Eggs - Food Technology

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Physical structure

  • Outer shell composed of calcium carbonate
  • Cuticle protects against microbial invasion and controls water loss
  • Cuticle protects pores
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Quality

  • Biological changes take place such as:
  • Thicker yolk gets thinner
  • Membranes around egg weaken
  • Loss of water = enlarged air sac
  • Candling - Egg illuminated to see size + position of egg yolk + air sac
  • Yolk index - height measured by tripod, width by capilers
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Frozen Whole Egg

  • Egg washed
  • Bacteria on surface destroyed by chlorine
  • Broken mechanically
  • Mixed into a homogenous product
  • Pasteurised for 60 seconds
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Dried Egg

  • Prepared the same as Frozen Whole egg
  • Spray dried in dryer
  • Can be used for milk powder
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Proteins

  • Lecithin
  • Ovomulcoid - acts as sequestrant to bind up copper and iron
  • Avadin - binds up vitamin biotin
  • Lysozyme - destroys bacteria by splitting thier cell walls
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Egg Yolk

  • Rich in nutrients
  • Glazing
  • Good emulsifying properties
  • Coagulation
  • Aerating
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Properties

  • Coagulation - thickening = custards, Setting = quiches, Binding = stuffings, Coating = breadcrumbs
  • Foaming = meringues
  • Emulsifying = mayonnaise
  • Glazing - Maillard reaction = pastry
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