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Storage of Shell Eggs Influences the Albumen Gelling Properties

LWT - Food Science and Technology
Publication Date
DOI: 10.1006/fstl.2001.0811
  • N-Ovalbumin
  • S-Ovalbumin
  • Gel Texture
  • Storage
  • Thermal Denaturation


Abstract Eggs from hens at 42 and 65 wk of age, respectively, were stored for time and temperature combinations of 0, 7, 10, and 14 d at 4, 12, 20, 28, and 37 °C in two experiments. The egg albumen was analysed for raw albumen quality parameters and dry matter content. Albumen gels prepared at either 85 °C or 90 °C were analysed for the textural properties corrected stress σ and Hencky strain ε at fracture point, σ f and ε f , respectively, by uniaxial compression. The denaturation temperature, T D, of ovalbumin in albumen samples was analysed by differential scanning calorimetry, DSC, and related to standards of N-ovalbumin and S-ovalbumin. Fresh egg albumen was characterised by the formation of gritty gels of poor water-holding capacity with low σ f and ε f values. The stress and strain of gels at fracture were maximal after 14 d at 4 °C, and ε correlated significantly with ovalbumin T Dfor gels prepared at 85 and 90 °C. The grouping of egg albumen samples with respect to the form of ovalbumin present (N-, intermediate, or S-) correlated with the egg mass loss during storage. Within the study, the storage temperature was more determining for the conversion of N-ovalbumin into S-ovalbumin than storage time.

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