The H?S contents of cooked whole egg and albumen mixtures were highest from samples with pH around 7.5 and 7.0, respectively. The highest HzS content was obtained for the cooked mixture containing a natural yolk to albumen ratio. The alteration of yolk to albumen ratio resulted in an alteration of pH for the mixtures and decreased the HzS content of the cooked products. The addition of acetic acid, citric acid, NazEDTA, and polyphosphates at 0.1% or malic acid, monosodium phosphate, sorbic acid, succinic acid, and tartaric acid at 0.5% to the raw mixture reduced the H2S content of the cooked samples.
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