Freezing at temperature below −6° C (21°F) produces irreversible physico- chemical changes (gelation) in egg yolk. Colloid milling of yolk inhibited gelation to a large extent. None of the many chemical substances examined inhibited gelation and produced a yolk of normal flavor. Very quick freezing combined with rapid thawing had a pronounced gelation inhibiting effect. Frozen shell eggs that were defrosted by dielectric heating did not thaw uniformly.

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Author notes

aContribution No. 964, Massachusetts Agricultural Experiment Station.

bResearch Conducted under a U.S. Navy Research Contract Grant N-140s-35314B. The views or conclusions contained in this report are those of the authors. They are not to be construed as necessarily reflecting the views or indorsement of the Department of Defense.

cPresent address: Department of Horticulture, Virginia Polytechnic Institute, Blacksburg, Virginia.

Dr. Anthony Lopez received his B.S. (1942) in chemistry at the Catholic University, Chile. From 1942 until 1945 he was a chemist with S.A. Organa, manufacturing chemists, in Chile. In 1947 he received a Ph.D. degree in food technology from the University of Massachusetts. From 1948 until 1952 he was technical director of Industria de Productos Alimenticios of Chile. During 1952–53 he was Associate Research Professor of food technology at the University of Georgia. At present he is Professor of Fruit and Vegetable Processing in the Department of Horticulture of Virginia Polytechnic Institute. He has done research on bacteriostatic activity of dyes, on utilization and nutritive value of fish, on composition and nutritive value of fruits and vegetables, on sauerkraut fermentation, on processing of vegetables, and on egg freezing.