Structure and composition analysis of egg yolk

Xin Wang; Qigen Tong
July 2014
Advanced Materials Research;2014, Vol. 997, p112
Academic Journal
In this paper, the structure and composition of the egg yolk to solve the quality problem of the salted egg, preserved egg, and other products have a guiding role. Refrigeration, heating, formaldehyde solidification method is adopted to study the macroscopic and microscopic structure of egg yolks, results show that three levels yolks, respectively is the middle elastic layer, sand viscous layer, the outer layer, egg yolk, the three layers of macroscopic and microscopic structure exists a big difference.


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