Study on the Effects of the Ripe Craft to FeS Which Forms in Egg Product

Abstract

Abstract: The article studied on the effects of the different craft to FeS which forms in egg riped. The results showed that the FeS resultant is greatly connected with the heating temperature, the heating time and pH. Under the same temperature, the longer the heating time, the more FeS production. The speed of production reduced when the temperature is 99℃; some already vanished when the temperature was 145℃ and enough air, but FeS production is few when high pH, whereas FeS production is more. The way of boiled for 7min, pickled 20min and smoked 15min was taken, we can obtain less FeS and the better general quality ripe egg products.

Key words: FeS, boiled, pickled, salted, smoked, baked

WANG Xiang-Dong, Xu-Jian-Guo, HE Jun-Yan. Study on the Effects of the Ripe Craft to FeS Which Forms in Egg Product[J]. FOOD SCIENCE, 2006, 27(10): 366-369.

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Study on the Effects of the Ripe Craft to FeS Which Forms in Egg Product

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