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Evaluation of Physicochemical Changes in Hard-Boiled Eggs Stored at Different Temperatures

Abstract Eggs that have been hard-boiled are frequently used as ready-to-eat food. Refrigerated and frozen storage of hard-boiled eggs causes issues, such as customer rejection owing to textural changes. The objective of this research is to ascertain how storage temperature affects hard-boiled eggs’...

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Principais autores: Gamaralalage Schithra Rukshan Eregama, Shine Htet Aung, Herath Mudiyanselage Jagath Chaminda Pitawala, Mahabbat Ali, Seong-Yun Lee, Ji-Young Park, Edirisinghe Dewage Nalaka Sandun Abeyrathne, Ki-Chang Nam
Formato: Artigo
Idioma:Inglês
Publicado em: Springer Nature 2024-01-01
coleção:Food Science of Animal Resources
Assuntos:
hard-boiled eggs
structural changes
egg white color
storage temperature
Acesso em linha:https://doi.org/10.5851/kosfa.2023.e57
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