Effect of cryogenic freezing on the rheological and calorimetric properties of pasteurized liquid egg yolk

Karina Ilona Hidas, Csaba Németh, Lien Phuong Le Nguyen, Anna Visy, Adrienn Tóth, Annamária Barkó, László Friedrich, Attila Nagy and Ildikó Csilla Nyulas-Zeke
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Karina Ilona Hidas: Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
Csaba Németh: Capriovus Ltd., Szigetcsép, Hungary
Lien Phuong Le Nguyen: Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
Anna Visy: Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
Adrienn Tóth: Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
Annamária Barkó: Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
László Friedrich: Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
Attila Nagy: Capriovus Ltd., Szigetcsép, Hungary
Ildikó Csilla Nyulas-Zeke: Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary

Czech Journal of Food Sciences, 2021, vol. 39, issue 3, 181-188

Abstract: The egg yolk undergoes an irreversible gelation process when freezing to -6 °C or lower. In this experiment, liquid egg yolk (LEY) was frozen in liquid nitrogen and stored at -18 °C for 150 days. The measurement of pH and colour of LEY were performed. The examination of the rheological and calorimetric properties of samples was also carried out. The results indicated that the pH of LEY changed significantly during frozen storage, increasing from 6.37 ± 0.02 to 6.58 ± 0.03 over five months. The colour of the samples also showed a significant change compared to the fresh sample. The rheological properties of the LEY also changed significantly after 1 day of freezing and during frozen storage, with a clear increasing trend of the yield stress. The results of the calorimetric study showed that freezing and frozen storage did not affect the denaturation temperature, however, the denaturation enthalpy was reduced by about half after five months of frozen storage.

Keywords: differential scanning calorimetry; Herschel-Bulkley model; frozen storage; liquid nitrogen; shear test (search for similar items in EconPapers)
Date: 2021
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Citations: View citations in EconPapers (1)

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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:39:y:2021:i:3:id:37-2021-cjfs

DOI: 10.17221/37/2021-CJFS

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