Effect of egg yolk freezing on properties of mayonnaise

Huang, Long; Wang, Tong; Zhengkang, Han; YanLi, Meng; Lu, Xiaoming

doi:10.1016/j.foodhyd.2015.12.027

Cited by 50 publications

(27 citation statements)

References 24 publications

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“…Cornelia and others () obtained a Hue ( h ) angle of 50.39 for mayonnaise with durian seed gum, well below that found in this work. Huang and others () verified that the color parameters ( L * , a * , and b * ) of mayonnaises are significantly different ( P < 0.05) when they are made with frozen egg yolk and fresh egg yolk.…”

Section: Resultsmentioning

confidence: 95%

Development of Mayonnaise with Substitution of Oil or Egg Yolk by the Addition of Chia (Salvia Hispânica L.) Mucilage

Fernandes

Mellado

2017

Journal of Food Science

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Chia mucilage is formed by the hydration of chia seeds and presents characteristics that potentiate its application as substitute of fat in several foods. In this study, mayonnaises were prepared with different levels of freeze-dried chia mucilage instead of oil or egg yolk. The substitution of oil in mayonnaise promoted increased stability and texture parameters, and the mayonnaise substituted by egg yolk presented similar stability and texture parameters as the control mayonnaise. The substitution of oil in mayonnaise was about 50% with 45% oil substitution, whereas for the mayonnaise with 35% of egg yolk replacement it was about 0.94%. Sensorially, an inverse relation was found, the mayonnaises with substitution of the egg yolk that presented a smaller reduction of the lipid content, presented better sensory acceptance than the mayonnaise with substitution of the oil. Therefore, the results indicated that chia mucilage has potential to substitute part of the amount of oil in the mayonnaise formulation. As for the use of the mucilage in the substitution of the egg yolk, it is not possible to promote a significant reduction in the lipid content nor maintain emulsion stability.Keywords: chia seed, emulsion, fat replacement, sensory analysis, technological properties Practical Application: Chia mucilage presents high emulsifying hability and water-holding capacity that potentiabilize its use as a substitute for fat in various foods. Mayonnaises developed with up to 45% oil substitution by chia mucilage, presented a reduction in the lipid content by about 50%, an increasing stability and a good sensorial acceptance.

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Section: Resultsmentioning

confidence: 95%

Development of Mayonnaise with Substitution of Oil or Egg Yolk by the Addition of Chia (Salvia Hispânica L.) Mucilage

Fernandes

Mellado

2017

Journal of Food Science

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“…Fresh egg yolk was used in order to produce a control sample. The mayonnaise-like products were prepared according to the formulation of Huang et al (2016) with slight modifications. 0.67 g salt, 1.3 g sugar, 5 g egg yolk powder and 10 ml water was mixed at low speed (3000 rpm) for 1 min., and then the oil was added drop-wise during the blending at high speed (10000 rpm) using homogenizer.…”

Section: Rheological Measurements Of the Mayonnaise-like Productsmentioning

confidence: 99%

“…In the literature, there are studies investigating the functional properties of chicken and quail egg components (Segura-Campos et al, 2013;Öztürk et al 2016;Orishagbemi et al 2017) and quail egg was reported to exhibit superior functional properties than chicken egg (Kudre et al, 2018). There are also studies about the effect of processing on the functionality of egg components (Huang et al, 2016), since the processes such as heat treatment, drying, freezing and thawing applied to egg could alter the functional properties such as foaming, gelling and emulsifying by means of structural unfolding of the proteins and also lipoproteins (Thierau et al 2014). However, the studies about the functionality of quail egg is still limited and to the best of our knowledge, microstructure and rheological properties of oil-in-water emulsions produced using lyophilized quail egg were not studied.…”

Section: Introductionmentioning

confidence: 99%

Li̇yofi̇li̇ze Bildircin Yumurtasi, Yumurta Beyazi Ve Yumurta Sarisinin Köpük Oluşturma Ve Emülsi̇fi̇kasyon Özelli̇kleri̇ni̇n Beli̇rlenmesi̇

Velioglu

2019

Gıda

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The aim of the study was to investigate the foaming and emulsifying properties of lyophilized whole quail egg, egg yolk and egg white. The microstructural properties of oil-in-water emulsions of egg powders were determined and rheological properties of mayonnaise-like product produced using egg yolk powder were investigated. The highest foaming capacity was recorded for egg white powder at all pH levels. Egg yolk powder at 1% dispersion level had the highest emulsion activity index value (P<0.05). Micrographs of scanning electron microscope (SEM) proved that the finest emulsion was prepared using egg yolk powder. Mayonnaise-like product produced using egg yolk powder exhibited gel-like structure (G'>G") with shear thinning behavior. Quail egg yolk powder was successfully used in production of a product having acceptable rheological properties. Consequently, it was shown that lyophilized quail egg powders had potential to be used as alternative foaming and/or emulsifying agents in food products.

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“…Past research showed that the properties of yolk-containing products were affected by the use of yolks frozen for varying lengths of time up to 120 d. 16 In this study, fresh and gelled yolk (stored at −20°C for 0, 1, 3, 7, 14, 28, 84, and 168 d and thawed) were examined to determine the effect of varying frozen storage times on yolk gelation. Preliminary results indicated that frozen storage time had an effect on gelation.…”

Section: ■ Introductionmentioning

confidence: 99%

Determination of the gelation mechanism of freeze-thawed hen egg yolk

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A study of yolks stored up to 168 d at −20 °C was conducted to determine the gelation behavior and mechanism of freeze-thawed yolk. Methods used were rheology, native and sodium dodecyl sulfate polyacrylamide gel electrophoresis (native-and SDS-PAGE), differential scanning calorimetry (DSC), transmission electron microscopy (TEM), particle size analysis, and proton nuclear magnetic resonance (1H NMR) spectroscopy for matrix mobility. Results indicate that both constituents of plasma and granules contributed to gelation of yolk under freezing. PAGE analyses suggest that granular proteins participated in aggregation during freeze-thaw. Increasing gel strength and particle size and decreasing water and lipid-water mobility indicate that lipoproteins or apolipoproteins aggregated. At storage times ≥84 d, increased protein and lipid mobility, the detection of smaller particles, and secondarily increased gel strength suggest the liberation of protein or lipoprotein components from previously formed aggregates and further aggregation of these constituents. Disruption of the gelled yolk matrix observed with TEM supported that ice crystal formation was required for gelation to occur. A two-stage dynamic gelation model is thus proposed.

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Effect of egg yolk freezing on properties of mayonnaise

Cited by 50 publications

References 24 publications

Development of Mayonnaise with Substitution of Oil or Egg Yolk by the Addition of Chia (Salvia Hispânica L.) Mucilage

Development of Mayonnaise with Substitution of Oil or Egg Yolk by the Addition of Chia (Salvia Hispânica L.) Mucilage

Li̇yofi̇li̇ze Bildircin Yumurtasi, Yumurta Beyazi Ve Yumurta Sarisinin Köpük Oluşturma Ve Emülsi̇fi̇kasyon Özelli̇kleri̇ni̇n Beli̇rlenmesi̇

Determination of the gelation mechanism of freeze-thawed hen egg yolk

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