Effect of freezing and food additives on the rheological properties of egg yolk

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

doi:10.1016/j.foodhyd.2019.105241

Cited by 20 publications

(11 citation statements)

References 29 publications

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“…In this study, the only peak on the thermogram of the control sample represents the denaturation enthalpy of high-density lipoproteins, phosphitin and low-density lipoproteins [36,38]. The measured denaturation temperatures for the control sample are in agreement with the results of Primacella et al [11]. Freezing had no effect on the shape of the thermograms, similar to the measurements reported by de Souza and Fernández [38].…”

Section: Discussionsupporting

confidence: 90%

“…Wang et al [39] reported that the denaturation temperature of salted egg yolk plasma is higher than that of native egg yolk. A previous study [11] found that the addition of 10% salt increased the denaturation temperature to 91.5 • C compared to 76.8 • C of the fresh yolk. The addition of salt increases surface hydrophobicity due to protein dissociation [12].…”

Section: Discussionmentioning

confidence: 88%

“…Recently, liquid egg yolk freezing has been an interesting topic in numerous research. Most researchers have focused on understanding the mechanism of egg yolk gelation and looked for different methods to prevent it [8,[10][11][12][13]. Au et al [10] experimented with freezing egg yolk at −20 • C for 168 days and studied the gelation process and kinetics.…”

Section: Introductionmentioning

confidence: 99%

“…To prevent gelation, several studies have been conducted using cryoprotectants [11,12], protein-degrading enzymes [14] or mechanical treatments such as colloid milling [15,16]. The first cryoprotectant was sucrose [17], which is widely used in 10% concentration [4].…”

Section: Introductionmentioning

confidence: 99%

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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: 90%

Section: Discussionmentioning

confidence: 88%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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

et al. 2021

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“…The egg yolk is a popular ingredient in the food industry because of its emulsifying, gelling and coagulating properties (Primacella et al, 2020). In addition, it provides desirable organoleptic and nutritional properties, high quality proteins, vitamins, minerals, essential fatty acids, phospholipids and other lipids (Anton, 2013).…”

Section: Introductionmentioning

confidence: 99%

Comparison of different thawing methods effect on the calorimetric and rheological properties of frozen liquid egg yolk

Hidas

Németh²,

Visy

et al. 2021

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Eggs are commonly used in the food industry because of their excellent nutrient value and also for their coagulating, foaming, emulsifying, colouring and flavouring properties. Manufacturers substitute shell eggs with processed egg products, such as liquid whole egg, liquid egg yolk or albumin. They have a shelf life of a few weeks, but freezing can increase it to 1 year. However, freezing causes gelation in case of egg yolk. This process is highly dependent on the conditions of freezing and thawing.In our study, raw liquid egg yolk was frozen and stored for 14 days at −18 °C. On days 1, 7 and 14 samples were thawed by two different methods. Denaturation temperature and enthalpy were investigated by differential scanning calorimetry. Besides, rheological properties were examined at 20 °C, Herschel–Bulkley model was fitted to flow curves of the examined samples. The dry matter content was also recorded during the experiment. Two-way ANOVA was used to analyse data.The results of the study showed that method of thawing had no significant effect on calorimetric and rheological properties and dry matter content. In contrast, freezing and frozen storage had a significant effect on denaturation enthalpy and rheological properties.

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