A Comparison of Different Methods of Preserving Shell Eggs: 2. Effect on Functional Properties

Abstract

AS PART of an extensive study on methods of preserving shell eggs (Hard et al., 1963), foam volume and drainage, volume of micro angel food cakes and ease of peeling eggs hard-cooked in the shell were determined as indicators of functional properties. The evaluation of the preservation treatments as they affected functional properties is reported here. Flavor results have been reported (Hard et al., 1963) and results of physical properties will appear in a subsequent paper.Sauter et al. (1954) found no measurable effect of oil treatment and 32°F. storage of shell eggs on angel food cake volumes. However, when the eggs were stored at 55°F. for 6 months and subsequently held at room temperature (70–88°F.) for 2 weeks, cakes made from oil treated eggs were higher in volume than those made from untreated eggs. Winter et al. (1954) observed a decrease in angel food cake volume when eggs…