The effect of freezing on the rheological, calorimetric, and functional properties of liquid whole egg
DOI:
https://doi.org/10.56616/meat.3354Keywords:
liquid whole egg, freezing, rheological properties, calorimetric properties, functional propertiesAbstract
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.
References
BALLA, CS., SÁRAY, T. (2002): Élelmiszerek tartósítása hűtőkezeléssel. In: BEKE, GY. (Ed): Hűtőipari kézikönyv 2. Technológiák. Mezőgazda Kiadó, Budapest.
CHANG, B. S., KENDRICK, B. S., CARPENTER, J. F. (1996): Surface-Induced Denaturation of Proteins during Freezing and its Inhibition by Surfactants. Journal of Pharmaceutical Sciences, 85 (12): 1325–1330. https://doi.org/10.1021/js960080y
COTTERILL, O. J. (2013): Freezing egg products. pp. 265–287. In: STADELMAN, W. J., COTTERILL, O. J. (Ed): Egg Science and Technology, Fourth Edition. Routledge.
FANG, B., ISOBE, K., HANDA, A., NAKAGAWA, K. (2021): Microstructure change in whole egg protein aggregates upon freezing: Effects of freezing time and sucrose addition. Journal of Food Engineering, 296, 110452. https://doi.org/10.1016/j.jfoodeng.2020.110452
HATLEY, R. H. M., MANT, A. (1993): Determination of the unfrozen water content of maximally freeze-concentrated carbohydrate solutions. International Journal of Biological Macromolecules, 15 (4): 227–232. https://doi.org/10.1016/0141-8130(93)90042-K
HERALD, T. J., OSORIO, F. A., SMITH, D. M. (1989): Rheological Properties of Pasteurized Liquid Whole Egg During Frozen
Storage. Journal of Food Science, 54 (1): 35–38. https://doi.org/10.1111/j.1365-2621.1989.tb08561.x
IJICHI, K., PALMER, H. H., LINEWEAVER, H. (1970): Frozen Whole Eggs for Scrambling. Journal of Food Science, 35 (5): 695–698. https://doi.org/10.1111/j.1365-2621.1970.tb04847.x
LOSTIE, M., PECZALSKI, R., ANDRIEU, J., LAURENT, M. (2002): Study of sponge cake batter baking process. Part I: Experimental data. Journal of Food Engineering, 51 (2): 131–137. https://doi.org/10.1016/S0260-8774(01)00049-8
MILLER, C., WINTER, A. R. (1951): Pasteurized Frozen Whole Egg and Yolk for Mayonnaise Production1. Journal of Food Science, 16 (1–6): 43–49. https://doi.org/10.1111/j.1365-2621.1951.tb17347.x
PEARCE, J. A., LAVERS, C. G. (1949): Liquid and frozen egg: V. viscosity, baking quality, and other measurements on frozen egg products. Canadian Journal of Research, 27 (5): 231–240. https://doi.org/10.1139/cjr49f-023
POWRIE, W. D., LITTLE, H., LOPEZ, A. (1963): Gelation of Egg Yolk. Journal of Food Science, 28 (1): 38–46. https://doi.org/10.1111/j.1365-2621.1963.tb00156.x
RAHMAN, M. S., VELEZ-RUIZ, J. F. (2007): Food Preservation by Freezing. In: RAHMAN, M. S. (Ed): Handbook of Food Preservation. CRC Press.
VAN DEN BERG, L. (1966): PH changes in buffers and foods during freezing and subsequent storage. Cryobiology, 3 (3): 236–242. https://doi.org/10.1016/S0011-2240(66)80017-2
WOOTTON, M., THI HONG, N., THI, H. L. P. (1981): A Study of the Denaturation of Egg White Proteins during Freezing Using Differential Scanning Calorimetry. Journal of Food Science, 46 (5): 1336–1338. https://doi.org/10.1111/j.1365-2621.1981.tb04167.x
Downloads
Published
Issue
Section
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
![Creative Commons License](http://i.creativecommons.org/l/by-nc-nd/4.0/88x31.png)
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.