Cooked Eggs Research Articles

Fatty Acid Profile and Sensory Characteristics of Table Eggs from Laying Hens Fed Hempseed and Hempseed Oil

Hempseed (HS) is rich in omega-3 polyunsaturated fatty acids, with approximately 17% of total fatty acids as alpha-linolenic acid. As such, HS and its oil may be used in hen diet formulations to produce eggs enriched in essential fatty acids. Because omega-3 eggs have the potential for unpleasant aromas and flavors, the current study was designed to assess the fatty acid profile and sensory attributes of eggs procured from hens consuming diets containing hempseed oil (HO) or HS. A total of 48 individually caged White Bovan hens received 1 of 6 diets containing 4%, 8%, 12% HO, 10%, 20% HS or 0% hemp (w/w) for 12 wk. Total omega-3 polyunsaturated fatty acid content was highest in the 12% HO group (15.3 mg/g of yolk) compared to the control (2.4 mg/g of yolk). Trained panellists (n= 8) found no significant differences (P≥ 0.05) in aroma or flavor between cooked eggs from different dietary treatments, with the exception of sweet flavor. The 4% HO group yielded the least sweet eggs compared to the 20% HS group, which was highest. For yolk color, L*, a*, and b* values (Mean ± SEM) for control eggs were 61.2 ± 0.10, 1.1 ± 0.05, and 43.0 ± 0.22, respectively. Addition of hemp led to significant (P < 0.001) reductions in L*, and significant increases in a* and b*, with the largest changes observed in the 20% HS treatment (L*= 58.7 ± 0.10; a*= 5.8 ± 0.05; b*= 60.5 ± 0.22). The results show that hemp use in hen diets leads to increased omega-3 polyunsaturated fatty acid content and color intensity of egg yolks, but does not have adverse effects on the sensory profiles of the cooked eggs. This study provides evidence that HS and hempseed oil (HO) can safely be utilized as feed ingredients for laying hens to produce table eggs that are enriched in essential fatty acids. Additionally, the eggs procured from these hens had similar aroma and flavor compared to eggs from hens not fed any hemp. The greater the dietary hemp inclusion, the more pigmented the resulting yolks became in terms of darkness, redness, and yellowness.

Method for simultaneous analysis of eight vitamin E isomers in various foods by high performance liquid chromatography and fluorescence detection

The objective of this study was to optimize a method to investigate the occurrence and to quantify the full isomeric composition of vitamin E (α-, β-, γ- and δ-tocopherols and tocotrienols) in 6 vegetables (raw and cooked), 3 herbs/spices, raw and cooked eggs, vegetable oils (canola, olive and soybean), flaxseed and sorghum (flour and seeds) and soy (flour) by HPLC with fluorescence detection. Different conditions of extraction and analysis were tested. The optimized method consisted of direct extraction with solvent (hexane:ethyl acetate, 85:15, v/v). For analysis normal phase column was used with mobile phase consisting of hexane:isopropanol:acetic acid (98.9:0.6:0.5) with isocratic elution and fluorescence detection. Excellent separation of all isomers was obtained along with adequate quantification in the foods analyzed. Recovery rates of standards ranged from 91.3 to 99.4%. The linearity range for each isomer varied from 2.5 to 137.5 ng/mL ( R 2 greater than 0.995 in all cases). Detection limits ranged from 21.0 to 48.0 ng/mL for tocopherols and from 56.0 to 67.0 ng/mL for tocotrienols, while quantification limits ranged from 105.0 to 240.0 ng/mL for tocopherols and from 280.0 to 335.0 ng/mL for tocotrienols. The optimized method was considered simple, fast and reliable, and also preserved vitamin E isomers when compared to validated methods involving saponification.

Concentração de proteínas em gemas de ovos de poedeiras (Gallus gallus) nos diferentes ciclos de postura e sua interferência na disponibilidade do ferro

The egg is the product of efficient biological transformation made by a laying hen. It has high nutritional value for human consumption. Most of the iron in egg yolk is bound by phosvitin, a major protein present in the egg yolk. Iron deficiency normally occurs due to insufficient intake of dietary iron or its low the bioavailability. The objective of this research was to verify the protein concentration, specially the phosvitin/lipovitelin in egg yolks of raw and cooked eggs in different posture cycles (initial, intermediate, final), and to evaluate the interference of this protein in the availability of the iron micronutrient. The treatments were carried in different periods using raw and cooked eggs. The yolks of raw eggs of laying hens were used in the initial, intermediate and final phases of posture and yolks of cooked eggs in the three posture cycles. Analyses of proximal composition, concentration of total and available iron, protein concentration in egg yolks, and eletrophoresis in poliacrilamida (SDS-PAGE) were performed. There was difference in the protein concentration and in the levels of iron availability in the three posture cycles. After running through the cycle (initial, intermediate, and final), the eggs yolks of the older hens presented an increased amount of available iron and lower amount of proteins, specially the fosvitin/lipovitelin, if compared to the initial and intermediate cycles. The highest iron availability content was found in cooked egg yolks and in hens in the final posture cycle.

Environmental effects on head and neck cancer in India

e17059 Background: Head and neck cancer in India has unique demographic profile, environmental exposure, dietary habits, and personal and family history. Methods: 1,000 cases were analysed. Results: Males dominated (82%) in fifth (29%) and sixth (33%) decades. Majority was uneducated (76%) and poor. Passive tobacco smoking was seen in-house (85%) as well as in the work-place (80%). Approximately 69% smoked more than 100 cigarettes/bidis in their lifetime. Majority acquired regular smoking habit in second (73%) and third (18%) decades and continued smoking for more than 20 years (66%) with 10–20 cigarettes daily (range 1 to 43). However 30% never used tobacco. The main alternative forms were bidi (27%) and smokeless-tobacco chewing products (47%). A past history of cancer and the subsequent radiation treatment was found in 3% while GERD in 33%. Multivitamins/minerals for chemoprevention was used in 65% for 1 to 12 months. Alcohol consumption was seen in 26% where the age of initiation was in second and third decade and the total years of consumption mainly varied from 10–30 years. Having a predominant agriculture-based-economy, the majority of males (38%) were farmers with significant exposure to pesticides and fertilizers; while females predominantly housewifes (17%). The family history was appreciated in 1% with natural parents known in all. The most common sites involved were oral cavity (28%), oropharynx (30%), and larynx (32%). Majority presented with advanced stage (III = 39%; IV = 23%). The consumption of fruit and vegetable juice was less common as compared to fresh consumption as such. Green salads, potatoes, and fiber cereals were significantly used (4–6 times a week). Beans, peas, and corn was not common while beef and pork consumption rare owing . The ‘staple’ diet was wheat, rice, pulses with additional meat mainly in Muslims (once a day). The use of cooking oil, butter, eggs biscuits, cheese, cakes, and cookies was uncommon (less than once a week), but milk was abundant. Conclusions: Hence, it seems that poor, education/literacy, poor socioeconomic status, tobacco smoking (passive and active) at an early age for prolonged duration, tobacco-related products and exposure to pesticides/fertilizers predispose Indian population for head and neck cancer, rather than a positive family history, dietary factors, radiation exposure, or alcoholism. No significant financial relationships to disclose.

Are specific immunoglobulin E titres reliable for prediction of food allergy?

Are specific immunoglobulin E titres reliable for prediction of food allergy?

Oxidative stability and sensory and functional properties of eggs from laying hens fed supranutritional doses of vitamins E and C

This study evaluated the effects of two dietary doses of vitamins E and C supplemented separately and together, on the content of vitamin E in the yolk, on the lipid stability of fresh and stored eggs, and on their sensory and functional properties. Hy-Line Brown hens (n = 216) received a basal diet for 8 wk supplemented with 100 or 200 mg DL-alpha-tocopheryl acetate (E100 or E200, respectively)/kg, 500 or 1,000 mg ascorbic acid (C500 and C1000, respectively)/kg, or 100 mg DL-alpha-tocopheryl acetate plus 500 mg ascorbic acid (E100+C500)/kg, whereas the control group received no supplementation. Fresh eggs and eggs stored 30,60, and 90 d at 4 C or stored 28 d at room temperature were analyzed for vitamin E content and TBA-reactive substances (TBARS). We also evaluated functional properties of fresh and cooked eggs and sensory properties of boiled and scrambled eggs. The yolk content of vitamin E depended on the level of dietary addition and decreased after 90 d of storage at 4 C or after 28 d at 25 C. Vitamin supplementation had no effect on fresh or refrigerated eggs, whereas 4 wk of storage at room temperature increased TBARS in the control and the group supplemented with the highest doses of vitamins. Ascorbic acid improved Haugh units and elasticity of albumen gels, whereas cohesiveness and hardness of yolk, albumen and whole-egg gels were not affected by dietary treatment. Panelists were not able to distinguish treated eggs from control eggs.

Anaphylactic reactions to raw eggs after negative challenges with cooked eggs

Anaphylactic reactions to raw eggs after negative challenges with cooked eggs

Factors Influencing Inactivation of Salmonella Enteritidis in Hard-Cooked Eggs

The inside of a hen's egg, once considered sterile, is now known to occasionally harbor Salmonella Enteritidis. At least two recent outbreaks of salmonellosis in which Salmonella Enteritidis PT34 was involved have been associated with hard-cooked eggs. This study was undertaken to compare D56°C values of Salmonella Senftenberg 775W and six strains of Salmonella Enteritidis isolated from outbreaks associated with eggs. D56°C values for Salmonella Enteritidis in liquid egg yolk ranged from 5.14 to 7.39 min; the D56°C value for Salmonella Senftenberg was 19.96 min. The two PT34 strains from outbreaks associated with hard-cooked eggs did not exhibit significantly higher resistance to heat compared with two PT4 strains and one strain each of PT8 and PT13a. A PT4 strain and a PT34 strain of Salmonella Enteritidis were separately inoculated (107 to 108 CFU) into the yolk of medium and extra large shell eggs at 10 and 21°C, and survival was monitored using two cooking methods: (i) placing eggs in water at 23°C, heating to 100°C, removing from heat, and holding for 15 min (American Egg Board method) and (ii) placing eggs in water at 100°C, then holding for 15 min at this temperature. Within the 15-min holding periods, inactivation was more rapid using the method recommended by the American Egg Board compared with method 2. Within each cooking method, inactivation was most rapid in medium eggs initially at 21°C. The PT4 strain survived in yolk of extra large eggs initially at 10°C when eggs were held in boiling water 9 min using method 2. The final temperature of the yolk in these eggs was 62.3 ± 2°C. Of the two methods evaluated for hard cooking eggs, the American Egg Board method is clearly most effective in killing Salmonella Enteritidis in the yolk.

Digestibility of Cooked and Raw Egg Protein in Humans as Assessed by Stable Isotope Techniques

Egg proteins contribute substantially to the daily nitrogen allowances in Western countries and are generally considered to be highly digestible. However, information is lacking on the true ileal digestibility of either raw or cooked egg protein. The recent availability of stable isotope–labeled egg protein allowed determination of the true ileal digestibility of egg protein by means of noninvasive tracer techniques. Five ileostomy patients were studied, once after ingestion of a test meal consisting of 25 g of cooked 13C- and 15N-labeled egg protein, and once after ingestion of the same test meal in raw form. Ileal effluents and breath samples were collected at regular intervals after consumption of the test meal and analyzed for 15N- and 13C-content, respectively. The true ileal digestibility of cooked and raw egg protein amounted to 90.9 ± 0.8 and 51.3 ± 9.8%, respectively. A significant negative correlation (r = −0.92, P < 0.001) was found between the 13C-recovery in breath and the recovery of exogenous N in the ileal effluents. In summary, using the 15N-dilution technique we demonstrated that the assimilation of cooked egg protein is efficient, albeit incomplete, and that the true ileal digestibility of egg protein is significantly enhanced by heat-pretreatment. A simple 13C-breath test technique furthermore proved to be a suitable alternative for the evaluation of the true ileal digestibility of egg protein.

Allergy to chicken meat without sensitization to egg proteins: A case report

J Allergy Clin Inmmunol 1997;100:577-9.

"Tom Eats Slowly Cooked Eggs": Thematic-Verb Raising in L2 Knowledge

White (e.g., 1990/1991) and Schwartz (e.g., 1993) suggested that parametric values that determine verb raising transfer into initial second-language (L2) representations. However, reaction-time research by Eubank and Grace (1996) suggested that this type of transfer does not appear; rather, the value determining raising is radically underspecified, allowing raising to occur optionally. These findings are problematic, however, because reaction times require so much extrapolation. In this article, we employ a truth-value task to reexamine native-language (NL) transfer among Chinese-speaking L2 learners of English—that is, where neither NL nor mature L2 permits verb raising. Findings confirm largely the Eubank and Grace findings, indicating optionality effects. Discussion includes a comparison with the earlier findings of Eubank and Grace and analysis of developmental and transfer-based explanations for the observed optionality effects. In the end, only an explanation involving an impairment to verbal features under I° appears to be supported.

Proton resonance imaging and relaxation in raw and cooked hen eggs

In-vivo proton magnetic resonance imaging and relaxation time measurements were carried out on raw and cooked eggs. The relaxation time measurements revealed several interesting results. While there was very little change in the T 1 values between the raw and cooked egg white, the T 2 values followed the decreasing trend expected of water becoming bound. However, both the CH 2 and CH 3 moieties of the yolk lipids registered a statistically significant increase in their relaxation times. The T 2 of the CH 2 group, in particular, increased by 113% in the cooked egg. No striking changes, however, were observed between the proton images of the raw and cooked eggs.

Volatiles and Sensory Characteristics of Cooked Egg Yolk, White and Their Combinations

ABSTRACTHeadspace volatiles were produced by heating fresh egg yolk, white and different ratios of yolk to white. Volatiles of the same treatments produced during steam distillation extraction were identified, compared, and related to sensory characteristics of fresh scrambled eggs. Overall impression, sulfur, and sweet notes were sensory characteristics identified to distinguish between samples with varying yolkwhite ratios. Volatile concentrations of compounds in the headspace, and steam distillation/ solvent extracts were used to distinguish between scrambled eggs with different yolk:white ratios. The concentration of both egg yolk and white had a significant effect on fresh scrambled egg sensory characteristics and flavor volatiles. The contribution of both must be considered when producing egg substitutes.

Comparison of Techniques for Egg Component Yields

Experiments were conducted to establish the most reliable methods for determining egg yolk:albumin ratio. Fresh raw eggs were compared with hard-cooked eggs for the determination of yolk:albumen ratio. A ratio of .43 was obtained with fresh eggs as compared with .44 for stored eggs. A decrease in egg weights was observed when eggs were cooked. This decrease was greater for air-cooled eggs as compared with the ones cooled in running water. When the weight of the albumen was adjusted for this loss in egg weight, values for the yolk:albumen ratio obtained from using cooked eggs, water-cooled eggs, or air-cooled eggs, remained significantly (P<.05) different from each other and from the corresponding values obtained using raw eggs.The yolk:albumen ratio was not different for eggs collected in the morning or afternoon nor was it affected by egg weight. A sample size of 50 eggs was found to be sufficient for this type of experiment.

Residual Avid in Activity in Cooked Egg White Assayed with Improved Sensitivity

ABSTRACTAn assay, based on binding of the dye 2–(4'hydroxyazobenzene)‐benzoic acid (HABA) and widely used in studies of avidin in liquid systems, was combined with an aqueous extraction method and used to assay avidin in cooked egg white. The method was validated for linearity of response to increasing avidin concentrations, precision, accuracy, recovery and sensitivity. Mean residual avidin activity in fried, poached and boiled (2 min) egg white was 33, 71 and 40% of the activity in raw egg white.

LITERATURE ABSTRACTS

Journal of Texture StudiesVolume 22, Issue 4 p. 479-488 LITERATURE ABSTRACTS First published: January 1991 https://doi.org/10.1111/j.1745-4603.1991.tb00506.xAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat Abstract GENERAL PRINCIPLES: Rheology of Low- to Intermediate-Moisture Whole Wheat Flour Doughs. K. L. Mackey GENERAL PRINCIPLES: Viscoelastic Behavior of Aging Starch Gels: Effects of Concentration, Temperature, and Starch Hydrolysates on Network Properties. C. G. Biliaderis and J. Zawistowski GENERAL PRINCIPLES: The Dynamics of Cake Baking as Studied by a Combination of Viscometry and Electrical Resistance Oven Heating. K. Shelke, J. M. Faubion and R. C. Hoseney GENERAL PRINCIPLES: Reversibility of the Hard-to-Cook Defect in Dry Beans (Phaseolus vulgaris) and Cowpeas (Vigna unguiculata). (Res. Note). D. L. Hentges GENERAL PRINCIPLES: Mechanical Properties of the Soybean Cotyledon and Failure Strength of Soybean Kernels. M. Liu, K. Haghighi, R. L. Stroshine GENERAL PRINCIPLES: A New Parameter Related to Loaf Volume Based on the First Derivative of the Alveograph Curve. K. Addo GENERAL PRINCIPLES: Testing Bread Slices in Tension Mode (Note). A. Nussinovitch, I. Roy and M. Peleg GENERAL PRINCIPLES: Automation of a Mattson Bean Cooker for Testing the Hard-to-Cook Defect in Legume Seeds. D. L. Hentges GENERAL PRINCIPLES: Simulated Packing Line Impacts for Apple Bruise Prediction. S. S. Sober GENERAL PRINCIPLES: Comparison of Fourier Transform Mid Infrared Spectroscopy and Near Infrared Reflectance Spectroscopy with Differential Scanning Calorimetry for the Study of the Staling of Bread. R. H. Wilson, B. J. Goodfellow and P. S. Belton OBJECTIVE MEASUREMENTS: Relation of Wheat Hardness to Air-Classification Yields and Flour Particle Size Distribution. Y. V. Wu, A. S. Stringfellow and J. A. Bietz FACTORS AFFECTING TEXTURE: Influence of Chemical and Physical Modification of Soft Wheat Protein on Sugar-Snap Cookie Dough Consistency, Cookie Size, and Hardness. C. s. Gaines FACTORS AFFECTING TEXTURE: Dynamic Rheological Properties of Bread Crumb. I. Effects of Storage Time, Temperature, and Position in the Loaf. J. N. Persaud, J. M. Faubion and J. G. Ponte FACTORS AFFECTING TEXTURE: Chemical and Technological Variables and Their Relationships: A Predictive Equation for Pasta Cooking Quality. M. G. D'Egidio, B. M. Mariani, S. Nardi and P. Navaro FACTORS AFFECTING TEXTURE: The Influence of Sugar and Emulsifier Qpe During Microwave and Conventional Heating of a Lean Formula Cake Batter. B. A. Baker, E. A. Davis and J. Gordon FACTORS AFFECTING TEXTURE: Effects of Hardness and Drying Air Temperature on Breakage Susceptibility and Dry-Milling Characteristics of Yellow Dent Corn. A. W. Kirleis and R. L. Stroshine FACTORS AFFECTING TEXTURE: Changes in Bread Firmness and Moisture During Long-Term Storage. (Note). H. He FACTORS AFFECTING TEXTURE: Physical Properties of Cooked Eggs: Tensile Strength of Albumen and Membrane after Thermal Pretreatment of Raw Eggs. J. W. Goodrum FACTORS AFFECTING TEXTURE: Stress Cracking and Breakage Susceptibility as Affected by Moisture Content at Harvest for Four Yellow Dent Corn Hybrids. C. L. Weller FACTORS AFFECTING TEXTURE: Water Vapour Sorption Hysteresis and the Shelf-Life of Industrial Sponge-Cake. P. Guinot and M. Mathlouthi FACTORS AFFECTING TEXTURE: Studies on the Shelf-Life of Modified Camembert Cheese. P. Palich, W. Derengiewicz and J. Switka FACTORS AFFECTING TEXTURE: Storage Time as a Factor in Determining Physico-Chemical Parameters of New Cheese Products. Lj. M. Lalić and K. Berković FACTORS AFFECTING TEXTURE: Instron Measurement of Sponge Cake Firmness: Effect of Additives and Storage Conditions. Patricia Guinot* and Mohamed Mathlouthi FACTORS AFFECTING TEXTURE: Kinetics of the Destruction by Heat of Colour and Texture of Pickled Green Olives. Antonio H. Sanchez, Luís Rejano and Alfredo Montaiio b Volume22, Issue4January 1991Pages 479-488 RelatedInformation

Viability of Listeria monocytogenes Strain Brie-1 in the Avian Egg

The viability of Listeria monocytogenes strain Brie-1 was studied in raw and heat-treated (121°C, 15 min) whole eggs, albumen, or yolks during storage at 5 and 20°C. Studies with raw eggs showed that the organism grew only in egg yolks, where initial numbers (106 cells/g) increased to 108 cells/g (generation times of 1.7 d and 2.4 h at 5 and 20°C, respectively). Cell numbers in whole eggs initially declined and then leveled off. A sharp decline in cell numbers was observed in the raw albumen (to 102 cells/g after 22 d at 5°C and to <10 after 55 h at 20°C). In contrast, the organism grew in all heat-treated egg samples. Generation times for cooked whole eggs, yolks, and albumen were 1.9, 2.3, and 2.4 d at 5°C, and 2.6, 2.6, and 3.5 h at 20°C, respectively. The rapid initial decline in populations was observed in raw albumen (pH 8.9), and after adjustments to pH 7.0 or 8.0. Numbers of surviving cells/g after 35 d at 5°C were reduced to 104, 103, and <10, at pH 7, 8, and 9 respectively. With the exception of the raw albumen, refrigerated raw and cooked eggs supported survival and growth of L. monocytogenes, and hence can serve as vehicle of transmission of listeriosis.

COOKED EGG DISHES

Salmonella in eggs hit the headlines in December 1988 and the hazard of contaminated eggs was discussed in virtually every news programme and newspaper. The problem was not wholly new: outbreaks of salmonellosis from eggs had been well documented for many years. Usually eggs which were dirty, cracked, or contaminated after breaking were used to prepare egg dishes which received no further cooking. Egg dishes such as home made mayonnaise, home made ice cream and egg nog featured prominently in published outbreaks of food borne disease.

Texture of Cooked Egg Yolk as Influenced by Physical Manipulation of Raw Egg Yolk and Salt Brining of Shell Eggs

Two experiments were conducted to determine the effects of various degrees of manipulation of raw yolk on the final texture of cooked egg yolk. Hardness, cohesiveness, and springiness of cooked yolk increased as manipulation of raw yolks became more severe. All treatments were compared with a control of yolks from hard-cooked eggs. Minor disturbances, such as breaking out eggs into beakers, separating yolks from albumen, and rolling separated yolks on damp cheesecloth, caused minor changes in texture. Pouring or stirring raw yolks prior to cooking increased hardness by 5 times that of undisturbed yolks. Shaking eggs in a microbiological shaker for 5 min at 400 or 500 rpm or for 60 min at 300 rpm caused significant increases in hardness, cohesiveness, and springiness of subsequently hard-cooked yolks.In a third experiment, shell eggs were held in salt brines for up to 4 wk. The infusion of salt into the eggs altered the appearance and yolk index of raw yolks, but caused only slight changes in the texture profiles of cooked yolks.

Preparation of Cooked Egg White, Egg Yolk, and Whole Egg Gels for Scanning Electron Microscopy

ABSTRACTCooked egg white, egg yolk, and whole egg gels, fixed with glutaraldehyde or unfixed, were frozen at ‐ 35°C or at ‐ 95°C and freeze‐dried. Alternatively, unfrozen gels fixed with glutaraldehyde, os‐mium‐thiocarbohydrazide‐osmium, or osmium‐tannic acid‐uranyl acetate were dehydrated in ethanol and critical point‐dried from carbon dioxide. Egg yolk and whole egg gels were defatted. Freeze‐dried and critical point‐dried gels were examined by scanning electron microscopy. Freezing and freeze‐drying introduced artifacts due to ice crystal damage, with egg white gels distorted most, and egg yolk gels distorted least. Gels fixed only by glutaraldehyde shrank by 50% during critical point drying. Further fixation by osmium tetroxide and uranyl acetate stabilized gels against shrinkage. Removal of fat from egg yolk and whole egg was essential for observation of protein matrices.