Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/76563
Type: Artigo de periódico
Title: Viscoelasticity of frozen/thawed egg yolk as affected by salts, sucrose and glycerol
Author: Telis, VRN
Kieckbusch, TG
Abstract: Based on dynamic rheological measurements, sucrose, glycerol and magnesium chloride (MgCl2) 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 (CaCl2) showed an opposite effect, promoting protein coagulation before freezing, Samples with 2% CaCl2 gelled completely after 36h at -24 degrees 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 degrees C, showed very elastic behavior.
Subject: egg yolk
freezing
gelation
additives
viscoelasticity
Country: EUA
Editor: Inst Food Technologists
Rights: fechado
Identifier DOI: 10.1111/j.1365-2621.1998.tb15666.x
Date Issue: 1998
Appears in Collections:Unicamp - Artigos e Outros Documentos

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