RHEOLOGICAL MEASUREMENTS OF YOLK TO CHARACTERISE ORIGIN AND PROCESSING PROPERTIES OF EGGS
Special Symposium - Innovations in Food Technology (LMC Congress)
Innovations in Food Technology - Poster Session (LMC/Food - P1)
Keywords: rheological measurements
Proteins are the main responsible of many interesting properties of a wide range of foods. The modifications of functional properties of proteins during foods processing determine a complex behaviour that can cause structural changes difficultly predictable. Rheological studies are among the valuable methods that can provide a variety of useful information about these changes. Egg yolk is an important food additive widely used in the manufacture and stabilization of food emulsions, foams and gels in food industry. Yolk is a complex association of lipids and proteins in a protein solution. Particles suspended in this plasma include myelin figures (56-130 nm), low-density lipoproteins (25 nm), granules (0.3-2 nm) and minor amounts of spheres (4-150 m).
In this work, egg yolk samples coming from different breeds of laying hens, and hens differently fed, have been analysed with steady state and dynamic tests in a rotational rheometer. The rheological measurements were completed with analyses of pH, wet content and differential scanning calorimetry (DSC). Interesting results with applications in egg quality and identification were obtained. These measurements of egg yolk give valuable information about its functional and structural properties, and allow improving processes control and design of equipment in egg industry in order to achieve final products with better sensorial qualities.
See the full pdf manuscript of the abstract.
Presented Wednesday 19, 13:30 to 15:00, in session Innovations in Food Technology - Poster Session (LMC/Food - P1).
