Abstract
INTRODUCTIONIN THE past 20 years, shell egg deterioration studies have shown that albumen thinning results in poorer albumen performance in whip tests, and angel food cakes. Studies on interior quality (Barmore, 1935; Burke and Niles, 1936; Kahlenberg, 1948; Harns et al, 1952, 1953) have shown a highly significant correlation between interior quality and albumen performance.Other research work has correlated albumen performance with various treatments. Results of effects of freezing or heating albumen (Henry and Barbour, 1933; Bernard et al, 1948; Slosberg et al., 1958; Pearce and Lavers, 1949; Clinger et al., 1951) have shown freezing and various freezer-storage periods and temperatures do not affect performance but that instantaneous temperatures above 138°F. or prolonged heating above 105°F. do impair performance. Results of effects of blending, homogenizing, atomizing, centrifuging, and surface denaturing of albumen (Bull, 1938; Bernard et al., 1948; MacDonnell et al., 1950; Forsythe and Bergquist, 1951; Bergquist and …
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