Evaluation of Egg Albumen Foaming Capacity by an Automated Method

Abstract

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.

Keywords

• egg
• foaming capacity
• storage time