Preservation of frozen egg yolk through enzymatic treatment.

Panda, B. and Screenivasalu Reddy, M. (1968) Preservation of frozen egg yolk through enzymatic treatment. Indian Food Packer, 22 (2). 58-59, 6 ref..

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Abstract

Fresh hens' eggs were washed in warm water and egg-washing powder for 5 min and dried. The yolks were then separated, churned for 2 min, filtered and pasteurized at 64 degree C for 3 min. 0.04% pepsin (1:3000) was added immediately after cooling to 37 degree C and the mixture stirred. The mixture was put into carefully sealed glass containers and frozen at -10 degree C for 30 days. The containers were then thawed at 4 degree C overnight and at 50 degree C for 2 h next morning. Yolk containing no enzyme was found to be gelled and did not thaw to normal consistency, whilst treated yolk compared favourably with fresh yolks. Earlier work is briefly reviewed.

Item Type:	Article
Uncontrolled Keywords:	PEPSIN-; Pepsin treatment in preservation of frozen egg yolk; PRESERVATION-; EGG-YOLK
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:	17 Jun 2014 06:57
Last Modified:	17 Jun 2014 06:57
URI:	http://ir.cftri.res.in/id/eprint/7429

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