Biochemical Factors Influencing the Shelf Life of Dried Whole Eggs and Means for Their Control

Abstract

Publisher Summary This chapter assembles and relates the results of the investigations that have been reported in the technical literature, and collates the results of those researches into the nature of the chemical, physical, and biological changes which result in quality differences and deterioration before and during processing and storage. Some of the quantitatively minor constituents of eggs, such as pigments and vitamins, contribute notably to consumer acceptance and to the nutritive value of powders and are, therefore, of interest in connection with quality deterioration. Because of the marked variations in contents of these constituents, with conditions of egg production, their relations to the general problem has been discussed. The chapter discussed the composition and properties of the egg lipids that are significant factors in quality retention of the dried products. Because of the changes in colors of whole egg powders during storage, pigmentation of the raw materials used for drying is of considerable interest in relation to the subject of this chapter. The technical literature reveals reports of a number of studies concerning the nature of changes taking place in shell and frozen eggs which may be expected to influence the properties of powders prepared from them. Palatability tests are used by several purchasing agencies as a means of assessing the quality of products. Disadvantages to the general use of the method have been mentioned and because of the disadvantages, efforts have been made to devise objective methods of evaluation that would show close correlation with palatability measurement. The chapter discusses several methods of evaluation that would show close correlation with palatability measurement.