Effect of cryogenic freezing on the rheological and calorimetric properties of pasteurized liquid egg yolk

Effect of cryogenic freezing on the rheological and calorimetric properties of pasteurized liquid egg yolk

The egg yolk undergoes an irreversible gelation process when freezing to -6 °C or lower. In this experiment, liquid egg yolk (LEY) was frozen in liquid nitrogen and stored at -18 °C for 150 days. The measurement of pH and colour of LEY were performed. The examination of the rheological and calorimet...

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Bibliographic Details
Main Authors: Karina Ilona Hidas, Csaba Németh, Lien Phuong Le Nguyen, Anna Visy, Adrienn Tóth, Annamária Barkó, László Friedrich, Attila Nagy, Ildikó Csilla Nyulas-Zeke
Format: Article
Language:English
Published: Czech Academy of Agricultural Sciences 2021-06-01
Series:Czech Journal of Food Sciences
Subjects:
differential scanning calorimetry
herschel-bulkley model
frozen storage
liquid nitrogen
shear test
Online Access:https://cjfs.agriculturejournals.cz/artkey/cjf-202103-0005_effect-of-cryogenic-freezing-on-the-rheological-and-calorimetric-properties-of-pasteurized-liquid-egg-yolk.php

Internet

https://cjfs.agriculturejournals.cz/artkey/cjf-202103-0005_effect-of-cryogenic-freezing-on-the-rheological-and-calorimetric-properties-of-pasteurized-liquid-egg-yolk.php

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