RI 42, 43, 44, 45로 조정한 난황을 10% 가염처리 하여 이들을 $-15^{circ}C$ 및 $-25^{circ}C$에서 6개월간 냉동저장하며 점도, 유화력 변화를 측정하였다. 또, 이들 난황으로 마요네즈를 제조하여 점도, 입경, 유화 안정성을 측정하였다. 냉동저장 기간이 길수록 가염 난황의 점도는 점차 증가하였으며, 난백 혼입이 적을수록(RI가 클수록), $-15^{circ}C$보다는 $-25^{circ}C$에서 저장한 것이 저장중의 점도 증가가 큰 것으로 나타났으며, 유화력은 점차 감소하는 경향을 나타내었다. 난황의 법동저장 중, 이들 난황으로 제조한 마요네즈에 있어서 입경은 냉동저장 기간이 증가함에 따라 점차 작아졌으며, 점도는 저장기간 2개월까지는 감소하나 그 이후 증가하였다. 난백 혼입이 적을수록, $-15^{circ}C$보다는 $-25^{circ}C$에서 저장한 난황으로 만든 마요네즈가 입경이 더 작으며 점도는 높은 것으로 나타났다. 유화 안정성은 난황의 냉동저장 3-4개월까지 감소하여, 그 이후 증가하는 경향이었으며, RI 및 저장온도에 따른 차이는 인정되지 않았다.
10% salted egg yolk containing 12-21% e99 white (RI 42-45) was stored at $-15^{circ}C;and;-25^{circ}C$. Changes of appearent viscosity and emulsification capacity were measured monthly(1-6 months). Viscosity, oil particle size and emulsion stability of mayonnaise which was prepared with these yolks for each storage time were also tested . In salted e99 yolk, viscosity was increased gradually with increasing the storage time, and further increased in the yolk of less egg white (higher RI), stored at $-25^{circ}C;than;-15^{circ}C$. Emulsification capacity was decreased gradually with increasing the storage time. In mayonnaise, which was Prepared with these frozen egg folks, oil Particle size became smaller gradually with increasing the storage time of egg folk, and further became smaller in the egg yolks containing low levels of egg white , stored at $-25^{circ}C;than;-15^{circ}C$. The viscosity of mayonnaise was decreased by about 2 months storage of e99 yolk, and restored thereafter, emulsion stability was decreased by 3-4 months storage of egg yolk and restored slightly thereafter.
