Egg for Healthy Life

Sayed M. Naim Khalid

MSc in Food Science and Technology, PG in Public Health Nutrition

September 2017
Content
Egg Chemistry/nutrition

Egg Safety

Egg Quality

Egg Economics

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Egg structure

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Egg Composition

Albumen 57%
55% Thick
21% Inner thin
21% Outer thin
3% Chalaziferous layer
100%
Egg yolk 32% (an emulsion)
size depends on
age of hen
what stage of reproduction hen was in when the
egg was laid

Egg Shell 11%

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Egg composition
H20(%) Prot(%) Fat(%) Carb (%) Ash(%)

Whole egg 65.5 11.8 11.0 .3-1.0 .8 -1.0

Albumen
88.0 11.0 11.0 .4 -.9 .5 -.6
Egg yolk
48.0 17.5 32.5 .2-1.0 1.1
Shell

1.6 3.3 Tr. ----- 95.1

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Egg composition

Whole egg Albumen Egg yolk Shell

% Solids 26 (interior) 12 51 98.4

34 (w/shell)

Albumen from older hen has a lower % solids

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Egg composition

Whole egg Albumen Egg yolk Shell

% Solids 26 (interior) 12 51 98.4

34 (w/shell)

Albumen from older hen has a lower % solids

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Importance of protein in food

Proteins improve mouthfeel, texture and flavor in

many food systems

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How protein work in foods?

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Not all proteins are created
equal !!

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Biological Value
Egg protein is the protein by which all other proteins are compared
for determining biological value to human nutrition
The scale is based on a total score of 100 which represents top
efficiency (BV equals the amount of nutrients available in a food or
supplement that can be efficiently and effectively utilized by the
body)
Whole egg has a BV of 93.7

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Egg and Nutrition

Egg protein has the highest

biological value of any
protein available in nature
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Egg Safety
SAFE HANDLING OF EGGS

Eggs are part of healthy diet

Safe-stored properly, handled, and cooked

Some unbroken eggs may contain

Salmonella enteritidis

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PROPER EGG USAGE
1. Dont eat raw eggs

2. Buy clean eggs from refrigerator

display case

3. Store eggs safely/properly at home

- 40 F
- Coldest part of the refrigerator
- Do not wash eggs
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 PROPER EGG USAGE (cont)
4. Use eggs promptly 3-5 weeks

5. Serve immediately

6. Use safe egg recipes

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Egg Quality

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What is egg quality?
Quality?
Quality is the sum of characteristics of a given food item which
influence the acceptability or preference for that food by the
consumer

egg quality means different things to different people

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Egg external quality
Shell stability faults
Cleanliness
Appearance fault
Grades A, B, loss

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Egg external quality grading

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Egg external quality shell quality

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Egg internal quality
Relative viscosity of albumen
Freedom from foreign matter in albumen
Amount of thick albumen
Shape, uniformity and firmness of yolk (height of yolk)
Freedom from yolk defects

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Egg internal quality- grading

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Genetic quality of eggs

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Egg quality traceability

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How to maintain egg quality?
Low temperature preservation most important.
Shell treatment.
Thermostabilization
Carton overwraps
Controlled humidity
Sealed bucket egg gathering
Combination of above methods
Ideal condition: 50-60F and 70% RH

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Egg Economics

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Egg primary production estimates

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Egg production by species

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Egg production by region

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Egg production by percentage

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Egg production increase

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References/Extra sources
Gerber, Natalie. (n.d). Factors affecting egg quality in the commercial laying hen: a review. https://eggfarmers.org.nz/wp-
content/uploads/2012/04/factors_affecting_egg_quality.pdf - Visited on Sept 18, 2017
http://www.fao.org/resources/infographics/infographics-details/en/c/284410/- Visited on Sept 14, 2017
https://extension.tennessee.edu/Putnam/Documents/4-H/Egg%20Quality.pdf - Visited on Sept 18, 2017
http://www.lowinputbreeds.org/fileadmin/documents_organicresearch/lowinputbreeds/tn-4-4-niekerk-2014-egg-quality.pdf - Visited on Sept 18, 2017
https://etravelweek.com/imported/eggs-purchasing-products - Visited on Sept 18, 2017
http://www.aamu.edu/Academics/alns/foodandanimalsciences/Documents/Poultry%2011.28.11.pdf Visited on Sept 18, 2017
https://www.alltech.com/sites/default/files/alltech-egg-shell-quality-poster.pdf - Visited on Sept 18, 2017

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