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

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Data

1998-01-01

Autores

Telis, VRN
Kieckbusch, T. G.

Título da Revista

ISSN da Revista

Título de Volume

Editor

Inst Food Technologists

Resumo

Based 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.

Descrição

Palavras-chave

egg yolk, freezing, gelation, additives, viscoelasticity

Como citar

Journal of Food Science. Chicago: Inst Food Technologists, v. 63, n. 1, p. 20-24, 1998.