Czech J. Food Sci., 2021, 39(3):181-188 | DOI: 10.17221/37/2021-CJFS

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

Karina Ilona Hidas ORCID...*,1, Csaba Németh2, Lien Phuong Le Nguyen1,3, Anna Visy1, Adrienn Tóth1, Annamária Barkó1, László Friedrich1, Attila Nagy2, Ildikó Csilla Nyulas-Zeke1
1 Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
2 Capriovus Ltd., Szigetcsép, Hungary
3 Institute of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City, Ho Chi Minh, Vietnam

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.

Keywords: differential scanning calorimetry; Herschel-Bulkley model; frozen storage; liquid nitrogen; shear test

Published: June 29, 2021  Show citation

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Hidas KI, Németh C, Le Nguyen LP, Visy A, Tóth A, Barkó A, et al.. Effect of cryogenic freezing on the rheological and calorimetric properties of pasteurized liquid egg yolk. Czech J. Food Sci. 2021;39(3):181-188. doi: 10.17221/37/2021-CJFS.
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