Influence of oil coating of eggs on oil penetration into the shell membranes and albumen during storage at room temperature.

Reddy, M. S. and Lahiry, N. L. and Rao, R. J. and Panda, B. (1970) Influence of oil coating of eggs on oil penetration into the shell membranes and albumen during storage at room temperature. Indian Poultry Gazette, 53-54 (1,4). 1-4,7 ref.

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Abstract

Shell membranes of eggs treated by dip and spray oiling methods were analysed by ether extraction (AOAC procedures) after 4 wk storage at room temp., and albumen after 5 wk storage. % ether extract of dried egg-shell membranes was 32.27% after 1 days storage, 39.85% after 7 days and 30.05% 28 days after oil dipping, and 6.74, 11.84 and 7.12% respectively for oil spraying. % ether extract of albumen was 0.022% after 7 days and 0.099% after 28 days storage for oil dipped eggs, and 0.014 and 0.184% respectively for oil sprayed eggs. It is concluded that the shell membranes act as an effective barrier against oil penetration.

Item Type:	Article
Uncontrolled Keywords:	OILS-; Penetration of oil into oiled eggs during stotage; EGGS-; STOTAGE-; EGG-WHITE; Penetration of oil into albumen of oiled eggs; EGG-SHELL; Shell membrane as barrier against penetration of oil into eggs; MEMBRANES-
Subjects:	600 Technology > 08 Food technology > 28 Meat, Fish & Poultry 600 Technology > 08 Food technology > 06 Preservation and Storage
Divisions:	Meat Fish and Poultry Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	10 Mar 2022 06:58
Last Modified:	10 Mar 2022 06:58
URI:	http://ir.cftri.res.in/id/eprint/7284

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