Effect of Combination of Salt and pH on Functional Properties of Frozen-Thawed Egg Yolk

Karina Ilona Hidas, Ildikó Csilla Nyulas-Zeke, Anna Visy, László Baranyai, Lien Phuong Le Nguyen, Adrienn Tóth, László Friedrich, Attila Nagy and Csaba Németh
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Karina Ilona Hidas: Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, 1118 Budapest, Hungary
Ildikó Csilla Nyulas-Zeke: Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, 1118 Budapest, Hungary
Anna Visy: Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, 1118 Budapest, Hungary
László Baranyai: Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, 1118 Budapest, Hungary
Lien Phuong Le Nguyen: Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, 1118 Budapest, Hungary
Adrienn Tóth: Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, 1118 Budapest, Hungary
László Friedrich: Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, 1118 Budapest, Hungary
Attila Nagy: Capriovus Ltd., 2317 Szigetcsép, Hungary
Csaba Németh: Capriovus Ltd., 2317 Szigetcsép, Hungary

Agriculture, 2021, vol. 11, issue 3, 1-18

Abstract: Egg yolk undergoes an irreversible gelation process at temperatures below −6 °C, which greatly impairs its application and increases its apparent viscosity. This work was aimed to investigate the effect of salt and pH in preventing the gelation of frozen-thawed egg yolk. Before freezing, 5% of salt was added into the pasteurized liquid egg yolk, then pH was adjusted to different levels (5.7, 6.0 and 6.3) with citric acid. After that, the yolk was stored at −18 °C for four weeks. Rheological and thermal properties of the fresh and frozen-thawed egg yolk were measured. In addition, the colour, turbidity and emulsifying properties were also determined. The results showed that pH of all samples increased during frozen storage, but at different rates. The combination of 5% of salt and pH at 6.0 and 6.3 could prevent the gelation, resulting in rheological properties more like the fresh liquid egg yolk. In addition, emulsifying properties also obtained better results for treated yolk. Moreover, L* value of treated egg yolk was higher before freezing and became lower after storage compared to control. The results of this work found that the combination of 5% of salt and adjusted pH could prevent the gelation of frozen-thawed liquid yolk.

Keywords: egg yolk; gelation; additive; rheological properties; calorimetric properties (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2021
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