RHEOLOGICAL PROPERTIES OF HEAT-INDUCED GELS FROM EGG ALBUMEN SUBJECTED TO FREEZE-THAW.

Type of article: Article

Summary

A BACK-EXTRUSION DEVICE WAS USED TO MEASURE GEL STRENGTH, ELASTICITY, AND VISCOSITY INDEX OF HEAT-INDUCED GELS OF ALBUMEN MAINTAINED AT 353 K (80 DEG C) FROM 5 TO 30 MIN. THESE RHEOLOGICAL PROPERTIES WERE THE SAME IN ALBUMEN REFRIGERATED 24 HOURS AT 276 K (3 DEG C) AS THOSE OBSERVED IN GELS FROM FRESH ALBUMEN SUSPENSIONS. SHORT TERM FROZEN STORAGE: 263 K (-10 DEG C) FOR 24 HOURS, SIGNIFICANTLY REDUCED EACH GEL PARAMETER COMPARED WITH FRESH (CONTROL) ALBUMEN GELS. INCORPORATION OF SUCROSE INTO FRESH ALBUMEN PROTECTED RHEOLOGICAL PROPERTIES OF THE HEAT-INDUCED GELS FROM DELETERIOUS EFFECTS OF FREEZING THE ALBUMEN SUSPENSIONS. ADDITION OF 5 OR 10 % SODIUM CHLORIDE TO ALBUMEN REDUCED OR ELIMINATED THE ABILITY OF ALBUMEN TO FORM HEAT-INDUCED GELS.

Details

Original title: RHEOLOGICAL PROPERTIES OF HEAT-INDUCED GELS FROM EGG ALBUMEN SUBJECTED TO FREEZE-THAW.
Record ID : 1992-0687
Languages: English
Source: Ital. J. Food Sci. - vol. 56 - n. 3
Publication date: 1991
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Food engineering;
Eggs and egg products
Keywords: Rheology; Chilling; Albumin; Physical property; Colloidal suspension; Sucrose; Egg; Freezing-thawing; Inorganic compound