RHEOLOGICAL PROPERTIES OF HEAT-INDUCED GELS FROM EGG-ALBUMIN SUBJECTED TO FREEZE-THAW

被引：2
|
作者：
DILL, CW
BROUGH, J
ALFORD, ES
GARDNER, FA
EDWARDS, RL
RICHTER, RL
DIEHL, KC
机构：
[1] TEXAS A&M UNIV SYST,DEPT POULTRY SCI,COLLEGE STN,TX 77843
[2] VIRGINIA POLYTECH INST & STATE UNIV,DEPT AGR ENGN,BLACKSBURG,VA 24061
来源：
JOURNAL OF FOOD SCIENCE | 1991年 / 56卷 / 03期
关键词：
D O I：
10.1111/j.1365-2621.1991.tb05377.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
A back-extrusion device was used to measure gel strength, elasticity, and viscosity index of heat-induced gels of albumen maintained at 80-degrees-C from 5 to 30 min. These rheological properties were the same in albumen refrigerated 24 hr at 3-degrees-C as those observed in gels from fresh albumen suspensions. Short term frozen storage (-10-degrees-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.
引用
收藏
页码：764 / 768
页数：5
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