Viscoelasticity of frozen/thawed egg yolk
Dynamic rheological measurements indicate that the gel formed during freezing is based on physical aggregation rather than chemical binding, with a nonhomogeneous structure. The gelation was highly dependent on frozen storage temperature in the range -10 to -14 degrees C, but there was no appreciabl...
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| Veröffentlicht in: | Journal of food science 1997-05, Vol.62 (3), p.548-550 |
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| container_title | Journal of food science |
| container_volume | 62 |
| creator | Telis, V.R.N. (Universidade Estadual Paulista, Sao Jose do Rio Preto, SP, Brazil.) Kieckbusch, T.G |
| description | Dynamic rheological measurements indicate that the gel formed during freezing is based on physical aggregation rather than chemical binding, with a nonhomogeneous structure. The gelation was highly dependent on frozen storage temperature in the range -10 to -14 degrees C, but there was no appreciable difference in the range -14 to -24 degrees C. When yolk was maintained motionless and supercooled at -10 degrees C and -12 degrees C for 23 hr, no change in the complex modulus, G*, was observed, but there was a considerable increase when yolk was disturbed and became frozen at the same temperatures for the same time |
| doi_str_mv | 10.1111/j.1365-2621.1997.tb04427.x |
| format | Article |
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(Universidade Estadual Paulista, Sao Jose do Rio Preto, SP, Brazil.)</creatorcontrib><creatorcontrib>Kieckbusch, T.G</creatorcontrib><title>Viscoelasticity of frozen/thawed egg yolk</title><title>Journal of food science</title><description>Dynamic rheological measurements indicate that the gel formed during freezing is based on physical aggregation rather than chemical binding, with a nonhomogeneous structure. The gelation was highly dependent on frozen storage temperature in the range -10 to -14 degrees C, but there was no appreciable difference in the range -14 to -24 degrees C. When yolk was maintained motionless and supercooled at -10 degrees C and -12 degrees C for 23 hr, no change in the complex modulus, G*, was observed, but there was a considerable increase when yolk was disturbed and became frozen at the same temperatures for the same time</description><subject>Biological and medical sciences</subject><subject>Cold storage</subject><subject>CONGELACION</subject><subject>CONGELATION</subject><subject>Egg and egg product industries</subject><subject>EGG YOLK</subject><subject>Eggs</subject><subject>Elasticity</subject><subject>Food industries</subject><subject>FREEZING</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>gelation</subject><subject>JAUNE D'OEUF</subject><subject>PROPIEDADES REOLOGICAS</subject><subject>PROPRIETE RHEOLOGIQUE</subject><subject>RHEOLOGICAL PROPERTIES</subject><subject>Rheology</subject><subject>Temperature</subject><subject>viscoelasticity</subject><subject>YEMA DE HUEVO</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1997</creationdate><recordtype>article</recordtype><recordid>eNqVkE1L60AUhgfxgrXenyAUceMicc58ZtyIVK2K9wN6VXBzmKQzNTU2OhOx9debkOL-ns1w4J3nPTyEHABNoZ3jRQpcyYQpBikYo9Mmp0Iwna62yAC0pAnPBGyTAaWMJQBC75DdGBe027kakKP7Mha1q2xsyqJs1qPaj3yoP93yuHmyH242cvP5aF1Xz3vkh7dVdD8375DcXV78G18lt38m1-Oz26QQxmSJyGdMKeUt08pkQhegXC5B8lxoI6UAw7IZMOWlpsbkjM6g4NbmmlkPLON8SA567muo395dbHBRv4dlW4lgBNcZN6oNnfShItQxBufxNZQvNqwRKHZmcIGdGezMYGcGN2Zw1X4-3DTYWNjKB7ssyvhNYCozprUzJKd97KOs3Po_CvDm8nwqRdYSkp5Qxsatvgk2PKPSXEt8-D1B-aj5r-lkin_b_H6f97ZGOw_tUXfTjk21kkbyL6PBjZw</recordid><startdate>199705</startdate><enddate>199705</enddate><creator>Telis, V.R.N. 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Psychology</topic><topic>gelation</topic><topic>JAUNE D'OEUF</topic><topic>PROPIEDADES REOLOGICAS</topic><topic>PROPRIETE RHEOLOGIQUE</topic><topic>RHEOLOGICAL PROPERTIES</topic><topic>Rheology</topic><topic>Temperature</topic><topic>viscoelasticity</topic><topic>YEMA DE HUEVO</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Telis, V.R.N. 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(Universidade Estadual Paulista, Sao Jose do Rio Preto, SP, Brazil.)</au><au>Kieckbusch, T.G</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Viscoelasticity of frozen/thawed egg yolk</atitle><jtitle>Journal of food science</jtitle><date>1997-05</date><risdate>1997</risdate><volume>62</volume><issue>3</issue><spage>548</spage><epage>550</epage><pages>548-550</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>Dynamic rheological measurements indicate that the gel formed during freezing is based on physical aggregation rather than chemical binding, with a nonhomogeneous structure. The gelation was highly dependent on frozen storage temperature in the range -10 to -14 degrees C, but there was no appreciable difference in the range -14 to -24 degrees C. 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| fulltext | fulltext |
| identifier | ISSN: 0022-1147 |
| ispartof | Journal of food science, 1997-05, Vol.62 (3), p.548-550 |
| issn | 0022-1147 1750-3841 |
| language | eng |
| recordid | cdi_proquest_journals_194378396 |
| source | Wiley Online Library Journals Frontfile Complete |
| subjects | Biological and medical sciences Cold storage CONGELACION CONGELATION Egg and egg product industries EGG YOLK Eggs Elasticity Food industries FREEZING Fundamental and applied biological sciences. Psychology gelation JAUNE D'OEUF PROPIEDADES REOLOGICAS PROPRIETE RHEOLOGIQUE RHEOLOGICAL PROPERTIES Rheology Temperature viscoelasticity YEMA DE HUEVO |
| title | Viscoelasticity of frozen/thawed egg yolk |
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