Viscoelasticity of Frozen/Thawed Egg Yolk

Dynamic rheological measurements indicate that the gel formed during freezing is based on physical aggregation rather than chemical binding, with a nonhomogeneous structure. The gelation was highly dependent on frozen storage temperature in the range ‐10 to 14°C, but there was no appreciable difference in the range ‐14 to 24°C. When yolk was maintained motionless and supercooled at ‐10°C and ‐12°C for 23 hr, no change in the complex modulus, G*, was observed, but there was a considerable increase when yolk was disturbed and became frozen at the same temperatures for the same time.