VARIANCE OF QUALITY OF FROZEN WHOLE EGG MASS PACKAGED IN UNIT TIN CONTAINER

Sixteen kg of unpasteurized filtered whole egg was frozen in a tin at -5 degrees--20 degrees C, and difference in quality between the outsid e and the center parts of the frozen egg mass was evaluated. Also 100 g of whole egg was rapidly frozen at -6 degrees--20 degrees C to clari fy relationship between congealing temperature and aggregation of lipo proteins. The solid content of tinned frozen egg was less in the outsi de than in the center, and the difference was most evident in egg mass frozen at -5 degrees C. in egg mass, frozen at -5 degrees C or -8 deg rees C, apparent viscosity was higher in the center than in the outsid e, while reverse tendency for the variance of viscosity was observed i n egg mass frozen at -20 degrees C. The variance might be not due to t he difference in solid content between the center and the outside. Dif ference in foaming properties between the outside and the center was n ot obvious. In gel-filtration of soluble proteins of egg magma frozen at -8 degrees C, there was a difference in the profiles of aggregated lipoproteins between the outside and the center, and their profiles we re also different from those of egg magma frozen at -5 degrees C or -2 0 degrees C. When whole egg was rapidly frozen at -6 degrees--20 degre es C, an increase of viscosity and aggregation of lipoproteins emerged in one day in egg magma frozen below -12 degrees C, while these chang es were not observed in egg magma frozen at -8 degrees C or -6 degrees C and storaged for 5 days.