Effect of egg yolk freezing on properties of mayonnaise
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- 作者：Liyan Huanga ; 1 ; huang_li_yan@163.com" class="auth_mail" title="E-mail the corresponding author ; Tong Wangb ; Zhaopeng Hana ; Yanli Menga ; Xiaoming Lua ; luxiaoming@dqy.com.cn" class="auth_mail" title="E-mail the corresponding author
- 关键词：Frozen yolk ; Mayonnaise ; Microstructure ; Protein structure ; Rheology
- 刊名：Food Hydrocolloids
- 出版年：2016
- 出版时间：May 2016
- 年：2016
- 卷：56
- 期：Complete
- 页码：311-317
- 全文大小：1284 K
文摘
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We examine the properties of mayonnaise prepared with yolks frozen different days.
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Different stages of changes in physiochemical properties during frozen storage.
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Yolk freezing decreased heat stability of mayonnaise.
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Gelation transition temperature of all samples decreased because of yolk freezing.
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M6 and/or Y6 show singular property.