Super chilling enhances preservation of the freshness of salted egg yolk during long-term storage.

Pasteurized egg yolk with 10% (w/w) salt was stored at 5, -5, -15, -20, and -30 degrees C for 1 to 6 mo, respectively. Changes in generation of volatiles of the stored samples (5 and -5 degrees C for 6 mo) were analyzed by SPME-GC-MS. Emulsifying properties of egg yolk stored at -5, -15, -20, and -30 degrees C for 1 mo, respectively, were also evaluated by measurement of emulsion particle diameters in model emulsions prepared with the yolk samples. In addition, structural changes in low-density lipoprotein (LDL) in the egg yolks dependent on storage conditions for 6 mo were evaluated by (31)P-NMR. Volatile compounds such as hexanal, 2-methylbutanal, and 3-methylbutanal increased in egg yolk during storage at 5 degrees C; however, volatile compounds hardly increased in any samples stored at -5 degrees C (super chilling). The mean emulsion particle diameter in super chilled egg yolk was significantly smaller than that in egg yolk stored at the other lower temperatures. In addition, the results of (31)P-NMR evaluation suggested that prevention of structural changes of LDL resulted in maintenance of emulsifying properties of egg yolk. Thus, these results indicate that super chilling is an effective means of preserving salted egg yolk during long-term storage.

[Effect of steroids on postoperative pain and pyrexia].

Effect of steroid (Solucortef or Solumedrol) 1g on postoperative pain and pyrexia was investigated in 103 patients after total hip joint or knee joint replacement. In control group without intraoperative steroid administration, 95.0% of the patients suffered postoperative pain, but in group with intraoperative steroid administration, postoperative pain was observed in 33.3% of patients. Supplemental administration of dichlofenac sodium 50 mg could not reduce postoperative pain. Intraoperative administration of a large dose of steroid was also effective in relieving postoperative pyrexia.