EGG

Presented By:-
Shova Khadka
EGG
An animal reproductive body consisting of an ovum
together with its nutritive and protective envelopes
and having the capacity to develop into a new
individual capable of independent existence.
Egg is basically nature`s device to produce a chick. So, it
has the necessary infrastructure for the production and
nutritional requirements of developing embryos and
newly hatched chick.
There are four main component of hen`s egg
• Shell
• Shell membrane
• Albumen or white
• Yolk
1. Shell
The outer protective covering of an egg is shell which
comprises around 11% of the total weight. It is mainly
composed of calcium carbonate. The shell contains
numerous minute pore on the entire surface, which are
partially sealed by keratin. These pores allow loss of
CO2 and moisture . However, a few of them (hardly 12-
20) may permit bacterial penetration within the egg
under specific circumstance.
Thus shell structure consists of three basic units:-

a) Outer cuticle made up of keratine

b) Middle spongy
c) Inner mammary layer.
 2. Shell membrane
The shell is attached to the shell membranes. The outer thick
and inner thin membranes are usually inseparable except at
the broad end of the egg forming an air cell.
The shell membranes are a part of in-built defense mechanism
in egg because of their role as an effective barrier against
bacterial invasion.
The air cell continues to increase in size during storage due to
loss of moisture and shrinkage of egg contents.
3. Albumen
The white or albumen portion of egg constitutes about
58% of total weight of egg. It occurs in four layer as
follows-
a. Outer thin layer
b. Outer thick layer
c. Inner thin layer
d. Inner thick white or chalaziferous layer
The proportion of thin and thick white varies
accordingly to the breed and age of the hen. Thick
content is comparatively more.
The inner thick white layer is surrounds the vitelline
membrane of the yolk and its firm mucin like fibers
content as chalazae which has the specific function of
keeping the yolk in the center.
4. Yolk
The yolk constitutes nearly 31% of the total egg weight.
It consists of the following four structures from
outside:-
a. Vitelline membrane
b. Concentric ring of light and dark yolk material
c. Latebra (cone like portion extending to the center
of yolk)
d. Germinal dish (located in the cone of latebra.
Chemical composition of Egg
Important protein in egg albumen
Egg yolk contains more than 50% solids, which are
mainly lipids (32%) and protein (16%). Yolk lipid is
composed of mostly triglycerides (65%), good amount
of phospholipid (28%) and controversial cholesterol
(5%). The ash content of yolk is about 1%. A little of
carbohydrate, usually less than 0.5%, may also be
present.
Nutritive value of hen` egg
An egg contains about six grams of protein.
All the essential amino acids required in human diet are
present in egg protein.
An egg also provide 5-6g of easily digestible fat.
Egg is an important source of fat soluble vitamins (A, D,
E and K) and water soluble vitamins of B-complex
group. However, it does not contain vitamin C.
. With very little carbohydrate, egg has a remarkable
low caloric value which justifies its inclusion in the
food for people on restricted diet
. Egg is very good source of important minerals such
as iron, phosphorus, potassium and trace elements
which are necessary for the formation of blood, bone,
and soft tissue
Cholesterol content of egg yolk is comparatively high
Factor affecting egg quality

1. Frequency of collection
2. Age of bird
3. Plane of nutrition
Microbial Spoilage
1. Penetration of Microorganism through the Egg
Shell and Shell Membranes
2. Colonization of Microorganism on the Shell
Membrane
3. Overpowering the Antibacterial factors present in
the Albumen
1.Penetration of Microorganisms through the Egg
Shell and Shell Membranes
Egg shell acquires a diverse microflora at the time of
oviposition
An egg contains more than 17000 pores
Through shell pores, microorganisms come across shell
membrane
Mold may cause rot in eggs under humid storage condition.
In such case shell is generally covered with mycelium
(whisker) and hyphae penetrates the pore to reach shell
membrane.
2.Colonization of Microorganisms on shell
Membrane
Once the microorganisms have an access to shell
membrane, they are able to multiply and forms colonies
In initial stages, there is a decline in the microbial number
In later stages, multiplication of organisms takes place at a
faster rate because by this time albumen becomes heavily
infected
The pH of egg contains move towards neutrality and yolk
comes in contact with inner shell membrane.
3.Overpowering the Antimicrobial Factors
present in the Albumen
Egg white provides an unfavorable medium for microbial
growth
Lysozyme of albumen cause lysis of mucopeptide rich in cell
wall of Gram positive bacteria but such enzyme doe not act
on gram negative bacteria because having coating of
lipoprotein and lipopolysaccharide over mucopeptide
Conalbumen chelates iron and make it unavailable to gram
positive than gram negative bacteria
Thus inhibits definitely delay the spoilage of egg
Different types of rots
Prevention and Maintenance of Eggs
• Following precautions should be taken during handling of
eggs
I. Eggs should be collected 3 to 4 times per day. This will
results in less dirty eggs and fewer breakages.
II. After collection, eggs should be shifted to holding room
maintained at a temp ~15⁰C and 70-80 RH at least for
12hrs
III. Egg should be properly packed in filler flats with board
end up.
IV. Eggs should be rapidly moved through the marketing
channel.
Prevention methods
1. Home made
2. Commercial method
 Home made

i. Egg cleaning:-
Earlier, it was a general practice to dry-clean dirty egg shells
by abrasive mounting on a mechanical wheel
These days washing in warm water containing a detergent
sanitizer is an effective way of cleaning the egg
Here eggs are immersed in warm water for 3-4 mins, but the
temperature difference 10-20⁰C should be maintained
Shelf life enhanced 3-4 weeks
ii. Oil treatment
Coating oils forms a thin film on the surface of the shell
sealing the pores
Egg coating oils should be colorless, odorless, and conform
to food grade
Coating is done by either by dipping the eggs in the ground
nut oil, coconut oil, paraffin oil or by spraying
The temperature should be in range of 15-30⁰C
Shelf life 3-4 weeks
iii. Lime water method
A liter of boiling water is added to 1kg of quick lime and
allow to cool. Now 5 liters of water and 250g of table salt are
added to it.
The solution is strained through a cloth when the mixture
settled down
Eggs are dipped in clear fluid overnight and then dried at
room temperature
Shelf life 3-4 weeks
iv. Glass-water treatment
One part of sodium silicate is mixed in 10 parts of water and
eggs are dipped overnight
In this process, a thin layer of precipitated silica is deposited
on the egg shell and partially seals the pores
Shelf life 6 months
v. Thermostabilisation
This preservation method involves stabilization of albumen
quality by holding the eggs in an oil bath maintained at 55⁰C
for 15 minutes or for 58⁰C for 10 minutes
This process brings about coagulation of thin albumen just
below the shell membrane, thereby blocking the passage of
air and moisture
Shelf life 6 months
2. Commercial method
i. Cold storage:-
The temperature of an egg-storage room should be
maintained at +0.5 to -0.5⁰C at RH 75-85% is
necessary.
Shelf life about 2 months
ii. Frozen storage
The yolk and white may be frozen separately with addition
of 5% glycerin.
The egg content are freezed in 30-40lb, tin at a low
temperature range of 10-30⁰F or below 0⁰C.
The frozen eggs may be stored with little or no loss of flavor
Shelf life 12 months
iii. Pasteurisation
Ideally temperature of water to rise above 56.7 or 60
or 61.1⁰C for 3.5 minutes
How ever temperature of water is maintained at 75⁰C
for 60 seconds
Cooled the eggs for 3 minutes and stored
Shelf life 12 months
iv. Dehydration
i. Vacuum drying
ii. Drying by hard boiled method
iii. Drying of egg by spray drying and/or drum drying
Changes during storage
1. Changes caused by microorganism
• Microbial rot
2. Changes not caused by microorganism
i. Loss of moisture, weight loss thus shrinkage
ii. Increased in size of air cell
iii. Yolk
Yolk become weak
Yolk approaches toward shell due to poor albumen
Poor vitelenary membrane
iv. Albumen
Egg white become thinner and watery (due to osmosis)
v. The normal pH of egg 7.6-9 which increase to 9.5-10
vi. Growth of chick may condemn egg
Candling
Egg is examined by holding it before alight source, the broad
end is faced 60 watt bulb and the content is examined
through the narrow end
Cracks, body, porosity of shell, mottling condition, position,
size, size of air cell, yolk shadow, meat spot, blood spot,
development of germ and embryo (embryo and microbial
rots can be observed)
Batch or continuous
Grading of Egg
US Standard for Grading of Egg
Quality of individual egg done by Haugh Unit

HU = 100log (H +7.57-1.7W ^0.37)

Where,
H = height of albumen
W = weight of whole egg in g
THANK YOU