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Changes in weight loss and internal quality of eggs stored at high temperatures (110 degree and 120 degree ).

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/3361/
 
Title Changes in weight loss and internal quality of eggs stored at high temperatures (110 degree and 120 degree ).
 
Creator Rao, R. J.
Reddy, M. S.
Moorjani, M. N.
 
Subject 28 Meat, Fish & Poultry
 
Description Eggs were dipped in CFTRI egg coating oil at 45 degree C for 5 sec and stored at 110 degree F and 120 degree F. Untreated eggs were also stored. Eggs were periodically (every 3 days) removed from storage and analysed for wt. loss, percentage thick albumin, albumin and yolk indices, and Haugh units. After 9 days at 110 degree F untreated eggs had lost 7.2% in wt. against 0.7% in oil treated eggs. At 120 degree F losses were 13% and 1.4% respectively. Albumin was satisfactory throughout storage at 110 degree F for oil coated eggs but became thin after 3 days when not treated. Partial coagulation took place at 120 degree F. Results showed oil coating of eggs to increase storage life at 110 degree F, but at 120 degree F internal quality was poor.
 
Date 1971
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/3361/1/Indian_Food_Packer_1971_XXV_3_56-57.pdf
Rao, R. J. and Reddy, M. S. and Moorjani, M. N. (1971) Changes in weight loss and internal quality of eggs stored at high temperatures (110 degree and 120 degree ). Indian Food Packer, 25 (3). 56-57, 8 ref..