Effects of Carrageenan on Properties of Egg White Powder from By-product Salted Egg
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The purpose of this research was to study the effect of carrageenan (0, 0.4 and 0.8%, w/w) on desalted egg white powder by dialysis. Egg white powder with carrageenan 0.4% showed the higher foam capacity, the lower foam density and the longer foam stability than the others. It contained 76.03% protein, 4.70% moisture, 1.07% crude fiber, 0.12% ash, and 4.47% salt, and none of lipid was detected. The colors explained as L*, a* and b* were 91.88, 0.27 and 9.95, respectively. The pH and Aw values were 7.20 and 0.52. The foam capacity, the foam density and the foam stability were likely to decrease where as moisture and Aw were likely to increase for 12 week-storage at room temperature. In addition, the number of total microorganisms in the egg white powder was increased to 3.45 ×105 CFU/g and no Salmonella spp. was detected, not over the standard regulation. Meringue from egg white powder (0.4% carrageenan) was not significantly different by sensory evaluation when compared with meringue from commercial meringue powder.
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