Structure and Composition Analysis of Egg Yolk

Xin Wang; Qi Gen Tong

doi:10.4028/www.scientific.net/AMR.997.112

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HomeAdvanced Materials ResearchAdvanced Materials Research Vol. 997Structure and Composition Analysis of Egg Yolk

Structure and Composition Analysis of Egg Yolk

Abstract:

In this paper, the structure and composition of the egg yolk to solve the quality problem of the salted egg, preserved egg, and other products have a guiding role. Refrigeration, heating, formaldehyde solidification method is adopted to study the macroscopic and microscopic structure of egg yolks, results show that three levels yolks, respectively is the middle elastic layer, sand viscous layer, the outer layer, egg yolk, the three layers of macroscopic and microscopic structure exists a big difference.

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Periodical:

Advanced Materials Research (Volume 997)

Pages:

112-115

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.997.112

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Online since:

August 2014

Authors:

Xin Wang*, Qi Gen Tong

Keywords:

Composition, Egg Yolk, Structure

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