Chemical and microbial evaluation of Egyptian dried egg white prepared by different techniques

Abstract

AbstractEgg white was dehydrated (pan drying, spray drying) without and with glucose removal (using bacteria, yeast and enzyme). Although, moisture, protein and ether extract percentage in spray dried samples were, in general, in the same range as the imported Swiss made spray dried sample (as standard), yet the least moisture percentage was found in samples in which sugar was removed by yeast.The standard sample had the best solubility (99.79%). followed by the spray dried sample desugarized by yeast (99.67%). Samples in which Streptococcus lactis was used gave the highest percentage of insoluble matter (4.24%). Pan dried and spray dried samples were similar in solubility.The total microbial counts were found to decrease in egg white after drying (max. 4.9 × 10 org. in prepared samples, zero in the standard). Salmonella was absent in all dried samples. There are variations in the type of protein fractions of liquid egg white when the enzyme treatment or controlled bacterial fermentation were used. When yeast fermentation was used a decrease in some protein fractions was noticed in comparison with the nondesugarized sample. The dehydrated egg white proteins indicate that there was no difference between the different techniques applied for glucose removal, between drying methods and between prepared samples and imported one; 5 fractions were obtained in each sample.