Viscoelasticity of frozen/thawed egg yolk as affected by salts, sucrose and glycerol

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dc.contributor.authorTelis, VRN
dc.contributor.authorKieckbusch, T. G.
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionUniversidade Estadual de Campinas (UNICAMP)
dc.date.accessioned2014-05-20T15:28:54Z
dc.date.available2014-05-20T15:28:54Z
dc.date.issued1998-01-01
dc.description.abstractBased on dynamic rheological measurements, sucrose, glycerol and magnesium chloride (MgCl2) prevented egg yolk gelation at concentrations of 2% and higher, These additives showed improved cryoprotectant effects as their concentrations were increased, Sodium chloride (NaCl) at higher than 2% also prevented gelation but at 10%, it caused a considerable increase in viscosity of unfrozen yolk, Calcium chloride (CaCl2) showed an opposite effect, promoting protein coagulation before freezing, Samples with 2% CaCl2 gelled completely after 36h at -24 degrees C, Before freezing, potassium chloride (KCl) in the range 2-10% had an effect similar to that of NaCl, However, after freezing its effect changed, Yolk with 2% KCl, frozen 36h at -24 degrees C, showed very elastic behavior.en
dc.description.affiliationUniv Estadual Paulista, Dept Engn & Tecnol Alimentos, BR-15054000 Sao Jose do Rio Preto, SP, Brazil
dc.description.affiliationUniv Estadual Campinas, Dept Termofluidodinam, BR-13083970 Campinas, SP, Brazil
dc.description.affiliationUnespUniv Estadual Paulista, Dept Engn & Tecnol Alimentos, BR-15054000 Sao Jose do Rio Preto, SP, Brazil
dc.format.extent20-24
dc.identifierhttp://dx.doi.org/10.1111/j.1365-2621.1998.tb15666.x
dc.identifier.citationJournal of Food Science. Chicago: Inst Food Technologists, v. 63, n. 1, p. 20-24, 1998.
dc.identifier.doi10.1111/j.1365-2621.1998.tb15666.x
dc.identifier.issn0022-1147
dc.identifier.lattes9457081088108168
dc.identifier.urihttp://hdl.handle.net/11449/38623
dc.identifier.wosWOS:000072310100009
dc.language.isoeng
dc.publisherInst Food Technologists
dc.relation.ispartofJournal of Food Science
dc.relation.ispartofjcr2.018
dc.relation.ispartofsjr0,827
dc.rights.accessRightsAcesso restrito
dc.sourceWeb of Science
dc.subjectegg yolkpt
dc.subjectfreezingpt
dc.subjectgelationpt
dc.subjectadditivespt
dc.subjectviscoelasticitypt
dc.titleViscoelasticity of frozen/thawed egg yolk as affected by salts, sucrose and glycerolen
dc.typeArtigo
dcterms.licensehttp://olabout.wiley.com/WileyCDA/Section/id-406071.html
dcterms.rightsHolderInst Food Technologists
unesp.author.lattes9457081088108168
unesp.author.orcid0000-0002-2553-4629[1]
unesp.campusUniversidade Estadual Paulista (Unesp), Instituto de Biociências Letras e Ciências Exatas, São José do Rio Pretopt

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Artigos - Engenharia e Tecnologia de Alimentos - IBILCE