Journal
FOOD AND BIOPROCESS TECHNOLOGY
Volume 6, Issue 2, Pages 367-376Publisher
SPRINGER
DOI: 10.1007/s11947-011-0667-7
Keywords
Duck egg yolk; Sodium chloride; Dehydration; Viscoelastic properties; Thermal-induced transitions; Sol-gel transition
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Funding
- Prince of Songkla University
- National Research Council of Thailand
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The effects of NaCl and osmotic dehydration on the linear viscoelastic behavior of duck egg yolk were evaluated. An increase in NaCl concentrations from 0% to 3.0% (w/w) resulted in a remarkable change in the linear viscoelastic behavior by inducing a sol-gel transition, specifically. The transition was more pronounced when 1.5% (w/w) NaCl was incorporated. The effect of dehydration on aggregation and network formation was predominant than that of the NaCl addition. Nevertheless, at a lower degree of dehydration, the addition of NaCl could modulate the viscoelastic behavior of duck egg yolk, resulting in a well-developed gel network. Addition of NaCl into duck egg yolk could stabilize the protein molecules as evidenced by an increase in denaturation temperature as well as a delay in gel network formation. As visualized by a scanning electron microscope, the denser network with smaller voids was observed in duck egg yolk gel with increasing NaCl concentration and degree of dehydration.
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