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CHANGES IN HEAT-INDUCED RHEOLOGICAL PROPERTIES DURING COLD STORAGE OF EGG ALBUMEN.

Author(s) : HICKSON D. W.

Type of article: Article

Summary

TWO GROUPS OF EGGS WERE STORED AT 288 K (15 DEG C) FOR 0, 5 AND 10 DAYS. ONE WITH THE SHELL REMOVED, IN STERILE BAGS AND A SECOND GROUP AS INTACT WHOLE EGGS. VISCOSITY INDEX, APPARENT ELASTICITY, AND INITIAL PENETRATION FORCE WERE DETERMINED FOR HEAT-INDUCED [353 K (80 DEG C), 80 MIN] GELS OF THE THICK, THIN AND MIXED ALBUMENS FROM EACH GROUP. THE RHEOLOGICAL PARAMETERS INCREASED WITH STORAGE TIME. SOLUTION PH WAS A MAJOR FACTOR CONTROLLING THESE RHEOLOGICAL PROPERTIES OF HEATED EGG ALBUMEN.

Details

  • Original title: CHANGES IN HEAT-INDUCED RHEOLOGICAL PROPERTIES DURING COLD STORAGE OF EGG ALBUMEN.
  • Record ID : 1983-1433
  • Languages: English
  • Publication date: 1982
  • Source: Source: J. Food Sci.
    vol. 47; n. 6; 1982.11-12; 1908-1911; 3 fig.; 1 tabl.; 18 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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