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KMID : 0380619880200040594
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Korean Journal of Food Science and Technology
1988 Volume.20 No. 4 p.594 ~ p.599
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Freezing Preservation of Liquid Egg by Freezing Point Depression
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Abstract
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Methods by which liquid egg could be stored in liquid state at frozen storage temperature(-15℃) with selected cryoprotectants and enzyme treatment were investiated, and quality changes in samples during storage were examined. The concentration of cryoprotectants (45% fructose and 55% glucose) to be added to egg yolk and whole egg to store them at -15℃ in unfrozen state were 45.2% and 70.3%, respectively. Changes in consistency, precipitation of protein and microstructure of egg samples during storage indicated that adding cryoprotectants to liquid egg could effectively inhibit development of gelation during storage at -15℃. Treating liquid egg with 0.15% papain could inhibit gelation during storage to some extent.
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