# A New Approach for the Utilization of Technical Egg Albumen Based on Acid-Thermal Coagulation
## 3. Results
### Characterization and Changes During Storage of Dried Technical Albumen Products
#### 3.3.3 Changes in Protein Fraction During Storage  
No differences (\(p\geq 0.05\)) were found in the amount of soluble protein between samples CA, CADF, and PADF on the first day of their storage (Table 7). In contrast to the other three samples, the PA sample was characterized by about 22% less (\(p\leq 0.05\)) soluble protein. In the one-month storage period, only the PA sample kept stable (\(p\geq 0.05\)) values of the studied parameter. For the same period, a significant decrease (\(p\leq 0.05\)) in soluble protein was found in CA, CADF, and PADF samples. The observed decrease ranged from 16 to 26.5% (\(p\leq 0.05\)) among the tested samples. During the studied period, it was reported that sample CADF was characterized by the highest (\(p\leq 0.05\)) amount of soluble protein, followed by samples LA and PA. \begin{table}
\begin{tabular}{c c c c c c} \hline  & **CA** & **CADF** & **PA** & **PADF** & \(p\)**-Value** \\ \hline \multicolumn{6}{c}{24 h after production} \\ \hline pH value & 5.32\({}^{\text{\tiny{a}}\text{\tiny{x}}}\)\(\pm\) 0.01 & 5.15\({}^{\text{\tiny{c}}\text{\tiny{cx}}}\)\(\pm\) 0.01 & 5.22\({}^{\text{\tiny{bx}}}\)\(\pm\) 0.01 & 5.12\({}^{\text{\tiny{a}}\text{\tiny{x}}}\)\(\pm\) 0.02 & 3.77 \(\times\) 10\({}^{-8}\) \\ L* & 80.72\({}^{\text{\tiny{a}}\text{\tiny{x}}}\)\(\pm\) 1.23 & 78.00\({}^{\text{\tiny{bx}}}\)\(\pm\) 0.25 & 80.88\({}^{\text{\tiny{ax}}}\)\(\pm\) 1.33 & 80.15 \({}^{\text{\tiny{ax}}}\)\(\pm\) 1.00 & 0.0315 \\ a* & 4.17\({}^{\text{\tiny{bx}}}\)\(\pm\) 0.41 & 5.96\({}^{\text{\tiny{ax}}}\)\(\pm\) 0.12 & 4.09\({}^{\text{\tiny{bx}}}\)\(\pm\) 0.42 & 4.41\({}^{\text{\tiny{bx}}}\)\(\pm\) 0.38 & 0.0374 \\ b* & 39.49 b x 0.54 & 43.81\({}^{\text{\tiny{ax}}}\)\(\pm\) 0.33 & 39.45\({}^{\text{\tiny{bx}}}\)\(\pm\) 0.60 & 39.64 b x 0.59 & 0.0165 \\ WBC, \% & 10.73\({}^{\text{\tiny{a}}\text{\tiny{x}}}\)\(\pm\) 0.95 & 4.86\({}^{\text{\tiny{ay}}}\)\(\pm\) 0.12 & 7.93\({}^{\text{\tiny{ay}}}\)\(\pm\) 0.37 & 9.47\({}^{\text{\tiny{by}}}\)\(\pm\) 0.22 & 0.0134 \\ a\({}_{\text{W}}\) & 0.541\({}^{\text{\tiny{bx}}}\)\(\pm\) 0.004 & 0.655\({}^{\text{\tiny{ax}}}\)\(\pm\) 0.001 & 0.500\({}^{\text{\tiny{cx}}}\)\(\pm\) 0.010 & 0.512\({}^{\text{\tiny{cx}}}\)\(\pm\) 0.004 & 3.44 \(\times\) 10\({}^{-9}\) \\ \hline \multicolumn{6}{c}{1 month after production} \\ \hline pH value & 5.27\({}^{\text{\tiny{a}}\text{\tiny{x}}}\)\(\pm\) 0.04 & 5.17\({}^{\text{\tiny{bx}}}\)\(\pm\) 0.04 & 5.25\({}^{\text{\tiny{ax}}}\)\(\pm\) 0.06 & 5.11\({}^{\text{\tiny{cx}}}\)\(\pm\) 0.01 & 0.0008 \\ L* & 81.04\({}^{\text{\tiny{ax}}}\)\(\pm\) 0.09 & 78.62\({}^{\text{\tiny{ca}}}\)\(\pm\) 0.13 & 80.33\({}^{\text{\tiny{bx}}}\)\(\pm\) 0.15 & 80.35 b x 0.14 & 0.9452 \\ a* & 3.52\({}^{\text{\tiny{day}}}\)\(\pm\) 0.08 & 5.27\({}^{\text{\tiny{ay}}}\)\(\pm\) 0.09 & 4.13\({}^{\text{\tiny{bx}}}\)\(\pm\) 0.09 & 3.82\({}^{\text{\tiny{cy}}}\)\(\pm\) 0.09 & 0.3968 \\ b* & 37.69\({}^{\text{\tiny{cy}}}\)\(\pm\) 0.14 & 41.83\({}^{\text{\tiny{ay}}}\)\(\pm\) 0.17 & 39.81\({}^{\text{\tiny{bx}}}\)\(\pm\) 0.38 & 37.92\({}^{\text{\tiny{cy}}}\)\(\pm\) 0.22 & 0.2705 \\ WBC, \% & 16.40\({}^{\text{\tiny{ac}}}\)\(\pm\) 0.58 & 20.59\({}^{\text{\tiny{ax}}}\)\(\pm\) 0.41 & 18.61\({}^{\text{\tiny{bx}}}\)\(\pm\) 1.00 & 18.69\({}^{\text{\tiny{bx}}}\)\(\pm\) 0.46 & 9.18 \(\times\) 10\({}^{-9}\) \\ a\({}_{\text{W}}\) & 0.461\({}^{\text{\tiny{by}}}\)\(\pm\) 0.001 & 0.464\({}^{\text{\tiny{ay}}}\)\(\pm\) 0.002 & 0.464\({}^{\text{\tiny{ay}}}\)\(\pm\) 0.002 & 0.463\({}^{\text{\tiny{ay}}}\)\(\pm\) 0.002 & 0.0002 \\ \hline \end{tabular} Results are presented as means \(\pm\) SEM; superscripts \({}^{\text{\tiny{Ab}},\text{\tiny{Ab}},\text{\tiny{\tiny{cd}}}}\) indicate significant (\(p\leq 0.05\)) differences between the dried technical album products for each parameter separately, while superscripts \({}^{\text{\tiny{sy}}}\) indicate significant (\(p\leq 0.05\)) differences between time periods.  
\end{table} 
Table 6: Changes in physicochemical properties of the dried egg products from technical album during storage.