Telis, VRNKieckbusch, T. G.2014-05-202014-05-201998-01-01Journal of Food Science. Chicago: Inst Food Technologists, v. 63, n. 1, p. 20-24, 1998.0022-1147http://hdl.handle.net/11449/38623Based 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.20-24engegg yolkfreezinggelationadditivesviscoelasticityArtigo10.1111/j.1365-2621.1998.tb15666.xWOS:000072310100009Acesso restrito9457081088108168