Changes in weight loss and internal quality of eggs stored at high temperatures (110 degree and 120 degree ).

Rao, R. J. and Reddy, M. S. and Moorjani, M. N. (1971) Changes in weight loss and internal quality of eggs stored at high temperatures (110 degree and 120 degree ). Indian Food Packer, 25 (3). 56-57, 8 ref..

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Abstract

Eggs were dipped in CFTRI egg coating oil at 45 degree C for 5 sec and stored at 110 degree F and 120 degree F. Untreated eggs were also stored. Eggs were periodically (every 3 days) removed from storage and analysed for wt. loss, percentage thick albumin, albumin and yolk indices, and Haugh units. After 9 days at 110 degree F untreated eggs had lost 7.2% in wt. against 0.7% in oil treated eggs. At 120 degree F losses were 13% and 1.4% respectively. Albumin was satisfactory throughout storage at 110 degree F for oil coated eggs but became thin after 3 days when not treated. Partial coagulation took place at 120 degree F. Results showed oil coating of eggs to increase storage life at 110 degree F, but at 120 degree F internal quality was poor.

Item Type:	Article
Uncontrolled Keywords:	TEMPERATURE-; High temp. storage of eggs; STORAGE-; EGGS-; OILS-; Oil coating of eggs before storage; COATING-; WEIGHT-; /Wt. loss of stored eggs; ALBUMINS-; /albumin in stored eggs; EGG-YOLK; /yolk quality of stored eggs; HAUGH-SCORE; /Haugh score of stored eggs; COAGULATION-; /coagulation of/ stored eggs
Subjects:	600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Divisions:	Meat Fish and Poultry Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	04 Jun 2012 07:05
Last Modified:	04 Jun 2012 07:05
URI:	http://ir.cftri.res.in/id/eprint/3361

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