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EFFECT OF PH AND OF SUCCINYLATION ON THE WATER RETENTION PROPERTIES OF COAGULATED, FROZEN AND THAWED EGG ALBUMEN.

Author(s) : GOSSETT P. W., BAKER R. C.

Type of article: Article

Summary

ALBUMEN WAS FOUND TO CONTRIBUTE MORE TO EXPRESSIBLE MOISTURE (% EM) OF COAGULATED WHOLE EGG MIXTURE THAN YOLK. FOR FROZEN AND NONFROZEN TREATMENTS, ALBUMEN (PH HIGHER THAN 9.5) REDUCED% EM IN BOTH THE COAGULATED ALBUMEN AND WHOLE EGG MIXTURES MADE WITH PH-ADJUSTED ALBUMEN. SUCCINYLATED ALBUMEN REDUCED% EM FOR FROZEN AND NONFROZEN TREATMENTS. ALBUMEN AT PH 10.5 AND 11.0 REQUIRED LESS TIME TO ATTAIN AN EQUIVALENT COOK VALUE THAN AT PH 7 TO 10.

Details

  • Original title: EFFECT OF PH AND OF SUCCINYLATION ON THE WATER RETENTION PROPERTIES OF COAGULATED, FROZEN AND THAWED EGG ALBUMEN.
  • Record ID : 1984-1527
  • Languages: English
  • Publication date: 1983
  • Source: Source: J. Food Sci.
    vol. 48; n. 5; 1983.09-10; 1391-1394; 3 fig.; 4 tabl.; 17 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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