The effect of heat and other factors on whole egg and its constituents

Parkinson, T. L.

doi:10.1002/jsfa.2740170601

Cited by 6 publications

(1 citation statement)

References 34 publications

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“…However, whole egg coagulum was softer at pH values between 7 and 5 in direct contrast to egg white coagulum behavior over a similar pH range. No explanation of this phenomenon is apparent, but one might speculate that formation of lipid-protein interaction products in whole egg (Parkinson, 1966) improves the solubility or reduces the aggregation of egg proteins heated at acid pH.…”

Section: Resultsmentioning

confidence: 89%

Firmness of Heat-Induced Whole Egg Coagulum

Beveridge

1984

Poultry Science

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Firmness of heat-induced whole egg coagulum was measured with a multiple blade shear-compression cell equipped shear press. Maximum shearing force increased with both cooking time and temperature. Water dilution up to 100 ml H 2 O/100 ml whole egg resulted in an exponential decrease in shear values to about 11% of the value at no dilution. The relation between firmness and pH of coagulation was linear and described by F = 5.35 (pH) -18.4 where F = shear force in kilograms. Compared to 0-level control samples, NaCl (1 M) reduced coagulum firmness 29%, CuS0 4 -5H 2 0(5 X 10~3 M) 61%, and KI0 3 (4.7 X 10 2 Af) 56%, whereas FeCl 3 -6H 2 0(5 X 10~3 M) and A1C1 3 -6H 2 0(5 X 10~3 M) were without effect. Digestion of whole egg with the proteolytic enzymes papain (.25%), ficin (.01%), and pronase (.01%) for 2 hr at room temperature prior to thermal treatment produced mushy coagula. (

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Section: Resultsmentioning

confidence: 89%

Firmness of Heat-Induced Whole Egg Coagulum

Beveridge

1984

Poultry Science

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Influence of pasteurisation, freezing and storage on properties of egg products made from eggs stored for 7 and for 28 days

Janssen¹

1971

J Sci Food Agric

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The influence of the age of eggs before breaking, pasteurisation, freezing and storage at -1 7 "~ and the method of whipping on the foaming power, foam stability and viscosity of liquid egg albumen and liquid whole egg were studied. The foaming power (relative volume of foam) and the foam stability were determined with the aid of a Hobart whipping machine N 50. The viscosity was measured with a Brookfeld viscometer type L V.Liquid egg albumen from 28-day-old eggs had a better foaming power with better stability than that from 7-day-old eggs. The viscosity of the liquid egg albumen from 7-day-old eggs was higher than that from 28-day-old eggs. When pasteurised with aluminium sulphate, the foaming power and the foam stability of all liquid egg albumens increased. When pasteurised without aluminium sulphate, both properties increased for liquid egg albumen from 7-day-old eggs and decreased for that from 28-day-old During the first weeks of storage of the egg white at --17"c, the foaming power, foam stability and viscosity gradually increased.Whipping for I rnin at setting 2 and 2 min at setting 3 yielded a higher foaming power and a higher stability of the foam than whipping for I min at setting 2 and then a few minutes at position 3 until visually the optimum had been reached. These differences were significant ( P < 0.01) for the foaming power and foam stability.There was no significant difference between the foaming power and stability of the foam for liquid whole egg prepared from 7-day-old eggs and that from 28-day-old eggs.Pasteurisation (3 rnin at 65"c) gave a decrease in foaming power and foam stability and an increase in viscosity, These differences were significant ( P < 0.01) for the foaming power and viscosity. Storage resulted in lower foaming power and higher foam stability. In this case, higher viscosity values were also obtained. eggs.The whipping method did not give any significant diferences.

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Heat Induced Changes in Sulphydryl Levels in Egg White

Beveridge¹,

Arntfield²

1979

Canadian Institute of Food Science and Technology Journal

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The effect of heat and other factors on whole egg and its constituents

Cited by 6 publications

References 34 publications

Firmness of Heat-Induced Whole Egg Coagulum

Firmness of Heat-Induced Whole Egg Coagulum

Influence of pasteurisation, freezing and storage on properties of egg products made from eggs stored for 7 and for 28 days

Heat Induced Changes in Sulphydryl Levels in Egg White

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