Comparison of Physicochemical and Functional Properties of Chicken and Duck Egg Albumens
ABSTRACT The aim of this research was to investigate the physicochemical and functional properties of fresh and pasteurized chicken and duck egg albumens. The results showed that pasteurization of both chicken and duck albumens significantly decreased (p≤0.05) viscosity, but had no impact (p>0.05...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Fundação APINCO de Ciência e Tecnologia Avícolas
2019-04-01
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| Series: | Brazilian Journal of Poultry Science |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2019000100304&lng=en&tlng=en |
| _version_ | 1818422585596051456 |
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| author | W Chaiyasit RG Brannan D Chareonsuk W Chanasattru |
| author_facet | W Chaiyasit RG Brannan D Chareonsuk W Chanasattru |
| author_sort | W Chaiyasit |
| collection | DOAJ |
| description | ABSTRACT The aim of this research was to investigate the physicochemical and functional properties of fresh and pasteurized chicken and duck egg albumens. The results showed that pasteurization of both chicken and duck albumens significantly decreased (p≤0.05) viscosity, but had no impact (p>0.05) on pH or free sulfhydryl groups. Chicken albumen was shown to have higher (p≤0.05) foam expansion, but lower (p≤0.05) foam stability than duck albumen. Pasteurization decreased (p≤0.05) the foam expansion of both albumens while decreasing (p≤0.05) the foam stability only of duck albumen. Investigation of the gel properties showed that duck albumen has greater hardness and lower expressible water (p≤0.05) than chicken albumen. Pasteurization increased the hardness and decreased the expressible water of both the chicken and duck albumen gels. This study suggests that the superior gel properties of duck albumen offer potential approaches to improving the quality of gel food products. |
| first_indexed | 2024-12-14T13:28:36Z |
| format | Article |
| id | doaj.art-16142b3fc1f74e15afa6a3abcd66ef54 |
| institution | Directory Open Access Journal |
| issn | 1806-9061 |
| language | English |
| last_indexed | 2024-12-14T13:28:36Z |
| publishDate | 2019-04-01 |
| publisher | Fundação APINCO de Ciência e Tecnologia Avícolas |
| record_format | Article |
| series | Brazilian Journal of Poultry Science |
| spelling | doaj.art-16142b3fc1f74e15afa6a3abcd66ef542022-12-21T22:59:45ZengFundação APINCO de Ciência e Tecnologia AvícolasBrazilian Journal of Poultry Science1806-90612019-04-0121110.1590/1806-9061-2017-0705S1516-635X2019000100304Comparison of Physicochemical and Functional Properties of Chicken and Duck Egg AlbumensW ChaiyasitRG BrannanD ChareonsukW ChanasattruABSTRACT The aim of this research was to investigate the physicochemical and functional properties of fresh and pasteurized chicken and duck egg albumens. The results showed that pasteurization of both chicken and duck albumens significantly decreased (p≤0.05) viscosity, but had no impact (p>0.05) on pH or free sulfhydryl groups. Chicken albumen was shown to have higher (p≤0.05) foam expansion, but lower (p≤0.05) foam stability than duck albumen. Pasteurization decreased (p≤0.05) the foam expansion of both albumens while decreasing (p≤0.05) the foam stability only of duck albumen. Investigation of the gel properties showed that duck albumen has greater hardness and lower expressible water (p≤0.05) than chicken albumen. Pasteurization increased the hardness and decreased the expressible water of both the chicken and duck albumen gels. This study suggests that the superior gel properties of duck albumen offer potential approaches to improving the quality of gel food products.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2019000100304&lng=en&tlng=enEgg albumenEgg whiteChicken eggDuck eggProtein functionalitiesGellingFoaming |
| spellingShingle | W Chaiyasit RG Brannan D Chareonsuk W Chanasattru Comparison of Physicochemical and Functional Properties of Chicken and Duck Egg Albumens Brazilian Journal of Poultry Science Egg albumen Egg white Chicken egg Duck egg Protein functionalities Gelling Foaming |
| title | Comparison of Physicochemical and Functional Properties of Chicken and Duck Egg Albumens |
| title_full | Comparison of Physicochemical and Functional Properties of Chicken and Duck Egg Albumens |
| title_fullStr | Comparison of Physicochemical and Functional Properties of Chicken and Duck Egg Albumens |
| title_full_unstemmed | Comparison of Physicochemical and Functional Properties of Chicken and Duck Egg Albumens |
| title_short | Comparison of Physicochemical and Functional Properties of Chicken and Duck Egg Albumens |
| title_sort | comparison of physicochemical and functional properties of chicken and duck egg albumens |
| topic | Egg albumen Egg white Chicken egg Duck egg Protein functionalities Gelling Foaming |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2019000100304&lng=en&tlng=en |
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