The Relationship between the Loss of Water and Carbon Dioxide from Eggs and the Effect upon Albumen Quality

Abstract

Abstract INTRODUCTION MANY workers have shown the effectiveness of oiling eggs in maintaining albumen quality and reducing the weight loss. Recently interest has centred upon the various methods of applying the oil and the best time at which it should be applied (Schwall et al., 1961; and Goodwin et al., 1962). Mueller (1958) showed that the loss of CO2 was independent of the loss of water from the egg. However, he later (1959) studied the other factors which affect the loss of albumen quality and found that the initial albumen quality and the movement of water from albumen to yolk were the most important factors whereas the effect of the loss of CO2 was surprisingly low. Korslund et al. (1956) and Vondell (1961) have shown that the relative humidity of the storage room does not affect albumen quality loss. Following the study of synthetic polymers and alginates for coating eggs and…