| Popis: |
UNEXPLAINED flavor changes have been reported repeatedly from research on shell eggs. For example, eggs which had received different shell treatments and storage times in a recent extensive study at Washington State University (Hard et al., 1963) exhibited changes in flavor for which no adequate explanation could be given. Untreated and thermostabilized eggs showed changes different from those of eggs treated with carbon dioxide, oil or silicone-grease coating in response to storage temperature. Undesirable flavor developed very soon in oil-treated eggs stored at 32°F., but eggs treated the same way and stored at 72°F. retained good flavor for a surprisingly long time. The changes relating to interaction of storage time with temperature cannot be explained without fractionation of egg, supported by sensory evaluation. Recent developments in fractionation procedures offer the possibility of isolating the factors determining flavor; also, refinement of sensory methods of measuring flavor characteristics makes it increasingly possible … |
