1982
DOI: 10.1111/j.1365-2621.1982.tb12911.x
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Changes in Heat‐Induced Rheological Properties During Cold Storage of Egg Albumen

Abstract: TWO groups of eggs were stored at 15°C for 0, 5 and 10 days. One group was stored, with the shell removed, in sterile Whirl-Pak bags. A second group was stored as intact whole -eggs. Viscosity index, apparent elasticity, and initial penetration force were determined for heat-induced (8O"C, 80 min) gels of the thick, thin and mixed albumens from each group. The rheological parameters increased with storage time, with the greater increase exhibited by the gels of the albumens that were stored as shell eggs. Solu… Show more

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Cited by 18 publications
(10 citation statements)
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“…Many researchers have examined effects of temperature, pH, salt or protein concentration on gelation characteristics of myofibrillar proteins (Ishioroshi et al, 1979(Ishioroshi et al, , 1983Yasui et al, 1980;1982). Siegel and Schmidt (1979) studied effects of salt, pH, temperature, and protein concentration on gel ultrastructure and the ability of myosin to bind pieces of meat.…”
Section: Introductionmentioning
confidence: 99%
“…Many researchers have examined effects of temperature, pH, salt or protein concentration on gelation characteristics of myofibrillar proteins (Ishioroshi et al, 1979(Ishioroshi et al, , 1983Yasui et al, 1980;1982). Siegel and Schmidt (1979) studied effects of salt, pH, temperature, and protein concentration on gel ultrastructure and the ability of myosin to bind pieces of meat.…”
Section: Introductionmentioning
confidence: 99%
“…Gels from hen egg white showed higher ( P < 0.05) values in hardness, gumminess and chewiness and lower ( P < 0.05) values in adhesiveness than ostrich egg white. Hickson et al. (1982) reported that the pH of egg albumen was the main factor in governing the rheological properties of gels formed during the heat treatment of albumen at 80C.…”
Section: Resultsmentioning
confidence: 99%
“…Gels from hen egg white showed higher (P Ͻ 0.05) values in hardness, gumminess and chewiness and lower (P Ͻ 0.05) values in adhesiveness than ostrich egg white. Hickson et al (1982) reported that the pH of egg albumen was the main factor in governing the rheological properties of gels formed during the heat treatment of albumen at 80C. In this study, the differences in texture found between ostrich and hen egg whites cannot be attributed to the pH, because there were no pH differences (P Ͼ 0.05) between both albumen types (pH of 9.22 ± 0.16 and 9.27 ± 0.13 for ostrich and hen, respectively).…”
Section: Heat-induced Gelsmentioning
confidence: 99%
“…The gelling properties of egg white are maximal after around 14 days of shell egg storage at 4 °C, a time at which pH is alkaline (around 9) and the concentration of S-ovalbumin is weak . Alkaline pH increases the strength of the heat-induced egg white gels and also the capacity of the gels to retain water (Hickson et al, 1982). When heated at pH 9, the egg white gel network is denser, more uniform and contains fewer pores and smaller protein particles than at pH 7.…”
Section: Effect Of Storage On the Gelling Properties Of Egg Whitementioning
confidence: 99%
“…Alkaline pH increases the strength of the heat-induced egg white gels and also the capacity of the gels to retain water (Hickson et al, 1982). When heated at pH 9, the egg white gel network is denser, more uniform and contains fewer pores and smaller protein particles than at pH 7.…”
mentioning
confidence: 96%