摘要：The texture of chicken egg yolk, duck egg yolk, salty chicken egg yolk and salty duck egg yolk were tested by the A/BC probe and HDP/SR probe of TA. XT. Plus (Texture Analyzer). Sensory evaluation was made for these yolks. Test results were analyzed and combined with sensory evaluation, a test method that HDP/SR compression test can significantly distinguished cooked fresh yolk and salty yolk apart well was determined, which can indicate the salty yolk's peculiar granulate texture intuitively and accurately.
关键词：Salty chicken egg yolk; salty duck egg yolk; sensory evaluation; texture analyzer; ; ;