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Changes in chemical and physical albumen characteristics during the storage of shell eggs.

Author(s) : LUCISANO M., HIDALGO A., COMELLI E. M., ROSSI M.

Type of article: Article

Summary

The changes in furosine, pyroglutamic-acid and uridine contents and in rheological properties of albumen during extended storage of eggs at 5, 20 and 30 deg C were studied. A reduction in albumen viscosity was found during the first week of storage, as well as a transition from pseudoplastic behaviour to Newtonian behaviour. The article highlights the correlations between furosine, pyroglutamic-acid and uridine contents.

Details

  • Original title: Changes in chemical and physical albumen characteristics during the storage of shell eggs.
  • Record ID : 1997-2270
  • Languages: English
  • Source: J. agric. Food Chem. - vol. 44 - n. 5
  • Publication date: 1996

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