The samples treated for 1 and 2 min are significantly different from the other samples.
While there was a decrease in UV absorbance for treatment at 1 and 2 min, the change was very small between UV absorbance of the samples. Therefore, it might be deduced that egg proteins were not substantially affected at 60 C. As can be seen in the Fig. 1(b), the untreated sample is significantly different from the treated samples.
Some treated samples (from 1 min to 5 min) also showed a statistically significant difference between treatment times, but not with a linear decrease.