Effect of Frozen Storage on Physicochemical Properties and Microstructure of Eggs
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Abstract:
Effect of different frozen storage time at -20 ℃ on whole egg, albumen, yolk, boiled egg and boiled yolk of fresh egg were investigated through determination of pH, viscosity, rebound height and structural change in the paper. The results showed that, at -20 ℃, the rebound height of boiled egg was decreased with increase of storage time of fresh eggs, while the bounce height of boiled yolk was increased 2~4 times after fozen-storaged from 5 to 36 h. Both pH and viscosity of egg yolk, albumin and whole egg had obviously changed with the increase of storage time, and the changes were more significant after freezing the samples for 10 h. The structures of the albumen and yolk frozen for 10 h began to change. After 24 h, yolk became smooth and tight, with gel, formed. And the change was irreversible after 36 h. Therefore, the quality of eggs can be greatly reduced to be substandard by frozen storage at -20 ℃for 10 h..
