Effect of egg storage duration on the rheology of liquid egg products

Kumbár, Vojtěch; Nedomová, Šárka; Strnková, Jana; Buchar, J.

doi:10.1016/j.jfoodeng.2015.02.011

Cited by 36 publications

(17 citation statements)

References 26 publications

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“…The results are in disagreement with those obtained by Walsh et al (1995) which reported that storage time have not an influence on the albumen pH. Studies made by other researchers have reported an increase of pH value by extending the storage time duration (Kumbar et al, 2015). The increase of pH is affected by the ovomucina-lysozyma complex and leds to the liquefaction of albumen.…”

Section: Effect Of Hens Diet and Egg Storage On Ph-value Of Liquid Egcontrasting

confidence: 82%

Liquid egg products characterization during storage as a response of novel phyto-additives added in hens diet

2019

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This study aims to assess the effect of novel phyto-additives (bilberry leaves, walnut leaves, sea-buckthorn pomace and a mix of bilberry leaves, walnut leaves and sea-buckthorn pomace) added in hens diet on the liquid egg components (egg albumen, egg yolk and whole liquid egg) during storage. The phyto-additives added to the basic feed remarkably affected almost all the characteristics investigated, colour, pH and rheological behaviour of liquid egg products. The changes of egg yolk and albumen's colour and pH were not uniform. The supplementation of feeding with walnut leaves decreases significantly (p < 0.01) the luminosity of egg yolk, whereas the luminosity of egg albumen increases compared to the control. The pH values were influenced by the type of phyto-additive added in the hens diet, but its variations were only slightly dependent on the storage time of eggs. The rheological properties showed a pseudoplasticity of egg components depending on the hens diet and egg storage time. Ostwald-de Waele model fitted well with the rheological data, offering information on the changes of the apparent viscosity in relation to the diet type and storage time. The results indicated that these novel phyto-additives could be incorporated in hens diet for production of improved eggs quality and walnut leaves having a remarkable effect.

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Section: Effect Of Hens Diet and Egg Storage On Ph-value Of Liquid Egcontrasting

confidence: 82%

Liquid egg products characterization during storage as a response of novel phyto-additives added in hens diet

2019

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“…In addition, both studies considered the egg white as a single liquid component; in reality, the egg white consists of a thick and thin part, the former of which adheres to the yolk and doesn't flow freely. In addition, measurements by Kumbár and others () demonstrated that the viscosity of egg white is inversely proportional to storage time. Considering that the eggs in this study were used on the same day on which they were laid, the viscosities of the egg whites were at their highest.…”

Section: Resultsmentioning

confidence: 96%

Radiofrequency Heating for Enhancing Microbial Safety of Shell Eggs Immersed in Deionized Water

Lau

Thippareddi

Subbiah

2017

Journal of Food Science

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“…The much more convenient is the Power law model also known as the Ostwald-de Waele model (Kumbár et al, 2015a):…”

Section: Resultsmentioning

confidence: 99%

On the influence of storage duration on rheological properties of liquid egg products and response of eggs to impact loading – Japanese quail eggs

Kumbár

Trnka

Nedomová

et al. 2015

Journal of Food Engineering

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Effect of egg storage duration on the rheology of liquid egg products

Cited by 36 publications

References 26 publications

Liquid egg products characterization during storage as a response of novel phyto-additives added in hens diet

Liquid egg products characterization during storage as a response of novel phyto-additives added in hens diet

Radiofrequency Heating for Enhancing Microbial Safety of Shell Eggs Immersed in Deionized Water

On the influence of storage duration on rheological properties of liquid egg products and response of eggs to impact loading – Japanese quail eggs

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