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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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2021-06-01
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| Series: | Czech Journal of Food Sciences |
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| 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 |
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| author | Karina Ilona Hidas Csaba Németh Lien Phuong Le Nguyen Anna Visy Adrienn Tóth Annamária Barkó László Friedrich Attila Nagy Ildikó Csilla Nyulas-Zeke |
| author_facet | Karina Ilona Hidas Csaba Németh Lien Phuong Le Nguyen Anna Visy Adrienn Tóth Annamária Barkó László Friedrich Attila Nagy Ildikó Csilla Nyulas-Zeke |
| author_sort | Karina Ilona Hidas |
| collection | DOAJ |
| description | 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 calorimetric properties of samples was also carried out. The results indicated that the pH of LEY changed significantly during frozen storage, increasing from 6.37 ± 0.02 to 6.58 ± 0.03 over five months. The colour of the samples also showed a significant change compared to the fresh sample. The rheological properties of the LEY also changed significantly after 1 day of freezing and during frozen storage, with a clear increasing trend of the yield stress. The results of the calorimetric study showed that freezing and frozen storage did not affect the denaturation temperature, however, the denaturation enthalpy was reduced by about half after five months of frozen storage. |
| first_indexed | 2024-04-10T08:31:57Z |
| format | Article |
| id | doaj.art-c2bce9f8626647b8810db3e1e72ac5e1 |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:31:57Z |
| publishDate | 2021-06-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-c2bce9f8626647b8810db3e1e72ac5e12023-02-23T03:28:46ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172021-06-0139318118810.17221/37/2021-CJFScjf-202103-0005Effect of cryogenic freezing on the rheological and calorimetric properties of pasteurized liquid egg yolkKarina Ilona Hidas0Csaba Németh1Lien Phuong Le Nguyen2Anna Visy3Adrienn Tóth4Annamária Barkó5László Friedrich6Attila Nagy7Ildikó Csilla Nyulas-Zeke8Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Budapest, HungaryCapriovus Ltd., Szigetcsép, HungaryInstitute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Budapest, HungaryInstitute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Budapest, HungaryInstitute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Budapest, HungaryInstitute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Budapest, HungaryInstitute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Budapest, HungaryCapriovus Ltd., Szigetcsép, HungaryInstitute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Budapest, HungaryThe 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 calorimetric properties of samples was also carried out. The results indicated that the pH of LEY changed significantly during frozen storage, increasing from 6.37 ± 0.02 to 6.58 ± 0.03 over five months. The colour of the samples also showed a significant change compared to the fresh sample. The rheological properties of the LEY also changed significantly after 1 day of freezing and during frozen storage, with a clear increasing trend of the yield stress. The results of the calorimetric study showed that freezing and frozen storage did not affect the denaturation temperature, however, the denaturation enthalpy was reduced by about half after five months of frozen storage.https://cjfs.agriculturejournals.cz/artkey/cjf-202103-0005_effect-of-cryogenic-freezing-on-the-rheological-and-calorimetric-properties-of-pasteurized-liquid-egg-yolk.phpdifferential scanning calorimetryherschel-bulkley modelfrozen storageliquid nitrogenshear test |
| spellingShingle | Karina Ilona Hidas Csaba Németh Lien Phuong Le Nguyen Anna Visy Adrienn Tóth Annamária Barkó László Friedrich Attila Nagy Ildikó Csilla Nyulas-Zeke Effect of cryogenic freezing on the rheological and calorimetric properties of pasteurized liquid egg yolk Czech Journal of Food Sciences differential scanning calorimetry herschel-bulkley model frozen storage liquid nitrogen shear test |
| title | Effect of cryogenic freezing on the rheological and calorimetric properties of pasteurized liquid egg yolk |
| title_full | Effect of cryogenic freezing on the rheological and calorimetric properties of pasteurized liquid egg yolk |
| title_fullStr | Effect of cryogenic freezing on the rheological and calorimetric properties of pasteurized liquid egg yolk |
| title_full_unstemmed | Effect of cryogenic freezing on the rheological and calorimetric properties of pasteurized liquid egg yolk |
| title_short | Effect of cryogenic freezing on the rheological and calorimetric properties of pasteurized liquid egg yolk |
| title_sort | effect of cryogenic freezing on the rheological and calorimetric properties of pasteurized liquid egg yolk |
| topic | differential scanning calorimetry herschel-bulkley model frozen storage liquid nitrogen shear test |
| url | 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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