Gel strength of the native egg white
The study examined gel strength of the native egg white as a function of pH and the dry matter content. The egg white samples were isolated from fresh eggs and the eggs in different stages of storage. The gel strength was measured with Texture Analyser of TA-XT2i type. The study has shown that the g...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2004-04-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-200402-0003_gel-strength-of-the-native-egg-white.php |
| _version_ | 1797899900175777792 |
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| author | M. Houška K. Kýhos P. Novotná A. Landfeld J. Strohalm |
| author_facet | M. Houška K. Kýhos P. Novotná A. Landfeld J. Strohalm |
| author_sort | M. Houška |
| collection | DOAJ |
| description | The study examined gel strength of the native egg white as a function of pH and the dry matter content. The egg white samples were isolated from fresh eggs and the eggs in different stages of storage. The gel strength was measured with Texture Analyser of TA-XT2i type. The study has shown that the gel strength increases with rising pH and the content of dry matter. The influence of the egg age is more complicated. The gel strength increases over the first 14 days after egg laying and slowly decreases afterwards. Mathematical dependence of the gel strength was predicted on the basis of the measured data by the method of non-linear regression: gel strength (p/cm2) = exp[0.00674*time (days) + 0.289*dry matter (%) + 0.1165*pH + 1.433]. |
| first_indexed | 2024-04-10T08:37:17Z |
| format | Article |
| id | doaj.art-aa56e51acbca4bbfa4d9a2f2b2c7f791 |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:37:17Z |
| publishDate | 2004-04-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-aa56e51acbca4bbfa4d9a2f2b2c7f7912023-02-23T03:26:54ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172004-04-01222586610.17221/3407-CJFScjf-200402-0003Gel strength of the native egg whiteM. Houška0K. Kýhos1P. Novotná2A. Landfeld3J. Strohalm4Food Research Institute Prague, Prague, Czech RepublicFood Research Institute Prague, Prague, Czech RepublicFood Research Institute Prague, Prague, Czech RepublicFood Research Institute Prague, Prague, Czech RepublicFood Research Institute Prague, Prague, Czech RepublicThe study examined gel strength of the native egg white as a function of pH and the dry matter content. The egg white samples were isolated from fresh eggs and the eggs in different stages of storage. The gel strength was measured with Texture Analyser of TA-XT2i type. The study has shown that the gel strength increases with rising pH and the content of dry matter. The influence of the egg age is more complicated. The gel strength increases over the first 14 days after egg laying and slowly decreases afterwards. Mathematical dependence of the gel strength was predicted on the basis of the measured data by the method of non-linear regression: gel strength (p/cm2) = exp[0.00674*time (days) + 0.289*dry matter (%) + 0.1165*pH + 1.433].https://cjfs.agriculturejournals.cz/artkey/cjf-200402-0003_gel-strength-of-the-native-egg-white.phpnative egg whitegel strengthphdry mattertime of storage |
| spellingShingle | M. Houška K. Kýhos P. Novotná A. Landfeld J. Strohalm Gel strength of the native egg white Czech Journal of Food Sciences native egg white gel strength ph dry matter time of storage |
| title | Gel strength of the native egg white |
| title_full | Gel strength of the native egg white |
| title_fullStr | Gel strength of the native egg white |
| title_full_unstemmed | Gel strength of the native egg white |
| title_short | Gel strength of the native egg white |
| title_sort | gel strength of the native egg white |
| topic | native egg white gel strength ph dry matter time of storage |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-200402-0003_gel-strength-of-the-native-egg-white.php |
| work_keys_str_mv | AT mhouska gelstrengthofthenativeeggwhite AT kkyhos gelstrengthofthenativeeggwhite AT pnovotna gelstrengthofthenativeeggwhite AT alandfeld gelstrengthofthenativeeggwhite AT jstrohalm gelstrengthofthenativeeggwhite |