抄録
Fresh and stored shell eggs(up to 6 days at 25°C) were heated through a temperatures range from 20 to 80°C for 48 min in water with several NaCl concentrations (0,1 and 20%). The rheological properties of prepared egg yolk gels were examined according to the Voigt six elements mechanical model. The egg yolk gels from fresh shell eggs heated in water without NaCl were found to be lower in hardness and higher in elasticity compared to gels from the eggs heated with NaCl. With increasing storage days of eggs, the hardness, elasticity and viscosity of the egg yolk gels tended to decrease, and became more susceptible in deformation and flow. In the electrophoregrams of egg yolk gels, the intensities of the β-livetin and transferrin decreased for the eggs that had been stored for 5 days.
