Publicação: Viscoelasticity of frozen/thawed egg yolk
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1997-05-01
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Wiley-Blackwell
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Dynamic rheological measurements indicate that the gel formed during freezing is based on physical aggregation rather than chemical binding, with a nonhomogeneous structure. The gelation was highly dependent on frozen storage temperature in the range -10 to -14 degrees C, but there was no appreciable difference in the range -14 to -24 degrees C. When yolk was maintained motionless and supercooled at -10 degrees C and -12 degrees C for 23 hr, no change in the complex modulus, G*, was observed, but there was a considerable increase when yolk was disturbed and became frozen at the same temperatures for the same time.
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Journal of Food Science. Malden: Wiley-blackwell, v. 62, n. 3, p. 548-550, 1997.
