The Development of the Intermediate Moisture Egg White Snack Food

• Main Authors: Chia-Chen Hsu, 許佳禎
• Other Authors: Chia-Cherng Huang
• Format: Others
• Language: zh-TW
• Published: 2006
• Online Access: http://ndltd.ncl.edu.tw/handle/26979540657023953767

碩士 === 台南女子技術學院 === 生活應用科學研究所 === 94 === Abstract In order to enhance the utilization of liquid egg white, this study adopted the approach of using liquid egg white to manufacture the imitated tou-kan products – the intermediate moisture snack food. Different levels of gum (guar gum, carrageenan, xanthan gum, and gelatin) were added to study their effectiveness on the quality of products and to find out the most suitable formula and processing method. The summary is divided and stated as follows: (1) The intermediate moisture egg white snack food made from different proportions of liquid egg white (45, 50, 55, and 60％): As the results showed, the gelatin and texture were good after being cooked. Steamed and coagulated products were then cut into 1.5cm3 dices, which were stewed and stir-fried to dry finally. The moisture of products were 46.09~51.30％. The curd protein of products was about 19％. The curd fat of products were 0.24~0.53％. The ash of products was about 5％. Each group achieved the yield of more than 70%. The moisture, along with the Aw and pH value contents of products, increased with the increase of liquid egg white. The crude fat, ash, and TBA value contents of products increased with the increase of milkfish surimi. According to the results of sensory panel test, the products, which tasted chewy, had good texture and flavor. The appearance, flavor, texture, taste of chewiness, and over-all acceptance of products were quite satisfactory. The highest score was awarded to the product with 55% of liquid egg white, with the second highest to the one with 45% of liquid egg white. The quality of vacuum-packed products showed no significant changes after being stored at 3±1℃ for eight weeks. Furthermore, the total plate counts were 103 CFU/g, and the quality of the intermediate moisture egg white snack food could be maintained well. (2) The general fineness of binding capacity and texture of the cooked gelatin of the 55％ intermediate egg white snack food with the adding of 0.3％ of different gums (guar gum, carrageenan, xanthan gum, gelatin): As the results showed, adding gums could increase yield of the intermediate moisture egg white snack food. Each group achieved the yield of more than 76.74%. The moisture of products were 49.26~52.24％. The curd protein of products were 14.07~17.89％. The curd fat of products were 0.34~0.47％. The ash of products were about 4.85~5.50％. The total plate counts were consistently under 102 CFU/g after being vacuum-packed and stored at 3±1℃ for eight weeks. No mould and yeast grew, and the products still had good quality. Based on the results of sensory panel test, the product with added gelatin had the best appearance, flavor, texture, chewiness, and over-all acceptance. The intermediate moisture egg white snack food showed that it was the snack food with low fat and high protein. It could as well enhance the utilization of liquid egg white. It had good quality and storage time with the vacuum package at 3±1℃. The intermediate moisture egg white snack food, therefore, can promote the processing and utilizing of the liquid egg white while having potentials in commercial development.