Centrifuged Liquid Whole Egg: 3. Functional Performance of Frozen Supernatant and Precipitate Fractions

Abstract

Viscosity and functional changes of pasteurized and centrifuged whole egg caused by freezing were observed. Centrifugation prevents or minimizes some of the adverse changes caused by pasteurization and freezing.The viscosity of the frozen and thawed supernatant fraction was about the same as the unfrozen whole egg. Also, after gentle mixing it was of a more uniform consistency than frozen whole egg. In particular the supernatant from pH 7.0 and above samples pasteurized at 62° and 64°C. were greatly stabilized against viscosity changes due to freezing. The viscosity and appearance of the precipitate fraction did not undergo major changes due to freezing.Whipping times for the frozen whole egg at all pH levels except at 6.0 were adversely affected by pasteurization. The whip times for samples heated after adjusting to pH 9.0 were especially long. Centrifuging the whole egg prior to freezing partially protected the supernatant fraction from the adverse effects of freezing. Pasteurization at 62° and 64°C. of the high and low pH whole egg samples prior to freezing resulted in sponge cake failure. When whole egg was adjusted to intermediate pH levels of 6.0, 7.0 and 8.0, only minor reductions in cake volumes were observed. Centrifuging prior to freezing improved the performance of pasteurized and frozen whole egg.Mayonnaise prepared from frozen whole egg precipitate was an excellent emulsion. Pasteurization of whole egg at 62° and 64°C. prior to centrifugation decreased the viscosity of mayonnaise prepared from these precipitates but they were still much more viscous than commercial products.