Hostname: page-component-586b7cd67f-gb8f7 Total loading time: 0 Render date: 2024-11-29T10:04:50.119Z Has data issue: false hasContentIssue false

Heat Effects on Egg Yolk Properties*

Published online by Cambridge University Press:  18 September 2007

Owen J. Cotterill
Affiliation:
Department of Food Science and NutritionUniversity of Missouri – ColumbiaColumbia, Missouri 65201
Get access

Abstract

Image of the first page of this content. For PDF version, please use the ‘Save PDF’ preceeding this image.'
Type
Research Article
Copyright
Copyright © Cambridge University Press 1970

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Cotterill, O. J. and Glauert, J. (1969). Thermal resistance of salmonellae in egg yolk products containing sugar or salt. Poultry Sci. 48: 1156.Google Scholar
Jaax, S., and Travnicek, D. (1967). The effect of pasteurization, selected additives and freezing rate on the gelation of frozen defrosted egg yolk. Poultry Sci. 47: 1013.Google Scholar
Mecham, D. K. and Alcott, H. S. (1949). Phosvitin, the principal phosphoprotein of egg yolk. J. Amer. Chem. Soc. 71: 3670.Google Scholar
Miller, C., and Winter, A. R. (1951). Pasteurized frozen whole egg and yolk for mayonnaise production. Food Res. 16: 43.CrossRefGoogle ScholarPubMed
Palmer, H. H., Ijichi, K., Cimino, S. L. and Roff, H. (1969a). Salted egg yolks. 1. Viscosity and performance of pasteurized and frozen samples. Food Technol. 23: 1480.Google Scholar
Palmer, H. H., Ijichi, K., Cimino, S. L. and Roff, H. (1969b). Salted egg yolk. 2. Viscosity and performance of acidified pasteurized and frozen samples. Food Technol. 23: 1486.Google Scholar
Palmer, H. H., Ijichi, K. and Roff, H. (1969c). Sugared egg yolks: Effects of pasteurization and freezing on performance and viscosity. Food Technol. 23: 1581.Google Scholar
Paul, P., Varozza, A., Stewart, G. F. and Bergquist, D. H. (1957). Effects of several pasteurization schedules on performance of egg yolk solids in doughnuts. Food Technol. 11: 508Google Scholar
Payawal, S. R., Lowe, B. and Stewart, G. F. (1946). Pasteruization of liquid-egg products. II. Effects of heat treatment on appearance and viscosity. Food Res. 11: 246.CrossRefGoogle Scholar
Seideman, W. E., and Cotterill, O. J. (1969). Ion-Exchange chromatography of egg yolk. Poultry Sci. 48: 894.Google Scholar