The effect of freezing on the rheological, calorimetric, and functional properties of liquid whole egg

Authors

  • Karina Ilona Hidas Hungarian University of Agriculture and Life Sciences, 1118 Budapest, Ménesi út 43-45. e-mail: hidas.karina.ilona@uni-mate.hu
  • Ildikó Csilla Nyulasné Zeke Hungarian University of Agriculture and Life Sciences, 1118 Budapest, Ménesi út 43-45. e-mail: zeke.ildiko.csilla@uni-mate.hu
  • Adrienn Vargáné Tóth Hungarian University of Agriculture and Life Sciences, 1118 Budapest, Ménesi út 43-45. e-mail: toth.adrienn@uni-mate.hu
  • Anna Visy Hungarian University of Agriculture and Life Sciences, 1118 Budapest, Ménesi út 43-45. e-mail: visy.anna@uni-mate.hu
  • Annamária Barkó Hungarian University of Agriculture and Life Sciences, 1118 Budapest, Ménesi út 43-45. e-mail: barko.annamaria@phd.uni-mate.hu
  • Zsuzsanna Horváth-Mezőfi Hungarian University of Agriculture and Life Sciences, 1118 Budapest, Ménesi út 43-45. e-mail: horvath-mezofi.zsuzsanna@uni-mate.hu
  • Koppány Majzinger Hungarian University of Agriculture and Life Sciences, 1118 Budapest, Ménesi út 43-45. e-mail: majzinger.koppany@phd.uni-mate.hu
  • Friedrich László Ferenc Hungarian University of Agriculture and Life Sciences, 1118 Budapest, Ménesi út 43-45. e-mail: friedrich.laszlo.ferenc@uni-mate.hu
  • Csaba Németh Capriovus Kft. 2317 Szigetcsép, Dunasor, 073/72. hrsz. e-mail: nemeth.csaba@capriovus.hu

DOI:

https://doi.org/10.56616/meat.3354

Keywords:

liquid whole egg, freezing, rheological properties, calorimetric properties, functional properties

Abstract

In our experiment, we observed that even after a brief period of freezing, the liquid whole egg became lighter, with a reduced red and yellow colour. In addition, its rheological properties had changed. While fresh liquid whole egg exhibited dilatant rheological behaviour, after freezing and thawing it behaved like Newtonian fluids and underwent gelation as indicated by an increase in shear stress. This change also had a major impact on the usability, as the consistency of the sponge cake made from frozen sample became rubbery and harder. The background to these changes is a change in the protein content of liquid whole egg, as evidenced by a decrease in denaturation enthalpy values. During freezing, part of the water content of the whole egg freezes out, resulting in an increase in the solute content of the liquid fraction and an increase in ionic strength. The increased ionic strength causes the proteins in their native state to coagulate and form insoluble aggregates. During prolonged storage, these changes are amplified and the pH increases, which is also due to the change in ionic strength.

Author Biographies

  • Karina Ilona Hidas, Hungarian University of Agriculture and Life Sciences, 1118 Budapest, Ménesi út 43-45. e-mail: hidas.karina.ilona@uni-mate.hu

    corresponding author

  • Ildikó Csilla Nyulasné Zeke, Hungarian University of Agriculture and Life Sciences, 1118 Budapest, Ménesi út 43-45. e-mail: zeke.ildiko.csilla@uni-mate.hu

    egyetemi adjunktus 

  • Adrienn Vargáné Tóth, Hungarian University of Agriculture and Life Sciences, 1118 Budapest, Ménesi út 43-45. e-mail: toth.adrienn@uni-mate.hu

    tudományos munkatárs

  • Anna Visy, Hungarian University of Agriculture and Life Sciences, 1118 Budapest, Ménesi út 43-45. e-mail: visy.anna@uni-mate.hu

    tudományos segédmunkatárs

  • Annamária Barkó, Hungarian University of Agriculture and Life Sciences, 1118 Budapest, Ménesi út 43-45. e-mail: barko.annamaria@phd.uni-mate.hu

    Phd Student

  • Zsuzsanna Horváth-Mezőfi, Hungarian University of Agriculture and Life Sciences, 1118 Budapest, Ménesi út 43-45. e-mail: horvath-mezofi.zsuzsanna@uni-mate.hu

    kutatási munkatárs

  • Koppány Majzinger, Hungarian University of Agriculture and Life Sciences, 1118 Budapest, Ménesi út 43-45. e-mail: majzinger.koppany@phd.uni-mate.hu

    PhD Student

  • Friedrich László Ferenc, Hungarian University of Agriculture and Life Sciences, 1118 Budapest, Ménesi út 43-45. e-mail: friedrich.laszlo.ferenc@uni-mate.hu

    intézet- és tanszékvezető, egyetemi tanár

  • Csaba Németh , Capriovus Kft. 2317 Szigetcsép, Dunasor, 073/72. hrsz. e-mail: nemeth.csaba@capriovus.hu

    beruházási és kutatás-fejlesztési vezető

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Published

2022-12-15

Issue

Meat, Vol. 1. No. 1-2. (2022)

Section

Articles

License

Copyright (c) 2022 Hidas Karina Ilona, Nyulasné Zeke Ildikó Csilla, Vargáné Tóth Adrienn, Visy Anna, Barkó Annamária, Horváth-Mezőfi Zsuzsanna, Majzinger Koppány, Friedrich László Ferenc, Németh Csaba

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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

How to Cite

The effect of freezing on the rheological, calorimetric, and functional properties of liquid whole egg. (2022). Meat, 1(1-2), 45-50. https://doi.org/10.56616/meat.3354