Changes in some egg yolk quality features during frozen storage
1984
Plotka, A. | Sroczynski, E. (Centralny Osrodek Badawczo-Rozwojowy Drobiarstwa, Poznan (Poland))
Changes in quality of lipids and viscosity in commercially separated egg yolk and 12% salted egg yolk stored one year at -25 degrees C were studied. High variability of thiobarbituric acid, benzidine and peroxide values was accompanied by successive increase in free fatty acid fraction, occurring faster in salted yolk, and by relative drop of saturated fatty acids content in FFA fraction. Yolk viscosity increased, but only during the first 6 to 9 salted yolk months of storage
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