Freezing Egg Products

Cotterill, O. J.

doi:10.1007/978-1-349-09142-3_11

Cited by 18 publications

(27 citation statements)

References 46 publications

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“…Although these forms of preservation give the product an extremely long shelf life, the processes are very energy intensive and the product undergoes functional property changes upon thawing and rehydration I (Pearce and Lavers, 1949;Miller and Winter, 1950;Kline and Sugihara, 1966;Palmer et al, l969a. 1970;ljichi et al, 1970;Cotterill, 1977;Bergquist, 1977). Increased thermal treatment, beyond present standards, and elimination of post process contamination, may prolong the shelf life under refrigerated conditions.…”

Section: Introductionmentioning

confidence: 99%

Flow Behavior of Liquid Whole Egg During Thermal Treatments

1984

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Costs of handling and loss of functional properties of frozen liquid whole egg (LWE) has stimulated interest in a refrigerated product. To maintain adequate shelf life at refrigeration temperatures a heat treatment more severe than normal pasteurization may be needed. To establish limits for the thermal treatment and to prevent possible damage to the pasteurization system due to coagulation of the product, flow properties of LWE during pasteurization were investigated. Utilizing a cone and plate viscometer. I egg viscosity was determined at shear rates between I 15 and 450 sec.'. Test temperatures varied from 20-75°C and heat treatment durations ranged from 0.5-10 min. Percent protein denaturation for each treatment was also determined and correlated to the flow properties. Above 60°C viscosities were shear rate dependent while below this temperature flow properties were approximately Newtonian. Mathematical expressions were developed for viscosity as a function of time, temperature and shear rate.

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Section: Introductionmentioning

confidence: 99%

Flow Behavior of Liquid Whole Egg During Thermal Treatments

1984

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“…Similar results were reported by Palmer, Ijichi, Cimino, and Roff (1969). Cotterill (1995) considered that the functional properties are little affected by freezing, although Palmer et al (1969) reported that freezing and frozen storage damaged the performance of both unpasteurised and pasteurised sugared egg yolks in sponge cakes. NS, not significant.…”

Section: Effect Of Egg Typementioning

confidence: 97%

“…Plain whole egg and yolk products do not have good whipping quality in themselves. Cotterill (1995) reported that freezing causes only minor changes in raw egg white, and that some thinning may occur. He did not observe changes in electrophoric and chromatographic patterns or differences in functional properties of egg white.…”

Section: Effect Of Egg Typementioning

confidence: 97%

“…Guar and xanthan gums are used in egg white as thickeners to compensate for the loss in viscosity due to freezing. Sucrose at 10% or sodium chloride at 10% are generally used to avoid the gelation which occurs upon freezing and storing raw egg yolk below À6°C (Cotterill, 1995). Second, differences may be due to the consequences of the processing.…”

Section: Effect Of Egg Typementioning

confidence: 99%

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Influence of egg type, pressure and mode of incorporation on density and bubble distribution of a lady finger batter

Allais

Edoura-Gaena

Gros

et al. 2006

Journal of Food Engineering

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“…The greatly increased viscosity of frozen-thawed yolk gives the product an undesirable appearance (Cotterill 1977) and makes combining the yolk with other ingredients difficult (Davey et al 1969;Cotterill 1977).…”

Section: Introductionmentioning

confidence: 99%

INFLUENCE OF FROZEN STORAGE TIME ON PROPERTIES OF SALTED YOLK AND ITS FUNCTIONALITY IN MAYONNAISE¹

Harrison

Cunningham

1986

Journal of Food Quality

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l%e effect of frozen storage time on apparent viscosity of yolk, emulsification capacity, andfinctionality of salted egg yolk in mayonnaise was studied.Apparent viscosity of yolk increased considerably afser only 24 h of frozen stage. Apparent viscosity of yolk stored 30 days was approximately three times greater than that stored 24 h. Yolk stored 90 days had the highest apparent viscosity.Storage of yolk for even 24 h resulted in a reduction in emulsification capacity. Yolk stored 30 days had the lowest emulsification capacity at 5.92. Yolk stored 60 days had an emulsification capacity of 6.10, and that stored 90 days had an emulsification capacity of 6-06.Mayonnaise made from yolk stored 60 days had the highest apparent viscosity and the lowest spread. There was no significant (P ) 0.05) difference in apparent viscosity and spread of mayonnaise made from yolk stored 0, 30, or 90 days.Mayonnaise made from yolk stored 24 h had a mean stability of 22 days. Subsequent frozen storage of yolk for 30, 60, and 90 days produced mayonnaise with mean stabilities of 21, 20, and 21 days, respectively.

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Freezing Egg Products

Cited by 18 publications

References 46 publications

Flow Behavior of Liquid Whole Egg During Thermal Treatments

Flow Behavior of Liquid Whole Egg During Thermal Treatments

Influence of egg type, pressure and mode of incorporation on density and bubble distribution of a lady finger batter

INFLUENCE OF FROZEN STORAGE TIME ON PROPERTIES OF SALTED YOLK AND ITS FUNCTIONALITY IN MAYONNAISE¹

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Freezing Egg Products

Cited by 18 publications

References 46 publications

Flow Behavior of Liquid Whole Egg During Thermal Treatments

Flow Behavior of Liquid Whole Egg During Thermal Treatments

Influence of egg type, pressure and mode of incorporation on density and bubble distribution of a lady finger batter

INFLUENCE OF FROZEN STORAGE TIME ON PROPERTIES OF SALTED YOLK AND ITS FUNCTIONALITY IN MAYONNAISE1

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INFLUENCE OF FROZEN STORAGE TIME ON PROPERTIES OF SALTED YOLK AND ITS FUNCTIONALITY IN MAYONNAISE¹