Texture Profile Analysis, Expressed Serum, and Microstructure of Heat‐Formed Egg Yolk Gels
S.A. WOODWARD, O.J. Cotterill
Journal of Food Science
Abstract
ABSTRACT Egg yolk gels were formed by heating previously stirred egg yolk, having various pHs, protein concentrations, and NaCl levels, at various times and temperatures. Texture profiles were obtained by an Instron double‐compression test, and serum was expressed from frozen‐thawed gels. Microstructures of selected gels were observed by scanning electron microscopy. Gel hardness generally increased with increasing pH, protein or salt concentration, temperature, and length of heating time. The amount of serum expressed from gels decreased as gel hardness increased. Cohesiveness and springiness of gels increased with time and temperature. Gel microstructure consisted of spheres (4–50 μm) and granules (0.3–1.0 μm) dispersed in a continuous matrix. Spheres were physically disrupted by dilution and by addition of salt.
Extracted Claims
5 claims extracted from this paper into the knowledge graph
salt disrupts spheres in egg yolk gels
“Spheres were physically disrupted by dilution and by addition of salt.”
egg yolk gels consist of spheres and granules
“Gel microstructure consisted of spheres (4–50 μm) and granules (0.3–1.0 μm) dispersed in a continuous matrix.”
heating decreases amount of serum expressed from gels
“The amount of serum expressed from gels decreased as gel hardness increased.”