Rheological Behavior and Structural Characterization of Liquid Egg Yolk Treated with Ultrasound Processing Technique

Year 2020, Volume: 18 Issue: 4, 402 - 410, 31.12.2020

Muhammed Yüceer

https://doi.org/10.24323/akademik-gida.850921

Abstract

Eggs are inexpensive food products with excellent nutritional value for thousands of years in human history. The goal of this study was to observe the effect of ultrasound treatment on physicochemical properties and rheological behaviors of liquid egg yolk (LEY). LEY samples were ultrasound treated with 100 W and 250 W for 30s of exposure time. The scanning electron microscope (SEM) and rheological behaviors of LEY samples were determined during storage (day 0 and day 17). The effect of ultrasound treatment on the rheological behavior of SYS was determined throughout storage. As a result of the study, ultrasound treatment reduced the viscosity significantly (control; 2.67±0.03, 100 W; 1.09±0.02) of LWY (p<0.05). However, with increased sonication power, the viscosity increased, gelling was also observed in the LEY structure, and deformations occurred in SEM images. The loss in viscosity values of the ultrasound treated samples found higher than control group during storage.

Keywords

Egg, ultrasound, Quality criteria, Rheological behavior, Structural morphology

Sıvı Yumurta Sarısının Ultrases Tekniğiyle İşlenmesi ile Yapısal Özelliklerinin Karakterizasyonu ve Reolojik Davranışının Belirlenmesi

Abstract

Yumurta, binlerce yıldır bilinen, ucuz, insan beslenmesinde önemli yer alan, işlevsel özellikleri ile besin öğeleri bakımından mükemmel nitelikleriyle ülke ekonomisinde önemli bir yere sahip olan bir gıda maddesidir. Çalışma kapsamda; ultrases uygulamasının sıvı yumurta sarısının (SYS) farklı (100 W ve 250 W) güçlerde 30 saniye süre ile muamelesi ve mikro yapısı taramalı elektron mikroskobuyla incelenerek yapısal karakterizasyonu amaçlanmıştır. Ayrıca ultrases uygulamasının SYS’nın reolojik davranışına etkileri depolama boyunca (0. ve 17. gün) belirlenmiştir. Çalışma sonucunda, ultrases muamelesinin SYS’nın viskozitesini istatistiki açıdan önemli (p<0.05) düzeyde azalttığı (kontrol; 2.67±0.03’den 100 W için; 1.09±0.02’a) ancak artan sonikasyon uygulama gücü ile viskozitenin arttığı, jelleşmenin gözlendiği ve SEM görüntülerinde deformasyonların oluştuğu belirlenmiştir. Depolama ile birlikte ultrases uygulanan örneklerin viskozite değerlerindeki kayıp kontrol grubuna göre daha yüksek bulunmuştur.

Keywords

Yumurta, Ultrases, Kalite kriterleri, Reolojik davranış, Yapısal morfoloji

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