Gel strength of the native egg white

M. Houška, K. Kýhos, P. Novotná, A. Landfeld and J. Strohalm
Additional contact information
M. Houška: Food Research Institute Prague, Prague, Czech Republic
K. Kýhos: Food Research Institute Prague, Prague, Czech Republic
P. Novotná: Food Research Institute Prague, Prague, Czech Republic
A. Landfeld: Food Research Institute Prague, Prague, Czech Republic
J. Strohalm: Food Research Institute Prague, Prague, Czech Republic

Czech Journal of Food Sciences, 2004, vol. 22, issue 2, 58-66

Abstract: The study examined gel strength of the native egg white as a function of pH and the dry matter content. The egg white samples were isolated from fresh eggs and the eggs in different stages of storage. The gel strength was measured with Texture Analyser of TA-XT2i type. The study has shown that the gel strength increases with rising pH and the content of dry matter. The influence of the egg age is more complicated. The gel strength increases over the first 14 days after egg laying and slowly decreases afterwards. Mathematical dependence of the gel strength was predicted on the basis of the measured data by the method of non-linear regression: gel strength (p/cm2) = exp[0.00674*time (days) + 0.289*dry matter (%) + 0.1165*pH + 1.433].

Keywords: native egg white; gel strength; pH; dry matter; time of storage (search for similar items in EconPapers)
Date: 2004
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Citations: View citations in EconPapers (2)

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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:22:y:2004:i:2:id:3407-cjfs

DOI: 10.17221/3407-CJFS

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