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INFLUENCE OF FREEZING AND THAWING ON THE EGG VITELLINE MEMBRANE.

Author(s) : VIAUD P. R.

Type of article: Article

Summary

THE METHOD WAS A DIRECT COMPARISON OF THE ISOTHERMIC DEHYDRATION RATE BETWEEN TWO MEMBRANE SAMPLES, ONE SUBJECTED TO A FREEZING-THAWING CYCLE, THE OTHER BEING UNTREATED CONTROL. FREEZING ENTAILED IRREVERSIBLE MODIFICATIONS IN THE PROPERTIES OF THE VITELLINE MEMBRANE OF THE HEN'S EGG AS INDICATED BY A SIGNIFICANT INCREASE IN THE WATER ABSORPTION CAPACITY, AN ACCELERATED DRYING RATE, AND A MARKED DECREASE IN THE WATER RETENTION CAPACITY. THROUGH THIS METHOD, THE CRYOPROTECTIVE ACTION OF GLYCEROL AT THE MEMBRANE LEVEL WAS ALSO DEMONSTRATED.

Details

  • Original title: INFLUENCE OF FREEZING AND THAWING ON THE EGG VITELLINE MEMBRANE.
  • Record ID : 1985-1145
  • Languages: English
  • Publication date: 1984
  • Source: Source: J. Food Sci.
    vol. 49; n. 4; 1984.07-08; 1149-1153; 6 fig.; 11 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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