Effect of pH and of Succinylation on the Water Retention Properties of Coagulated, Frozen and Thawed Egg Albumen

摘要

ABSTRACTEgg albumen was modified to improve water retention properties of the coagulated, frozen and thawed product. Albumen was found to contribute more to expressible moisture (EM) of coagulated whole egg mixture than yolk. For frozen and nonfrozen treatments, albumen (pH 9.5) reduced EM in both the coagulated albumen and whole egg mixtures made with pH‐adjusted albumen. Succinylated albumen (≤0.2 g anhydridelg albumen) reduced EM for frozen and nonfrozen treatments. Albumen at pH 10.5 and 11.0 required less time to attain an equivalent cook value than at pH 7.0,8.0,9.0, and 1