Water-Holding Capacity and Textural Acceptability of Precooked, Frozen, Whole-Egg Omelets |
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| Authors: | SALLIE WILLIARD O'BRIEN ROBERT C BAKER LAMARTINE F HOOD MYRA LIBOFF |
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| Affiliation: | Authors O'Brien and Baker are affiliated with the Dept. of Poultry and Avian Sciences and Authors Hood and Liboff are affiliated with the Dept. and Institute pf Food Science, Cornell Univ., Ithaca;. NY. 14853. |
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| Abstract: | Precooked, frozen omelets were analyzed for moisture loss, expressible moisture, shear-force, and sensory evaluation to determine water-holding capacity and- textural acceptability. Addition of 0.1% xanthan gum, application of moist heat in cooking, and cryogenic freezing with liquid carbon dioxide or nitrogen minimized moisture loss and shear force. Sodium. carboxymethylcellulose (CMC), pre-gelatinized tapioca starch and sodium tripolyphosphate additives performed satisfactorily, but omelets containing xanthan gum were consistently rated highest in sensory evaluation of several treatments, including fresh and untreated control omelets. Steaming omelets for five minutes combined with cryogenic freezing produced a desirable- omelet, requiring no additives. Steamed omelets were rated comparable to baked omelets in most sensory parameters. |
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