Journal
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY
Volume 34, Issue 2, Pages 118-120Publisher
ACADEMIC PRESS LTD
DOI: 10.1006/fstl.2000.0750
Keywords
firm albumen; thin albumen; hen age; foam overrun; drainage; storage
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The firm and thin fraction of egg albumen had different foaming properties, as the foam overrun of thin albumen was significantly highest, whereas the firm part proved to have higher stability against liquid drainage over time. Foam overrun of thin albumen of eggs stored 14 days at 4 degreesC decreased with increasing hen age (24-71 weeks), and for both albumen parts foam stability increased with hen age. Cold storage at 4 degreesC of eggs for 4-90 days did not significantly affect foaming properties. (C) 2001 Academic Press.
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