凍結全卵品質の同一包装缶内における変化

概要

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Sixteen kg of unpasteurized filtered whole egg was frozen in a tin at -5°--20°C, and difference in quality between the outside and the center parts of the frozen egg mass was evaluated. Also 100g of whole egg was rapidly frozen at -60--20°C to clarify relationship between congealing temperature and aggregation of lipoproteins. The solid content of tinned frozen egg was less in the outside than in the center, and the difference was most evident in egg mass frozen at -5°C. In egg mass, frozen at -5°C or -8°C, apparent viscosity was higher in the center than in the outside, while reverse tendency for the variance of viscosity was observed in egg mass frozen at -20°C. The variance might be not due to the difference in solid content between the center and the outside. Difference in foaming properties between the outside and the center was not obvious. In gel-filtration of Soluble proteins of egg magma frozen at -8°C, there was a difference in the profiles of aggregated lipoproteins between the outside and the center, and their profiles were also different from those of egg magma frozen at -5°C or -20°C. When whole egg was rapidly frozen at -6°--20°C, an increase of viscosity and aggregation of lipoproteins emerged in one day in egg magma frozen below -12°C, while these changes were not observed in egg magma frozen at -8°C or -6°C and storaged for 5 days.
社団法人日本食品科学工学会の論文
1995-10-15