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Comparison of Physicochemical and Functional Properties of Chicken and Duck Egg Albumens
Chaiyasit, W; Brannan, R. G; Chareonsuk, D; Chanasattru, W.
Afiliação
  • Chaiyasit, W; Thammasat University. Faculty of Science and Technology. Division of Food Science and Technology. Pathum Thani. Tailândia
  • Brannan, R. G; Ohio University. School of Applied Health Science and Wellness. Athens. Estados Unidos da América
  • Chareonsuk, D; National Science and Technology Development Agency. National Center for Genetic Engineering and Biotechnology. Pathum Thani. Tailândia
  • Chanasattru, W; National Science and Technology Development Agency. National Center for Genetic Engineering and Biotechnology. Pathum Thani. Tailândia
R. bras. Ci. avíc. ; 21(1): eRBCA-2019-0705, abr. 2019. tab, graf
Article em En | VETINDEX | ID: vti-19046
Biblioteca responsável: BR68.1
Localização: BR68.1
ABSTRACT
The aim of this research was to investigate the physicochemical and functional properties of fresh and pasteurized chicken and duck egg albumens. The results showed that pasteurization of both chicken and duck albumens significantly decreased (p0.05) viscosity, but had no impact (p>0.05) on pH or free sulfhydryl groups. Chicken albumen was shown to have higher (p0.05) foam expansion, but lower (p0.05) foam stability than duck albumen. Pasteurization decreased (p0.05) the foam expansion of both albumens while decreasing (p0.05) the foam stability only of duck albumen. Investigation of the gel properties showed that duck albumen has greater hardness and lower expressible water (p0.05) than chicken albumen. Pasteurization increased the hardness and decreased the expressible water of both the chicken and duck albumen gels. This study suggests that the superior gel properties of duck albumen offer potential approaches to improving the quality of gel food products.(AU)
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Texto completo: 1 Base de dados: VETINDEX Idioma: En Revista: R. bras. Ci. avíc. / Rev. bras. ciênc. avic Ano de publicação: 2019 Tipo de documento: Article

Texto completo: 1 Base de dados: VETINDEX Idioma: En Revista: R. bras. Ci. avíc. / Rev. bras. ciênc. avic Ano de publicação: 2019 Tipo de documento: Article