The Influence of Egg Freezing Before Storage upon the Quality of Stored Eggs

ABSTRACT SOMETIMES in the early spring in Czechoslovakia, there is a heavy production of eggs. Egg handling plants are not sure of the best method of preserving surplus eggs, because freezing might influence their interior quality during storage. According to Romanoff and Romanoff (1949) freezing of an egg results in a thinning of the egg white. Moran (1925) reported that freezing at –6°C. resulted in a 42 to 67 percent decrease in thick egg white, with no change in yolk viscosity. Exposing eggs to temperatures below –6°C. resulted in a fatty appearance and increased viscosity in the yolk. The process is irreversible and Romanoff and Romanoff (1949) explained the phenomenon by water freezing out of lecitho-vitelline. At the lower temperature the deterioration penetrates deeper. The freezing point of egg white is –0.45°C., and that of yolk is –0.58°C. In the shell, the egg contents may be cooled to a temperature of . . .