Abstract
Freezing causes major textural changes in some egg products, also, large reductions in bacterial counts occur. Freezing causes only minor changes in raw egg white. Upon freezing and storing raw egg yolk below –6°C, the viscosity increases and gelation occurs. A. Saari et al. reported that yolk plasma, after freezing and thawing, had a pasty consistency and that only 15% of the lipoproteins were insoluble in 10% NaCl. Egg-yolk gelation is affected by rate and temperature of freezing and thawing as well as by storage time and temperature. The functional properties of plain egg yolk are little affected by freezing. Liquid whole egg undergoes gelation upon freezing and thawing. N. Bengtsson stated that cooked yolk is little affected by freezing or rate of freezing. Freezing causes cooked egg white to become tough or rubbery, and water separates from the clumps or layers. Freezing reduces the number of bacteria in egg products.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
