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 Updated:Sunday, January 23, 2011. | ||||
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Summary: "Merely bringing custards to a second boil, after the addition of the thickening mix, rendered them sterile of both Staphylococcus aureus and Salmonella enteritidis with which they had been inoculated.
Baked custard pies, which had been inoculated with Salmonell enteritidis and Staphylococcus aureus before baking were sterile in relation to these two organisms as they left the oven.
SUMMARY: The total lipid, cholesterol, phospholipid, and fatty acid content of dried whole (DWE), a refrigerated liquid egg substitute, a powdered egg substitute, and a commercial egg yolk replacer (EYR) were compared. All substitutes contained less total lipid, cholesterol, and phospholipid than DWE. The powdered substitute contained only half the total lipid content reported by the producers and only a fifth of the cholesterol of DWE, while the percentage distribution of fatty acids was similar to that of DWE. The liquid substitute and EYR had fatty acid distributions similar to soybean oil.
Rat growth and lipid response were compared for diets containing either DWE or a mixture of EYR and egg white. Both diets were fed with and without vitamin and mineral supplements. Rat growth response was greatest on the DWE diets, either with or without the supplements, was intermediate on the supplemented EYR diets, and was least on the unsupplemented EYR diets. The consumption of DWE-containing diets, when compared with the EYR-containing diets, caused greater liver weight, greater liver total lipid and total cholesterol content, and slightly higher serum cholesterol.
Rat growth and lipid response were compared for diets containing either DWE or a mixture of EYR and egg white. Both diets were fed with and without vitamin and mineral supplements. Rat growth response was greatest on the DWE diets, either with or without the supplements, was intermediate on the supplemented EYR diets, and was least on the unsupplemented EYR diets. The consumption of DWE-containing diets, when compared with the EYR-containing diets, caused greater liver weight, greater liver total lipid and total cholesterol content, and slightly higher serum cholesterol. SUMMARY: The total lipid, cholesterol, phospholipid, and fatty acid content of dried whole (DWE), a refrigerated liquid egg substitute, a powdered egg substitute, and a commercial egg yolk replacer (EYR) were compared. All substitutes contained less total lipid, cholesterol, and phospholipid than DWE. The powdered substitute contained only half the total lipid content reported by the producers and only a fifth of the cholesterol of DWE, while the percentage distribution of fatty acids was similar to that of DWE. The liquid substitute and EYR had fatty acid distributions similar to soybean oil.
Rat growth and lipid response were compared for diets containing either DWE or a mixture of EYR and egg white. Both diets were fed with and without vitamin and mineral supplements. Rat growth response was greatest on the DWE diets, either with or without the supplements, was intermediate on the supplemented EYR diets, and was least on the unsupplemented EYR diets. The consumption of DWE-containing diets, when compared with the EYR-containing diets, caused greater liver weight, greater liver total lipid and total cholesterol content, and slightly higher serum cholesterol.
Results: They showed that 10 minutes boiling has the center of duck eggs under 50C. The thermal conductivity of egg substance is slightly less than whatever.
EXPERIMENTAL:This compared dried egg products of frozen control 140F, frozen control 140F redried, frozen control 140F acidifed, frozen control 140F acidified redried, frozen control 180F, frozen control 180F, acidified. The Quality of these dreid eggs was evaluated with varing storage and percent sugar in sponge cakes (2-eggs and 6 eggs: volume, compressibility, tensile strength; cream puffs (volume; and custards(curd tesnion and palatability (aroma, flavor).
This study investigated the relationships among initial product temperature, initial pH, and foaming of liquid whole eggs. Two temperatures (9 and 20C) and three pH levels (6.5, 7.3, and 8.5) were studied using a vacuum evaporation system with a maximum vacuum of 5 kPa. Tests showed that higher initial pH levels had decreased foaming times.
At the end of foaming experiments, the liquid whole egg was evaluated to determine the extent of functional property change during foaming. A decrease in foaming time resulted in a decrease in whip time. The cakes made from the processed liquid whole egg had larger volumes than those from the unprocessed control. Furthermore, the liquid whole egg, which foamed the longest, had higher (P<0.05) cake volumes. Our current experiments also verified our earlier findings that no product concentration takes place during the foaming process.
None of the pretreatments of the whole eggs affected significantly the firmness of custards, as measured by the penetrometer, or the volumes of the plain cakes.
The flavor of cakes and custards made from the sugar- or sirup-treated eggs was judged somewhat better than that of similar products made from the untreated and the salt-treated eggs. Products made from eggs treated with the higher level of salt were too salty to be desirable in flavor
Under the conditions of this study, frozen eggs and yolks, with the exception of untreated yolks, retained to a high degree the functional properties necessary for satisfactory performance in plain cakes and custards."
None of the pretreatments of the whole eggs affected significantly the firmness of custards, as measured by the penetrometer, or the volumes of the plain cakes.
The flavor of cakes and custards made from the sugar- or sirup-treated eggs was judged somewhat better than that of similar products made from the untreated and the salt-treated eggs. Products made from eggs treated with the higher level of salt were too salty to be desirable in flavor
Under the conditions of this study, frozen eggs and yolks, with the exception of untreated yolks, retained to a high degree the functional properties necessary for satisfactory performance in plain cakes and custards."
Kilgore, L. B. 1935. Egg Yolk ''Makes'' Mayonnaise. Food Industries 7:229
Danger of food poisoning from the use of contaminated eggs in such products as puddings and custards would appear to be remote if these products are adequately heated and refrigerated. It is particularly important to avoid contamination after cooking since these products, unlike the acid salad dressings, do provide a favorable medium for bacterial growth."
The total variety of shell eggs displayed per store was the greatest for CA and NE stores. Stores in CA and TX offered more (P less than 0.05) variety of white shell eggs than did stores in the other states, whereas stores in tne displayed the greatest variety (p less than .05) of brown shell eggs. the average number of liquid and frozen egg products was highest (p less than .05) in ca stores, and the average liquid plus frozen egg product prices were higher in ca and ne stores compared to the other states. however, the ratio of liquid and frozen product prices to all large shell egg prices was among the lowest for ca and nc stores. these data indicate that product selection, packaging, and consumer prices for shell eggs and egg products varied considerably across five separate regions of the country.
Purpose: The reported research wast clearly identify the respective role of various interaction sites in the thermal coagulation process of egg white proteins. Chemical modifications included succinylation and carboxyl modification to define the chemical reaction.
Within the limitations of this study, objective and subjective measurements showed an internal temperature of 86 to 88C produced optimum gelation in shell, homogenized frozen, and blended frozen egg custards. With the formula used, it was apparent dried egg custards baked to the same internal temperture were not comparable in firmness to that of custards made with shell or frozen eggs.
Subjective evaluations of quality of crust, inside color, aroma, and flavor indicated differences between custards made with shell and frozen eggs were not significant. For these factors, custards made with egg solids were significantly different from and somewhat less desirable than custards made from shell and from frozen eggs. These results indicate the need for additional study of the concentration of solids, mixing procedure and the end baking temperature of custards made with egg solids."
Summary:"Denaturation of liquid-egg products is a function of the temperature and time of heating. Viscoisty, as determined by a capillary viscometer, was used as a criterion of the effect of heat treatments on denaturation. It was found to be a sensitive index.
Temperature of Heating:The region of denaturation for liquid whole egg, as determined viscometrically, occurs within the temperture range of 56 to 66C. At temperatures above this range, fractional precipitation of the proteins and a general breakdown of the system are indicated by an irregular viscosity-temperture relationship. Above 73C whole egg coagulates almost instanteously.
In liquid egg white denturation occurs in the temperature range of 58 to 62C. As in the case of the whole egg, the irregular character of the viscosity-temperature relationship above 62.5C indicates the region at which fractional coagulation of the proteins occurs.
The denaturation of liquid egg yolk within the temperture range of 62.5 to 70C is characterized by an increasing rate as the temperature rises. Above 70C coaulation occurs almost instantaneously.
Time of Heating: Viscosity in liquid whole egg increases as a linear function of the time of heatnig, with the rate being more rapid at the higher tempertures.
A linear viscoisty-time relationship is shown by liquid egg white at 58 and 60C. However, the region of denaturation at 62.5C is very short. Beyond a certain period of heating (46 seconds) at 62.5C. the fractional coagulation of the proteins is indicated by a drop in voscisty of the liquid white.
At 62.5C viscosity of liquid egg yolk is a linear function of the time of heating. Beyond a certain period of heating (300 seconds) a drop in viscosity is observed. At 65C viscosity was not linear with time; it increased very rapidly until a maximum viscosity at 200 seconds was reached. A sharp drop in viscosity beyond this point was observed before coagulation occurred. "
| Summary A study of the beating ability of eggs of different quality or having a variable firmness of the white indicates that the thin or watery part of the white of egg gives a larger volume when beaten than the thick portion of the white. It is also noted that the thin portion has a more desirable texture when beaten than the thick portion. Comparing the volume of the thick and the thin portions beaten at room temperature, at ice box temperature, and at summer heat indicates that chilling decreases the volume of beaten white which may be obtained, while heating slightly increases the resulting volume, but liquid white separates more quickly from the heated egg. It would thus seem desirable to remove eggs from the ice box long enough before beating to allow them to come to a temperature of 18 to 21C. Eggs beaten when cold have a less desirable texture than those beaten at this temperature. Chilling also slightly increases the time required for beating. Eggs which have been in storage or are a few days old give a larger volume when beaten than those which are only a few hours old. Storage for two years has little effect upon the volume of the beaten thin white, while the volume of the thick white is somewhat less. It is probable that the thick white beats better after the egg is a few days old because the thick white is somewhat less firm after previous storage. Difference in firmness of the white has comparatively little effect on the beating ability of the thin protion of the white, while with the thick portion the beating ability increases somewhat as the white becomes less firm.
Seideman, W.E. and O.J. Cotterill. 1967. Ion-exchange chromatography of egg yolk. 2. Heating, freezing and spray drying. Poultry Science 48: 894.
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| 1. | Avoid eating raw eggs or foods that contain them. This includes "health-food" milkshakes with raw eggs, Caesar salad, Hollandaise sauce, and any other foods like homemade mayonnaise, ice cream or egg nog made from recipes in which the raw egg ingredients are not cooked. |
| 2. | 2. At the store - Choose Grade A or AA eggs with clean, uncracked shells. Make sure they've been refrigerated in the store. Any bacteria present in an egg can grow quickly at room temperature. |
| 3. | Refrigerating eggs - Take eggs straight home to the refrigerator. A home refrigerator should be running at 40F. Store them in the grocery carton in the coldest part of the refrigerator, not in the door. Don't wash eggs. You'll remove a protective coating applied at the packing plant. |
| 4. | How long will eggs keep in the refrigerator? Use raw shell eggs within 3 to 5 weeks. Hard-cooked eggs will keep 1 week. Use leftover yolks and whites within 4 days. Eggs cracked on the way home? Break them into a clean container, cover tightly and keep refrigerated for use within 2 days. |
| 5. | How long will eggs keep frozen? About 6 months. You can freeze whites separately. For whole eggs, beat yolks and whites together. If eggs freeze accidentally in their shells, keep them frozen until needed. Defrost in the refrigerator. Discard any with cracked shells. |
| 6. | Handling eggs - Wash hands, utensils, equipment and work areas with hot, soapy water before and after contact with eggs and egg-rich foods. Avoid keeping eggs out of the refrigerator over 2 hours. Serve cooked eggs and egg-rich foods immediately after cooking, or refrigerate at once for later use. Use within 3-4 days. |
| 7. | Leftovers - Divide large amounts of egg-rich foods into small containers for quick cooling. |
| 8. | Cooking times |
| 9. | Safer egg recipes. Update recipes for Caesar salad, Hollandaise sauce, homemade mayonnaise, salad dressing and other uncooked egg-based sauces by using commercial pasteurized eggs or egg substitutes. Egg mixtures are safe if they reach 160F, so you can make egg nog, ice cream and soft custards from fresh eggs if you start with a cooked base. Use a thermometer or heat gently until the mixture coats a metal spoon. |
| 10. | Easter eggs - Cooking removes the eggshell's natural protective coating, so hard-cooked eggs are more susceptible to bacteria than fresh shell eggs. Refrigerate Easter eggs immediately after cooking and dying. Don't leave them off refrigeration over 2 hours during the hunt either. After each of your "bunnies" has found their eggs, refrigerate the eggs again. They should keep about a week. |
For information on the safe preparation and handling of egg-rich dishes like quiche, meringues, meringue pie toppings, etc., request the Summer 1992 Egg Handling Handbook from USDA-FSIS, Rm. 1165-South, Washington, D.C. 20250, 202-69000351
Means for physical characteristics of eggs from quail of different ages.
| Age of Bird | 49 to 154 days |
| Egg Weight (g) | 11.33-12.95 g |
| Egg Yolk Weight(g) | 3.56 to 4.07 g |
| Albumen Weight (g) | 6.23 to 6.65 g |
| Shell plus membrane weight(g) | 0.86-0.93 g |
| Egg Shape Index | 0.774-0.779 |
| Egg specific gravity | 1.063-1.062 |
| Shell thickness (mm) | 0.200-0.168mm |