دراسة تأثير فترات الخزن و بعض المضافات الغذائية على الخواص الوظيفية لالبومين البيض الطازج

Abstract EN

The chemical composition and functional properties, pH of the fresh eggs albumen stored on temperature (5-7)ºC and (20-25)ºC and storage periods (0, 15, 30, 45, 60) days.

The results showed that the chemical composition (protein, fat, moisture and ash and PH) (9.81, 0.22, 88.51, 0.91, 7.6), respectively been studied.

A statistical analysis of the chemical and the installation of a difference at the moral level of (P ≤ 0.01) for each of the (fat , moisture ,ash and pH) except protein which showed no differences when the moral influence of temperature and storage.

It was also a study of functional properties (solubility, fat binding , Emulsifying , foaming and viscosity) albumin of fresh and storage and the impact of negative in the functional properties, especially on the high temperature (20-25)ºC compared with the refrigerator temperature (5-7)ºC.

Examined the effects of certain food additives and processing transactions (oil , cream , yolk, citric acid, lemon juice, water , sugar (sucrose) , salt (NaCl) ,thermal treatment , whipping and pH) feature of the foam for liquid albumen