Effect of Combination of Salt and pH on Functional Properties of Frozen-Thawed Egg Yolk

Effect of Combination of Salt and pH on Functional Properties of Frozen-Thawed Egg Yolk

Egg yolk undergoes an irreversible gelation process at temperatures below −6 °C, which greatly impairs its application and increases its apparent viscosity. This work was aimed to investigate the effect of salt and pH in preventing the gelation of frozen-thawed egg yolk. Before freezing, 5% of salt...

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Bibliographic Details
Main Authors: Karina Ilona Hidas, Ildikó Csilla Nyulas-Zeke, Anna Visy, László Baranyai, Lien Phuong Le Nguyen, Adrienn Tóth, László Friedrich, Attila Nagy, Csaba Németh
Format: Article
Language:English
Published: MDPI AG 2021-03-01
Series:Agriculture
Subjects:
egg yolk
gelation
additive
rheological properties
calorimetric properties
Online Access:https://www.mdpi.com/2077-0472/11/3/257

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