Technical article No. 25693 of the Texas Agricultural Experiment Station.
Rheological Properties of Heat-induced Gels from Egg Albumen Subjected to Freeze-thaw
Version of Record online: 25 AUG 2006
Journal of Food Science
Volume 56, Issue 3, pages 764–768, May 1991
How to Cite
DILL, C.W., BROUGH, J., ALFORD, E.S., GARDNER, F.A., EDWARDS, R.L., RICHTER, R.L. and DIEHL, K.C. (1991), Rheological Properties of Heat-induced Gels from Egg Albumen Subjected to Freeze-thaw. Journal of Food Science, 56: 764–768. doi: 10.1111/j.1365-2621.1991.tb05377.x
- Issue online: 25 AUG 2006
- Version of Record online: 25 AUG 2006
- Ms received 6/18/90; revised 9/25/90; accepted 11/14/90
A back-extrusion device was used to measure gel strength, elasticity, and viscosity index of heat-induced gels of albumen maintained at 80°C from 5 to 30 min. These rheological properties were the same in albumen refrigerated 24 hr at 3°C as those observed in gels from fresh albumen suspensions. Short term frozen storage (−10°C for 24 hr) significantly reduced each gel parameter compared with fresh (control) albumen gels. Incorporation of sucrose into fresh albumen protected rheological properties of the heat-induced gels from deleterious effects of freezing the albumen suspensions. Addition of 5 or 10% NaCl to albumen reduced or eliminated the ability of albumen to form heat-induced gels.