Viscoelasticity of Frozen/Thawed Egg Yolk

Authors

  • V.R.N. TELIS,

    1. Author Telis is with the Depto. Engenharia e Tecnologia de Alimentos, Universidade Estadual Paulista, Caixa Postal 136, CEP 15054-000, Sao Jose do Rio Preto, SP, Brazil. Author Kieckbusch is with Depto. Termofluidodinamica, Universidade Estadual de Campinas, Caixa Postal 6066, CEP 13083-970, Campinas, SP, Brazil.
    Search for more papers by this author
  • T.G. KIECKBUSCH

    1. Author Telis is with the Depto. Engenharia e Tecnologia de Alimentos, Universidade Estadual Paulista, Caixa Postal 136, CEP 15054-000, Sao Jose do Rio Preto, SP, Brazil. Author Kieckbusch is with Depto. Termofluidodinamica, Universidade Estadual de Campinas, Caixa Postal 6066, CEP 13083-970, Campinas, SP, Brazil.
    Search for more papers by this author

  • We thank the Sao Paulo State Research Fund Agency, FAPESP, for financial assistance (Proc. 93/02032-1) and Ito Avicultura Ind. Com. S.A. for donating the eggs.

ABSTRACT

Dynamic rheological measurements indicate that the gel formed during freezing is based on physical aggregation rather than chemical binding, with a nonhomogeneous structure. The gelation was highly dependent on frozen storage temperature in the range -10 to 14°C, but there was no appreciable difference in the range -14 to 24°C. When yolk was maintained motionless and supercooled at -10°C and -12°C for 23 hr, no change in the complex modulus, G*, was observed, but there was a considerable increase when yolk was disturbed and became frozen at the same temperatures for the same time.

Ancillary