The improvement of gel properties and volatiles for frozen egg white melted assisted with ultrasound
文献类型： 外文期刊
作者： Xiang, Xiaole 1 ; Dong, Shiqin 1 ; Chen, Le 1 ; Liu, Yongle 1 ; Wu, Yingqun 2 ; Yu, Meijuan 3 ; Hu, Gan 4 ; Li, Shugang 5 ; Ye, Lin 6 ;
作者机构： 1.Changsha Univ Sci & Technol, Coll Food & Biol Engn, Changsha 410000, Peoples R China
2.Guizhou Med Univ, Sch Med & Hlth Management, Guiyang 550025, Peoples R China
3.Hunan Acad Agr Sci, Hunan Agr Prod Proc Inst, DongTing Lab, Changsha 410125, Peoples R China
4.Chengdu Univ, Inst Adv Study, 2025 Chengluo Ave, Chengdu 610106, Peoples R China
5.Hefei Univ Technol, Engn Res Ctr Bioproc, Sch Food & Biol Engn, Key Lab Agr Prod Proc Anhui Prov, Hefei 230601, Peoples R China
6.Tarim Univ, Coll Food Sci & Engn, Alar 843300, Xinjiang, Peoples R China
关键词： (Frozen) Egg white thermogel; Ultrasonic-assisted thawing; Gel properties; Volatiles; Mitigation
期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：8.0； 五年影响因子：8.5 ）
ISSN： 0963-9969
年卷期： 2024 年 197 卷
页码：
收录情况： SCI
摘要： The variation in thawing time, deterioration behavior, secondary structure, surface hydrophobicity, and average particle size of frozen egg whites (EW) thawed with or without ultrasound were characterized to evaluate the effect of ultrasound on the gel properties and volatiles of egg white thermogel (EWG). The texture, water holding capacity, etc., gel properties and microstructure were well maintained in frozen EW thawed by ultrasound (UEW) resulted from the mitigation of deterioration behavior due to shorter melting time (reduced 91.3 %). Moreover, the deterioration of VOCs in fresh EWG due to freeze-thawing could be mitigated when thawed using ultrasound. Meanwhile, the formation of pleasant VOCs and reduction in unpleasant VOCs in EWG were also promoted by ultrasound-assisted thawing. The improvement mechanism of gel properties and volatiles for (frozen) egg white melted assisted with ultrasound were systematically elucidated and this study provided a new insight into improvement of VOCs in frozen food.
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