Rheological and Microstructural Studies on Heat-Induced Gels of Thick and Thin Egg Whites from Fresh and Stored Shell Eggs
卵の鮮度が加熱卵白の物性と構造に及ぼす影響

Noriko Ogawa, Tomoaki Hisatsuka, Kenji Watanabe
2002 Journal of Cookery Science of Japan  
The rheological and microstructural properties were examined of heat-induced gels of thick and thin egg whites obtained from fresh (0-day eggs) and stored eggs (25℃, 7-and 14-days eggs). The measurements of textures (hardness, cohesiveness and gumminess) and dynamic viscoelasticity (storage modulus G′, loss modulus G″ and tan δ=G″/G′) of gels prepared by heating at the final temperature of 85℃ showed that the gels became softer, more elastic and more sticky with increasing of the storage
more » ... and gels from thick egg white in the 0-and 7-day eggs were slightly softer than ones from the corresponding thin egg white. From the G' values obtained during heating from 20 to 85℃, gelling temperatures were found to increase with storage indicating similar changes between the thick and thin egg whites. The microstructural characteristics of the gels observed with a scanning electron microscope indicated that the spherically shaped structure attached to the network by protein aggregates changed, for stored eggs, to crystal-like structure having larger pore size.
doi:10.11402/cookeryscience1995.35.2_148 fatcat:tsgg55tywjbcrlyz77tx5brg6q