Effect of storage duration on the rheological properties of goose liquid egg products and eggshell membranes

Abstract

In practice, goose eggs are increasingly used and, therefore, the rheological properties have to be known for processing. The eggs of geese (Landes Goose, Anser anser f. domestica) were stored for one, 2, 3, 4, 6, and 8 wk at a constant temperature 4°C. First of all, the egg quality parameters were described in terms of egg weight, egg weight loss, egg shape index, yolk height, albumen height, yolk index, albumen index, and Haugh units. In the next step the rheological behavior of liquid egg products (egg yolk, albumen, and whole liquid egg) was studied using a concentric cylinder viscometer. Flow curves of all liquid egg products exhibited non-Newtonian shear thinning behavior. This behavior can be described using the Herschel-Bulkley model and for technical application using the Ostwald-de Waele model. The effect of the storage duration on the rheological behavior is different for the different liquid egg products. With the exception of very low shear rates, the viscosity of the egg yolk as well as of the whole liquid egg decreases with storage time. At lower shear rates there is a tendency toward increased albumen viscosity with storage duration. The storage duration also affects the mechanical properties of the eggshell membrane. This effect has been evaluated in terms of the ultimate tensile strength, fracture strain, and fracture toughness. All these parameters increased with the loading rate, but decreased during the egg storage. These mechanical phenomena should be respected, namely in the design of the egg model for the numerical simulation of the egg behavior under different kinds of the mechanical loading.

A Rheological Analysis of Biomaterial Behaviour as a Tool to Detect the Dilution of Heather Honey

“…The second mathematical model was the Herschel-Bulkley rheological model [ 33 ]: where: —shear stress (Pa) —yield stress (Pa) —consistency factor (Pa·s n ) —shear rate (s −1 ) —flow index (-) …”

Rheological and Flow Behaviour of Yolk, Albumen and Liquid Whole Egg from Eggs of Six Different Poultry Species

“…According to the results of several publications [ 3 , 4 ], the egg albumen and the liquid whole egg are among the non-Newtonian liquids, and the yolk with its rheological behaviour is close to a Newtonian liquid [ 5 , 6 ]. For this reason, the individual description of the flow behaviour of all three liquid egg products (yolk, albumen and liquid whole egg) is important, as in the design of machinery for transport, homogenisation, drying, pasteurisation, etc., no distinction is usually made between the flow properties of the liquid egg products.…”

Estimation of the external quality characteristics of goose eggs of known breadth and length

“…The average length of goose eggs varies between (approximately) 8 cm to 10 cm (Paganelli et al 1974;Rabsztyn et al 2010;Nedomova and Buchar 2014;Kumbar et al 2016;Ahmad et al 2017;Sreten et al 2018;Onk and Kirmizibayrak 2019), the width averages vary between 5 cm to 6 cm (Rabsztyn et al 2010;Nedomova and Buchar 2014;Kumbar et al 2016;Ahmad et al 2017;Sreten et al 2018;Onk and Kirmizibayrak 2019), and the shape index averages vary between 65 cm and 69 cm (Saatci et al 2002;Saatci et al 2005;Rabsztyn et al 2010;Nedomova and Buchar 2014;Kumbar et al 2016;Sreten et al 2018;Onk and Kirmizibayrak 2019).…”

“…Paganelli et al (1974) calculated the egg shell surface area as 146.15 ± 7.08 cm 2 depending on the egg weight of Embden geese. The average volume of goose eggs varies between approximately 125 cm 3 to 175 cm 3 (Paganelli et al 1974;Saatci et al 2002;Nedomova and Buchar 2014;Kumbar et al 2016) and the average surface area varies between approximately 135 cm 2 to 150 cm 2 (Paganelli et al 1974;Rabsztyn et al 2010;Nedomova and Buchar 2014;Kumbar et al 2016). Paganelli et al (1974) calculated the volume of Embden geese as 158.74 ± 10.95 based on the egg weight.…”

“…The average weight of goose eggs varies between 143 g and 185 g (Paganelli et al 1974;Saatci et al 2005;Rabsztyn et al 2010;Nedomova and Buchar 2014;Kumbar et al 2016;Ahmad et al 2017). Arroyo (1990) used African, Chinese, Toulouse and Embden breed goose eggs in his study and reported that the egg weight was 170, 173, 168, and 183 g, respectively.…”