The purpose of this research was to examine the characteristics of emu eggs as a cooking ingredient.The eggs were evaluated in terms of their shape and size aracteristics, foaming properties, and coagulability under heating. Emu eggs are longer and more narrow than hen eggs, with a shape factor similar to ostrich eggs. The shell and yolk are both heavier in an emu egg than in a hen egg. The foaming potential of emu egg albumen was found, for a number of specimens, to be superior to that of hen egg albumen, but hen eggs were better in terms of whole-egg foam. After 30 minutes of agitation emu egg albumen foam was much more stable than hen egg albumen foam. In terms of shell coloration, emu eggshells had significantly lower L*, a*, and b* values than hen eggshells. L*, a*, and b* values were significantly lower for raw emu yolks than hen yolks. With heating, emu egg albumen remained less bright than hen egg albumen as temperatures increased, and a aleness of red and yellow components was shown. Emu yolks were brighter than hen yolks, with paler red and yellow, the difference being particularly remarkable above 85℃, when the yolks were completely coagulated. When heated to a temperature of over 80℃, emu egg albumen was significantly softer in texture than hen egg albumen. Emu eggs reached their maximum coagulability at a temperature of 65℃, but the strength of cohesion at that time was considerable weaker than that in hen eggs.
エミュー卵の調理特性
.png)
kasei19-30
(1.85MB)
