Variations in rheological and gel properties of preserved eggs during middle experiment technology of pulse pressure processing

LI Yu-hui; GUO An-min; WANG Jun-gang; WU Hong-bin; LIU Cheng-jiang; JIN Xin-wen

doi:10.13386/j.issn1002-0306.2016.04.024

Article Contents

Article Navigation > Science and Technology of Food Industry > 2016 > (04): 165-168

LI Yu-hui, GUO An-min, WANG Jun-gang, WU Hong-bin, LIU Cheng-jiang, JIN Xin-wen. Variations in rheological and gel properties of preserved eggs during middle experiment technology of pulse pressure processing[J]. Science and Technology of Food Industry, 2016, (04): 165-168. doi: 10.13386/j.issn1002-0306.2016.04.024

Citation:

LI Yu-hui, GUO An-min, WANG Jun-gang, WU Hong-bin, LIU Cheng-jiang, JIN Xin-wen. Variations in rheological and gel properties of preserved eggs during middle experiment technology of pulse pressure processing[J]. Science and Technology of Food Industry, 2016, (04): 165-168. doi: 10.13386/j.issn1002-0306.2016.04.024

Citation:

LI Yu-hui, GUO An-min, WANG Jun-gang, WU Hong-bin, LIU Cheng-jiang, JIN Xin-wen. Variations in rheological and gel properties of preserved eggs during middle experiment technology of pulse pressure processing[J]. Science and Technology of Food Industry, 2016, (04): 165-168. doi: 10.13386/j.issn1002-0306.2016.04.024

PDF( 960 KB)

Variations in rheological and gel properties of preserved eggs during middle experiment technology of pulse pressure processing

doi: 10.13386/j.issn1002-0306.2016.04.024

Key Laboratory of Agro-Products Processing,Xinjiang Academy of Agricultural and Reclamation Science
Institute of Agro-products Processing Science and Technology Xinjiang Academy of Agricultural and Reclamation Science
Tiansheng Food Limited Company of Shihezi

Received Date: 2015-07-06

Abstract

Abstract

The rheological and gel properties of egg white and yolk were determined using a rheometer and a texture analyzer at different stages during the processing of preserved eggs,which were produced in a pulse pressure. Rheological analysis showed that preserved egg white was characteristic of a non-Newtonian and pseudoplastic fluid during 0 ~ 36 hours, and its viscosity reduced with increasing shear rate. Egg yolk was transformed gradually from a non-Newtonian expanded plastic fluid into a pseudoplastic plastic fluid,and its viscosity distinctly an initial increase and then an unchanged level during 0 ~36 hours. Egg yolk viscosity distinctly reduced with increasing shear rate during 36~72 hours. Texture analysis showed that the hardness of egg white gel revealed an initial increase,then an unchanged level. The springiness of egg white revealed an initial increase,then remained stable. The hardness and springiness of egg yolk gel revealed an initial increase and then an unchanged level.
- pulse pressure,
- preserved eggs,
- rheological property,
- gel property,
- change rule

FullText(HTML)

References(24)

References

[1]	涂勇刚,赵燕,徐明生,等.皮蛋加工过程中流变与凝胶特性的变化规律[J].食品科学,2012,33(19):21-24.
[2]	马美湖.我国蛋品工业科技的几大热点(上)[J].肉类研究,2000,3:3-7.
[3]	罗序英,赵燕,涂勇刚,等.皮蛋蛋白质凝胶形成及其调控的研究进展[J].食品工业科技,2012,33(23):383-387.
[4]	张春敏.影响咸蛋加工传质相关因素的实验研究[D].北京:中国农业大学,2006.
[5]	陈石头.脉动压力腌制咸蛋实验研究[D].北京:中国农业大学,2007.
[6]	陈石头,高振江.脉动压力腌制禽蛋的实验研究[J].农业工程学报,2006,22(2):163-166.
[7]	王晓拓,高振江.脉动压技术腌制鸡蛋工艺优化[J].食品科学,2010,31(8):97-101.
[8]	郭策,高振江,吴薇.响应曲面法优化脉动压皮蛋加工工艺[J].食品科技,2013,38(8):118-122.
[9]	王盼盼.食品中蛋白质的功能特性综述[J].肉类研究,2010(5):62-71.
[10]	Medina-Torres L,Callegos-Infante J A.Mechanical properties of ovalbumin gels formed at different conditions of concentration,ionic strength,p H,and aging time[J].Food and Bioprocess Technology,2010,3(1):150-154.
[11]	Wang J,Fung D Y C.Alkaline-fermented foods:a review with emphasis on pidan fermentation[J].Critical Reviews in Microbiology,1996,22(2):101-138.
[12]	梁庆祥,史琦云.皮蛋加工过程中的分期及色泽研究[J].甘肃农业大学学报,1992,27(2):171-176.
[13]	魏乃杰.风味艺术皮蛋的制备及其安全性研究[D].重庆:西南大学,2010.
[14]	李军鹏,侯畅,熊善柏,等.腌制条件对皮蛋品质的影响[J].食品研究与开发,2009,30(8):101-105.
[15]	侯大军,李洪军.碱处理对风味皮蛋物理品质的影响[J].食品工业科技,2008,29(5):119-121.
[16]	姚宏亮.不同腌制剂对皮蛋品质的影响[J].食品科技,2003(8):40-41.
[17]	杨有仙,赵燕,涂勇刚,等.皮蛋腌制过程中碱度、p H及质构特性变化规律的研究[J].食品工业科技,2012,33(16):111-114.
[18]	于甜.软质食品流变学的特性及测量方法的研究[D].青岛:中国海洋大学,2012.
[19]	刘志明,吴也平,金丽梅.应用物理化学[M].北京:化学工业出版社,2009.
[20]	李里特.食品物性学[M].北京:中国农业大学出版社,2001.
[21]	马美湖.蛋与蛋制品加工学[M].北京:中国农业出版社,2007.
[22]	Ganasen P,Benjakul S.Physical properties an dmicrostructure of pidan yolk as affected by different divalent and monovalent cations[J].LWT-Food Science and Technology,2010,43(1):77-85.
[23]	Kaewmanee T,Benjakul S,Visessanguan W.Effect of salting processes on chemical composition,textural properties and microstructure of duck egg[J].Journal of the Science of Food and Agriculture,2009,89(4):625-633.
[24]	徐桂云.鸡蛋品质及营养价值的新认识[J].中国家禽,2012,34(13):36-38.