Further Study on the Effect of Sucrose and Sodium Chloride on Gelation and Unfreezable Water of Egg Yolk during Freezing

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  • 鶏卵卵黄の凍結によるゲル化および不凍水量に及ぼすしょ糖および塩化ナトリウムの影響
  • ケイラン ランオウ ノ トウケツ ニヨル ゲルカ オヨビ フ トウ スイリョウ

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Abstract

The apparent viscosity of frozen-thawed sugared yolk with 2_??_20% sucrose and frozen-thawed salted yolk with 2_??_10% NaCl and their ice contents were measured during freezing and thawing with a viscometer and differential scanning calorimeter (DSC), respectively, to clarify the inhibitory effect of sucrose and sodium chloride on gelation of egg yolk.<br> The extent of gelation and ice content in sugared yolk was reduced with increased sucrose concentration. The addition of 2 and 4% NaCl prevented the gelation of yolk when frozen between -5°C and -60°C. In contrast, the addition of more than 6% NaCl did not inhibit gelation when frozen below -40°C. DSC analyses at room temperature to -55°C indicated that an eutectic mixture of ice and NaCl was formed in salted yolk with more than 6% NaCl and this caused the gelation. On the other hand, such a eutectic mixture was not detected in salted yolk with less than 4% NaC1 in DSC thermograms.

Journal

  • Nippon Nōgeikagaku Kaishi

    Nippon Nōgeikagaku Kaishi 54 (11), 951-957, 1980

    Japan Society for Bioscience, Biotechnology, and Agrochemistry

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