A Comparative Study of Sensory and Cooking Characteristics of Frozen Duck, Goose, Hen and Turkey Eggs

Thirty dozen each of duck (Pekin), goose (Pilgrim), hen (White Leghorn) and turkey (White Holland) eggs were processed into non-pasteurized frozen whole eggs, yolks and whites to compare them in terms of egg flavor intensity, cake tenderness, cake volume, thickening function, foam volume and stability. The sensory characteristics were assessed by experienced judges using the method of paired comparisons.

In terms of egg flavor intensity, frozen whole duck, goose and turkey eggs were as acceptable to the judges as frozen whole hen eggs. For cake tenderness, frozen whole turkey eggs were less acceptable than the other 3 types of eggs. There were no appreciable differences in cake volume among the 4 types of eggs. The thickening function of frozen duck, goose and hen egg yolks was approximately the same; the frozen turkey egg yolks spread more than the frozen goose egg yolks. Frozen hen egg whites yielded greater foam volume than those from duck and they were more stable than those from turkey.