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Changes in functional properties and lipid composition of whole egg solids, egg yolk solids, and free flowing egg yolk solids stored at 1.7, 12.8, 23.9 and 35 C for 3 to 6 months were examined. In general, storage of dried egg products at 23.9 C for 6 months or at 35 C for 3 months or more resulted in a decrease of pH, emulsion stability (mayonnaise test), and cephalin content. Viscosity of rehydrated egg products increased markedly at higher storage temperatures. Browning of egg products, as measured by Gardner values, was observed under high storage temperatures. No changes in total lipid content, lecithin content, and fatty acid composition were observed in this study.
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LIEU et al. (1978) studied this question.
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