Table 3.
Power-law equation parameters of egg yolk samples regarding viscoelasticity.
| Unfrozen samples |
Frozen-thawed samples |
|||||
|---|---|---|---|---|---|---|
| A / Pa·s1/z | z | r2 | A / Pa·s1/z | z | r2 | |
| FEY | 11.072 ± 0.198a | 1.142 ± 0.008a | 0.999 | 1428.885 ± 25.768A, *** | 5.556 ± 0.062A, *** | 0.999 |
| EYsucrose | 4.948 ± 0.181b | 1.081 ± 0.017c | 0.999 | 298.218 ± 0.175C, *** | 2.195 ± 0.007D, *** | 0.999 |
| EYarabinose | 4.416 ± 0.039b | 1.078 ± 0.003c | 0.999 | 117.669 ± 5.127D, *** | 1.637 ± 0.003F, *** | 0.999 |
| EYxylitol | 4.551 ± 0.030b | 1.076 ± 0.007c | 0.999 | 174.343 ± 2.352D, *** | 1.757 ± 0.003E, *** | 0.999 |
| EYtrehalose | 3.493 ± 0.081c | 1.076 ± 0.012c | 0.999 | 409.247 ± 5.782B, *** | 2.580 ± 0.037B, *** | 0.999 |
| EYcellobiose | 4.415 ± 0.952b | 1.093 ± 0.024bc | 0.999 | 313.815 ± 4.605C, *** | 2.336 ± 0.005C, *** | 0.999 |
| EYxylooligosaccharides | 3.711 ± 0.140c | 1.115 ± 0.011b | 0.999 | 400.629 ± 8.686B, *** | 2.538 ± 0.026B, *** | 0.999 |
Different lowercase letters indicate statistically significant differences among unfrozen samples (0 d) within the same column (P < 0.05); different uppercase letters indicate statistically significant differences among frozen-thawed samples (3 d) within the same column (P < 0.05); *** indicates statistically significant differences between the same parameter of unfrozen and frozen-thawed samples within the same row (P < 0.001).