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Studies on the preparation and storage of whole duck egg powder.

Iyengar, J. R. and Sripathy, N. V. and Suryanarayana Rao, R. (1969) Studies on the preparation and storage of whole duck egg powder. Journal of Food Science and Technology, 6 (2). 123-127, 27 ref..

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Journal of Food Science and Technology, VoL 6, September 1969, pp. 1-5.pdf - Published Version
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Abstract

In pilot plant studies on dehydration of duck eggs, the eggs were washed, broken, churned and filtered. The following preliminary treatment was performed before drying. The pH of the liquid egg was reduced to 5.5, using N HCl, and sugar was removed by anaerobic fermentation, using yeast. A 2-stage drying process (see preceding abstr.) reduced moisture content to less than 2.2%. The control was dried without the preliminary treatment. Composition of dried egg powder was: moisture, 2.1%; lipids, 43.8%; ash, 3.3%; total N, 6.6%; protein (N x 6.68), 44.1%; soluble N, 5.9%; and glucose, 0.1%. Solubility was 89.8%. The bacterial load was 75 x 10-3/ml; no coliforms or salmonellae present in the raw eggs were present in the powder. In organoleptic tests of omelettes, the yeast-desugared powder was better, and had better storage life than the control. Max. storage life of control samples was 3 months at 22-25 degree C; that of yeast-desugared samples was 1 yr. at 37 degree C. [See also preceding abstr.]

Item Type: Article
Uncontrolled Keywords: DEHYDRATION-; Dehydration of eggs of ducks; EGGS-; DUCKS-; SUGARS-; Removal of sugars from eggs using yeasts; YEASTS-; WATER-; Content of /moisture/ in dried eggs of ducks; LIPIDS-; Content of /lipids/ in dried eggs of ducks; PROTEINS-(ANIMAL); Content of /protein/ in dried eggs of ducks; MINERALS-; Content of /ash/ in dried eggs of ducks; NITROGEN-; Content of / soluble & total N/ in dried eggs of ducks; GLUCOSE-; Content of /glucose/ in dried eggs of ducks; SOLUBILITY-; /Solubility/ of powdered eggs of ducks; STORAGE-; /storage/ of powdered eggs of ducks; BACTERIA-; /Bacteria/ in dried eggs of ducks; COLIFORMS-; /coliforms/ in dried eggs of ducks; SALMONELLA-; /salmonellae/ in dried eggs of ducks
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 05:33
Last Modified: 21 Mar 2014 05:33
URI: http://ir.cftri.com/id/eprint/7368

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