Gelation of Frozen-Defrosted Egg Yolk as Affected by Selected Additives: Viscosity and Electrophoretic Findings

Meyer, Dorothy D.; Woodburn, Margy

doi:10.3382/ps.0440437

Cited by 31 publications

(16 citation statements)

References 16 publications

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“…Viscosity of egg yolk increases with addition of salt (NaCl) (Jordan and Whitlock, 1955;Meyer and Woodburn, 1965), but degree of gelation due to freezing decreases as concentration of NaCl is increased (Powrie et al, 1963). Palmer et al (1969a, b) showed that pasteurization did not change the effect of frozen storage on 10% salted egg yolk, but it caused a slightly increased viscosity in unfrozen salted yolk.…”

Section: Introductionmentioning

confidence: 99%

Physical and Functional Properties of 10% Salted Egg Yolk in Mayonnaise

Yang

Cotterill

1989

Journal of Food Science

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Stability of mayonnaise prepared from 10% salted egg yolk was decreased by freezing, spray‐drying or freeze‐drying of the yolk. Storage of salted yolk for 90 days further decreased stability of mayonnaise made from freeze‐dried yolk but not that made from frozen spraydried yolk. Stiffness of mayonnaise was increased by pasteurization but stability was increased only at the lesser of two heat treatments. Size of fat globules in the mayonnaise was inversely related to mayonnaise stability.

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Section: Introductionmentioning

confidence: 99%

Physical and Functional Properties of 10% Salted Egg Yolk in Mayonnaise

Yang

Cotterill

1989

Journal of Food Science

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“…Kline et al (1965) noted that with a rise in yolk solids from 50.8 to 53.2% the viscosity increased markedly from 782 to 1926 cps at 2S°C. The viscosity of fresh yolk with a percent solids content of about 52.7 was estimated by Meyer and Woodburn (1965) to be around 27 poises, whereas yolk with 50% solids (from stored eggs) had a viscosity of approximately 9 poises. According to Payawal et al (1946) the viscosity of native yolk with a solids content of 50.5 to 51% was about 800 cps at 2S'C.…”

Section: Introductionmentioning

confidence: 99%

Effect of Heat Treatment on Viscosity of Yolk

Chang

Powrie

Fennema

1970

Journal of Food Science

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SUMMARY– Apparent viscosity readings at different shear rates for yolk or albumen‐containing yolk in the native or heated conditions were obtained by a Wells‐Brookfield microviscometer. The viscosity‐shear rate curves for these yolk samples are typical for a pseudoplastic, non‐Newtonian fluid. The apparent viscosity of native yolk with a solids content of 52.5% dropped gradually from 23 to 18 poises with an increase in shear rate from 1.9 to 76.8 sec‐1. The apparent viscosity of pasteurized yolk (65.6°C for 3 min) dropped drastically from 200 to 100 poises with an increase in shear rate from 1.9 to 19.2 sec‐1. Addition of thin albumen at levels of 5, 10 and 20% to native yolk brought about a considerable decline in the viscosity. The heat damage to the albumen‐containing yolk as reflected by viscosity increase was reduced as the content of thin albumen increased. The viscosity increase of urea‐treated yolk and yolk with 5 and 10% thin albumen was related to the temperature of heat treatment prior to urea addition.

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“…dilutions were liquid probably due to dispersion of yolk particles. The addition of 5.5 ml distilled water per 100 g of yolk was found by Meyer and Woodburn (1965) These results indicated that gelation of yolk was a function of freezing rate up to a certain point.…”

Section: Gelation Of Egg Tolkmentioning

confidence: 62%

“…No similar effect on the apparent viscosity of unfrozen yolk was noted for fructose. Jordan and Whitlock (1955), Karion and Stadelman (1958), and Meyer and Woodburn (1965) also reported that bhe apparent viscosity of unfrozen yolk was increased by the addition of sodium chloride.…”

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confidence: 99%