FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (21): 147-151.doi: 10.7506/spkx1002-6630-201021033

• Basic Research • Previous Articles     Next Articles

Effects of Deformation Rate and Degree of Compression on Texture Profile Analysis of Hard-boiled Egg

YU Xiu-fang1，MA Mei-hu1,*，YANG Fang1，LIU Li-li1,2，DU Xin-wu3   

  1. 1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China；
    2. School of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471003, China；
    3. Vehicle and Power Engineering Institute, Henan University of Science and Technology, Luoyang 471003,
  • Received:2010-03-31 Online:2010-11-15 Published:2010-12-29
  • Contact: MA Mei-hu E-mail:mameihuhn@yahoo.com.cn

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Abstract:

Three deformation rates (0.5, 1.0 mm/s and 2.0 mm/s) and seven degree of compression (10%, 20% through 70%) were selected for the texture profile analysis (TPA) of hard-boiled egg in order to explore the effects of the two parameters on the measurement of texture characteristics of hard-boiled egg. It was found that degree of compression was a more significant affecting parameter than deformation rate. Fitting of linear, quadratic polynomial and logarithmic models predicting texture characteristics in one experimental condition range was conducted, the results showed that the quadratic polynomial model best fitted the hardness, cohesiveness and resilience of egg white and yolk, and had statistical significance. In conclusion, it is suggested that the optimal parameters for the TPA analysis of cooked egg products were as follows: degree of compression, 60% for egg white and 30% for egg yolk; and deformation rate, 1.0 mm/s.

Key words: TPA, hard-boiled egg, degree of compression, deformation rate, regression

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