Evolution of Chemical and Physical Yolk Characteristics during the Storage of Shell Eggs
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- 作者：Alyssa Hidalgo ; Mara Lucisano ; Elena M. Comelli ; and Carlo Pompei
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：1996
- 出版时间：June 1996
- 年：1996
- 卷：44
- 期：6
- 页码：1447 - 1452
- 全文大小：142K
- 年卷期：v.44,no.6(June 1996)
- ISSN：1520-5118
文摘
Yolk modifications during the storage of eggs could influence thequality of yolk products. The aimof this research was to study the rheological behavior and theevolution of some chemical parametersin yolk during the storage of shell eggs at 30, 20, and 5 
C.Water content, pH, furosine, pyroglutamicacid, and uridine increased during storage as a function oftemperature. The yolk of fresh eggsshowed pseudoplasticity (n = 0.87) with a viscositydecrease from 1.85 to 1.49 Pa·s for an increasein the shear rate from 7.36 to 46.3 s-1.A progressive transition from pseudoplasticity toNewtonityand a decrease in apparent viscosity were observed during storage.The aggregation temperatureevaluated by loss modulus and storage modulus measurements rose from 72C (fresh eggs) to 80.5C (stored eggs). Highly significant correlations between thechemical parameters, especially forthe storage at 30 C, were found; viscosity was highly correlatedwith dry matter.Keywords: Egg storage; furosine; loss modulus; pyroglutamic acid;rheological behavior; storagemodulus; uridine; viscosity; yolk
C.Water content, pH, furosine, pyroglutamicacid, and uridine increased during storage as a function oftemperature. The yolk of fresh eggsshowed pseudoplasticity (n = 0.87) with a viscositydecrease from 1.85 to 1.49 Pa·s for an increasein the shear rate from 7.36 to 46.3 s-1.A progressive transition from pseudoplasticity toNewtonityand a decrease in apparent viscosity were observed during storage.The aggregation temperatureevaluated by loss modulus and storage modulus measurements rose from 72C (fresh eggs) to 80.5C (stored eggs). Highly significant correlations between thechemical parameters, especially forthe storage at 30 C, were found; viscosity was highly correlatedwith dry matter.Keywords: Egg storage; furosine; loss modulus; pyroglutamic acid;rheological behavior; storagemodulus; uridine; viscosity; yolk