Prevention of Discoloration in Retorted Whole Egg |
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| Authors: | IN-SANG SONG F E CUNNINGHAM |
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| Affiliation: | Authors Song and Cunningham are affiliated with the Dept. of Animal Science &Industry, Kansas State Univ., Manhattan, KS 66506.;Author Song was with the Food Research Inst., A.F.D.C., Korea 170-31. |
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| Abstract: | Prevention of the green-grey discoloration of liquid whole eggs cooked at high temperatures was studied. Disodium ethylenediaminetetraacetic acid (NaZEDTA) was used to prevent the discoloration in whole egg adjusted to pH 8.5. Liquid egg samples in flexible packages were subjected to retort conditions (121°C, for 20 min) and evaluated for off-color development. Discoloration was more severe at higher temperatures and longer cooking times; however, the use of 0.015% NazEDTA was effective in preventing green-grey color development. |
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