Effects of pH, Formulations and Additives on the Hydrogen Sulfide Content of Cooked Egg Mixtures

Abstract

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.

Functional Improvements in Dried Egg White through the Maillard Reaction

“…Hydrogen sulfide from heat-induced gels decreased with increasing heating time (Figure 10) and significantly correlated (p < 0.05) with surface (r ) -0.760) and total (r ) 0.989) SH groups concentration (Table 1). Hydrogen sulfide is released from heated EW due to cysteine degradation (Chen and Chen, 1984). Release of hydrogen sulfide can be prevented by blocking SH groups on cysteine with carbonyl groups (Jocelyn, 1972).…”

Effect of Concentration of Egg Yolk and White on Fresh Scrambled Egg Flavor , ,

“…Germs (1973) reported that hydrogen sulfide is the major compound resulting from heating of egg whites. Chen and Chen (1984), however, found that die highest hydrogen sulfide concentration was obtained from cooked egg mixtures containing a natural yolk to albumen ratio.…”

“…Sulfur-containing volatiles, such as hydrogen sulfide, contribute significantly to the overall flavor of eggs (Chen and Chen, 1984). As percentage of yolk decreased, the intensity of the sulfur note (P<.01) tended to increase for both aroma and flavor.…”