Impact of magnetic assisted freezing in the physicochemical and functional properties of egg components. Part 1: Egg white

Innovative Food Science and Emerging Technologies

Volumn 44, Issue , 2017, Pages 131-138

  Fernandez Martin F ^a   Perez Mateos M ^a   Dadashi, S ^b   Gomez Guillen C M ^a   Sanz, P D ^a  

^a INSTITUTE OF FOOD SCIENCE   (Spain)

^b UNIVERSITY OF TEHRAN   (Iran)

Author keywords

Egg white; Functional properties; Magnetic assisted freezing; Physicochemical properties; Protein denaturation; Rheological behavior

Indexed keywords

DENATURATION; DIFFERENTIAL SCANNING CALORIMETRY; MAGNETISM; PROTEINS;

EGG WHITE; FUNCTIONAL PROPERTIES; PHYSICOCHEMICAL PROPERTY; PROTEIN DENATURATION; RHEOLOGICAL BEHAVIORS;

FREEZING;

EID: 85023613901     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2017.07.004     Document Type: Article

References (42)

1. Alleoni, A.C.C., Albumen protein and functional properties of gelation and foaming. Scientia Agricola 63:3 (2006), 291–298.
2. AOAC, Official methods of analysis. 1984, Association of Official Analytical Chemists, Washington, DC.
3. Arzeni, C., Pérez, O.E., Pilosof, A.M.R., Functionality of egg white proteins as affected by high intensity ultrasound. Food Hydrocolloids 29 (2012), 308–316.
4. Badr, H.M., Effect of gamma radiation and cold storage on chemical and organoleptic properties and microbiological status of liquid egg white and yolk. Food Chemistry 97:2 (2006), 285–293.
5. Barbut, S., Findlay, C.J., Thermal analysis of egg proteins. Harwalkar, V.R., Ma, C.-Y., (eds.) Thermal analysis of foods, 1990, Elsevier Applied Science, London, 126–148.
6. Beveridge, T., Toma, S.J., Nakai, S., Determination of –SH and –SS grupos in some food proteins using Ellman's reagent. Journal of Food Science 39:1 (1974), 49–51.
7. Caner, C., Cansiz, Ö., Chitosan coating minimises eggshell breakage and improves egg quality. Journal of the Science of Food and Agriculture 88 (2008), 56–61.
8. Careche, M., del Mazo, M.L., Fernández-Martín, F., Extractability and thermal stability of frozen hake (Merluccius merluccius) fillets stored at − 10 and − 30 °C. Journal of the Science of Food and Agriculture 82:15 (2002), 1791–1799.
9. Damodaran, S., Anand, K., Razumovsky, L., Competitive adsorption of egg white proteins at the air-water interface: Direct evidence for electrostatic complex formation between lysozyme and other egg proteins at the interface. Journal of Agricultural and Food Chemistry 46 (1998), 872–876.
10. De Souza, P.M., Fernandez, A., Effects of UV-C on physicochemical quality atributes and Sallmonella enteritides inactivation in liquid egg products. Food Control 22 (2011), 1385–1392.
11. De Souza, P.M., Fernandez, A., Rheological properties and protein quality of UV-C processed liquid egg products. Food Hydrocolloids 31:1 (2013), 127–134.
12. Donovan, J.W., Mapes, C.J., Davis, J.G., Garibaldi, J.A., A differential scanning calorimetric study of the stability of egg white to heat denaturation. Journal of the Science of Food and Agriculture 26:1 (1975), 73–83.
13. Du, L., Prokop, A., Tanner, R.D., Effect of denaturation by preheating on the foam fractionation behavior of ovalbumin. Journal of Colloid and Interface Science 248:2 (2002), 487–492.
14. Ellman, G.L., Tissue sulphydryl groups. Archives of Biochemistry and Biophysics 82:1 (1959), 70–77.
15. Ferreira, M., Hofer, C., Raemy, A., A calorimetric study of egg white proteins. Journal of Thermal Analysis 48 (1997), 683–690.
16. Guilmineau, F., Kulozik, U., Influence of a thermal treatment on the functionality of hen's egg yolk in mayonnaise. Journal of Food Engineering 78:2 (2007), 648–654.
17. Heath, J.L., Chemical and related osmotic changes in egg albumen during storage. Poultry Science 56:3 (1977), 822–828.
18. Houska, M., Kýhos, K., Novotná, P., Landfeld, A., Strohalm, J., Gel strength of native egg white. Czech Journal of Food Science 22:2 (2004), 58–66.
19. Ibanoglu, E., Erçelebi, E.A., Thermal denaturation and functional properties of egg proteins in the presence of hydrocolloid gums. Food Chemistry 101:2 (2007), 626–633.
20. James, C., Reitz, B., James, S.J., The freezing characteristics of garlic bulbs (Allium sativum L.) frozen conventionally or with the assistance of an oscillating weak magnetic field. Food Bioprocess Technology 8 (2015), 702–708.
21. Kato, A., Ibrahim, H., Watanabe, H., Honma, K., Kobayashi, K., New approach to improve the gelling and surface functional properties of dried egg white by heating in dry state. Journal of Agricultural and Food Chemistry 37:2 (1989), 433–437.
22. Kitabatake, N., Shimizu, A., Doi, E., Preparation of heat-induced transparent gel from egg white by the control of pH and ionic strength of the medium. Journal of Food Science 53:4 (1988), 1091–1095 (and 1106).
23. Kitabatake, N., Tani, Y., Doi, E., Rheological properties of heat-induced gels prepared by two-step and one-step heating methods. Journal of Food Science 54:6 (1989), 1632–1638.
24. Lomakina, K., Mikova, K., A study of the factors affecting the foaming properties of egg white - a review. Czech Journal of Food Science 24:3 (2006), 110–118.
25. Manzocco, L., Panozzo, A., Nicoli, M.C., Effect of pulsed light on selected properties of egg white. Innovative Food Science and Emerging Technologies 18 (2013), 183–189.
26. Martino, M.N., Zaritzky, N., Ice recrystallization in a model system and in frozen muscle tissue. Cryobiology 26:2 (1989), 138–148.
27. Matsudomi, N., Tomonobu, K., Moriyoshi, E., Hasegawa, Ch., Characteristics of Heat-Induced Transparent Gels from Egg White by the Addition of Dextran Sulfate. Journal of Agricultural and Food Chemistry 45:3 (1997), 546–550.
28. Mine, Y., Recent advances in the understanding of egg white protein functionality. Trends in Food Science & Technology 6 (1995), 225–232.
29. Németh, C., Harváth, K., Drobecz, A., Friedrich, L., Pásztor-Huszár, K., Balla, C., Calorimetric study of changes induced by preservatives in liquid egg products. Polish Journal of Food and Nutrition Science 60:4 (2010), 347–352.
30. Otero, L., Pérez-Mateos, M., Rodríguez, A.C., Sanz, P.D., Electromagnetic freezing: Effects of weak oscillating magnetic fields on crab sticks. Journal of Food Engineering 200 (2017), 87–94.
31. Otero, L., Rodríguez, A.C., Pérez-Mateos, M., Sanz, P.D., Effect of magnetic fields on freezing: Application to biological products. Comprehensive Reviews in Food Science and Food Safety 15:3 (2016), 646–667.
32. Sharma, D., Non-isothermal unfolding/denaturing kinetics of egg white protein. Journal of Thermal Analysis and Calorimetry 109:3 (2012), 1139–1143.
33. Singh, J., Sharma, H.K., Premi, M., Kumari, K., Effect of storage conditions of egg on rheological properties of liquid whole egg. Journal of Food Science and Technology 51:3 (2014), 543–550.
34. Song, H.P., Kim, B., Choe, J.H., Jung, S., Kim, K.S., Kim, D.H., Jo, C., Improvement of foaming ability of egg white product by irradiation and its application. Radiation Physics and Chemistry 78 (2009), 217–221.
35. Steffe, J.F., Rheological methods in food process engineering. 1996, Freeman Press, East Lansing, MI, USA.
36. Van der Plancken, I., Van Loey, A., Hendrickx, M.E., Foaming properties of egg white proteins affected by heat or high pressure treatment. Journal of Food Engineering 78:4 (2007), 1410–1426.
37. Woodward, S.A., Cotterill, O.J., Texture and microstructure of heat-formed egg white gels. Journal of Food Science 51:2 (1986), 333–339.
38. Wowk, B., Electric and magnetic fields in cryopreservation. Cryobiology 64 (2012), 301–303 (Letter to the Editor).
39. Wu, L., Zhao, W., Yang, R., Chen, X., Effects of pulsed electric fields processing on stability of egg white proteins. Journal of Food Engineering 139 (2014), 13–18.
40. Xanthakis, E., Havet, M., Chevallier, S., Abadie, J., Le-Bail, A., Effect of static electric field on ice crystal size reduction during freezing of pork meat. Innovative Food Science and Emerging Technologies 20 (2013), 115–120.
41. Xanthakis, E., Le-Bail, A., Ramaswamy, H., Development of an innovative microwave assisted food freezing process. Innovative Food Science and Emerging Technologies 26 (2014), 176–181.
42. Xu, J., Shimoyamada, M., Watanabe, K., Gelation of egg white proteins as affected by combined heating and freezing. Journal of Food Science 62:5 (1997), 963–966.