Gelation of Egg Yolk

Abstract

SUMMARY A study of the effects of freezing and thawing on egg yolk showed that there was a rapid increase in viscosity (25°C) during the first few hours of storage at −10° and −14°C. The effectiveness of sucrose and of sodium chloride as inhibitors was determined, and the influence of urea on the viscosity of native and of frozen and thawed yolk was investigated. Paper electrophoresis indicated that freezing and thawing caused electrophoretic changes of the yolk lipoproteins.