文章基本信息

标题：Gel strength of the native egg white
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作者：Houška m. ; Kýhos k. ; Novotná p. 等
期刊名称：Czech Journal of Food Sciences
印刷版ISSN：1212-1800
电子版ISSN：1805-9317
出版年度：2004
卷号：22
期号：2
页码：58-66
DOI：10.17221/3407-CJFS
出版社：Czech Academy of Agricultural Sciences
摘要：The study examined gel strength of the native egg white as a function of pH and the dry matter content. The egg white samples were isolated from fresh eggs and the eggs in different stages of storage. The gel strength was measured with Texture Analyser of TA-XT2i type. The study has shown that the gel strength increases with rising pH and the content of dry matter. The influence of the egg age is more complicated. The gel strength increases over the first 14 days after egg laying and slowly decreases afterwards. Mathematical dependence of the gel strength was predicted on the basis of the measured data by the method of non-linear regression: gel strength (p/cm²) = exp[0.00674*time (days) + 0.289*dry matter (%) + 0.1165*pH + 1.433].
关键词：native egg white; gel strength; pH; dry matter; time of storage