scholarly journals A Note on the Effect of Salt (NaCl) upon the Apparent Viscosity of Egg Yolk, Egg White, and Whole Egg Magma ,

1955 ◽  
Vol 34 (3) ◽  
pp. 566-571 ◽  
Author(s):  
Ruth Jordan ◽  
Eileen Stitt Whitlock
Keyword(s):  
Apparent Viscosity ◽  
Egg Yolk ◽  
Egg White ◽  
Whole Egg

scholarly journals HOW DOES CRYOGENIC FREEZING AFFECT THE CALORIMETRIC PROPERTIES OF LIQUID EGG PRODUCTS?

2019 ◽  
Vol 11 (1) ◽  
Author(s):  
Hidas Karina Ilona ◽  
Ildikó Csilla Nyulas-Zeke ◽  
László Friedrich ◽  
Anna Visy ◽  
Judit Csonka ◽  
...  
Keyword(s):  
Liquid Nitrogen ◽  
Frozen Storage ◽  
Colour Change ◽  
Egg Yolk ◽  
Egg White ◽  
Dry Matter Content ◽  
Scanning Calorimetry ◽  
Egg Products ◽  
Liquid Whole Egg ◽  
Whole Egg

Eggs are widely utilized because of their high nutrient value, coagulating, foaming, emulsifying and sometimes even colouring or flavouring facilities in food manufacturing. Production of processed egg products shows an increasing trend. Frozen products belong to first processing, their shelf life can increase up to 1 year. By freezing, a large reduction in microbial loss can be achieved. But different undesirable processes can occur. The effect of freezing on animal cells is highly dependent on freezing parameters. It has a different effect on egg subtituents. Egg yolk undergoes a gelation process while proteins can denaturate. In our study pasteurized liquid egg products (liquid egg white, liquid egg yolk and liquid whole egg) were frozen by dripping into liquid nitrogen. After that, a 14-day frozen storage experiment was carried out at -18°C. Before freezing and on the 1th, 7th and 14th days of storage experiment pH, dry matter content, colour and calorimetric properties (denaturation temperatures and enthalpy of denaturation) with differential scanning calorimetry were tested. For statistical analysis, one-way ANOVA (α = 0.05) was employed. In our experiment, we found no significant change in calorimetric properties of liquid egg white after freezing, but significant decreasing of enthalpy and denaturation temperatures of liquid egg yolk and liquid whole egg was identified. In contrast, frozen storage had a decreasing effect in all these products. Freezing caused a clearly visible colour change in LEW, a visible change in colour of LWE and a very clearly visible change in colour of LEY. In case of LEW and LEY changes increased to clearly visible 14 days. In conclusion, our results show that frozen storage had a greater effect on liquid egg products properties than freezing in liquid nitrogen.

Volatile compounds formed from cooked whole egg, egg yolk, and egg white

1990 ◽  
Vol 38 (2) ◽  
pp. 461-464 ◽  
Author(s):  
Katsumi Umano ◽  
Yukio Hagi ◽  
Akihiro Shoji ◽  
Takayuki Shibamoto
Keyword(s):  
Volatile Compounds ◽  
Egg Yolk ◽  
Egg White ◽  
Whole Egg

Behavior of Psychrotropic Pathogens Listeria monocytogenes, Yersinia enterocolitica, and Aeromonas hydrophila in Commercially Pasteurized Eggs Held at 2, 6.7 and 12.8° C.

1992 ◽  
Vol 55 (1) ◽  
pp. 8-12 ◽  
Author(s):  
JOHN P. ERICKSON ◽  
PHYLLIS JENKINS
Keyword(s):  
Listeria Monocytogenes ◽  
Yersinia Enterocolitica ◽  
Aeromonas Hydrophila ◽  
Egg Yolk ◽  
Egg White ◽  
Competitive Growth ◽  
Growth Responses ◽  
Egg Products ◽  
Spoilage Microflora ◽  
Whole Egg

Four commercially pasteurized liquid egg products were individually inoculated with Listeria monocytogenes, Yersinia enterocolitica, and Aeromonas hydrophila. They were unsalted whole egg blend, unsalted egg white, 5% NaCl whole egg blend, and 10% NaCl egg yolk. The inoculated samples and uninoculated controls were held at 2, 6.7, and 12.8°C (temperature abuse) for 14 d. Psychrotropic pathogen growth or survival risks in the unsalted and NaCl supplemented eggs were Y. enterocolitica > A. hydrophila > L. monocytogenes, and L. monocytogenes > Y. enterocolitica > A. hydrophila, respectively. Y. enterocolitica produced delayed (≥4 d) growth responses in unsalted eggs held at ≤6.7°C but was inhibited by ≥5% NaCl at all three holding temperatures. L. monocytogenes growth was prevented at ≤6.7°C in the unsalted and NaCl supplemented eggs. The organism rapidly increased in the temperature abused 5% NaCl whole egg blend. L. monocytogenes and A. hydrophila were inactivated in the unsalted egg white and NaCl supplemented eggs, respectively. Psychrotropic pathogen behavior was unaffected by the competitive growth of indigenous spoilage microflora including pseudomonads, Serratia spp., and NaCl tolerant micrococci. Properly refrigerated and hygienically handled pasteurized liquid eggs are microbiologically safe against a broad range of psychrotropic pathogen strains.

Detection and Identification of Salmonella from Dried Whole Egg, Dried Egg Yolk, and Dried Egg White: Report of a Collaborative Study

1967 ◽  
Vol 50 (4) ◽  
pp. 753-763
Author(s):  
Paul L Poelma
Keyword(s):  
Collaborative Study ◽  
Egg Yolk ◽  
Egg White ◽  
Serological Tests ◽  
Detection And Identification ◽  
Whole Egg

Abstract In this method 25 g of sample is preenriched in lactose broth, incubated, subcultured in selenite cystine broth and tetrathionate broth, incubated, and streaked on selective plates of brillant green agar, Salmonella Shigella agar, and bismuth sulfite agar. After incubation of the selective plates, suspicious colonies are transferred to triple sugar iron agar slants and incubated. Cultures arc identified as Salmonella or not Salmonella by biochemical and serological tests. Eleven of the 13 collaborators reported correct results. Evaluation of the results indicates that the method does detect and identify Salmonella from positive samples with a level of about 35 Salmonella cells/25 g of sample. The method is recommended for adoption as official, first action.

HEAT RESISTANCE OP STRAINS OP SALMONELLA IN LIQUID WHOLE EGG, EGG YOLK, AND EGG WHITE

1954 ◽  
Vol 19 (1-6) ◽  
pp. 451-463 ◽  
Author(s):  
W. W. OSBORNE ◽  
R. P. Straka ◽  
HANS LINEWEAVER
Keyword(s):  
Heat Resistance ◽  
Egg Yolk ◽  
Egg White ◽  
Liquid Whole Egg ◽  
Whole Egg

scholarly journals Triacylglycerides and Phospholipids from Egg Yolk Differently Influence the Immunostimulating Properties of Egg White Proteins

Nutrients ◽  
2021 ◽  
Vol 13 (10) ◽  
pp. 3301
Author(s):  
Leticia Pérez-Rodríguez ◽  
Mónica Martínez-Blanco ◽  
Daniel Lozano-Ojalvo ◽  
Javier Fontecha ◽  
Elena Molina ◽  
...  
Keyword(s):  
Lipid Fraction ◽  
Egg Yolk ◽  
Egg White ◽  
Egg Allergy ◽  
Egg White Proteins ◽  
Lipid Fractions ◽  
Adjuvant Effects ◽  
The Impact ◽  
Whole Egg

As part of a whole egg, egg white proteins are embedded in a lipid matrix that could modify their presentation to the immune system and their allergenic properties. The present study examines the impact of the main egg lipid components, triacylglycerides and phospholipids, in the early events of sensitization to egg. To this end, BALB/c mice were exposed intragastrically to egg lipids and egg lipid fractions, alone and in mixtures with egg white proteins, and Th2-promoting and proinflammatory effects were investigated. Our results highlight that the egg lipid fraction is responsible for Th2 adjuvant effects and point at a different influence of triacylglycerides and phospholipids on the bioavailability and immunomodulating properties of egg white proteins. While triacylglycerides promote type 2 responses at the small intestine level, phospholipids reduce the solubility of EW proteins and induce Th2 skewing in lymphoid intestinal tissues, which may have a direct impact on the development of egg allergy.

scholarly journals SalmonellaTyphimurium andSalmonellaSofia: Growth in and Persistence on Eggs under Production and Retail Conditions

2015 ◽  
Vol 2015 ◽  
pp. 1-8 ◽  
Author(s):  
Catherine M. McAuley ◽  
Lesley L. Duffy ◽  
Nela Subasinghe ◽  
Geoff Hogg ◽  
John Coventry ◽  
...  
Keyword(s):  
Growth Rates ◽  
Salmonella Enterica ◽  
Egg Yolk ◽  
Maximum Growth ◽  
Egg White ◽  
Egg Products ◽  
Egg Shells ◽  
Retail Conditions ◽  
Whole Egg

Salmonellosis in Australia has been linked to eggs and egg products with specific serotypes associated with outbreaks. We compared attachment to and survival on egg shells and growth in eggs of twoSalmonellaserotypes, an egg outbreak associatedSalmonellaTyphimurium and a non-egg-associatedSalmonella entericassp. II 1,4,12,27:b:[e,n,x] (S. Sofia). Experiments were conducted at combinations of 4, 15, 22, 37 and 42°C. No significant differences occurred between the serotypes in maximum growth rates, which were significantly greater (P<0.001) in egg yolk (0.427 log10 CFU/mL/h) compared to whole egg (0.312 log10 CFU/mL/h) and egg white (0.029 log10 CFU/mL/h). Attachment to egg shells varied by time (1 or 20 min) and temperature (4, 22 and 42°C), withS. Typhimurium isolates attaching at higher levels (P<0.05) thanS. Sofia after 1 min at 4°C andS.Typhimurium ATCC 14028 attaching at higher (P<0.05) levels at 22°C. Survival on egg shells was not significantly different across isolates.Salmonellaserotypes behaved similarly regarding growth in egg contents, attachment to egg shells and survival on eggs, indicating that other factors more likely contributed to reasons forS.Typhimurium being implicated in multiple egg-associated outbreaks.

Textura de geles de huevo obtenidos por alta presión / Texture of egg gels induced by high hydrostatic pressure

1999 ◽  
Vol 5 (3) ◽  
pp. 191-201 ◽  
Author(s):  
A. Ibarz ◽  
E. Sangronis ◽  
G.V. Barbosa-Cánovas ◽  
B.G. Swanson
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Egg Yolk ◽  
Egg White ◽  
Gel Strength ◽  
Processing Times ◽  
Lower Luminosity ◽  
Hardness Values ◽  
Whole Egg

Egg yolk, egg white and whole egg samples were placed under high hydrostatic pressure in the range 410 to 690 MPa for several processing times between 1 and 30 min. Egg yolk samples gelled completely over 410 MPa, while egg white and whole egg formed hard gels over 620 MPa. Heat- induced gels showed greater gel strength and hardness than did pressure-induced gels. In general, increasing the pressure and treatment times resulted in higher gel strength and hardness values. In the case of egg yolk it was observed that at the highest pressures (650-690 MPa) and processing times exceeding 15 min the gels collapsed in many cases. The pressure-induced egg yolk and whole egg gels showed lower luminosity than heat-induced gels, but were more reddish. The egg white gel luminosity did not show significant differences for different pressures and processing times.

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