Rheological Behavior and Structural Characterization of Liquid Egg Yolk Treated with Ultrasound Processing Technique

Eggs are inexpensive food products with excellent nutritional value for thousands of years in human history. The goal of this study was to observe the effect of ultrasound treatment on physicochemical properties and rheological behaviors of liquid egg yolk (LEY). LEY samples were ultrasound treated with 100 W and 250 W for 30s of exposure time. The scanning electron microscope (SEM) and rheological behaviors of LEY samples were determined during storage (day 0 and day 17). The effect of ultrasound treatment on the rheological behavior of SYS was determined throughout storage. As a result of the study, ultrasound treatment reduced the viscosity significantly (control; 2.67±0.03, 100 W; 1.09±0.02) of LWY (p<0.05). However, with increased sonication power, the viscosity increased, gelling was also observed in the LEY structure, and deformations occurred in SEM images. The loss in viscosity values of the ultrasound treated samples found higher than control group during storage. © 2020 The authors.