Analysis of the Dispersed Composition of Egg White by Microscopy
https://doi.org/10.36107/spfp.2021.253
Abstract
The contents of a chicken egg contain in an optimal ratio all the nutrients necessary for the development and maintenance of the life of the human body. However, even with relatively short storage, the properties of eggs change noticeably for the worse. Currently used pasteurization, as well as the most common methods of preserving liquid egg products – drying and freezing do not provide microbiological sterility and stability of the properties of the product during its long-term storage. As part of the research, it was found that high-pressure treatment not only inactivates microorganisms, but also gives new useful consumer characteristics to food products. The paper considers the issues of determining the dispersed composition of egg white samples by microscopy. The analysis of the dispersed composition of egg white after the action of various fixed pressure at room temperature was carried out. The dependences of the area and the average diameter of the particles in the protein on the pressure are determined. A mathematical model of the kinetics of denaturation and coagulation of egg white particles after its treatment with external hydrostatic pressure at room temperature is proposed. It was found that with increasing pressure, the average equivalent particle diameter in an egg white sample increases after pressure treatment. After the action of a pressure of 1009.9 MPa, the average equivalent diameter of the sample particles increases by 3.799 times, compared with the average equivalent diameter of the particles in egg white treated with a pressure of 220.4 MPa.
About the Authors
Sergey A. Sokolov
Kerch State Maritime Technological University
Russian Federation
Russian Federation
Alexandr A. Yashonkov
Kerch State Maritime Technological University
Russian Federation
Russian Federation
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For citations:
Sokolov S.A., Yashonkov A.A. Analysis of the Dispersed Composition of Egg White by Microscopy. Storage and Processing of Farm Products. 2021;(4):48-63. (In Russ.) https://doi.org/10.36107/spfp.2021.253
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