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PHYSICAL AND CHEMICAL CHANGES OF EGG WHITE DURING STORAGE.

[In Russian. / En russe.]

Author(s) : LOBZOV K. I., MUKOSEEVA Z. A.

Type of article: Periodical article

Summary

THE AUTHORS STUDIED THE PHYSICAL AND CHEMICAL CHANGES IN EGG WHITE STORED AFTER CONCENTRATION BY ULTRAFILTRATION. THE RESULTS OF THE TESTS ON CONCENTRATED EGG WHITE CONTAINING 30% DRY MATTERS, FROZEN AT 263-233 K (-10 TO -40 DEG C) SHOWED THAT ITS FUNCTIONAL PROPERTIES DECREASE LITTLE AND FREEZING TIME DECREASES BY 30%. DURING COLD STORAGE FUNCTIONAL PROPERTIES ARE MAINTAINED. CAKES CONTAINING EGG WHITE, STORED 8 MONTHS AT 263, 255 AND 243 K (-10, -18 AND -30 DEG C) ROSE BETTER ON BAKING THAN CAKES CONTAINING EGG WHITE WITHOUT ULTRAFILTRATION. R.R.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 1986-2375
  • Languages: Russian
  • Source: Mjasn. Ind. SSSR - n. 11
  • Publication date: 1985
  • Document available for consultation in the library of the IIR headquarters only.

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