Effect Of Additives On The Rheological Properties Of Quail Liquid Egg Products

The aim of this work was to monitor changes of rheological properties of liquid quail egg products depending on the types and concentration of additive substances (sugar, salt, citric acid, triethyl citrate, soya lecithin and protein). Viscosity values were determined at the temperature of 21 degrees C using a rotating viscometer with a standard spindle at the shear strain rates of 0.279/s, 2.79/s, and 27.9/s. The rheological behaviour of liquid quail egg products (egg yolk, egg albumen and whole egg) was carried out using a concentric cylinder system. Experimental results were modelled using power-law (also known as Ostwald-de Waele) model. Flow curves of all liquid egg products exhibited non-Newtonian behaviour.