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

The H 2 S contents of cooked whole egg and albumen mixtures were highest from samples with pH around 7.5 and 7.0, respectively. The highest H 2 S 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 H 2 S content of the cooked products. The addition of acetic acid, citric acid, Na 2 EDTA, 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 H 2 S content of the cooked samples.