LIQUID AND FROZEN EGG: III. SOME FACTORS AFFECTING THE QUALITY OF STORED FROZEN EGG

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Abstract
Liquid from eggs of various qualities packaged in Reynold's Metal A-10 and liquid from Grade A eggs in wax paper with and without added ice was frozen at −40° F. and stored at 10°, 0°, and −10° F. for 12 months. Examination of baking properties and changes in pH, fluorescence, and reducing sugar content indicated the desirability of using liquid from Grade A eggs, although liquid from Grade C and cracked eggs may also be satisfactory; and of limiting the storage period for frozen egg, stored at these temperatures, to about six months. It was also desirable to allow the frozen egg to age for a month or two before use; and to use a highly moisture resistant barrier at all storage temperatures, although the wax paper and ice combination may be satisfactory at 0° and −10° F. Reducing sugar content decreased with an increase in the number of bacteria and, in addition, this measurement appeared to be a good indication of the quality of liquid and frozen egg.
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