Characterization of mayonnaise properties prepared using frozen-thawed egg yolk treated with hydrolyzed egg yolk proteins as anti-gelator

Primacella, Monica; Wang, Tong; Acevedo, Nuria C.

doi:10.1016/j.foodhyd.2019.06.008

Cited by 37 publications

(22 citation statements)

References 36 publications

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“…The study of Primacella et al [12] also revealed that 5% of salt can inhibit gelation. The consistency coefficient is often used as an indication of the viscosity of the liquid [46]. As expected, the consistency coefficient increased for treated samples before freezing, similar to the earlier report [11].…”

Section: Discussionsupporting

confidence: 86%

Effect of Combination of Salt and pH on Functional Properties of Frozen-Thawed Egg Yolk

et al. 2021

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Egg yolk undergoes an irreversible gelation process at temperatures below −6 °C, which greatly impairs its application and increases its apparent viscosity. This work was aimed to investigate the effect of salt and pH in preventing the gelation of frozen-thawed egg yolk. Before freezing, 5% of salt was added into the pasteurized liquid egg yolk, then pH was adjusted to different levels (5.7, 6.0 and 6.3) with citric acid. After that, the yolk was stored at −18 °C for four weeks. Rheological and thermal properties of the fresh and frozen-thawed egg yolk were measured. In addition, the colour, turbidity and emulsifying properties were also determined. The results showed that pH of all samples increased during frozen storage, but at different rates. The combination of 5% of salt and pH at 6.0 and 6.3 could prevent the gelation, resulting in rheological properties more like the fresh liquid egg yolk. In addition, emulsifying properties also obtained better results for treated yolk. Moreover, L* value of treated egg yolk was higher before freezing and became lower after storage compared to control. The results of this work found that the combination of 5% of salt and adjusted pH could prevent the gelation of frozen-thawed liquid yolk.

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Section: Discussionsupporting

confidence: 86%

Effect of Combination of Salt and pH on Functional Properties of Frozen-Thawed Egg Yolk

et al. 2021

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“…Several papers have been published regarding the flow properties of mayonnaise ( Elliot and Ganz, 1977 ; Figoni and Shoemaker, 1983 ; Kiosseoglou and Sherman, 1983 ; Paredes et al., 1988 , 1989 ; Yilmazer et al., 1991 ; Ma and Barbosa-Cánovas, 1995 ; Juszczak et al., 2003 ; Bengoechea et al., 2009 ; Laverse et al., 2012 ; Hakansson et al., 2016 ). Alternative thickeners and artificial emulsifiers that could be used, to produce a low-fat emulsion with similar rheological characteristics to the commercial full-fat counterparts have been researched ( Juszczak et al., 2003 ; Chang et al., 2017 ; Primacella et al., 2019 ; Li et al., 2020 ). Novel technologies have also been proposed like High pressure processing ( Aganovic et al., 2018 ).…”

Section: Introductionmentioning

confidence: 99%

Effect of storage on the rheological and viscoelastic properties of mayonnaise emulsions of different oil droplet size

Katsaros

Tsoukala

Giannoglou

et al. 2020

Heliyon

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The rheological and viscoelastic properties of mayonnaise emulsions with different size of oil droplets were investigated. Α programmable rotational rheometer was used for the measurements and flow curves were determined at constant and variable shear rate. Mayonnaise exhibited a non-Newtonian, shear-thinning flow with yield stress and time-dependent features. The data from rotational tests were modeled by the Herschel-Bulkley equation. The temperature-dependence of η a was modelled using the Arrhenius equation. Activation energy, E a ranged from 15 to 20 kJ/mol. Viscoelastic properties were characterized using small amplitude oscillatory shear. Mayonnaise exhibited weak gel-like properties. The values of apparent and complex viscosity were correlated using the generalised Cox-Merz rule. According to the obtained values of parameter α, this rule could not be cut-down to one-parameter linear function. The rheological characteristics of mayonnaise were well correlated to the size of oil droplets.

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“…https://doi.org/10.17221/37/2021-CJFS However, for the consistency coefficient and flow behaviour index values, no such clear trend can be seen. The value of the consistency coefficient shows the viscosity of the material (Primacella et al 2019). In this report, the consistency coefficient of the fresh sample is clearly different from that of the frozen-thawed samples (Figure 4C).…”

Section: Results and Disccusionmentioning

confidence: 48%

Effect of cryogenic freezing on the rheological and calorimetric properties of pasteurized liquid egg yolk

Hidas¹,

Németh²,

Nguyen³

et al. 2021

Czech J. Food Sci.

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The egg yolk undergoes an irreversible gelation process when freezing to –6 °C or lower. In this experiment, liquid egg yolk (LEY) was frozen in liquid nitrogen and stored at –18 °C for 150 days. The measurement of pH and colour of LEY were performed. The examination of the rheological and calorimetric properties of samples was also carried out. The results indicated that the pH of LEY changed significantly during frozen storage, increasing from 6.37 ± 0.02 to 6.58 ± 0.03 over five months. The colour of the samples also showed a significant change compared to the fresh sample. The rheological properties of the LEY also changed significantly after 1 day of freezing and during frozen storage, with a clear increasing trend of the yield stress. The results of the calorimetric study showed that freezing and frozen storage did not affect the denaturation temperature, however, the denaturation enthalpy was reduced by about half after five months of frozen storage.

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Characterization of mayonnaise properties prepared using frozen-thawed egg yolk treated with hydrolyzed egg yolk proteins as anti-gelator

Cited by 37 publications

References 36 publications

Effect of Combination of Salt and pH on Functional Properties of Frozen-Thawed Egg Yolk

Effect of Combination of Salt and pH on Functional Properties of Frozen-Thawed Egg Yolk

Effect of storage on the rheological and viscoelastic properties of mayonnaise emulsions of different oil droplet size

Effect of cryogenic freezing on the rheological and calorimetric properties of pasteurized liquid egg yolk

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