Full text

Turn on search term navigation

© 2022 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.

Abstract

In this study, the effect of various heating temperatures (61–70 °C) and times (1–10 min) on physical and chemical properties of liquid egg yolk (LEY) and mayonnaise were investigated. Initially, we found that the increase of LEY protein denaturation was highly correlated with the increase of temperature and time, without causing either protein degradation or aggregation. In addition, the viscosity and particle size of LEY were significantly increased with greater heating temperature and time. Furthermore, the emulsification stability of mayonnaise prepared from thermally processed LEY were significantly better than that of the unheated control group, in particular, the emulsion stability of mayonnaise was higher at a temperature ranging from 62 °C to 68 °C, whereas the emulsion stability decreased above 69 °C. A rheological analysis showed that mayonnaise prepared from thermally processed LEY has higher shear stress when compared with the control group. Indeed, a sharp increase in the shear stress was observed when LEY was heated above 67 °C. Results from storage behavior analysis suggest that mayonnaise prepared from thermally processed LEY failed to affect the chemical qualities of mayonnaise, as evidenced by the fact that acid values and TBA values were not statistically significant with the unheated control group. Microscopic observation indicates that the number of complete oil droplets were significantly reduced at higher heating (70 °C/5 and 10 min) conditions. Finally, the sensory evaluation results suggest that mayonnaise prepared from thermally processed LEY does not influence the appearance, aroma, taste, greasy feeling, and overall acceptance of mayonnaise, as indicated by there being no significant differences between the experimental group and the control group (p > 0.05). We conclude from our study that a combination of heating conditions over 67 °C/5 min can allow the mayonnaise to retain better quality in terms of stability.

Details

Title
Thermal Processing of Liquid Egg Yolks Modulates Physio-Chemical Properties of Mayonnaise
Author
Jou-Hsuan Ho 1   VIAFID ORCID Logo  ; Tan-Ang, Lee 1   VIAFID ORCID Logo  ; Namai, Nobuaki 2 ; Sakai, Shunji 2 ; Siao-Syuan Lou 1 ; Handa, Akihiro 3 ; Wan-Teng, Lin 4   VIAFID ORCID Logo 

 Department of Food Science, Tunghai University, Taichung 40704, Taiwan; [email protected] (J.-H.H.); [email protected] (T.-A.L.); [email protected] (S.-S.L.) 
 R&D Division, Kewpie Corporation, Tokyo 182-0002, Japan; [email protected] (N.N.); [email protected] (S.S.) 
 Division of Life Science and Engineering, School of Science and Engineering, Tokyo Denki University, Saitama 350-0394, Japan; [email protected] 
 Department of Hospitality Management, College of Agriculture, Tunghai University, Taichung 40704, Taiwan 
First page
1426
Publication year
2022
Publication date
2022
Publisher
MDPI AG
e-ISSN
23048158
Source type
Scholarly Journal
Language of publication
English
ProQuest document ID
2670153044
Copyright
© 2022 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.