Controlling Freeze-Thaw Gelation of Egg Yolk via Enzymatic Treatment

Freeze-thaw cycles lead to undesirable gelation in egg yolk, which negatively affects its functional properties, restricting its application in the food industry. This study aimed to investigate whether enzymatic treatment can prevent the freeze-induced gelation of egg yolk, thereby maintaining its desirable quality attributes. Egg yolk samples were treated with an enzyme preparation (Biocatalysts Flavorpro™ 750MDP) at concentrations of 0.05, 0.3, and 0.5 w/w%, homogenized, and incubated at 40 °C for 120 min, followed by rapid cooling and freezing at -24 ± 1 °C for 60 d. Control samples without enzyme treatment were subjected to the same processing steps as the other samples. After thawing, all samples were analyzed for pH, color, rheological and thermophysical properties, turbidity and visual appearance. The results demonstrated that although enzymatic treatment and its combination with freezing significantly altered color, turbidity, rheological and thermophysical properties of egg yolk, it effectively inhibited freezing-induced gel formation, particularly at 0.3 w/w%. The parameters characterizing rheological behavior-yield stress, consistency coefficient, and flow behavior index-were preserved close to those of fresh yolk after the freeze-thaw process. These findings suggest that exopeptidase treatment is a promising approach for controlling freeze-thaw-induced gelation in egg yolk, supporting its wider use in frozen and processed egg products.