LIQUID AND FROZEN EGG: V. VISCOSITY, BAKING QUALITY, AND OTHER MEASUREMENTS ON FROZEN EGG PRODUCTS

Abstract

Freezing irreversibly increased the viscosity of yolk and whole egg, but did not affect the white. Vigorous mechanical treatment before freezing reduced the viscosity of defrosted yolk, white, and whole egg. The viscosity of defrosted yolk and whole egg increased with increase in freezing or thawing time. Mechanical pretreatment or differences in freezing time did not affect the baking quality of defrosted egg products. Freezing reduced the baking quality of yolk and whole egg, but the baking quality improved after storage for about three months at − 10° and 0° F., and then decreased. A thawing time of four hours resulted in yolk or whole egg of better baking quality than thawing times of 0.03, 24, or 48 hr. There was no relation between viscosity and the baking quality of these egg products. The addition of 2% sodium chloride was equivalent to the addition of 8% sucrose in preserving the foaming quality of frozen yolk.