Effect of different salt concentration on the physical properties of frozen thawed egg yolk

Q3 Agricultural and Biological Sciences

Progress in Agricultural Engineering Sciences Pub Date : 2021-08-07 DOI:10.1556/446.2021.30004

K. Hidas, Csaba N emeth, L. Nguyen, Anna Visy, Adrienn T Oth, Friedrich, I. C. Nyulas-Zeke, Chi Minh City, Ho Chi, Vietnam Minh

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引用次数: 0

Abstract

Freezing can enhance the storage time of liquid egg products, but egg yolk undergoes an irreversible textural and structural change when it is cooled to – 6 8 C. In this study, the effects of different salt concentrations on the physical properties of frozen-thawed egg yolk were investigated. The pasteurised liquid egg yolk (LEY) was treated with 4, 5, and 6% of NaCl before freezing and it was stored at – 18 8 C for 4 weeks. The colour, pH, and rheological characteristics (firmness, consistency, cohesiveness, and index of viscosity) of yolk samples were evaluated before and after freezing. Salt treatment resulted in preventing gelation, with decreasing firmness, consistency and viscosity compared to control samples. The pH of all yolk samples increased during frozen storage. The lightness value decreased in treated samples and increased in the control sample after freezing. The results indicated that the applied salt concentrations could inhibit protein aggregation of LEY induced by freezing during the storage period. At least 5% salt concentration could reduce effectively the changes in rheological properties.

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不同盐浓度对冻融蛋黄物理性质的影响

冷冻可以延长液态蛋制品的储存时间，但当蛋黄冷却至-68C时，蛋黄会发生不可逆的质地和结构变化。在本研究中，研究了不同盐浓度对冷冻解冻蛋黄物理性质的影响。冷冻前，用4%、5%和6%的NaCl处理巴氏灭菌的液态蛋黄（LEY），并将其在–18 8 C下储存4周。冷冻前后评估蛋黄样品的颜色、pH值和流变特性（硬度、稠度、内聚性和粘度指数）。盐处理导致防止凝胶化，与对照样品相比，硬度、稠度和粘度降低。冷冻保存期间，所有蛋黄样品的pH值均升高。冷冻后，处理样品的明度值降低，对照样品的明亮度值增加。结果表明，在贮藏过程中，盐浓度对冷冻诱导的LEY蛋白质聚集有抑制作用。至少5%的盐浓度可以有效地减少流变性能的变化。

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来源期刊

Progress in Agricultural Engineering Sciences Engineering-Industrial and Manufacturing Engineering

CiteScore

1.80

自引率

0.00%

发文量

期刊介绍： The Journal publishes original papers, review papers and preliminary communications in the field of agricultural, environmental and process engineering. The main purpose is to show new scientific results, new developments and procedures with special respect to the engineering of crop production and animal husbandry, soil and water management, precision agriculture, information technology in agriculture, advancements in instrumentation and automation, technical and safety aspects of environmental and food engineering.