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Effect of cryogenic freezing on the rheological and calorimetric properties of pasteurized liquid egg yolk

Author

Listed:
  • Karina Ilona Hidas

    (Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary)

  • Csaba Németh

    (Capriovus Ltd., Szigetcsép, Hungary)

  • Lien Phuong Le Nguyen

    (Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
    Institute of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City, Ho Chi Minh, Vietnam)

  • Anna Visy

    (Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary)

  • Adrienn Tóth

    (Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary)

  • Annamária Barkó

    (Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary)

  • László Friedrich

    (Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary)

  • Attila Nagy

    (Capriovus Ltd., Szigetcsép, Hungary)

  • Ildikó Csilla Nyulas-Zeke

    (Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary)

Abstract

The egg yolk undergoes an irreversible gelation process when freezing to -6 °C or lower. In this experiment, liquid egg yolk (LEY) was frozen in liquid nitrogen and stored at -18 °C for 150 days. The measurement of pH and colour of LEY were performed. The examination of the rheological and calorimetric properties of samples was also carried out. The results indicated that the pH of LEY changed significantly during frozen storage, increasing from 6.37 ± 0.02 to 6.58 ± 0.03 over five months. The colour of the samples also showed a significant change compared to the fresh sample. The rheological properties of the LEY also changed significantly after 1 day of freezing and during frozen storage, with a clear increasing trend of the yield stress. The results of the calorimetric study showed that freezing and frozen storage did not affect the denaturation temperature, however, the denaturation enthalpy was reduced by about half after five months of frozen storage.

Suggested Citation

  • Karina Ilona Hidas & Csaba Németh & Lien Phuong Le Nguyen & Anna Visy & Adrienn Tóth & Annamária Barkó & László Friedrich & Attila Nagy & Ildikó Csilla Nyulas-Zeke, 2021. "Effect of cryogenic freezing on the rheological and calorimetric properties of pasteurized liquid egg yolk," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 39(3), pages 181-188.
    • Handle: RePEc:caa:jnlcjf:v:39:y:2021:i:3:id:37-2021-cjfs
    DOI: 10.17221/37/2021-CJFS
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    Cited by:

    1. Ildikó Csilla Nyulas-Zeke & Karina Ilona Hidas & Klára Pásztor-Huszár & István Dalmadi & Enikő Szücs & Rebeka Pap & Tamás Csurka, 2024. "Analysis of Techno-Functional Properties of Fermented and Non-Fermented Buttermilk-Containing Ice Creams," Sustainability, MDPI, vol. 16(17), pages 1-19, September.

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