Effect of Combination of Salt and pH on Functional Properties of Frozen-Thawed Egg Yolk

Egg yolk undergoes an irreversible gelation process at temperatures below −6 °C, which greatly impairs its application and increases apparent viscosity. This work was aimed to investigate the effect of salt pH in preventing frozen-thawed egg yolk. Before freezing, 5% added into pasteurized liquid yolk, then adjusted different levels (5.7, 6.0 6.3) with citric acid. After that, stored −18 °C for four weeks. Rheological thermal properties fresh were measured. In addition, colour, turbidity emulsifying also determined. The results showed that all samples increased during frozen storage, but rates. combination 6.3 could prevent gelation, resulting rheological more like obtained better treated Moreover, L* value higher before freezing became lower after storage compared control. this found