Abstract
The aim of this study was to determine the changes in freezing-induced egg yolk gelation behaviour and mechanism. The rheological properties, particle size, moisture distribution, and structural characteristics of egg yolk during freezing were studied. The results showed that freezing increased the viscosity of the egg yolks. The k value, G′ and G″ all increased significantly, while the n value and tanδ decreased significantly, indicating that the egg yolk changed from liquid to solid form during freezing, and gelation occurred. Secondly, with the freezing time increased to 12 h, the average particle size of egg yolk increased from 29.42 μm to 88.16 μm, the immobile water increased from 62% to 67%, and the free water decreased from 37% to 32%. The increase of λmax in the fluorescence spectrum and the ultraviolet spectrum revealed that the exposure of tyrosine residues on the protein surface increased and the conformation of the protein changed. As observed with confocal laser scanning microscopy (CLSM), freezing destroyed the protein structure, released lipids, and promoted egg yolk protein aggregation. Freezing-induced protein molecule interactions are a key factor in frozen-thawed egg yolk gel formation.
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