Table 2 TPA parameters of cooked egg albumen and yolk

From: Periodic cooking of eggs

 

Albumen

Yolk

 

HB

SB

SV

P

HB

SB

SV

P

Hardness

14.37

9.46

1.33

4.73

22.13

3.04

1.59

4.34

Cohesiveness

0.30

0.47

0.56

0.57

0.45

0.67

0.78

0.55

Springiness

0.30

0.40

0.57

0.38

0.19

0.47

0.55

0.32

Gumminess

–

–

0.90

–

–

1.85

1.08

2.20

Chewiness

1.34

1.89

–

1.03

1.84

–

–

–

  1. Instrumental texture measurements in egg albumen and egg yolk cooked with the 4 different methods: Hard-boiled (HB), Soft-boiled (SB), Sous vide (SV) and Periodic (P). Data are evaluated as the mean of 4 replicates.
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