WEKO3
アイテム
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When heated to a temperature of over 80℃, emu egg albumen was significantly softer in texture than hen egg albumen. 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エミュー卵の調理特性
https://nagoya-wu.repo.nii.ac.jp/records/1422
https://nagoya-wu.repo.nii.ac.jp/records/142271f63aa8-717e-450a-8da1-51bb057e1129
名前 / ファイル | ライセンス | アクション |
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kasei19-30 (1.8 MB)
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Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
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公開日 | 2014-12-25 | |||||
タイトル | ||||||
タイトル | エミュー卵の調理特性 | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | Cooking Characteristics of Emu Egg | |||||
言語 | ||||||
言語 | jpn | |||||
資源タイプ | ||||||
資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
資源タイプ | departmental bulletin paper | |||||
著者 |
小出, あつみ
× 小出, あつみ× 山内, 知子 |
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著者別名 | ||||||
姓名 | Koide, Atsumi | |||||
著者別名 | ||||||
姓名 | Yamauchi, Tomoko | |||||
抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | 本研究ではエミュー卵を材料として調理に利用する可能性を探ることを目的に,エミュー卵の形状特徴と起泡性,熱凝固性に関する調理特性を明らかにした.材料としたエミュー卵(以後E卵)は産卵から約2ヶ月を経過した食用の無性卵であった.コントロールとして,産卵後1日以内の白色レグホーン種鶏卵(以後H卵)を用いた.1.E卵の形状はH卵より細長かったが,形状係数はダチョウ卵と類似した.E卵で卵殻と卵黄の重量比は高く,特に卵黄の占める割合が大きかった.E卵のpHは卵白と卵黄ともに弱アルカリ性を示した.2.起泡性は卵白ではE卵の方が,全卵泡ではH卵の方がよかった.しかし,E全卵はH全卵より泡立ちが早いと考えられた.卵白泡の安定性では攪拌30分後でE卵卵白泡はH卵より最も安定するが,その後時間の経過とともに泡の安定性の差は小さくなった.3.色差は卵殻と生卵黄ではE卵のL*,a*,b*値で有意**p<0.01)にH卵より低かった.加熱卵の卵白は加熱温度が高くなるほどH卵より明度が低く,赤みと黄色みが薄いことが示された.卵黄ではE卵の方がH卵より明度が高く,赤みと黄色みが薄く,特に卵黄が完全凝固する85℃以上でその差は顕著であった.4.加熱卵白のテクスチャーでは,加熱温度80℃以上の時のE卵で有意(80℃:*p<0.05 80℃以上:**p<0.01)にH卵より軟らかかった.E卵の凝集性は加熱温度65℃の時に最大となったが,その時の凝集力はH卵と比べて著しく弱かった.しかし,E卵は80℃以上でHより高い凝集性を示し,固体化が進んでいることが示唆された.ガム性荷重は凝集性と類似した.E卵卵黄は85℃で完全に凝固したが,凝固状態はH卵より軟らかく,ほぐれにくい状態を示した.5.H卵と比較したE卵の調理特性として,(1)卵黄割合が高い.(2) 卵白の起泡性がよい.(3)攪拌後30分以内の卵白泡に安定性がある.(4)卵黄は生・加熱ともに赤みと黄色みが薄い.(5)加熱卵白は明度が低く,赤みと黄色みが薄い.(6) 卵白の完全凝固温度は高く,100℃でも弾力がある.(7)加熱卵黄は熱温度85℃以上で有意に柔らかい.の7項目が明らかになった. | |||||
内容記述 | ||||||
内容記述タイプ | Other | |||||
内容記述 | 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. | |||||
書誌情報 |
名古屋女子大学紀要. 家政・自然編 en : Journal of Nagoya Women's University. Home economics・natural science 巻 55, p. 19-30, 発行日 2009-03 |
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出版者 | ||||||
出版者 | 名古屋女子大学 | |||||
ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 09153098 | |||||
書誌レコードID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AN10088581 |