A study of recovery rheological properties of egg yolk after freezing in making table salt

Abstract

We studied the effect of salt on the quality indicators of egg yolk at various storage temperatures (–6; –12 and –18 ° C) in order to determine the optimal storage parameters with minimal violation of its rheological properties. The object of study was an egg yolk made from standard five-day eggs of the first category, produced at the poultry farm in the Leningrad Region, and intended for the meat processing industry. The used salt met the requirements in accordance with GOST R 51574-2000. The yolk was frozen using shock freezing at a temperature of –35 ° C and an air velocity of 15 m/sec. It was stored in refrigerators at the temperatures of -6, –12 ° C for 10 months, and at –18 ° C for 12 months. After thawing, the viscosity of the yolk was determined on the Engler viscometer; using a laboratory pH meter, organoleptic indicators for compliance with the requirements specified in GOST 30363-2013 “Liquid and dry egg products. Technical conditions”. Tests were conducted in accordance with TR TS 021/2011 “On food safety”.