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Studies on the keeping quality of whole egg powder.

Iyengar, J. R. and Sripathy, N. V. and Rao, R. S. (1969) Studies on the keeping quality of whole egg powder. Journal of Food Science and Technology, 6 (3). 184-86, 21 ref..

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Journal of Food Science and Technology, VoL 6, September 1969, pp. 184-186.pdf - Published Version
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Abstract

Effect of temp. and method of preparation on keeping quality of whole egg powder was investigated, using samples of (i) acid stabilized; (ii) yeast desugared; (iii) acid stabilized and yeast desugared; and (iv) untreated (control) egg powder, prepared by the method of Iyengar et al [see FSTA (1970) 2 4Q47]. After packaging under N2, samples were stored for 1 yr at 4.4, 21 or 37.7 degree C for assessment of changes in chemical and organoleptic properties, and at 8-10, 30 or 37 degree C for assessment of changes in bacterial load. Samples were tested at 3-month intervals, and results of determination of solubility in 10% KCl, glucose content, salt water soluble fluorescence, sponge cake vol., scrambled egg palatability, total bacterial count and count of Escherichia coli are tabulated. Predicted storage lives of the egg powders, based on these results, are; (i) 9 months at room temp.; (ii) 1 yr at 37 degree C; (iii) less than 1 yr at 37 degree C and (iv) 3 months at room temp.

Item Type: Article
Uncontrolled Keywords: KEEPING-QUALITY; Keeping quality of hens egg powder; CHICKENS-; EGGS-; POWDERS-; ACIDS-; Effect of /acid stabilization/ on keeping quality of hens' egg powder; STABILIZATION-; SUGARS-; Effect of /desugaring/ on keeping quality of hens' egg powder; SOLUBILITY-; /Solubility/ of egg powder; GLUCOSE-; /glucose content of egg powder; FLUORESCENCE-; /fluorescence/ of egg powder; PALATABILITY-; /palatability/ of egg powder; BACTERIA-; /Bacteria/ in egg powder; ESCHERICHIA-; /Escherichia coli/ in egg powder
Subjects: 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Meat
600 Technology > 08 Food technology > 06 Preservation and Storage
Divisions: Meat Fish and Poultry Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 21 Mar 2014 06:02
Last Modified: 21 Mar 2014 06:02
URI: http://ir.cftri.com/id/eprint/7356

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