Effect of oil dipping and oil spraying on some quality characteristics of eggs stored at 40 degree and during subsequent marketing period.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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http://ir.cftri.com/7222/
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| Title |
Effect of oil dipping and oil spraying on some quality characteristics of eggs stored at 40 degree and during subsequent marketing period.
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| Creator |
Tandjin, M.
Panda, B. |
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| Subject |
28 Meat, Fish & Poultry
06 Preservation and Storage |
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| Description |
A study was made of the effects of the 2 shell treatments, oil dipping and oil spraying, on the weight loss and internal quality of eggs during storage at 40 degree F and subsequent marketing periods at ambient temp. Both treatments maintained a higher Haugh unit score, % thick albumen, albumen and yolk indices, a lower weight loss and greater pH stability throughout storage, than the controls. Untreated eggs could only be kept for 5 days at room temp. after refrigerated storage for 1 month, whereas oil dipped and oil sprayed eggs kept for 15 days.
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| Date |
1972
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| Type |
Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/7222/1/IFP%201972%2014.pdf
Tandjin, M. and Panda, B. (1972) Effect of oil dipping and oil spraying on some quality characteristics of eggs stored at 40 degree and during subsequent marketing period. Indian Food Packer, 26 (1). 14-19, 15 ref.. |
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