Viscoelasticity of frozen/thawed egg yolk as affected by salts, sucrose and glycerol
Contribuinte(s) |
Universidade Estadual Paulista (UNESP) |
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Data(s) |
20/05/2014
20/05/2014
01/01/1998
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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. |
Formato |
20-24 |
Identificador |
http://dx.doi.org/10.1111/j.1365-2621.1998.tb15666.x Journal of Food Science. Chicago: Inst Food Technologists, v. 63, n. 1, p. 20-24, 1998. 0022-1147 http://hdl.handle.net/11449/38623 10.1111/j.1365-2621.1998.tb15666.x WOS:000072310100009 |
Idioma(s) |
eng |
Publicador |
Inst Food Technologists |
Relação |
Journal of Food Science |
Direitos |
closedAccess |
Palavras-Chave | #egg yolk #freezing #gelation #additives #viscoelasticity |
Tipo |
info:eu-repo/semantics/article |