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Egg yolk undergoes an irreversible gelation process at temperatures below −6 °C, which greatly impairs its application and increases its apparent viscosity. This work was aimed to investigate the effect of salt and pH in preventing the gelation of frozen-thawed egg yolk. Before freezing, 5% of salt was added into the pasteurized liquid egg yolk, then pH was adjusted to different levels (5.7, 6.0 and 6.3) with citric acid. After that, the yolk was stored at −18 °C for four weeks. Rheological and thermal properties of the fresh and frozen-thawed egg yolk were measured. In addition, the colour, turbidity and emulsifying properties were also determined. The results showed that pH of all samples increased during frozen storage, but at different rates. The combination of 5% of salt and pH at 6.0 and 6.3 could prevent the gelation, resulting in rheological properties more like the fresh liquid egg yolk. In addition, emulsifying properties also obtained better results for treated yolk. Moreover, L* value of treated egg yolk was higher before freezing and became lower after storage compared to control. The results of this work found that the combination of 5% of salt and adjusted pH could prevent the gelation of frozen-thawed liquid yolk.
Karina Hidas; Ildikó Nyulas-Zeke; Anna Visy; László Baranyai; Lien Nguyen; Adrienn Tóth; László Friedrich; Attila Nagy; Csaba Németh. Effect of Combination of Salt and pH on Functional Properties of Frozen-Thawed Egg Yolk. Agriculture 2021, 11, 257 .
AMA StyleKarina Hidas, Ildikó Nyulas-Zeke, Anna Visy, László Baranyai, Lien Nguyen, Adrienn Tóth, László Friedrich, Attila Nagy, Csaba Németh. Effect of Combination of Salt and pH on Functional Properties of Frozen-Thawed Egg Yolk. Agriculture. 2021; 11 (3):257.
Chicago/Turabian StyleKarina Hidas; Ildikó Nyulas-Zeke; Anna Visy; László Baranyai; Lien Nguyen; Adrienn Tóth; László Friedrich; Attila Nagy; Csaba Németh. 2021. "Effect of Combination of Salt and pH on Functional Properties of Frozen-Thawed Egg Yolk." Agriculture 11, no. 3: 257.
Eggs are commonly used in the food industry because of their excellent nutrient value and also for their coagulating, foaming, emulsifying, colouring and flavouring properties. Manufacturers substitute shell eggs with processed egg products, such as liquid whole egg, liquid egg yolk or albumin. They have a shelf life of a few weeks, but freezing can increase it to 1 year. However, freezing causes gelation in case of egg yolk. This process is highly dependent on the conditions of freezing and thawing. In our study, raw liquid egg yolk was frozen and stored for 14 days at −18 °C. On days 1, 7 and 14 samples were thawed by two different methods. Denaturation temperature and enthalpy were investigated by differential scanning calorimetry. Besides, rheological properties were examined at 20 °C, Herschel–Bulkley model was fitted to flow curves of the examined samples. The dry matter content was also recorded during the experiment. Two-way ANOVA was used to analyse data. The results of the study showed that method of thawing had no significant effect on calorimetric and rheological properties and dry matter content. In contrast, freezing and frozen storage had a significant effect on denaturation enthalpy and rheological properties.
Karina Ilona Hidas; Csaba Németh; Anna Visy; Adrienn Tóth; László Ferenc Friedrich; Ildikó Csilla Nyulas-Zeke. Comparison of different thawing methods effect on the calorimetric and rheological properties of frozen liquid egg yolk. Progress in Agricultural Engineering Sciences 2021, 16, 37 -44.
AMA StyleKarina Ilona Hidas, Csaba Németh, Anna Visy, Adrienn Tóth, László Ferenc Friedrich, Ildikó Csilla Nyulas-Zeke. Comparison of different thawing methods effect on the calorimetric and rheological properties of frozen liquid egg yolk. Progress in Agricultural Engineering Sciences. 2021; 16 (S2):37-44.
Chicago/Turabian StyleKarina Ilona Hidas; Csaba Németh; Anna Visy; Adrienn Tóth; László Ferenc Friedrich; Ildikó Csilla Nyulas-Zeke. 2021. "Comparison of different thawing methods effect on the calorimetric and rheological properties of frozen liquid egg yolk." Progress in Agricultural Engineering Sciences 16, no. S2: 37-44.
In the last few decades, convenience has become one of the most important factors for consumers. Therefore, food products that take a short time to prepare are gaining in popularity. The aim of this study was to develop a gluten-free egg-pie product which is quick-frozen in pre-baked form and remains usable for a long time. Besides, it satisfies various consumer needs while remaining sustainable by not having a great impact on the environment. A dough containing rice, millet, and buckwheat flour was developed. The fillings also appeared in unflavored and flavored form (spinach onion, cheese) with and without increased egg white content. Acceptance of the product was measured by sensory test. Texture and dry matter content measurement, triangular test, and color measurement were performed to track changes through six months of frozen storage. The stored pies’ hardness declined for three months, then doubled the original value at the end of the frozen storage. The stored pies hardness declined for three months (from 10.76 ± 1.78 and 11.22 ± 1.47 N to 8.52 ± 1.74 and 9.91 ± 1.16 N), then doubled the original value at the end of the frozen storage (21.69 ± 2.55 and 19.62 ± 1.67 N). The dry matter content showed increasing tendency. Results of the triangular tests showed that the stored flavored pies were less distinguishable from freshly baked ones than the unflavored egg-pies. Color measurement showed that the fillings of the pies were darkening during the frozen storage. Consumer liking test showed values between 6.52 ± 1.76 and 7.56 ± 1.2 on a 9-point hedonic scale. Color measurement showed that the fillings of the pies were darkening during the frozen storage, and the lightness values decreased from 90.17 ± 0.06 and 90.53 ± 0.11 to 81.43 ± 0.41 and 83.22 ± 0.87 in six months. Results generated in this study suggest that consumers’ acceptance was high, though results of penalty analysis showed that more flavorings would increase the overall acceptability.
Karina Hidas; Anna Visy; Judit Csonka; Ildikó Nyulas-Zeke; László Friedrich; Klára Pásztor-Huszár; Boglárka Alpár; Géza Hitka; József Felföldi; Orsolya Fehér; Attila Gere. Development of a Novel Gluten-Free Egg Pie Product: Effects of Sensory Attributes and Storage. Sustainability 2020, 12, 10389 .
AMA StyleKarina Hidas, Anna Visy, Judit Csonka, Ildikó Nyulas-Zeke, László Friedrich, Klára Pásztor-Huszár, Boglárka Alpár, Géza Hitka, József Felföldi, Orsolya Fehér, Attila Gere. Development of a Novel Gluten-Free Egg Pie Product: Effects of Sensory Attributes and Storage. Sustainability. 2020; 12 (24):10389.
Chicago/Turabian StyleKarina Hidas; Anna Visy; Judit Csonka; Ildikó Nyulas-Zeke; László Friedrich; Klára Pásztor-Huszár; Boglárka Alpár; Géza Hitka; József Felföldi; Orsolya Fehér; Attila Gere. 2020. "Development of a Novel Gluten-Free Egg Pie Product: Effects of Sensory Attributes and Storage." Sustainability 12, no. 24: 10389.
Due to its biological composition, poultry meat is perishable by nature and susceptible to quality deterioration such as microbial spoilage and oxidation changes. Meat and meat products with healthy, extended shelf-life and good organoleptic properties are highly demanded by consumers. In current study, the antimicrobial and antioxidant effects of allyl-isothiocyanate (AITC) as a natural additive on raw chicken meat during chilling storage were determined. For this purpose, samples of minced were treated with different concentrations of AITC (100, 200, 300 and 500 ppm) and control no AITC added, the samples packaged and stored for 8 days at 4 °C. Fluctuations with no significant effect were noticed in TBARS values during the storage period. Simultaneously, AITC with higher concentration showed lower mesophilic aerobic counts compared to control and meat containing a low concentration of AITC. Moreover, compared to the beginning of storage, AITC decreased water holding capacity (WHC) of meat this can affect other physicochemical properties of meat. Further study needed to determine the effect of AITC on the physicochemical properties of meat and food products.
Khabat Noori Hussein; Laszlo Friedrich; Gabriella Kisko; Karina Hidas; Csaba Nemeth; Istvan Dalmadi. Microbiological status and oxidation properties of minced chicken breast meat treated with different concentrations of Allyl-isothiocyanate. Review on Agriculture and Rural Development 2019, 7, 140 -144.
AMA StyleKhabat Noori Hussein, Laszlo Friedrich, Gabriella Kisko, Karina Hidas, Csaba Nemeth, Istvan Dalmadi. Microbiological status and oxidation properties of minced chicken breast meat treated with different concentrations of Allyl-isothiocyanate. Review on Agriculture and Rural Development. 2019; 7 (1-2):140-144.
Chicago/Turabian StyleKhabat Noori Hussein; Laszlo Friedrich; Gabriella Kisko; Karina Hidas; Csaba Nemeth; Istvan Dalmadi. 2019. "Microbiological status and oxidation properties of minced chicken breast meat treated with different concentrations of Allyl-isothiocyanate." Review on Agriculture and Rural Development 7, no. 1-2: 140-144.
Quick frozen food are becoming increasingly popular among consumers in the last decades. During the development of a quick frozen gluten-free pie crust dough product, the aim was to develop a dough that does not suffer any harmful changes after the freeze-thaw process. The texture is one of the most important sensorial properties, and has a great influence on consumer acceptance. Texture Analyser was used to measure the hardness and the brittleness of various doughs. A quick frozen pie crust dough should be easily cut, but non-crumbling after baking. The results showed that the hardness of a dough with 10% more rice flour was bigger than the other dough’s hardness and it became harder after the freeze-thaw process, while the other dough’s hardness have not changed during the process. The first dough was less brittle than the second dough, also before and after the freeze-thaw. In conclusion, the 1st dough is harder, so it is not more easy to cut than the 2nd dough. However, the first dough being less brittle allows cutting with less crumbs. Considering the expectations, in the future the first recipe should be used to make a fast-frozen pie crust dough product.
Judit Csonka; László Friedrich; Klára Pásztor-Huszár; Karina Hidas; Anna Visy; Ildikó Zeke. Effect of freeze-thaw on the texture of gluten-free pie crust dough. Review on Agriculture and Rural Development 2019, 7, 98 -102.
AMA StyleJudit Csonka, László Friedrich, Klára Pásztor-Huszár, Karina Hidas, Anna Visy, Ildikó Zeke. Effect of freeze-thaw on the texture of gluten-free pie crust dough. Review on Agriculture and Rural Development. 2019; 7 (1-2):98-102.
Chicago/Turabian StyleJudit Csonka; László Friedrich; Klára Pásztor-Huszár; Karina Hidas; Anna Visy; Ildikó Zeke. 2019. "Effect of freeze-thaw on the texture of gluten-free pie crust dough." Review on Agriculture and Rural Development 7, no. 1-2: 98-102.
Cryogenic freezing is a mild freezing technology due to the formation of small ice crystals. This preservation technology is well applicable for increasing the shelf life of bakery products. In our experiment, we made donut samples of matured dough, traditional dough with pork fat, and dough with increased fibre content made by adding flaxseed flour. They were fried in palm oil and also in high oleic sunflower oil. Donuts were frozen in liquid nitrogen for 60 seconds and they underwent a storage of 7 days at -18°C. Thawing at room temperature and thawing in oven were tested. We investigated how freezing, frozen storage and different thawing processes affect sample texture by penetration. The effect of freezing on water activity and sensory properties were also investigated. In our experiment we found that cryogenic freezing influenced the texture of prepared donuts, but sensory evaluation have shown that this does not lead to a decrease in popularity. In addition, a slight decrease in water activity was observed after freezing and thawing. Heating in oven proved to be the better method for the thawing process of donuts based on sensory properties of products. In addition, consumers preferred the increased fibre content of doughs.
Karina Ilona Hidas; Adrienn Tóth; Eszter Hamar; Ivett Jakab; László Friedrich; Csaba Németh. Effect of cryogenic freezing on the textural and sensoric properties of donuts. Review on Agriculture and Rural Development 2019, 8, 29 -34.
AMA StyleKarina Ilona Hidas, Adrienn Tóth, Eszter Hamar, Ivett Jakab, László Friedrich, Csaba Németh. Effect of cryogenic freezing on the textural and sensoric properties of donuts. Review on Agriculture and Rural Development. 2019; 8 (1-2):29-34.
Chicago/Turabian StyleKarina Ilona Hidas; Adrienn Tóth; Eszter Hamar; Ivett Jakab; László Friedrich; Csaba Németh. 2019. "Effect of cryogenic freezing on the textural and sensoric properties of donuts." Review on Agriculture and Rural Development 8, no. 1-2: 29-34.