RHEOLOGY OF SALTED EGG-YOLK

The influence of salt content (7-14% of weight) on the rheological behaviour of egg yolk in the temperature range 5-60-degrees-C was studied. The samples showed rheological behaviour that may be described by the power law equation. An increase in the salt content leads to an increase in the consistency index, whereas the flow behavior index shows a tendency to decrease. The effect of temperature on the consistency may be related by an Arrhenius-type equation in which the activation energy decreases as the salt content increases. The behaviour index does not vary greatly with temperature and there is a linear relation with the total solids content. A general equation describes the behaviour of egg yolk for the ranges of dry extract (D), salt content (C) and temperature studied: sigma = 1.347 x 10(-19)exp(3929/T + 0.303 C + 0. 665 D) (gamma)2.986 - 0.0199 C - 0.048D