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Texture Profile Analysis, Expressed Serum, and Microstructure of Heat‐Formed Egg Yolk Gels
Author(s) -
WOODWARD S. A.,
COTTERILL O. J.
Publication year - 1987
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1987.tb13974.x
Subject(s) - yolk , microstructure , scanning electron microscope , texture (cosmology) , dilution , chromatography , salt (chemistry) , chemistry , egg white , materials science , composite material , food science , image (mathematics) , physics , artificial intelligence , computer science , thermodynamics
Egg yolk gels were formed by heating previously stirred egg yolk, having various pHs, protein concentrations, and NaCl levels, at various times and temperatures. Texture profiles were obtained by an Instron double‐compression test, and serum was expressed from frozen‐thawed gels. Microstructures of selected gels were observed by scanning electron microscopy. Gel hardness generally increased with increasing pH, protein or salt concentration, temperature, and length of heating time. The amount of serum expressed from gels decreased as gel hardness increased. Cohesiveness and springiness of gels increased with time and temperature. Gel microstructure consisted of spheres (4–50 μm) and granules (0.3–1.0 μm) dispersed in a continuous matrix. Spheres were physically disrupted by dilution and by addition of salt.