Evaluation of Egg Albumen Foaming Capacity by an Automated Method
Keywords:
egg, foaming capacity, storage timeAbstract
The optimal conditions for egg albumen foaming were settled using an automated device for foam testing. The method is based on stirring albumen sample in a transparent column at 6000 rpm for 240 seconds and obtaining the appropriate volume of foam. The method was applied for testing the storage time effect (0- 28 days) on albumen foaming properties for shell eggs. At 14 days of storage the foaming capacity registered a positive correlation with albumen weight, and negative correlations with albumen height and Haugh units.
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