Abstract
ABSTRACTA back‐extrusion device was used to measure gel strength, elasticity, and viscosity index of heat‐induced gels of albumen maintained at 80°C from 5 to 30 min. These rheological properties were the same in albumen refrigerated 24 hr at 3°C as those observed in gels from fresh albumen suspensions. Short term frozen storage (−10°C for 24 hr) significantly reduced each gel parameter compared with fresh (control) albumen gels. Incorporation of sucrose into fresh albumen protected rheological properties of the heat‐induced gels from deleterious effects of freezing the albumen suspensions. Addition of 5 or 10% NaCl to albumen reduced or eliminated the ability of albumen to form heat‐induced gels.
Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
