Premium
Viscoelasticity of Frozen/Thawed Egg Yolk as Affected by Salts, Sucrose and Glycerol
Author(s) -
TELIS V.R.N.,
KIECKBUSCH T.G.
Publication year - 1998
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.1365-2621.1998.tb15666.x
Subject(s) - cryoprotectant , yolk , chemistry , glycerol , sodium , sucrose , potassium , magnesium , calcium , food science , rheology , viscosity , coagulation , chloride , chromatography , biochemistry , cryopreservation , organic chemistry , materials science , biology , embryo , psychology , psychiatry , composite material , microbiology and biotechnology
Based on dynamic rheological measurements, sucrose, glycerol and magnesium chloride (MgCl 2 ) prevented egg yolk gelation at concentrations of 2% and higher. These additives showed improved cryoprotectant effects as their concentrations were increased. Sodium chloride (NaCl) at higher than 2% also prevented gelation but at 10%, it caused a considerable increase in viscosity of unfrozen yolk. Calcium chloride (CaCl 2 ) showed an opposite effect, promoting protein coagulation before freezing. Samples with 2% CaCl 2 gelled completely after 36h at ‐24°C. Before freezing, potassium chloride (KCl) in the range 2–10% had an effect similar to that of NaCl. However, after freezing its effect changed. Yolk with 2% KCl, frozen 36h at ‐24°C, showed very elastic behavior.