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.
Viscoelasticity of Frozen/Thawed Egg Yolk
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 62, Issue 3, pages 548–550, May 1997
How to Cite
TELIS, V.R.N. and KIECKBUSCH, T.G. (1997), Viscoelasticity of Frozen/Thawed Egg Yolk. Journal of Food Science, 62: 548–550. doi: 10.1111/j.1365-2621.1997.tb04427.x
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- Ms received 9/8/96; revised 11/9/96; accepted 11/24/96.
- egg yolk;
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.