UNIT - II

EGGS

India is one of the largest egg producers in the world. Although eggs of all birds may be eaten,
the egg of chicken is used more often than any other. The natural function of an egg is to provide
for the development of the chick. Its whole structure and composition are designed to fulfill this
natural purpose.

The different parts of an egg are shown in Figure

Shell - It forms the protective covering of the inner contents of the egg along with the two
membranes. She is made up of protein polysaccharide complex and calcium carbonate. An egg
shell is brittle and easily breaks. Some shells are glossy others dull. Some may be smooth and
others may be rough. It is porous and contains thousands of small holes which allow gases to
pass in and out of the egg for the developing embryo. The small holes are covered with a thin
layer of gelatinous material mucoprotein called cuticle or bloom. The cuticle seals off the pores
of the shell to some extent and helps avoid an excessive evaporation from the inner contents of
the egg. It also restricts the entry of micro-organisms into the egg and thus protects the inner
contents from various infections. The cuticle is soluble in water and easily removed by washing
which results in hastening the deterioration of a quality.

Shell membranes - Within the shell are an inner and outer membrane that also protects the
quality of the egg. Both the membranes are porous and composed of fibers. The outer membrane
which is thicker (48 µm) than the inner one (22 um) is firmly attached to the shell. The outer
membrane has six layers of fibers, whereas, the inner one has three layers. The inner membrane
is attached to the outer and the two membranes are loosely attached to one place usually at the
broad end of the egg. The membranes are composed of protein and polysaccharide. Eggs contain
little or no air cells when they are laid. After being laid because of the lower temperature of the
outer surroundings of the egg than when it was in the hen's body, there is contraction of the inner
contents of the egg. This results in air being drawn into the shell resulting in a small air cell
formation between the shell membranes usually at the large end of the egg.

The condition of the shell and the membrane influence moisture and carbon dioxide, breaking
strength and susceptibility to microbial invasion.

Egg white - The white of the egg consists of three layers, two areas of thin white encompassing
one area of thick white, Some hens secrete a higher ratio of thick to thin white than do others.
Storage conditions also affect the thickness of the albumin and the ratio of thick to thin egg
white.

Egg yolk - The yolk of the egg is enclosed in a sac called the vitelline membrane. Immediately
adjacent to the vitelline membrane, the thin membrane that surrounds the egg yolk is
chalaziferous or inner layer of firm white. This chalaziferous layer gives strength to the vitelline
membrane and extends into the chalazae. The chalazae appear as two small twisted ropes of
thickened white, one on each end of the yolk and anchor the yolks in the center of the egg.
Chalazae appear to have almost the same molecular structure as ovomucin

The yolk carries the indistinct germinal disc or germ spot which under suitable conditions
develops into a chick. Beneath the germ spot extends a white part called latebra. The yolk itself
is layered into sections of white and yellow yolk but they are not readily distinguishable. In
infertile eggs, the female reproduction nucleus is not fertilized by union with the sperm of the
cock. These are incapable of producing chicks and therefore called lifeless or vegetarian eggs.
Infertile eggs are produced when a male bird is not kept with the laying hens.

Nutrient composition: The composition of the egg white is quite different from that of the yolk.
Of importance is the large amount of water (87%) and absence of fat in the white, as contrasted
with the reduced amount of water (49.5%) and large quantity of fat (33.3%) in the yolk. The
white contains the protein albumin while yolk consists of fat, fat-soluble vitamins, water soluble
vitamins and minerals. Nutritionally, eggs are very rich and provide almost all nutrients at a
reasonable cost.

Protein content of eggs is 13.3% and is of excellent qualities, containing all the essential amino
acids required by man, hence are of vital importance especially during childhood, adolescence,
pregnancy and lactation. They also contain 13.3% fat; hence eggs provide 173 kcals/100 g. They
also contain fat-soluble vitamins, A, D and E The water-soluble vitamins thiamine, riboflavin,
niacin, pyridoxine, pantothenic acid and vitamin B, are also present in eggs. Minerals like
calcium, phosphorus, iodine sodium and iron are present in eggs in good amounts. Cholesterol
content of egg y is high, thus egg yolk is restricted in patients suffering from cardiac and liver
disorders
Changes during Storage: The egg starts deteriorating soon after it is laid. Therefore eggs
should be refrigerated promptly after they are collected. The air in a good quality egg is less than
0.3 cm deep. The yolk is in the center. When the egg is broken the condition of yolk and white
can be observed. The yolk is firm a stands up in the center of white, which is viscous. The egg
white forms a definite ring around the yolk and thick white holds its shape. No blood spots are
present and there is no bad odour.

Factors which affect quality of eggs include age, the atmosphere, temperature of storage, relative
humidity and any pre-treatment given prior to storage.

A number of changes occur in shell eggs during storage

These include:

(i) The air cell increases in size due to loss of moisture.

(ii) Carbon dioxide is lost resulting in increased pH.
(iii) Water passes from white to yolk, thus the size and fluid content of yolk increase. Due
to pressure of the enlarged yolk the vitelline membrane weakens and eventually
breaks.
(iv) The thick egg white becomes less viscous and it changes to a watery white fluid
which runs easily.
The extent of spoilage in eggs can be assessed both by External examination and internal
examination. Externally the egg is examined for a good shape of 74-75 Index and must weigh
around 55-58 g with a sound and clean shell.

Internally, the below criteria gives the extent of quality deterioration of egg. It can be termed as
"spoiled" if the air cell size, albumin and yolk index increases. The common indicators such as
size of air cell, albumin index, yolk index and thickness of shell used to determine the spoilage in
eggs is given in Table.

Indicators to determine the spoilage in eggs

The extent of spoilage in egg for all practical purposes is done by breaking and testing the
albumin, yolk and haugh indices. But for marketing purposes, any spoilage is determined by two
methods called candling and grading.

1. Candling: Egg is placed against a small aperture from which a sharp cell, presence of any
blood clots or extraneous matter is checked. This method is most commonly used in
determining the spoilage in eggs.
2. Grading: The parameters like "Thickness, size and colour of the shell and weight of the egg
are considered for determining the spoilage. The weight reduces as the extent of spoilage
increases, the thickness of shell decreases and shell becomes creamy in colour.

Appropriate care must be taken in preventing the spoilage and to preserve eggs for longer life.
Certain preservation methods have to be followed. The purpose of preservation is to

 Prevent embryonic development (among fertile eggs).

 Retard the process of evaporation and shrinkage.
 Counteract changes causing liquification and entrance of water into yolk
 Check against microbial contamination (rots & moulds).
 Avoid development of undesirable odours and flavours.
 Ensure supply of high quality eggs to consumers.
 PROCESSING OF EGGS

Processing refers to removing the contents of eggs from their shells, producing products such as
liquid whole eggs, liquid yolks and liquid albumin and then processed into: Frozen Eggs, Egg
powder and egg solids. In The basic operations performed in producing commercial egg products
are as follows.

Note:

 Functional properties are not much altered

 Baking quality is not changed
 Mayonnaise prepared from frozen whole eggs is more stable
 Volume of sponge cake is not affected.
 Frozen eggs are more uniform than shell eggs
 Undergo less deterioration in quality.
 Occupy less space under storage.

1. FROZEN EGGS
Eggs are frozen to preserve them for use in food manufacturing. Before freezing, egg contents
are separated from the shell and which may be frozen as whole egg, Egg yolk, Egg white or
various mixtures of yolk and white.

Freezing plants are generally combined with egg breaking facilities where eggs are received,
washed and dried. Then the eggs are broken to remove the egg content this could be done by
hand or with the help of machines. While breaking the spoiled eggs are rejected as this could
spoil the good product. The whole or separated eggs are mixed for uniformity, filtered to remove
chalazae, membranes or bits of shell. Thus prepared egg contents are pasteurized at 60-62 oC/3-4
min and filled into suitable container for freezing. Freezing generally is done in a sharp freezer
room with circulating air at -30OC. Freezing may take about 48-72h.

Egg white and whole egg can be frozen as such without any additives but it is difficult in case of
egg yolk. While freezing egg yolk becomes gummy and thick due to gelation. This can be
prevented by the addition of 10% sugar or salt or glycerin 5%. Sugar yolk will be used by bakers,
confectioners and salted yolk may be used by mayonnaise manufacturers. These ingredients
should be dissolved in the yolk during mixing and prior to screening.
(A) Shell eggs:

Shell eggs

Candling (Removing the unfit eggs)

Removal of egg contents

Inspection of egg meats by sight and smell

Separation of yolks and whites when desired

Mixing and churning of yolks and whites when desired

Straining to remove chalazas and pieces of shell and membrane

Addition of sugar, salt or other ingredients

Pasteurization (60-620C/3-4 min)

Freezing and drying of the product

Fig. Preparation of frozen egg

(B) Contents of egg: Fig. Preparation of Frozen Egg Powder

Fresh egg (cold storage for 24 hrs. at 3-5°C)

Candling and Inspection in the

Cleaning in detergent sanitizer solution for 5 minutes

(Water temp. 37.5°C containing 200-500 ppm chlorine)

Draining and drying the eggs

Separation of egg contents

Blending and Filtration

Additional conditioners
(Sugar, salt, etc. 10-15% and 0.05% pepsin)
To prevent gelation of the product
60-620C/3-4min

Pasteurization (60-620C/3-4min)

Packing in metal cans

Freezing at -20°C

Storage (Frozen)
2. DRIED EGGS/EGG SOLIDS/EGG POWDER

After pasteurization of liquid e they are used to produce dried eggs by 2 methods.

a) Spray Method: This method employs milk driers slightly modified for drying eggs. The
liquid egg or yolk is delivered to the spray nozzle under high pressure (1800-5000 lbs.
/sq. inch) and the drier temperature ranges from 230°F to 300°F. The moisture content of
the product is reduced to 3-5% in the drying process.

b) Pan Method: Freshly prepared albumen is used. Clarified albumin is poured into shallow
pans which are placed in drying rooms at a temperature of 114° to 118°F and the albumin
is dried into flake albumin.

The whites, Yolks and whole eggs may be dried by several methods, like spray drying, tray
drying, foam drying or freeze drying. Egg white contains traces of glucose and galactose which
react with egg protein leading to mallard browning. This discolors the dried egg white. Browning
can be prevented by removing glucose through fermentation by yeast or with commercial
enzymes. This is known as desugaring and this is practiced prior to the drying of all egg white.

(C) Spray dried whole egg:

Fresh Eggs

Cold Storage (maintained at 4-5°C)

Candling and Inspection (candling room preferably maintained at 15°C)

Cleaning in Detergent-Sanitizer Solution

(2% sodium hydrochloride solution, water temp. 40°C for 8 minutes)

Breaking and collection

(Steam sterilized, examination of egg contents)

Churning and Filtration

(Homogenized for 5 min. without beating air into egg mass, then filter)
 Pasteurization (Place heat exchanger, at 62.5°C for 3-5 minutes, destroys salmonella and
other organisms)

Desugaring (0.5% yeast, fermentation at 30°C for 1 1/2 hours)

Repasteurization (62.5°C for 3-5 min. to reduce bacterial load and to kill yeasts)

Spray Drying (Air inlet temp. 185°C and outlet temp. 85°C, moisture content 1.5% in dried
powder)

Redrying (In a vacuum shelf drier at 60°C for 2 hrs., vacuum not less than 27.5 mm Hg,
moisture content 2% (max.) in finished product)

Packing (in a tin container with inert gas)

Stored (Shelf-life of egg powder -14 to 21 months)

Fig. Manufacture of "Whole Egg Powder"

Advantages of dried eggs:

 Occupy less space,

 Requires refrigeration for storage,
 Require no defrosting before use.
 Quite suitable for various food preparations.
 Dried whole eggs and yolks should be vacuum packed.

Functions of eggs in cookery: The egg proteins coagulate on heating. The coagulation of
proteins is accompanied by binding of moisture and increase in viscosity. Therefore eggs can be
used as thickening agents in food preparation Egg custard is a good example of this property of
eggs.

The egg proteins coagulate between 65 and 70°C and help to hold the shape of the product in
which these are used. Eggs are therefore useful as binding agents in carlets, chops, fried fish
Eggs, when beaten, form elastic films, which can trap air. This air expands during baking, and
gives fluffy, spongy product. Thus eggs are used extensively as leavening agents in baked
products such as cakes and muffins.

Besides proteins, eggs contain phospholipids such as lecithin, which are known for their
emulsifying quality. Hence the egg is an excellent emulsifying agent in products such as
mayonnaise.

PRESERVATION OF SHELL EGGS

Eggs can be preserved as whole egg in shell or in liquid or processed foods.

Shell eggs are preserved by four methods:

A. Wet Methods or Immersion Methods: These methods are used under village conditions for
small scale operations.

In the wet methods, only infertile, fresh, good quality eggs should be used Materials used for
preservation should not impart undesirable taste or odour. Prevention of deterioration of
solutions is a necessary precaution. Gaseous exchange between eggs and the surrounding
atmosphere should be prevented. There are 2 wet or immersion methods.

1. Lime water or Lime Sealing Method: A saturated solution of lime water is used. When
eggs are held in lime water, the CO2 released from the eggs combines with it to form calcium
carbonate which deposits and seals the shell pores. The reaction is completed in 16 hours.

Ca (OH)2 + CO2 CaCO2 + H2O

One pound of quick lime is mixed with one pint of water and stirred well. After the reaction is
over, 4 ounces of salt are added to increase the specific gravity so that the eggs do not strike hard
against the bottom of the container when immersed. Further 4 1/2 pints of water is added and
stirred. The solution is filtered through a muslin cloth and to the filtrate a small quantity of
slaked lime is added in order to maintain the concentration. Eggs are gently lowered and held in
the solution for 14 to 16 hours and later removed and stored at room temperature. Such eggs can
be stored for 3-4 weeks.

2. Water Glass Method: A 10% solution of sodium silicate, commonly called water glass is
used. The colloids absorb and block the shell pores without any chemical reaction. Water is
boiled thoroughly to remove the dissolved carbon dioxide which otherwise forms a complex
with sodium silicate. Then the calculated amount of chemical is added to prepare the
solution. The eggs are dipped in cooled water glass solution. The solution is most effective at
75-80°F. Eggs are to be kept overnight, later removed and stored at room temperature.
 B. Dry methods:

Oiling: Eggs may be oil treated using suitable, light weight, mineral oils which are colourless,
odourless and tasteless. Standards of egg coating mineral oils are:

Specific gravity - 0.83 to 0.84

Viscosity - 50 poises

Colour - Colourless

Pour point - 25-35°F

Flashpoint - About 280°F

Reaction - Neutral

Coating with oil seals shell pores and thus evaporation of water, CO, and other changes are
prevented, thus preserving egg quality. Oiling is carried out by Dip Method or Spray Method.

1. Dip Method: Eggs are dipped for a few seconds in the oil, withdrawn and allowed to stand to
drain off the excess oil. This oil could be heated (180°F for 20 minutes), filtered, cooled and
reused. About 400 ml of oil is required for 200 to 250 eggs. Sometimes oil is prewarmed to
maintain slightly higher temperature than that of eggs required to be dipped.
2. Spraying Method: The eggs are kept broad end up in egg filler flats and the oil is sprayed with
sprayer to cover 1/2 to 3/4 of the shell surface. 400 ml of oil is sufficient to spray 1000 eggs.
Bactericides and fungicides may be added to the oil. Spraying oil is less expensive and requires
less labour than oil dipping. Oiled eggs are preserved up to 3 weeks at room temperature.
3. Gaseous Atmosphere: Some kind of overwrap along with inert gases is used. Eggs are kept in
plastic bags or retail cartons, filled with gas and sealed. Maintenance of higher CO, pressure
surrounding the eggs precludes CO, loss thus preserving egg quality. This is not a convenient
method in view of cost and hazards to workers.

C. Thermo stabilization or Heat Treatment Method: This is by use of heat. Even fertile,
fresh eggs can be preserved, by destroying the viable germ. (Eggs are thermo stabilized by
immersing shell eggs for 15-20 minutes at 55°C while water is constantly stirred. These
results in fine film of peripheral albumin immediately next to the shell being coagulated.
Coagulation inhibits CO2 loss. Different heat treatments can be used:
 120°F for 35 minutes
 140°F for 5 minutes
 135-145°F for 15 minutes (DE fertilization)
 212°F (Boiling water) for 3 to 5 seconds
This is called Flash treatment. Thermo stabilized eggs can be stored at room temperature for 3-4
weeks.

D. Cold Storage or Refrigeration:

1. Long term storage
2. Short term storage

1. Long term storage: Eggs are stored at a temperature of about 30°F with a relative
humidity of 85-90%. A suitable insulated room is required, and an anteroom to avoid
entry of air. Proper air circulation is important to help loss of heat from eggs Cold
temperature storage should not be less than 28°F. Eggs keep well for a long time up to 5-
6 months in cold storage.
2. Short-term storage: For storage up to 2-3 weeks, a temperature of 55-55°F with relative
humidity of 60-70% is sufficient. Hatching eggs up to 10 days can also be stored under
these conditions.

A combination of any 2 compatible methods is preferred to a single one egg oiling of thermo
stabilized eggs. Oil treatment combined with cold storage is also done.

Lime water method is best under village conditions; the next is oiling and thermo stabilization.
When large numbers of eggs are to be preserved in a central place, cold storage is ideal.

Effect of heat on Eggs protein

Whenever eggs are cooked with heat, the egg whites turn from clear to white, and the gel
becomes more rubbery. As heat denatured the proteins in the egg white, it broke apart some of
the bonds (mostly hydrogen bonds) that were holding the proteins in their original shape. The
proteins unfolded, taking up more space (turning the gel white) and hardening them in place next
to one another. Eggs are useful in binding, thickening and gelling agents because they contain
proteins that are denatured by heat leading to: - Coagulation, Gelation

Egg white - changes from a viscous, transparent sol to an opaque, elastic solid.

Egg yolk - increases in thickness as it is heated becoming either a pasty or mealy solid
depending on heat Coagulation Temperature

 White begins near 60°C; yolk begins near 65°C. Coagulation temperature is influenced by
pH of the dispersion.
 Egg protein denaturates and coagulates causing it to set and harden, egg white becomes
opaque, shrink.
 Sulphur in egg white protein reacts with iron in yolk to form iron sulphide which causes the
greenish colour on outside of the yolk of hardboiled eggs.
 Destroys pathogenic bacteria like salmonella.
 Loss of B group vitamins especially vitamin B1.
 Too much heat causes curdling.
 If overcooked white becomes tough and rubbery, becomes dry and crumbly.
 Egg albumin (white) which is soluble in cold water becomes insoluble.

Types of Egg Products

Introduction:
Egg products are processed and convenience forms of eggs for commercial, foodservice and
home use. These are refrigerated liquid products, frozen products, dried and specialty products.
When shell eggs are delivered to the breaking plant, they are put into refrigerated holding rooms.
Before breaking, they are washed in water at least 20 degrees warmer than that of the egg and
spray-rinsed with a sanitizing agent. They may be moist, but not wet, when they are broken.

Egg is processed to produce convenience forms of eggs for commercial, food service and home
uses. Egg products can be classified as follows

1. LIQUID EGG PRODUCTS:

Egg whites, Egg yolk, various blends of Yolk and white

Liquid egg products may be packed in a variety of packages, including bulk tank trucks, smaller
portable tanks or “totes,” paper cartons, hermetically sealed polyethylene bags, lacquer-coated
tins, and plastic pails. These products include liquid egg whites, liquid egg yolks, and various
blends of the whites and yolks. Normally, liquid egg products are pasteurized at 60 °C (140 °F)
for 3.5 minutes and have a shelf life of two to six days. Some liquid egg products are processed
using ultra pasteurization and aseptic packaging techniques to extend their shelf life to about six
weeks.

2. FROZEN EGG PRODUCTS:

Egg white, Egg yolk, Salted yolks, sugared yolks, Whole eggs, Salted whole egg. Frozen egg
products are often preferred as ingredients in certain food products. Salt, sugar, or corn syrup is
normally added to yolks or whole eggs prior to freezing in order to prevent gelation or thickening
of the products. Egg whites freeze well without any additives. Egg products are frozen at −23°C
(−9 °F) and are packed in different-sized pouches and waxed or plastic cartons. Products include
egg whites, egg yolks, salted yolks, sugared yolks, salted whole eggs, sugared whole eggs, and
various yolk and white blends with or without added sugar or salt. At frozen temperatures they
have a shelf life of about one year.
3. DRIED EGG PRODUCTS:

Spray dried egg white solids, Instant egg white solids, whole egg or yolk solids, free flowing
whole egg or Yolk solids (sodium silico aluminate added as a free flowing agent).

Dried or dehydrated eggs are less expensive to ship, more convenient to use, and easier to store
than fresh whole eggs. Spray dryers are used to produce a high-quality egg product with foaming
and emulsification properties similar to those of fresh eggs. The dehydrated eggs are packed in
containers ranging from small pouches to large drums, depending on their commercial
application. Several types of dried egg products are produced for various applications in the food
industry (e.g., cake mixes, salad dressings, pasta). These products include dried egg white solids,
instant egg white solids, stabilized (glucose removed) whole egg solids, and various blends of
whole egg and yolk with sugar or corn syrup. Most dried egg products have a storage life of one
year when refrigerated.

4. SPECIALITY EGG PRODUCTS:

Freeze dried scrambled eggs, Frozen precooked products like Egg patties, Fried eggs, crepes,
Egg pizza etc.

Several frozen, precooked egg products are available in markets, including egg pizza, scrambled
eggs, omelet’s, French toast, breakfast sandwiches, crepes, and quiches. Several low-cholesterol
or cholesterol-free egg substitutes have been developed by replacing the egg yolk with vegetable
oils, emulsifiers, stabilizers, colour, vitamins, and minerals. Fat-free egg substitutes have also
been developed for commercial use.

Egg products are preferred to shell eggs by commercial bakers, food manufacturers and the
foodservice industry because they have many advantages including convenience, labor savings,
minimal storage requirements, ease of portion control, and product quality, stability and
uniformity.