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presented By:-Monika K. Tambakhe (B.Tech 4 Year) Food Technology - : Guided By: - Dr. P.A. Pawar Sir
presented By:-Monika K. Tambakhe (B.Tech 4 Year) Food Technology - : Guided By: - Dr. P.A. Pawar Sir
presented By:-Monika K. Tambakhe (B.Tech 4 Year) Food Technology - : Guided By: - Dr. P.A. Pawar Sir
Monika K. Tambakhe
(B.Tech 4thyear)
Food Technology -: Guided by :-
Dr. P.A. Pawar Sir
Brown Eggs made available are very nutritious and are recommended
for a healthy balanced diet. These Brown Chicken Eggs are made
available in safe and secure packaging and they are fresh as well.
Brown eggs are available in 55 – 58 grams.
Packing Specification
Nature has given the egg a natural package - the shell. Despite its
relative strength, the egg is an extremely fragile product, the shells may
cause damages easily. Economical marketing generally requires that eggs
be protected by the adoption of specialized packaging and handling
procedures. Packaging is an important component in delivering quality
eggs to buyers.
The egg consists of four
distinct structures:
- Albumen or white,
consisting of thin and thick
regions, plus chalazae
Ovum, Albumen,
Shell membranes, - Shell membranes, separate
Shell inner and outer layers
whole egg 74 13 11 1
white 88 11 0 0
yolk 48 17 13 1
Component %
shell 9
yolk 29
albumen 62
fat/complete yolk 33.0
protein/complete yolk 15.7
yolk solids 51.0
albumen protein 10.5
albumen solids 11.8
Nutrient Whole Egg (51g)
Calories 75 g
Protein 6.4 g
Carbohydrates 0.6 g
Total Fat 5g
Saturated Fat 1.5 g
Monounsaturated Fat 2g
Polyunsaturated Fat 0.7 g
Calcium 26 mg
Iron 0.94 mg
Magnesium 6 mg
Potassium 67 mg
Sodium 71.4 mg
Zinc 0.57 mg
Selenium 16 mcg
Choline 128 mg
Cholesterol 214 mg
Total Lipid (fat) 5g
Thiamin 0.035 mg
Riboflavin 0.244 mg
Niacin 0.036 mg
Vitamin B6 0.070 mg
Folate 24 mcg
Vitamin B12 0.66 mcg
Vitamin A 71.4 IU
Vitamin E 0.49 mg
Vitamin D 25 IU
Biotin 10 mcg
Copper 0.007 mg
Iodine 0.024 mg
Manganese 0.012 mg
Ovalbumin-Native and transformed
Macroglobulin
Globulins Glycosidases
Catalases
Peptidases
Lysozyme Esterases
Non functional Amylases
Ovomucin
Papin-ficin inhibitor
Others Ovoglycoprotein
α
Livetins β
Dialyzable ϒ
(minerals and Water soluble fraction
amino acid)
Water
Yolk LDF1
Phosvitin
Lipoproteins
Lipid carohydrates α β
Granules
Lipovitellins
White (Albumen)
Albumin is sticky,heterogeous material with a volume of 30 ml in an
average egg. Albumin consists of about88% water, 10.1%
protein,1.23% carbohydrate, traces of fat and 0.56% ash. Protein make
up 10.4% of the 11.9% solid in the egg white: other components
include small amounts of sugar, glucose, minerals and traces of fat.
Albumin contains as many as forty proteins, but more than half these
are minor components.
OVLBUMIN
Constitute 54% of the egg white proteins, has been shown
electrophoretically to have three fractions ,A1,A2,A3 with
proportions approximately 85: 12:3. These are glycoproteins with
molecular weight in the range of 45,000 and isoelectric point
ranging from pH 4.6 to 4.8. Ovalbumin contains 3.5% carbohydrates,
of which 1.8 to 2.5 % is hexose. Ovlbumin is monomeric and nearly
spherical globular protein. Ovlbumin is the only white protein to
have sulfhydryl groups(thiols) ranging from 2.2 to 4.8. Ovalbumin is
denatured when subjected to heat or by absorption at surfaces, or
in films, or the action of various denaturing agents.
GLOBULINS AND LYSOZYMES
The globulin fraction making up 11.5 to 13% egg white protein,
consist of G1,G2,G3.G1 identified as lysozymes,G2 globuin & G3
ovomicroglobulin.
Lysozymes account for 3.5% of the egg white ,has an isoelectric
point of pH 10.7.Amino acids found in lysozymes. Lysozyme appears
to exist dimer between pH 5 to 9. The lysozymes- ovomucin complex
has been shown to decrease the viscosity of soluble ovomucin
EGG Production
India is ranked fifth in egg production in the world. Despite a vibrant and
well managed industry, the compound annual growth rate for eggs has
howevered around the 5% mark. The per capita consumption is around 41
eggs per annum. This indicates a low consumer propensity to make eggs a
part of their daily diet. Another factor of course is the purchasing power
of the middle and lower income segments which need nutrition from eggs
the most. In a few states, government intervention by way of inclusion of
eggs in the school midday meal has helped boost consumption. However,
unlike the developed world where eggs are an item of daily use, Indians
have not completely to egg consumption. The debate still rages on about
whether eggs are a vegetarian or non-vegetarian food item.
The adverse publicity eggs have received as being contributors to
high cholesterol levels has also resulted in hesitancy by high-income
consumers to consume eggs. But, children and middle-income
families are being encouraged to complete their daily nutritional
requirement
Top ten egg producers 2004
Egg production in INDIA
Frozen eggs
egg whites perform well after freezing & thawing
add 10% (w/w) of sugar or salt to yolks before freezing to
control the gelation of frozen yolk
To prevent “syneresis” in frozen cooked egg products:
• addition of gums
• addition of citric acid
• addition of salt
Pasteurization
Liquid eggs may become contaminated with pathogenic and spoilage
microorganism that multiply under improper holding condition .so,
egg products are pasteurised under condition that destroy salmonellas
in excess of the maximum no. expected in these products. Whole
liquid sample heated at 61° C for 3- 1/2 minutes ,64 ° C ,68 ° C .Protein
stability decreased by 11% when heated to 68 ° C . There are five
approved processes for pasteurization of liquid egg white.
1st Process-Adjustment of the pH of white to 6.8-7.3 with lactic acid
and addition of aluminium sulphate
2nd and 3rd Process- Peroxide addition and reduce heat treatment at
pH 8.5-9
4th Process- Combination of heat plus vacuum
5th Process- Based on increased susceptibility of salmonella to heat
destruction at higher pH
Desugarisation
Glucose when present at level of 0.5% can condense with amine group
either on the dibasic amino acids of protein or on the phospholipid,
phosphatidyl ethanol amine, resulting in off-color and off flavor from
Millard browning. These reactions result in quality deterioration of dried
egg products. Glucose can be removed by three methods:
•controlled bacterial fermentation using cultures of streptococcus,
• yeast fermentation using strain of saccaromyces,
•enzyme fermentation using glucose oxidase and catalase.
Egg white are desugerised by controlled bacterial fermentation ,while whole egg
and other yolk containing products are desugared exclusively by glucose oxidase
enzyme system.
Egg substitutes
use of egg white together with a yolk-like mixture
containing no cholesterol
fortify with fat-soluble nutrients
addition of carotenoid for giving the yolk color
addition of carboxymethyl-cellulose (CMC) reduces
weeping
aroma and flavor are not as good as fresh eggs
Dried eggs (spray drying)
products: whole-egg solids, yolk solids, fortified whole-
egg solids and whites
growth of microorganisms is inhibited