Optimization of Rheological Properties and Emulsion Stability of Mayonnaise Using Formulated Frozen Pasteurized Egg Yolk

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

FAKHARI SH.; GHIASSI TARZI B.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: Journal of Food Technology and Nutrition Year:2020 | Volume:17 | Issue:2 (66) Page(s): 99-111

Download Full-Text

Persian Verion

View:

440

Download:

Cites:

Information Journal Paper

Title

Optimization of Rheological Properties and Emulsion Stability of Mayonnaise Using Formulated Frozen Pasteurized Egg Yolk

Author(s)

FAKHARI SH. | GHIASSI TARZI B. | Issue Writer Certificate

Keywords

FreezingQ1

Egg YolkQ1

MayonnaiseQ1

Sugar ConcentrationQ1

Salt ConcentrationQ1

Abstract

Introduction: The Egg Yolks have limited shelf life, therefore they are subjected to Freezing or spray drying processes. Freezing and thawing can increase irreversible viscosity and reduce the solubility and can affect the emulsion characteristics. Materials and Methods: Salt and sugar each alone and in combination with each other at the concentrations of 0, 5, and 10 percent were added to pasteurized Egg Yolks. The samples were divided into two categories including frozen storage temperature at-18º C for 30 and 60 days and refrigeration temperature. Mayonnaises produced were tested 24 hours after preparation as a test sample at the moment of production and 3 months after preparation. The effect of sugar, salt and low storage temperature on Egg Yolks concerned with frozen and refrigerated forms in rheological properties and stability of Mayonnaise were investigated and optimized by surface response methodology. Results: The percentage of salt on optimization was not affecting and sugar percentage at maximum concentration in every two categories of Mayonnaise tested samples was selected as the optimized factor. Storage of Egg Yolk by Freezing about 11 days for tested samples at the moment of production and about 26 days for the stored Mayonnaise at 3 months, had the most desirability. Conclusion: Pasteurized liquid Egg Yolk using optimized Sugar Concentrations and optimized Freezing storage time with the aim of increasing the shelf-life can be frozen and can improve the rheological properties and stability of Mayonnaise than prepared Mayonnaise with refrigerated and non-sugared yolk.

Cites

No record.

References

No record.

Cite

APA: Copy

FAKHARI, SH., & GHIASSI TARZI, B.. (2020). Optimization of Rheological Properties and Emulsion Stability of Mayonnaise Using Formulated Frozen Pasteurized Egg Yolk. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 17(2 (66) ), 99-111. SID. https://sid.ir/paper/360105/en

Vancouver: Copy

FAKHARI SH., GHIASSI TARZI B.. Optimization of Rheological Properties and Emulsion Stability of Mayonnaise Using Formulated Frozen Pasteurized Egg Yolk. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2020;17(2 (66) ):99-111. Available from: https://sid.ir/paper/360105/en

IEEE: Copy

SH. FAKHARI, and B. GHIASSI TARZI, “Optimization of Rheological Properties and Emulsion Stability of Mayonnaise Using Formulated Frozen Pasteurized Egg Yolk,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 17, no. 2 (66) , pp. 99–111, 2020, [Online]. Available: https://sid.ir/paper/360105/en

Related Journal Papers