FLAVOR CHARACTERISTICS OF EGG YOLK AS AFFECTED BY DIFFERENT AMOUNTS OF SODIUM SULFATE IN THE LAYING HEN DIET1

Abstract

Eggs from Single Comb White Leghom hens (DeKalb) fed a standard laying hen diet supplemented with 0, 0.4, 0.8 or 1.2% sodium sulfate were stored at 13 C for six weeks and hard-cooked at weekly intervals for flavor evaluation of the yolk. Triangular taste tests indicated that egg yolk from hens fed a diet containing 1.2% sodium sulfate were different in flavor when compared to control eggs stored the same length of time. Panelists indicated that hard-cooked yolks produced by hens on the 1.2% sodium sulfate diet were drier, of coarser texture, and generally less flavorful than were yolks produced by hens on the control diet. There were no significant flavor differences noted between yolk from fresh control eggs and those from a 1.2% sodium sulfate supplemented diet. Total sulfur analyses of whole eggs indicated no significant differences in the sulfur content of whole eggs from hens fed the control or sodium sulfate supplemented diets.