Effect of freezing and food additives on the rheological properties of egg yolk

In this study the rheological and thermal properties of the unfrozen and frozen thawed yolk products with and without additives were characterized. Results indicate that although gelation was prevented through different mechanisms, comparable rheological properties between the yolk treated with 5% HEY and that treated with 10% salt or sugar were observed. This whole egg product has proven to have comparable to better freeze-thaw stability than the conventional antigelation method. With the comprehensive information contained in this study, suitable parameters can be determined when designing the processing conditions for foods containing these yolk products.Graphical abstract
Source: Food Hydrocolloids - Category: Food Science Source Type: research