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Effect of Sodium Chloride and Osmotic Dehydration on Viscoelastic Properties and Thermal-Induced Transitions of Duck Egg Yolk

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Abstract

The effects of NaCl and osmotic dehydration on the linear viscoelastic behavior of duck egg yolk were evaluated. An increase in NaCl concentrations from 0% to 3.0% (w/w) resulted in a remarkable change in the linear viscoelastic behavior by inducing a sol–gel transition, specifically. The transition was more pronounced when 1.5% (w/w) NaCl was incorporated. The effect of dehydration on aggregation and network formation was predominant than that of the NaCl addition. Nevertheless, at a lower degree of dehydration, the addition of NaCl could modulate the viscoelastic behavior of duck egg yolk, resulting in a well-developed gel network. Addition of NaCl into duck egg yolk could stabilize the protein molecules as evidenced by an increase in denaturation temperature as well as a delay in gel network formation. As visualized by a scanning electron microscope, the denser network with smaller voids was observed in duck egg yolk gel with increasing NaCl concentration and degree of dehydration.

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Acknowledgment

The authors would like to express their sincere thanks to Prince of Songkla University and National Research Council of Thailand for the financial support.

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Authors and Affiliations

  1. Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90112, Thailand

    Thammarat Kaewmanee & Soottawat Benjakul

  2. National Center for Genetic Engineering and Biotechnology, National Science and Technology Development Agency, 113 Phaholyothin Rd., Klong 1, Klong Luang, Pathumthani, 12120, Thailand

    Wonnop Visessanguan

  3. National Metal and Materials Technology Center, National Science and Technology Development Agency, 114 Phaholyothin Rd., Klong 1, Klong Luang, Pathumthani, 12120, Thailand

    Chaiwut Gamonpilas

Authors
  1. Thammarat Kaewmanee
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  2. Soottawat Benjakul
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  3. Wonnop Visessanguan
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  4. Chaiwut Gamonpilas
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Correspondence to Soottawat Benjakul.

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Kaewmanee, T., Benjakul, S., Visessanguan, W. et al. Effect of Sodium Chloride and Osmotic Dehydration on Viscoelastic Properties and Thermal-Induced Transitions of Duck Egg Yolk. Food Bioprocess Technol 6, 367–376 (2013). https://doi.org/10.1007/s11947-011-0667-7

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