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

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dc.contributor.authorYüceer, Muhammed
dc.date.accessioned2025-01-27T18:59:05Z
dc.date.available2025-01-27T18:59:05Z
dc.date.issued2020
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractEggs 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.
dc.identifier.doi10.24323/akademik-gida.850921
dc.identifier.endpage410
dc.identifier.issn1304-7582
dc.identifier.issue4
dc.identifier.scopus2-s2.0-85163995565
dc.identifier.scopusqualityQ4
dc.identifier.startpage402
dc.identifier.trdizinid460424
dc.identifier.urihttps://doi.org/10.24323/akademik-gida.850921
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/460424
dc.identifier.urihttps://hdl.handle.net/20.500.12428/13146
dc.identifier.volume18
dc.indekslendigikaynakScopus
dc.indekslendigikaynakTR-Dizin
dc.language.isotr
dc.publisherSidas Medya A.S.
dc.relation.ispartofAkademik Gida
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_Scopus_20250125
dc.subjectEgg; Quality criteria; Rheological behavior; Structural morphology; ultrasound
dc.titleRheological Behavior and Structural Characterization of Liquid Egg Yolk Treated with Ultrasound Processing Technique
dc.title.alternativeSıvı Yumurta Sarısının Ultrases Tekniğiyle İşlenmesi ile Yapısal Özelliklerinin Karakterizasyonu ve Reolojik Davranışının Belirlenmesi
dc.typeArticle

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