Egg White Addition Research Articles

Improvement of Physicochemical Properties of Cheese Whey Edible Film through Egg White Addition

Improvement of Physicochemical Properties of Cheese Whey Edible Film through Egg White Addition

A Preliminary Study on the Characteristics of Lime-Based Mortars with Egg White Addition

ABSTRACT The present study focused on the characteristics of lime-based mortars with egg white addition prepared according to a historic Chinese recipe. Results suggested that under dry curing condition, the addition of egg white into mortars could decrease water absorption and increase surface hardness and compressive strength. Hardness and strength values of mortars cured under humid condition, however, were compromised by the egg white addition. Analyses results showed that under dry curing, egg white could inhibit carbonation and form amorphous calcium carbonate in the specimens, while under humid curing, egg white would impede hydration reactions and increase mortar pore size.

Effect of the addition of egg white on the microbiological, physicochemical and sensory quality of steamed yogurt during fermentation and cold storage

Yogurt or yoghurt is one of the most popular fermented dairy products worldwide and has gained widespread consumer acceptance as a healthy food. In this study, steamed yogurt, which contained lactic ferments (Lactobacillus bulgaricus and Streptococcus thermophilus), was produced with egg white addition at various levels (1%, 2%, 3%, 4% and 5%). The physicochemical, microbial and sensory analyses were determined to ascertain the quality attributes of the products. The dry matter, protein, viscosity and density values increased during storage. However, the microbiological properties of the five tested yogurt samples were within the international standards, and confirmed the safety and acceptability of the products. Steamed yogurts enriched with egg white were more preferred by panelists than the control yogurt in terms of sensory evaluation (flavor, color, taste and texture).The results indicated that the concentrations (2 and 3%) of egg white could be used to produce an egg white yogurt without significant adverse effects on the physicochemical, microbial, and sensory properties.

Enrichment of nitrite in onion powder using atmospheric pressure plasma and egg whites for meat curing

This study aimed to evaluate the efficacy of natural nitrite sources prepared by atmospheric pressure plasma (APP) treatment on onion and egg white mixtures to replace sodium nitrite in processed meat. Onions were treated with APP alone (PO) or in the presence of 30% egg whites (w/w, POE). Although PO also showed an increase in nitrite content, the addition of egg whites during APP treatment resulted in an increase of about 4 times nitrite content in POE compared to PO. To test the practical application of this technique, emulsion sausages were prepared by adding four different nitrite sources: no nitrite source (CON), sodium nitrite (SN), PO powder, and POE powder, then sausage properties were evaluated on a consumer scale. POE sausages showed a similar nitrite content and visual redness to the sausages with sodium nitrite and acquired onion-like odor and significantly reduced warmed-over flavor (WOF). Consequently, we concluded that nitrite-enriched onion powder by egg whites addition during APP treatment has the potential to effectively replace synthetic sodium nitrite in processed sausages without compromising product flavors.

Effect of fresh egg white addition on the quality characteristics and protein aggregation of oat noodles.

The influence of fresh egg white (EW) addition on the quality characteristics and protein aggregation in oat noodles containing wheat flour and gluten was studied. EW addition decreased cooking loss and increased cooking time of 70% oat noodles. The hardness, chewiness, tensile force and tensile distance improved significantly. A smooth surface and continuous protein network were observed by scanning electron microscopy (SEM) after adding EW. After cooking, the peak area in SE-HPLC profile of 70% oat noodles with EW decreased obviously. The extractabilities of protein in sodium dodecyl sulfate containing medium (SDSEP) of cooked wheat and oat noodles under non-reducing condition were lower than those of samples under reducing condition. The protein bands changes in SDS-PAGE profiles showed that EW could induce disulfide cross-linking of proteins in noodles. EW addition promoted proteins interaction and improved the cooking and texture properties of oat noodles.

Diversification derivatives product of ripe banana: banana leather

The banana leather is one of the ripe banana derivatives in sheet form. This product is categorized as a snack food. The purpose of this study was to determine the effect of the addition of egg and cheese on chemical properties and panelist preference of the banana leather product. Three samples of banana leather were prepared, i.e. control treatment, egg addition treatment, and cheese addition treatment. The samples were analyzed to assess the chemical properties, which included the water, ash, fat, protein, carbohydrate, calcium, and phosphorus contents. Then, an organoleptic assessment was done to assess the panelists’ preference of the color, aroma, taste, crispness, and overall preference. The addition of egg whites and cheese increased the nutritional value of the banana leather products, particularly in the ash, fat, and protein contents, and the total energy. The ash content of control was 3.49% and then increased to 3.9-5.28% with the addition of egg white and cheese. Meanwhile, the fat content increased from 0.54% to 0.77-12.95%, the protein content rose from 4.11% to 9.52-11.7%, and the total energy rose from 363.42 kcal/100g to 364.97-410.37kcal/100g. The addition of cheese on the banana leather product also increased the calcium and phosphorus content to rech 4578 mg/100g and 5947.98 ppm, respectively. However, it reduced the carbohydrate content to 6.72%. in the organoleptic assessment, the addition of egg whites on the banana leather product increased all parameters, which was aroma, color, crispness, crispness, taste and overall preference, with highest overall preference score of 5.93.

A High Solid Content Bioadhesive Derived from Soybean Meal and Egg White: Preparation and Properties

Soy protein-based adhesives (SPAs) inherently possess low solid content and poor water resistance. Chemical crosslinking can effectively improve the water resistance, but will also contribute to the low solid content. In this study, egg white (EW) was introduced to soybean meal (SM) adhesive as a substitute for water, followed by crosslinking with triglycidylamine (TGA) to develop a high-performance bioadhesive with a high solid content. The solid content, rheology, water resistance, functional groups, crystallinity, thermal degradation behavior, and fracture surface micrographs of the resulting adhesives were investigated. Three-ply plywood was fabricated and its wet shear strength was tested. The results indicated that 57.1 % EW increased the solid content of SM adhesive up to 43.32 %, while maintaining an appropriate viscosity for application. The water resistance of SM adhesive was improved by 36.0 % as optimal EW addition amount of 57.1 % was introduced. The results were attributed to the following observations: (1) EW further increased the crosslinking density of cured adhesive by involving in the crosslinking reaction. (2) EW promoted the transformation from small molecule element to skeleton structure of the cured system. (3) The cured SM/EW possessed a dense and smooth crosslinking structure, successfully preventing the water intrusion. The optimal adhesive formulation provided the plywood with the highest wet shear strength of 1.14 MPa which was improved by 153.3 and 80.9 % compared with that bonded by the SM and SM/TGA adhesive. The improvement can be explained by: (1) high solid content of SM/EW adhesive reduced the water evaporation, effectively limiting the damage to the mechanical properties of plywood. (2) The cured SM/EW adhesive possessed higher water resistance. (3) The appropriate viscosity of adhesive formed more interlockering with wood. The results of wet shear strength also indicated that the performance of new SM/EW bioadhesive was superior to that of conventional urea–formaldehyde (UF) resin and PAE cross-linked SM adhesive, and was comparable to that of melamine modified UF resin. The high solid content of the SM/EW bioadhesive combined two typical vegetable and animal proteins and pushed the performance limit of low solid content SPAs.

Effect of Various Types of Egg White on Characteristics and Gelation of Fish Myofibrillar Proteins

Three types of egg white protein (regular dried egg white [REW], special dried egg white [SEW], and liquid egg white [LEW]) were compared for their effect in surimi (CON), containing no egg white (EW). They were characterized for enzyme inhibition and time of EW addition, either with cryoprotectants prior to freezing or during gel preparation, using Pacific whiting surimi. In addition, the setting (suwari) effect and fish protein-EW protein interactions (dynamic rheological properties, total sulfhydryl groups, and fracture gel analysis) were evaluated using Alaska pollock surimi. After 12 mo frozen storage, adding 2% and 3% SEW to Pacific whiting surimi during chopping significantly (P < 0.05) increased the force and deformation values compared to adding the respective EW before freezing. The highest (P < 0.05) force (175.2 g) and deformation (9.0 mm) values after 12 mo were obtained when 3% SEW was added during chopping. Enzyme autolysis showed that addition of 2% EW protein was effective at inhibiting enzyme activity. During setting, adding 2% SEW maintained force (1047.4 g) and deformation (17.9 mm) values similar (P > 0.05) to CON (1055.1 g; 19.3 mm) and significantly (P < 0.05) better than 2% REW (666.1 g; 15.6 mm). Texture results corresponded well to other data where 2% SEW showed the lowest total sulfhydryl groups (48.3 mole/10(5) g), and higher elastic modulus (G'), which suggests improved protein interaction for gel formation. Overall, the addition of 2% to 3% SEW improved gel textural properties of Pacific whiting and Alaska pollock fish protein.

Rheological behaviour of concentrated fused silica suspensions in presence of egg white

Experiments with highly loaded fused silica slurries indicated a possible role of egg white in modifying interparticle interactions for egg white content in the range of 0·14–8·8 mg egg white/g of silica. Existence of an optimum amount of egg white that resulted in a minimum in slurry viscosity and thixotropy owing to weakened interparticle interaction was shown reproducibly. Turbidity measurements of supernatants from slurries prepared with different egg white amounts confirmed that addition of egg white resulted in enhanced dispersion of silica particles in suspensions. Potentiometric titrations showed that slurries with egg white addition had greater particle surface charge than the slurries without any egg white addition.

The Influence of Egg White and Tumbling on Proximate Composition and Protein Fractions of Fresh Catfish Muscle

Tumbling increased the percentage of extracted myofibrillar protein while reducing sarcoplasmic protein extraction in processed raw fish muscle as compared to the non-tumbled control group. Egg white increased the non-protein nitrogen (NPN) and pH and lowered TBA values. The electrophoretic pattern of the treatments was not noticeably different from fresh (zero time) tissue which might be due to minimal proteolysis occuring during the tumbling process. There were significant positive correlations between total moisture and myofibrillar protein fractions, sarcoplasmic protein and NPN, total lipid and TBA, and pH and ash content. Also, negative relationships were determined between myofribillar protein and NPN and between pH and NPN. We concluded that the tumbling technique and egg white addition are useful practices to increase functional properties of fish muscle so it can be utilized to produce an acceptable restructured fish product.