Effect of different salt concentration on the physical properties of frozen thawed egg yolk

Abstract Freezing can enhance the storage time of liquid egg products, but yolk undergoes an irreversible textural and structural change when it is cooled to –6 °C. In this study, effects different salt concentrations on physical properties frozen-thawed were investigated. The pasteurised (LEY) was treated with 4, 5, 6% NaCl before freezing stored at –18 °C for 4 weeks. colour, pH, rheological characteristics (firmness, consistency, cohesiveness, index viscosity) samples evaluated after freezing. Salt treatment resulted in preventing gelation, decreasing firmness, consistency viscosity compared control samples. pH all increased during frozen storage. lightness value decreased sample results indicated that applied could inhibit protein aggregation LEY induced by period. At least 5% concentration reduce effectively changes properties.