ShareEvolution of chemical and physical yolk characteristics during the storage of shell eggs.
Author(s) : HIDALGO A., LUCISANO M., COMELLI E. M., POMPEI C.
Type of article: Article
Summary
Water content, pH and concentrations of furosine, pyroglutamic acid and uridine increased as a function of the storage temperature (5, 20 and 30 deg C). The egg yolk is pseudoplastic. A fall in apparent viscosity was observed during storage. The temperature of agregation rose from 72 deg C (fresh egg) to 80.5 deg C (after storage). Ther is a correlation between the viscosity and the content in dry matter of the egg yolk.
Details
- Original title: Evolution of chemical and physical yolk characteristics during the storage of shell eggs.
- Record ID : 1997-3446
- Languages: English
- Source: J. agric. Food Chem. - vol. 44 - n. 6
- Publication date: 1996
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Indexing
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Themes:
Food engineering;
Eggs and egg products - Keywords: Egg yolk; Physical property; Chemical property; Egg; Cold storage
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