Eggs!!!!!!!!!!!

egg yolk contains

vitamin D

T/F, egg distribution is stable year-year

true

shelled egg consumption has done what in 20 years?

increased

egg safety/microbiology

high water activity = good growth medium. salmonella is the main concern bc yolk infection/unsanitary egg handling

what does the USDA cover?

liquid/frozen/dried/unshelled eggs

what does the FDA cover?

ingredient(animal feed, eggnog, ect)/shelled eggs

Pasturization of liquid whole eggs or yolks

marketeted out of shell, 61*/3.5 min. egg whites are sensitive to temp

pasturization of liquid egg whites

pore size -2um to remove bacteria bigger than pore. less damaging to protein (less denaturing/coagulation). bad for yolks

pasturization of shell eggs

must document 5 log reduction of salmonella. 54* for 45 min. must syill be cooked. often subs for raw eggs

Europe and eggs

doesn’t go through extensive washing, so protective coat still there

USDA and eggs

makes sure to be washed extensively before theyre sold to remove salmonella

egg composition (large to small)

egg white, then yolk, then shell

egg sizes

jumbo, xtra large, large, med, small, pee wee

egg composition

water 74%, prot 13%, lipid 11%, ash 1%

egg proteins

highest quality proteins, bio-availability, highly functional, used for baking

allergenic, functional proteins

ovalbumin, ovomucoid, ovotransferin, ovomucin, lysozyme

fatty, emulsifying proteins

lipoproteins, lipovitellin, lipovitellinin

health

previously associated with heart issues bc high colesterol, but now realize food cholesterol isn’t a big contributor to cholesterol ammount (not like LDL/fats). includes 5g fats (poly/mono unsat), good source of prot, choline, biotin, vit A, antioxidants, selenium

color and eggs

yolk color influenced by diet

egg quality grades

AA, A, B. presence of air cell (lets in bacteria), ratio of albumin height/egg weight, yolk index (yolk height:width)

deterioration of quality

more air cell, higher PH, less CO2, thinner albumin (ovomucin degredation/yolk closer to edge), weak vitelline membrane (high PH changes protein structure)

storage

cold up to 6 months, room temp doesn’t last, drops in grade

preservation methods

pasturization (ensures safety, also improves shelf life), freezing (must stabilize egg yolk), spray drying (more functional products, esp for food processors)

functional properties of eggs

coloring, emulsifying, thickening, texturizing)

emulsification

stabilizer of oil in water. uses lipoproteins

temps proteins coagulate at

with heat, egg white prots coagulate at 60* and can’t flow, egg yolk prots coagulate @ 65*

thickening/texture agents

adds viscosity (soup, sause, custard), beaten egg whites, thickening with heat (prot coagulation), coagulation/denaturation = unfolding proteins to make more random arrangemet

egg substitutes

driven by worry about cholesterol/lipid content, often real whites+fake yolk

the big egg takeaway

important link between production/processing and safety/quality/value of product.