Analysis On Influencing Factors Of Egg Hot Gel Formation And Its Product Development

Because of its excellent processing and application properties,eggs are widely used in various food processing production processes.China,as a large egg production country,mainly uses eggs as its main consumption method,and only a small part of it is used for deep processing.It has caused the relative backwardness of the egg industry.Therefore,from the perspective of supply-side reform,high value-added products should be produced in a timely manner.Firstly,several factors that affect the rheological properties of the egg,the dynamic viscoelasticity in the gel formation process,texture properties,etc.were systematically studied.Then,a gel-type egg sausage was designed and developed in conjunction with the analysis of the previous influencing factors,and storage stability and product index testing was carried out.It provides experimental basis and a certain theoretical basis for further in-depth study of the gel properties of eggs and processing of gel-type poultry and egg products.The specific research content is as follows:1.The effects of three different additives,such as salt,sucrose,and starchonrheological properties and dynamic viscoelasticity of the egg were investigated.The results showed that when the shear rate is within 0~700S-1,the salt can reduce the apparent viscosity of the egg,and the sucrose and starch can increase the apparent viscosity of the egg.Salt,sucrose and starch can all increase the gel formation temperature of egg and delay the formation of egg gel.The gel formation temperature of whole egg with 1%,3% and 5% salt addition was 75°C,80°C and 85°C respectively.The gel formation temperature of the whole egg with 1%,3% and 5% sucrose addition was 63°C,66°C and 72°C,respectively.The gel formation temperature of the whole egg liquid with4%,8%,12% starch addition was 70°C,74°C,78°C,respectively.2.The effects of five different processing conditions and additives on the texture,gel water retention,and cooking loss rate of egg liquid were explored.The results showed that when the heating temperature was 85~95°C,the heating time was 25~35min,the salt addition was 2%~4%,and the starch content was 4%~8%,the texture characteristics of whole egg gel could reach the best value,and it had lower cooking loss rate and higher gel water holding capacity.When sucrose addition was 1%~5%,there was no significant effect on the gel texture of whole egg.3.A high gel egg sausage was developed by Plackett-Burman design combined with response surface methodology.The optimal formula of egg sausage was as follows: when the total amount of egg was 100 g,the water addition was 15 g,the starch addition was 6g,the salt addition was 2g,the sugar addition was 2g,the white pepper addition was 1g,the cooking time was 29 min,and the cooking temperature was 93°C.4.The contents of protein,fat,reducing sugar,water and ash were 10.56±0.11%,7.15±0.15%,4.05±0.09%,73.31±0.12%,2.28±0.05%,respectively.The sensory index accord with that national standard.The egg sausages were pasteurized and potassium sorbate was added and stored at room temperature(25°C).During storage,the p H,TBARS value,total bacterial count,and coliform value of the intestines showed an overall upward trend;high temperature sterilization and preservatives.After the treated egg intestines were stored at 25°C for 165 days,the indicators could still meet the national standards,and the shelf-life of the samples treated with high-temperature sterilization could reach 180 days.