Viscoelasticity of frozen/thawed egg yolk
Carregando...
Fonte externa
Fonte externa
Data
Autores
Orientador
Coorientador
Pós-graduação
Curso de graduação
Título da Revista
ISSN da Revista
Título de Volume
Editor
Wiley-Blackwell
Tipo
Artigo
Direito de acesso
Acesso restrito
Fonte externa
Fonte externa
Resumo
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.
Descrição
Palavras-chave
egg yolk, freezing, gelation, viscoelasticity
Idioma
Inglês
Citação
Journal of Food Science. Malden: Wiley-blackwell, v. 62, n. 3, p. 548-550, 1997.
