College of Food Science, Northeast Agricultural University, Harbin, P.R. China.
College of Engineering, Northeast Agricultural University, Harbin, P.R. China.
Compr Rev Food Sci Food Saf. 2024 Sep;23(5):e70019. doi: 10.1111/1541-4337.70019.
Over the years, the production of eggs has increased tremendously, with an estimated global egg production of 9.7 billion by 2050. Further processing of shell eggs to egg products has gained growing popularity. Liquid egg yolks, an innovative form of egg replacement, still suffer from short shelf-life issues, and freezing has been applied to maintain freshness. An undesirable phenomenon called "gelation" was found during the production of frozen egg yolks, which has attracted numerous scholars to study its mechanism and quality control methods. Therefore, we comprehensively reviewed the history of the studies on frozen egg yolks, including the production procedure, the fundamentals of freezing, the gelation mechanism, the factors affecting gelation behaviors, and the techniques to control the gelation behaviors of frozen egg yolks. Reporting the production procedure and freezing fundamentals of frozen egg yolks will give readers a better understanding of the science and technological aspects of frozen egg yolks. Furthermore, a comprehensive summary of the mechanism of egg yolk gel formation induced by freeze-thawing and relevant control techniques will provide insights to researchers and manufacturers in the field of frozen egg processing.
多年来，鸡蛋的产量大幅增加，据估计，到 2050 年，全球鸡蛋产量将达到 97 亿枚。进一步将蛋壳蛋加工成蛋制品越来越受欢迎。液蛋黄，一种创新的蛋替代品，仍然存在保质期短的问题，而冷冻则被用来保持新鲜度。在生产冷冻蛋黄的过程中发现了一种称为“胶凝”的不良现象，这吸引了众多学者研究其机制和质量控制方法。因此，我们全面回顾了冷冻蛋黄的研究历史，包括生产过程、冷冻基础原理、胶凝机制、影响胶凝行为的因素以及控制冷冻蛋黄胶凝行为的技术。报告冷冻蛋黄的生产过程和冷冻基础原理将使读者更好地了解冷冻蛋黄的科学技术方面。此外，对冻融诱导蛋黄凝胶形成的机制及相关控制技术的全面总结，将为冷冻蛋加工领域的研究人员和制造商提供深入的见解。
