Processing optimization and textural properties of steamed egg

In this study, the effects of steaming time, addition of water and salt on the sensory quality and textural properties of steamed egg were investigated by the usage of egg 30 g by single factor experiment.And the processing condition was optimized by response surface methodology and the linear regression model between textural properties and sensory evaluation scores was also established by stepwise regression method.In conclusion, the optimum conditions were determined as following: water 69.6 g, salt 0.50 g, and steaming time 9.9 min.And the effects of these factors on the textural properties were significant.