Evaluation of Physicochemical Changes in Hard-Boiled Eggs Stored at
Different Temperatures
Gamaralalage Schithra Rukshan Eregama,
Shine Htet Aung,
Herath Mudiyanselage Jagath Chaminda Pitawala
et al.
Abstract:Eggs that have been hard-boiled are frequently used as ready-to-eat food.
Refrigerated and frozen storage of hard-boiled eggs causes issues, such as
customer rejection owing to textural changes. The objective of this research is
to ascertain how storage temperature affects hard-boiled eggs’ alteration
in texture over time. Medium-sized brown shell eggs were acquired from a local
market, boiled at 100°C for 15 min, and then stored at room temperature
(25°C), refrigeration (4°C), and freezing (–18°C)
conditions … Show more
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