Frozen Egg Yolk Gelation Mechanism and Inhibition Method: A Review

WANG Ruihong; ZHANG Kunlin; YANG Panchuang; HE Song; YANG Wei; HE Hongju; LI Bo

doi:10.13386/j.issn1002-0306.2024060206

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WANG Ruihong, ZHANG Kunlin, YANG Panchuang, et al. Frozen Egg Yolk Gelation Mechanism and Inhibition Method: A Review[J]. Science and Technology of Food Industry, 2025, 46(9): 1−7. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024060206.

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Frozen Egg Yolk Gelation Mechanism and Inhibition Method: A Review

1.
School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
2.
School of Mechanical and Electrical Engineering, Henan Institute of Science and Technology, Xinxiang 453003, China

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Received Date: June 13, 2024
Available Online: February 28, 2025

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Abstract

Abstract

The egg yolk is rich in nutrients and is a widely used ingredient in processed foods owing to its excellent emulsifying properties. Freezing can maximize the preservation of the original flavor of the egg yolk, inhibit microbial growth, minimize quality decline during transportation and storage, and extend its shelf life. However, upon thawing, the fluidity of the frozen yolk decreases, viscosity increases, and gelation occurs. Gelation makes it difficult to mix the yolk with other food ingredients, thereby reducing its dispersibility and functionality. To better understand the phenomenon of frozen yolk gelation, herein, this paper reviews up-to-date research on the mechanisms through which frozen yolk gelation occurs, including the formation of ice crystals, lipoprotein aggregation during freezing, and the influence of environmental factors. Various methods to inhibit frozen yolk gelation are also explored, including physical, chemical, and enzymatic methods. Because different methods inhibit frozen yolk gelation through different mechanisms, understanding the causes of frozen yolk gelation and the mechanisms underlying the methods of its inhibition can provide theoretical bases for improving the useability of frozen yolks in food preparation.
- egg yolk,
- frozen,
- gelation,
- protein aggregation,
- inhibition method

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