scholarly journals Organic Acid Patterns in Fresh and Incubated Whole Egg Products

1971 ◽  
Vol 50 (2) ◽  
pp. 641-642 ◽  
Author(s):  
D.R. Landes ◽  
L.E. Dawson
Keyword(s):  
Organic Acid ◽  
Egg Products ◽  
Whole Egg

scholarly journals Organic Acid Losses from Whole Egg Products During Spray Drying

1972 ◽  
Vol 51 (3) ◽  
pp. 778-781
Author(s):  
L.R. York ◽  
L.E. Dawson
Keyword(s):  
Organic Acid ◽  
Spray Drying ◽  
Egg Products ◽  
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.

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.

Nisin Reduces the Thermal Resistance of Listeria monocytogenes Scott A in Liquid Whole Egg

1999 ◽  
Vol 62 (9) ◽  
pp. 999-1003 ◽  
Author(s):  
KELLEY P. KNIGHT ◽  
FRANCIS M. BARTLETT ◽  
ROBIN C. McKELLAR ◽  
LINDA J. HARRIS
Keyword(s):  
Heat Treatment ◽  
Listeria Monocytogenes ◽  
Logistic Equation ◽  
Glass Ampoule ◽  
Log Reduction ◽  
Egg Products ◽  
Current Minimum ◽  
Liquid Whole Egg ◽  
D Values ◽  
Whole Egg

D-values (decimal reduction times) and z-values (increase in temperature required for a 1-log change in D-value) for Listeria monocytogenes Scott A were determined in liquid whole egg with nisin (0 or 10 μg ml−1) and NaCl (0 or 10%) by a submerged glass ampoule procedure. Samples were plated onto nonselective agar at appropriate intervals, and D-values were determined using a modified biphasic logistic equation. Addition of NaCl increased D-values at all temperatures tested. The addition of nisin to unsalted liquid whole egg resulted in a rapid 4-log reduction in viable counts within the first hour. Nisin significantly (P ≤ 0.05) decreased D-values at lower (<58°C) temperatures in both unsalted and salted liquid whole egg but had little effect on the D-values at current minimum U.S. and Canadian pasteurization temperatures (60°C without NaCl; 63°C with NaCl). However, when nisin was added 2 h prior to heat treatment, D-values were significantly (P ≤ 0.05) reduced at these temperatures. Inhibitory levels of nisin were detected in the liquid whole egg postpasteurization. Nisin could have a favorable impact on the control of L. monocytogenes in pasteurized liquid egg products.

Healthy Dried Egg Production

2014 ◽  
Vol 997 ◽  
pp. 116-119
Author(s):  
Xin Wang ◽  
Qi Gen Tong
Keyword(s):  
Constant Temperature ◽  
Egg Production ◽  
Potato Starch ◽  
Water Bath ◽  
Raw Material ◽  
Good Taste ◽  
Egg Products ◽  
New Varieties ◽  
Commercial Value ◽  
Whole Egg

At present people are exploring new varieties of nutritious egg products, to improve the commercial value of the eggs, dried egg production is one of them. Whole egg as raw material whole egg dry, add 8% potato starch and 3% salt and other condiments, constant temperature of 85°C water bath cooked, made ​​into a spicy taste and cumin taste, good taste and chewy.

scholarly journals Determination of Egg Proteins in Food Products by Enzyme Immunoassay

2000 ◽  
Vol 83 (1) ◽  
pp. 139-143 ◽  
Author(s):  
Jupiter M Yeung ◽  
W Harvey Newsome ◽  
Michael A Abbott
Keyword(s):  
Detection Limit ◽  
Enzyme Immunoassay ◽  
Polyclonal Antibodies ◽  
Enzyme Linked Immunosorbent Assay ◽  
Antigen Binding ◽  
Food Ingredients ◽  
Coefficients Of Variation ◽  
Egg Products ◽  
Whole Egg

Abstract An enzyme-linked immunosorbent assay (ELISA) was developed to determine the presence of egg proteins in foods. The polyclonal antibodies developed were specific to whole egg proteins and did not cross-react with any of the 38 nuts, legumes, or other common food ingredients tested. The concentrations of egg proteins that will inhibit 50% of antibody–antigen binding, IC50, were 3–7 ng/mL, and the linear range was 0.5–62.5 ng/mL. The detection limit was 0.2 ppm for various foods. Recoveries ranged from 67 to 96%. The intra- and inter-assay coefficients of variation in this procedure were 10–13% for ice cream spiked at 0.8 and 1.6 ppm. The ELISA has been applied to ice creams, noodles, pasta, and breads. Egg proteins were identified in all declared egg products, and no false positives were found.

Bacteriological Standards for Perishable Foods

1952 ◽  
Vol 72 (4) ◽  
pp. 411-423 ◽  
Author(s):  
M. Ingram ◽  
J. Brooks
Keyword(s):  
Health Hazard ◽  
Egg Products ◽  
Egg Albumen ◽  
Liquid Whole Egg ◽  
Whole Egg ◽  
Spray Dried

Consideration is given to the bacteria found in naturally-clean, dirty, and washed hens' eggs, both fresh and stored ; and to the bacteriology of the most important egg products-liquid whole egg, frozen whole egg, spray-dried whole egg, and dried egg albumen. The bacteriological tests hitherto proposed for these products are discussed. The occurrence of salmonellas, which may cause a health hazard, is described together with the results of pasteurization treatments which offer a prospect of eliminating these bacteria.

LIQUID AND FROZEN EGG: V. VISCOSITY, BAKING QUALITY, AND OTHER MEASUREMENTS ON FROZEN EGG PRODUCTS

1949 ◽  
Vol 27f (5) ◽  
pp. 231-240 ◽  
Author(s):  
Jesse A. Pearce ◽  
C. G. Lavers
Keyword(s):  
Sodium Chloride ◽  
Mechanical Treatment ◽  
Freezing Time ◽  
Baking Quality ◽  
Mechanical Pretreatment ◽  
Egg Products ◽  
Whole Egg

Freezing irreversibly increased the viscosity of yolk and whole egg, but did not affect the white. Vigorous mechanical treatment before freezing reduced the viscosity of defrosted yolk, white, and whole egg. The viscosity of defrosted yolk and whole egg increased with increase in freezing or thawing time. Mechanical pretreatment or differences in freezing time did not affect the baking quality of defrosted egg products. Freezing reduced the baking quality of yolk and whole egg, but the baking quality improved after storage for about three months at − 10° and 0° F., and then decreased. A thawing time of four hours resulted in yolk or whole egg of better baking quality than thawing times of 0.03, 24, or 48 hr. There was no relation between viscosity and the baking quality of these egg products. The addition of 2% sodium chloride was equivalent to the addition of 8% sucrose in preserving the foaming quality of frozen yolk.

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