Effect of oil dipping and oil spraying on some quality characteristics of eggs stored at 40 degree and during subsequent marketing period.

Tandjin, M. and Panda, B. (1972) Effect of oil dipping and oil spraying on some quality characteristics of eggs stored at 40 degree and during subsequent marketing period. Indian Food Packer, 26 (1). 14-19, 15 ref..

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Abstract

A study was made of the effects of the 2 shell treatments, oil dipping and oil spraying, on the weight loss and internal quality of eggs during storage at 40 degree F and subsequent marketing periods at ambient temp. Both treatments maintained a higher Haugh unit score, % thick albumen, albumen and yolk indices, a lower weight loss and greater pH stability throughout storage, than the controls. Untreated eggs could only be kept for 5 days at room temp. after refrigerated storage for 1 month, whereas oil dipped and oil sprayed eggs kept for 15 days.

Item Type:	Article
Uncontrolled Keywords:	OILS-; Oiling & storage of eggs; STORAGE-; EGGS-; KEEPING-QUALITY; /Keeping quality/ of oiled eggs; HAUGH-SCORE; /Haugh score/ of oiled eggs; EGG-WHITE; /albumen quality of oiled eggs; EGG-YOLK; /yolk quality of oiled eggs; WEIGHT-; /wt. loss of oiled eggs; PH-; /pH/ of oiled eggs
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:	15 Feb 2021 05:43
Last Modified:	15 Feb 2021 05:43
URI:	http://ir.cftri.res.in/id/eprint/7222

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