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INTRODUCTI
ON
Eggs provide a complete diet for the developing
chick embryo and serves as the principal source
of food for the first few days of the baby chicks
It contains all the nutrients for a complete
individual - the most complete food in the
human diet
Eggs are sterile when laid, ready-packaged in a
shell, and afford protection from contamination
PROPERTIES OF EGG
COMPOSITION OF EGG
PROTEIN
9 different proteins in
egg
9. Ovalbuminoid
FATS
The presence of a variety of fats and fat like substances provide
high energy value
4 main types of egg fats:
1) True fat (glycerides) 3.8 g (62.3%)
2) Phospholipids 2.0 g (32.8%)
a)
b)
c)
3)
4)
Ovolecithin
Ovocephalin
Ovosphingomyelin
Ovophrenosin
Ovokerasin
CARBOHYDRATES
MINERALS
VITAMINS
PICKLED EGGS
Century egg
EGGS STORAGE
1. Temperature -1oC and 80% relative humidity is
ideal for egg. It could last for 6 months storage.
After some time the egg lose carbon dioxide
through porous shell, making the egg more
alkaline
2. The loss of CO2 also associated with staling
process
3.
FREEZING
EGGS
1. Frozen liquid egg one of suitable
preservation technique. At
temperature -30oC freezing may
take from about 48-72 hours.
Addition of 5% glycerin to egg
yolk is one way to avoid gelation
to egg yolk during freezing. Sugar
and salt may be added
respectively