Open AccessEffect of citric acid addition on functional properties of pasteurized liquid whole eggs
Author(s) -
Nives Marušić Radovčić,
Sven Karlović,
Helga Medić,
Anet Režek Jambrak
Publication year - 2020
Publication title -
journal of food science and technology/journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.656
H-Index - 68
eISSN - 0975-8402
pISSN - 0022-1155
DOI - 10.1007/s13197-020-04613-0
Subject(s) - citric acid , solubility , emulsion , rheology , chemistry , viscosity , food science , chromatography , chemical engineering , materials science , biochemistry , composite material , organic chemistry , engineering
The aim of this study was to examine the influence of different concentrations of citric acid (0, 300, 400 and 500 mg/L) on the physical and functional properties of pasteurized liquid whole eggs (LWE) over 4 weeks of storage. The properties tested include pH, conductivity, colour, particle size, rheological, and textural properties, as well as protein solubility, foaming and emulsification. The 4 weeks of storage had a statistically significant ( P < 0.05) effect on every tested parameter, while the addition of citric acid had a statistically significant ( P < 0.05) effect on pH, conductivity, L * and b * values, protein solubility, emulsion activity index, emulsion capacity, emulsion stability, and an increase in foaming and texture parameters, but not on rheological parameters. Citric acid addition and a storage period of 4 weeks resulted in a change of pH and an increase in protein solubility. It also led to a lower foaming capacity and a larger drainage of the system, which causes a lower power (work load) requirement to break formed gels. Apparent viscosity did not change significantly in the samples with citric acid.