Evaluation of physicochemical changes in hard-boiled eggs stored at different temperatures

IF 4.2 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Science of Animal Resources Pub Date : 2023-09-21 DOI:10.5851/kosfa.2023.e57

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

引用次数: 0

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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不同温度下水煮蛋的理化变化评价

煮熟的鸡蛋经常被用作即食食品。冷藏和冷冻煮熟的鸡蛋会引起一些问题，比如由于质地变化而被顾客拒收。这项研究的目的是确定储存温度如何影响煮熟的鸡蛋

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Science of Animal Resources Agricultural and Biological Sciences-Animal Science and Zoology

CiteScore

6.70

自引率

6.70%

发文量

期刊介绍： Food Science of Animal Resources (Food Sci. Anim. Resour.) is an international, peer-reviewed journal publishing original research and review articles on scientific and technological aspects of chemistry, biotechnology, processing, engineering, and microbiology of meat, egg, dairy, and edible insect/worm products.