Beatriz Herranz, Susana Chamorro, Victor G. Almendro-Vedia, María Dolores Álvarez
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引用次数: 0
Abstract
The thick white fraction of albumen (or egg white) is critical for maintaining the high quality and freshness of eggs during storage, but there is limited understanding of how storage affects the rheological behavior of this important gel. This study aimed to investigate the impact of egg storage time on the viscoelastic properties of the thick egg white (TKEW) fraction from two genetic lines (ISA-White (W) and ISA-Brown (B) hens), assessing the modification mechanisms through the analysis of microstructural characteristics. Haugh units (HU) and foaming properties of albumen were also determined. Experiments were conducted after laying (Day 0) and after 15 and 30 days of egg chilling storage. The effects of storage duration on the TKEW viscoelastic properties differed between the W and B lines, causing an increase and a decrease in gel strength (a slope) of the W and B thick albumen, respectively. These findings, together with the microstructure analysis, indicated that after 30 days of storage, the W TKEW developed a more elastic (lower loss factor, tan δ) but brittle (lower strain amplitude, γmax) albumen network structure, whereas the B TKEW exhibited a weaker but much more deformable (higher γmax) structure. The textural properties of freshly made meringue batters containing chilled whole egg white (EW) presented similar behavior, supported by the microstructural features observed in foams and batters. Additionally, the W TKEW showed higher HU, and the W EW produced a more stable foam (FS) during storage, although its foam capacity (FC) was lower than that of the whole albumen from the B genetic line.
期刊介绍：
The Journal of Texture Studies is a fully peer-reviewed international journal specialized in the physics, physiology, and psychology of food oral processing, with an emphasis on the food texture and structure, sensory perception and mouth-feel, food oral behaviour, food liking and preference. The journal was first published in 1969 and has been the primary source for disseminating advances in knowledge on all of the sciences that relate to food texture. In recent years, Journal of Texture Studies has expanded its coverage to a much broader range of texture research and continues to publish high quality original and innovative experimental-based (including numerical analysis and simulation) research concerned with all aspects of eating and food preference.
Journal of Texture Studies welcomes research articles, research notes, reviews, discussion papers, and communications from contributors of all relevant disciplines. Some key coverage areas/topics include (but not limited to):
• Physical, mechanical, and micro-structural principles of food texture
• Oral physiology
• Psychology and brain responses of eating and food sensory
• Food texture design and modification for specific consumers
• In vitro and in vivo studies of eating and swallowing
• Novel technologies and methodologies for the assessment of sensory properties
• Simulation and numerical analysis of eating and swallowing
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