CHANGES IN HEAT-INDUCED RHEOLOGICAL PROPERTIES DURING COLD-STORAGE OF EGG-ALBUMIN Academic Article

abstract

• Two groups of eggs were stored at 15C for 0, 5 and 10 days. One group was stored, with the shell removed, in sterile WhirlPak bags. A second group was stored as intact whole eggs. Viscosity index, apparent elasticity, and initial penetration force were determined for heatinduced (80C, 80 min) gels of the thick, thin and mixed albumens from each group. The rheological parameters increased with storage time, with the greater increase exhibited by the gels of the albumens that were stored as shell eggs. Solution pH was a major factor controlling these rheological properties of heated egg albumen. Copyright 1982, Wiley Blackwell. All rights reserved

authors

• Sanders, James

published proceedings

• JOURNAL OF FOOD SCIENCE

author list (cited authors)

• HICKSON, D. W., ALFORD, E. S., GARDNER, F. A., DIEHL, K., SANDERS, J. O., & DILL, C. W.

citation count

• 17

complete list of authors

• HICKSON, DW||ALFORD, ES||GARDNER, FA||DIEHL, K||SANDERS, JO||DILL, CW

publication date

• November 1982

publisher

• Wiley  Publisher

published in

• JOURNAL OF FOOD SCIENCE  Journal

Digital Object Identifier (DOI)

• 10.1111/j.1365-2621.1982.tb12911.x

start page

• 1908

end page

• 1911

volume

• 47

issue

• 6

URL

• http://dx.doi.org/10.1111/j.1365-2621.1982.tb12911.x