Supported in part by an American Egg Board Fellowship to author Gossett. Thanks are due to S.S.H. Rizvl for use of equipment.
Effect of pH and of Succinylation on the Water Retention Properties of Coagulated, Frozen and Thawed Egg Albumen
Version of Record online: 25 AUG 2006
Journal of Food Science
Volume 48, Issue 5, pages 1391–1394, September 1983
How to Cite
GOSSETT, P. W. and BAKER, R. C. (1983), Effect of pH and of Succinylation on the Water Retention Properties of Coagulated, Frozen and Thawed Egg Albumen. Journal of Food Science, 48: 1391–1394. doi: 10.1111/j.1365-2621.1983.tb03499.x
- Issue online: 25 AUG 2006
- Version of Record online: 25 AUG 2006
- Ms received 11/12/82; revised 1/31/83; accepted 4/5/83
Egg albumen was modified to improve water retention properties of the coagulated, frozen and thawed product. Albumen was found to contribute more to expressible moisture (%EM) of coagulated whole egg mixture than yolk. For frozen and nonfrozen treatments, albumen (pH gt; 9.5) reduced %EM in both the coagulated albumen and whole egg mixtures made with pH-adjusted albumen. Succinylated albumen (≤0.2% g anhydridelg albumen) reduced %EM for frozen and nonfrozen treatments. Albumen at pH 10.5 and 11.0 required less time to attain an equivalent cook value than at pH 7.0,8.0,9.0, and 10.0.