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Gel strength of the native egg white

Author

Listed:
  • M. Houška

    (Food Research Institute Prague, Prague, Czech Republic)

  • K. Kýhos

    (Food Research Institute Prague, Prague, Czech Republic)

  • P. Novotná

    (Food Research Institute Prague, Prague, Czech Republic)

  • A. Landfeld

    (Food Research Institute Prague, Prague, Czech Republic)

  • J. Strohalm

    (Food Research Institute Prague, Prague, Czech Republic)

Abstract

The study examined gel strength of the native egg white as a function of pH and the dry matter content. The egg white samples were isolated from fresh eggs and the eggs in different stages of storage. The gel strength was measured with Texture Analyser of TA-XT2i type. The study has shown that the gel strength increases with rising pH and the content of dry matter. The influence of the egg age is more complicated. The gel strength increases over the first 14 days after egg laying and slowly decreases afterwards. Mathematical dependence of the gel strength was predicted on the basis of the measured data by the method of non-linear regression: gel strength (p/cm2) = exp[0.00674*time (days) + 0.289*dry matter (%) + 0.1165*pH + 1.433].

Suggested Citation

  • M. Houška & K. Kýhos & P. Novotná & A. Landfeld & J. Strohalm, 2004. "Gel strength of the native egg white," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 22(2), pages 58-66.
    • Handle: RePEc:caa:jnlcjf:v:22:y:2004:i:2:id:3407-cjfs
    DOI: 10.17221/3407-CJFS
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    Cited by:

    1. W. M. R. M. Wijedasa & Y. H. S. T. Wickramasinghe & J. K. Vidanarachchi & S. M. C. Himali, 2024. "Comparison of Egg Quality Characteristics of Different Poultry Species," Journal of Agricultural Science, Canadian Center of Science and Education, vol. 12(11), pages 331-331, April.
    2. Marta Tomczyńska-Mleko, 2013. "Structure and stability of ion induced whey protein aerated gels," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 31(3), pages 211-216.

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