Abstract: The rheological and gel properties of egg white and yolk were determined using a rheometer and a texture analyzer at different stages during the processing of preserved eggs. Rheological analysis showed that preserved egg white was characteristic of a non-Newtonian and pseudoplastic fluid during processing, and its viscosity reduced with increasing shear rate, suggesting that it was a shear-thinning fluid. Egg yolk was transformed gradually from a non-Newtonian expanded plastic fluid into a pseudoplastic plastic fluid, and its viscosity distinctly reduced with increasing shear rate. Texture analysis showed that the hardness of egg white gel revealed an initial increase, and a sequential decrease, and then a final increase again during the processing of preserved eggs. The springiness of egg white revealed an initial increase followed by a decrease, and then remained stable. The hardness of egg yolk gel revealed an initial increase and then an unchanged level. The springiness of egg yolk exhibited an initial decrease and a final increase.

Key words: preserved egg, egg white, egg yolk, rheological property, gel property, change rule