Composition of Serum from Cooked‐Frozen‐Thawed‐Reheated Scrambled Eggs at Various pH Levels

The volume of serum pressed from the Cooked‐Frozen‐Thawed‐Reheated (CFTR) scrambled egg decreased as pH was increased from 6.0 to 7.0. Solids, protein and lipid levels were maximal at pH 7.0. Ash and phosphorus contents decreased with increased pH. Sodium and potassium remained constant. Chloride concentration increased from pH 6.2 to 6.8. Iron had maximal levels at pH 6.2 and to 6.8 to 7.2. The lipid and phosphorus levels in the serum were very low when compared to those in the original liquid whole egg. Ovomacroglobulin, lipovitellin and some of the globulins and livetins were absent in the electrophoretograms of the serum. Also, a band appeared in the ovomucoid area which was not normally present in uncooked egg.