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- W2146798566 abstract "The effect of 0.0–1.0% salt on the amount and composition of serum expressed from cooked-frozen-thawed scrambled eggs at pH 6.8 and 7.6 was determined. Serum volume decreased with increasing concentration of salt but the total solids, protein, ash, lipids, sodium, chloride, potassium, iron and phosphorus levels in the serum increased. Some of the globulins and livetins were absent in DISC gel electrophoretograms at all salt concentrations while lipovitellin, ovomacroglobulin and albumen bands were more intense at levels above 0.4%. Sensory evaluation indicated that cooked-frozen-thawed-reheated scrambled egg was more intense in saltiness than fresh scrambled egg with equal amounts of added salt." @default.
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- W2146798566 date "1983-05-01" @default.
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- W2146798566 title "Composition of Serum and Sensory Evaluation of Cooked-Frozen-Thawed Scrambled Eggs at Various Salt Levels" @default.
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- W2146798566 doi "https://doi.org/10.1111/j.1365-2621.1983.tb14901.x" @default.
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