Effect of citric acid addition on functional properties of pasteurized liquid whole eggs.
J Food Sci Technol
; 58(3): 985-995, 2021 Mar.
Article
em En
| MEDLINE
| ID: mdl-33678882
ABSTRACT
The aim of this study was to examine the influence of different concentrations of citric acid (0, 300, 400 and 500 mg/L) on the physical and functional properties of pasteurized liquid whole eggs (LWE) over 4 weeks of storage. The properties tested include pH, conductivity, colour, particle size, rheological, and textural properties, as well as protein solubility, foaming and emulsification. The 4 weeks of storage had a statistically significant (P < 0.05) effect on every tested parameter, while the addition of citric acid had a statistically significant (P < 0.05) effect on pH, conductivity, L* and b* values, protein solubility, emulsion activity index, emulsion capacity, emulsion stability, and an increase in foaming and texture parameters, but not on rheological parameters. Citric acid addition and a storage period of 4 weeks resulted in a change of pH and an increase in protein solubility. It also led to a lower foaming capacity and a larger drainage of the system, which causes a lower power (work load) requirement to break formed gels. Apparent viscosity did not change significantly in the samples with citric acid.
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MEDLINE
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En
Ano de publicação:
2021
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Article