Effects of freezing and thawing treatment on the rheological and textural characteristics and micro-structure of heat-induced egg yolk gels

Liu, Jingyuan; Lv, Ying; Mo, Xiaoban; Duan, Shanshan; Tong, Qigen

doi:10.1016/j.jfoodeng.2017.08.018

Cited by 16 publications

(6 citation statements)

References 28 publications

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“…The firmness was evaluated using a penetrometer (GY-1, Beijing, China). The sensory properties (hardness, fracturability, adhesiveness, stringiness) of the mushrooms were measured with a texture analyzer (TMS-2000, Los Angeles, CA, USA) under the texture profile analysis (TPA) pattern [27,28]. The mushrooms were cut into cuboid shapes (measuring 30 mm × 30 mm × 30 mm) and compressed using a P/36R probe at a speed of 0.5 mm/s and at 30% of compression.…”

Section: Methodsmentioning

confidence: 99%

Synthesis and Characterization of Konjac Glucomannan/Carrageenan/Nano-silica Films for the Preservation of Postharvest White Mushrooms

Zhang

Wang

et al. 2018

Polymers

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In this study, the konjac glucomannan (KGM)/carrageenan (KC)/nano-silica film was prepared and characterized by scanning electron microscopy (SEM), Fourier-transform infrared spectroscopy (FTIR), and X-ray diffraction (XRD). The preservation quality of white mushrooms (Agaricus bisporus) packed using the films was also determined. The nano-silica dosage was found to affect the properties of the nanocomposite KGM/KC films. The results indicated that the properties of the films were significantly improved with the addition of nano-silica. The water vapor permeability, water solubility, moisture absorption, and light transmittance of KGM/KC/nano-silica films were significantly affected by the nano-silica dosage. In this study, the optimal nano-silica dosage to incorporate into the film in order to achieve excellent performance was 0.3%. Strong intermolecular hydrogen bonds were also observed between KGM/KC and nano-silica in the KGM/KC/nano-silica film by FTIR. In addition, the KGM/KC/nano-silica film markedly reduced the browning index, delayed the weight loss and softening, and extended the shelf life of mushrooms during storage at 4 °C. The KGM/KC film modified using nano-silica can provide a potential method for improving the preservation quality of white mushrooms during storage.

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Section: Methodsmentioning

confidence: 99%

Synthesis and Characterization of Konjac Glucomannan/Carrageenan/Nano-silica Films for the Preservation of Postharvest White Mushrooms

Zhang

Wang

et al. 2018

Polymers

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“…Analyses were carried out using a 2-mm diameter cylindrical probe (P2). The hardness (N) values were obtained by the peak on force-time graph (Liu et al, 2018).…”

Section: Hardness Valuementioning

confidence: 99%

“…Drip loss in frozen sour cherry after thawing was measured as the percent difference between the initial weight of sour cherry before freezing and the final weight of the thawed sour cherry (Liu et al, 2018). Drip loss was measured using the following Eq.…”

Section: Drip Loss and Ion Leakagementioning

confidence: 99%

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Nanocellulose as a Novel Cryoprotectant to Improve the Quality of Frozen Sour Cherries

Gençdağ,

Görgüç,

Yılmaz

2024

Food Bioprocess Technol

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Recent studies suggest that nanocelluloses may help protect frozen foods’ structure, thereby preserving quality parameters during storage. This study examined the impact of nanocellulose treatment on the frozen quality of sour cherries. Nanocellulose produced from pistachio hull was incorporated into sour cherries using vacuum impregnation, and its cryoprotective role was assessed using three different freezing techniques: static, air-blast, and individual quick frozen (IQF). Multivariate analysis of variance (MANOVA) demonstrated the interactive effects of the parameters. During 6 months of storage, nanocellulose pretreatment resulted in significantly lower drip loss, ion leakage, and color difference while retaining high levels of anthocyanin content and antioxidant capacity compared to the non-treated group. Texture analysis also showed that using nanocellulose could compensate for the disadvantage of slow freezing. Pectin methylesterase (PME) activity values fitted to 2nd order kinetic, and the highest residuals were determined in static freezing. Strong correlations (P < 0.01) were found between drip loss and color difference (r = 0.662), hardness and ion leakage (r = 0.605), and color difference and aw values (r = 0.628). Graphical Abstract

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“…The functionality of yolk in food formulations was negatively affected by gelation. Researchers used higher concentration of sugar/salt (upto 10%) to understand the effect on gelation (Liu et al, 2018), but it also limited the applications of yolk. Recent trend towards consumption of low concentration of salts and sugars, Primacella et al ( 2018) study the effect of different hydrocolloids such as hydrolyzed carboxymethyl cellulose (HCMC), proline, hydrolyzed egg yolk and egg white results in significant reduction of hardness for 45 h of freezing at−20 °C and emerge as, novel food additives considered as gelation inhibitors.…”

Section: Effect Of Freezing and Thawingmentioning

confidence: 99%

Review on Understanding of Egg Yolk as Functional Ingredients

Patil¹,

Rao²,

Matondkar³

et al. 2022

J microb biotech food sci

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The various bakery products like cake, cookies, and bread includes egg as an ingredient, which plays significant role in the product development. The egg yolk is the dense yellow part of the egg and is considered nutritionally more beneficial when compared to the other portion of the (egg whites). The egg yolk is considered a rich source of essential fat-soluble vitamins (A, D, E, and K) and few water-soluble vitamins (B6, B12). It is also rich in calcium, magnesium, iron, and selenium. This review discusses about functional characterization like interfacial properties, gelation, and phase separation behavior of egg yolk and its constituents (plasma and granules). This reviews briefly discuss about constituent characterization like xanthophylls, color stability, fatty composition with using newer analysis techniques. Besides, its applications in different industries like bakery, snacks, meat industry and production of nanogels have also been documented.

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Effects of freezing and thawing treatment on the rheological and textural characteristics and micro-structure of heat-induced egg yolk gels

Cited by 16 publications

References 28 publications

Synthesis and Characterization of Konjac Glucomannan/Carrageenan/Nano-silica Films for the Preservation of Postharvest White Mushrooms

Synthesis and Characterization of Konjac Glucomannan/Carrageenan/Nano-silica Films for the Preservation of Postharvest White Mushrooms

Nanocellulose as a Novel Cryoprotectant to Improve the Quality of Frozen Sour Cherries

Review on Understanding of Egg Yolk as Functional Ingredients

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