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
Links
See the source
Indexing
-
Themes:
Food engineering;
Eggs and egg products - Keywords: Egg yolk; Physical property; Chemical property; Egg; Cold storage
-
Effect of electron beam irradiation on physical...
- Author(s) : HUANG S., HERALD T. J., MÜLLER D. D.
- Date : 1997/11
- Languages : English
- Source: Br. Poult. Sci. - vol. 76 - n. 11
View record
-
Changes in chemical and physical albumen charac...
- Author(s) : LUCISANO M., HIDALGO A., COMELLI E. M., ROSSI M.
- Date : 1996
- Languages : English
- Source: J. agric. Food Chem. - vol. 44 - n. 5
View record
-
The European market for egg products.
- Author(s) : BOSSTRAETEN F. van
- Date : 1995
- Languages : English
- Source: Int. Food Ingredients - n. 4
View record
-
ON SODIUM CHLORIDE ACTION IN THE GELATION PROCE...
- Author(s) : WAKAMATU T., SATO Y., SAITO Y.
- Date : 1983
- Languages : English
View record
-
INVESTIGATIONS INTO THE PRODUCTION OF EGG LIQUE...
- Author(s) : MOHR K., BAUER W.
- Date : 1981
- Languages : German
- Source: Lebensmittelindustrie - vol. 28 - n. 10
View record