SOME FACTORS AFFECTING GELATION OF FROZEN EGG YOLKa, b
- 1 November 1954
- journal article
- Published by International Association for Food Protection in Journal of Milk and Food Technology
- Vol. 17 (11) , 334-339
- https://doi.org/10.4315/0022-2747-17.11.334
Abstract
Freezing at temperature below −6° C (21°F) produces irreversible physico- chemical changes (gelation) in egg yolk. Colloid milling of yolk inhibited gelation to a large extent. None of the many chemical substances examined inhibited gelation and produced a yolk of normal flavor. Very quick freezing combined with rapid thawing had a pronounced gelation inhibiting effect. Frozen shell eggs that were defrosted by dielectric heating did not thaw uniformly.Keywords
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