Acidic and Heat Processing of Egg Yolk Dispersions

Egg yolk is a multifunctional ingredient widely used in many food products, wherein proteins are the dominant component contributing to this functionality. However, potential risk of foodborne illness associated with egg use forces us ensure that foodstuffs based on managed safe and sanitary manner. Lowering pH under certain value by adding acids could serve purpose, but it can also greatly modify rheological functional properties yolk. This research aims assess influence citric acid microstructure chicken dispersions their heat-set gels. The were prepared from fresh hen’s eggs yolks water or obtain technical (45 wt.% solids) at desired value. Viscoelastic measurements carried out using control stress rheometer, was evaluated cryo-scanning electronic microscopy (CryoSEM). An evolution viscoelastic fluid gel behavior observed as decreased until 2 showing predominantly 3. profile along thermal cycle applied modified great extent, strong dependence pH. Thus, sol–gel transition be modulated