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Effect of different storage temperatures on weight loss and internal quality of oil treated and untreated eggs.

IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore


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Relation	http://ir.cftri.com/7314/

Title	Effect of different storage temperatures on weight loss and internal quality of oil treated and untreated eggs.

Creator	Panda, B. Reddy, M. S. Rao, R. J.

Subject	28 Meat, Fish & Poultry 06 Preservation and Storage

Description	Oiled (Panda et al, Proc. 13th World Poultry Congress (1966)p. 646) and unoiled eggs were evaluated for loss in wt. and internal quality factors every 2 months for 8 months when held at 33 degree F, every 5 days for 15 days when held at 100 degree F, every days for 60 days when held at 55 degree F, and every 7 days for 28 days when held at 78 degree F. Losses in wt. were 7.3 and 1.3% at 33 degree F, 5.93 and 0.29% at 78 degree F, 9.53 and 0.63% at 100 degree F, and 1.4 and 0.36% at 55 degree F for unoiled and oiled eggs respectively. Percentage of thick albumen was satisfactory in oiled eggs at all temp. Unoiled eggs at 78 and 100 degree F maintained albumen in a satisfactory condition for only 7 and 5 days respectively. Oiled eggs maintained a higher Haugh score, yolk index, and had fewer changes in albimen pH. Unoiled eggs were satisfactory for not more than 6 months at 33 degree F, 30 days at 55 degree F, 7 days at 78 degree F and 5 days at 100 degree F. Oiled eggs were satisfactory for 8 months at 33 degree F, 60 days at 55 degree F, 28 days at 78 degree F and 10 days at 100 degree F. Oil coating was effective in preventing microbial infection.

Date	1970

Type	Article PeerReviewed

Format	pdf

Language	en

Identifier	http://ir.cftri.com/7314/1/IFP%201970%2044.pdf Panda, B. and Reddy, M. S. and Rao, R. J. (1970) Effect of different storage temperatures on weight loss and internal quality of oil treated and untreated eggs. Indian Food Packer, 24 (3). 44-48, 11 ref..