EGG SCIENCE&TECHNOLOGY

1. Week-13 EGG SCIENCE&TECHNOLOGY • PRESERVATION? • PROCESSING? Endang Wahyuni

2. Egg Quality Fresh eggs Stand high when broken onto a plate Yolk stands high and round Two “layers” of egg white evident Small air cells Yolks are slightly acidic Older egg Spreads out when broken onto a plate Yolk does not stand high and round One “layer” of white that spreads out Large air cells Egg becomes more alkaline

3. EGG  MULTIPLE PURPOSES INDUSTRY HEALTHY OTHERS FOOD • Leather • Paint Color • Fertilizer • Feed • Pharmacology • Bacteriology • Bakery • Noodle • Ice Cream • Etc

4. PRESERVATION • Why do we need to preserve eggs? • Easy spoiled • Decrease quality • Changes during storage • Decomposition of egg chemical

5. Storage will change: Weight ;Specific gravity ; Index of Albumen & yolk ; pH ;Air sacs ; Odor

6. Changing of egg quality was caused by: • Microorganism • Growth microorganism  decomposition putrefactive  nutrition spoiled • Environment Variable • Temperature & humidity

7. Definition of fresh egg Biological  1 day Commercial  up to 2-3 weeks

8. Preservation Whole egg Content of egg (yolk, albumen, whole content of egg)

9. Principal of Whole egg preservation  CUTICLES BLOCKING Picture 1. cross section of egg shell (Board, 1966) Penutupan pori-pori kerabang

10. Principal of Whole egg preservation The egg pores blocking are: To prevent microorganism To reduce evaporation Evaporation O2 microorganism H2O CO2

11. Preservation method 1 • Refrigeration • Oil spraying / dipping • Over-wrapping • Controlled atmosphere storage –oxygen free 2 3

12. Method of Whole egg preservation: Dry packing Immersion Egg Shell coating Cold Storage Flash heating

13. Dry packing purpose: reduce evaporation & removal of CO2 Cultural influences • Egg coating ingredient: • Salt • Lime soda • Sawdust • Ash • Clay • Rice bran and straw

14. Chinese stored eggs The ancient Chinese stored eggs up to several years by immersion in a variety of such imaginative mixtures as salt and wet clay; cooked rice, salt and lime; or salt and wood ashes mixed with a tea infusion. Although the Chinese ate them with no ill effects of which we are aware, the eggs thus treated bore little similarity to fresh eggs, some exhibiting greenish-gray yolks and albumen resembling brown jelly. pickled limecoated with wood ash, salt, tea, lime and clay. Tea Eggs 

15. China Methods • Hulidan • Egg is coated by mixture of salt, clay/ash • Self life 1 month • Pidan (Lombok, NTB) • Egg is coated by mixture of salt, lime, wood ash , tea liquid Self life 5 months • Yolk  greenish grey • Albumen  brownish • Dsaudan • Egg is coated by mixture of rice and salt keep for 6 month

16. Salted processing • Occur interaction between phospholipid & ovalbumin at pH 7 • At pH>5 occurs increasing of NaCl concentration • At pH<5 occurs decreasing of NaCl concentration • Protein binding to Cl- higher than Na+ • At 25˚C occurs enhance of protein solubility • Protein minimum solubility is at pH 5 • NaCl affect interaction of macromolecule electrostatic • Flavor of salted egg is affected by flavor addition of coated media • Media (dominant) : SiO2 , Al2O3 , and Fe2O3

17. Immersion Liquid • Liquid would cover pores • Antiseptic • Liquid should be safe and shouldn’t toxic • purpose: reduce water evaporation • Common liquid used are: • water lime • Extract of guava leaf • Salt liquid • Tea liquid • Water glass (the best) • Extract of garlic

18. Shell Coated • Shell Coated should be safe and shouldn’t toxic • Coated material: oil, gelatin, paraffin, etc. • Shell coated liquid is heated and then flash immerse  stored

19. FLASH HEAT • Blocked inner pores • Flash heat would coagulate protein  albumen is next to inner membrane form film • Egg immerses on boiled water within 5 seconds • Outside appearance is similar to fresh egg

20. Cold storage • Storage at 4 – 10oC • Humidity relative 80% Prinsipdasarpenyimpananpadasuhurendah : • Menghambatpertumbuhanmikroba • Menghambatreaksi-reaksienzimatis, kimiawidanbiokimiawi

21. Preservation and Processing • Processed egg products • Frozen (Yolks frozen with salt or sugar for stabilization) • Dried • Liquid • Other • Pasteurization required of all processed eggs

22. Preparation of liquid egg for freezing & drying sortation  t°C down up to 1°C/0.5 jam Chilling 15,6°C washing chlorine 10-20 ppm break albumen Alb+yolk yolk • -18.0 s.d. -21.0°C • -23.4 s.d. -28.9°C • -40.0 s.d. -45.6°C storage± 7,2°C

23. Test • Bacteria 0.5 milions/g • Acidity 24 mg /100 g • Standard of product • 25.5% of solid total  whole egg • 43.0% of solid total  yolk

24. FROZEN EGGliquid egg products Frozen Albumen: • Thick white decrease thickness (to be aqueous) • Decrease Viscosity & instability of foaming if velocity of freezing slow, thawing high temperature, very long storage

25. Frozen yolk • Increase Viscosity • Spot ice crystal • Gelatinization • Gelatinization is affected by velocity and temperature of freezing and thawing • For decreasing of Gelatinization can: • Incubate yolk using crotoxin (lechitinase) before and after freezing • Prevent with papain & tripsin (form protein fraction) • Gelatinization : interaction between protein molecule and phosphate & Ca as a binder

27. Frozen egg • To prevent complexlecithoprotein mainly should have stabilizer : • 10% dextrose / laevulose • 0.7 % NaCl • 3.5% glycerin  Increase surface pressure and decrease freezing point • Thawing is important (freezechillroom temperature) • Test  water content, foaming ability, pH, solubility

28. Thawing • Keep egg for overnight at refrigerator • Used egg as soon as after thawing (especially for yolk and whole egg) • Albumen put on room temperature for 30 minutes after chill thawing

29. Egg Pasteurisation  MINI EGG-PROCESSING LINEEgg breaking – Pasteurizing – Storage and Filling in one concept The MINI egg-processing line can pasteurize about 500kg/batch

30. Pasteurization Temperature for whole egg

31. Pasteurization Temperature

32. Egg Pasteurisation salmonella will die at a temperature:

33. Egg Pasteurisation • pH albumen would affect on reduction of Salmonella enteritis, when albumen liquid was pasteurized • Pasteurization is more effective on high pH, albumen has bicarbonate • buffer system increases pH faster. pH of fresh egg is 7.8 and up to 8.7 or 8.8 after 3 days storage. Slowly pH would increase until max 9.3 - 9.4

34. DRYING • Pan dried • Spray dried • Freeze dried

35. Pan drying egg washed Albumen Albumen Yeast0,2 -0,4% for (30 m) 6 mm Oven, 600C, 20 h grinding Water content of albumen 8-10%

36. Albumen powder • Off flavor –Maillard reaction (browning reaction) • Glucose reactive to protein • Glycoside hydroxyl group (sugar) + amino group (peptide)  discoloration, decrease viscosity • Reduce glucose will prevent browning reaction • Glucose oxidize  oxidoreductase • Aspergillus niger • Penicillium glaucum

37. Maillard reaction The Maillard reaction was first discovered by Louis Camille Maillard and the reaction between carbohydrates (sugar)&proteins, and is responsible for changes in color, flavor and nutritive in food.

38. spray drying

40. Egg Powder Apply to: • bakeries for making cakes, biscuits and cookies in confectionery products, • noodles, • soup preparations, • as an adhesive in photographic industry, • Cosmetics and Shampoo preparations. • Egg shell can also be processed as a Calcium source to livestock industry. 

41. Egg processing technology Week-14 Endang Wahyuni, SPt.,M.Biotech

42. Egg Preparation Methods Poached Cooked in shell Fried eggs Scrambled eggs Shirred eggs Boil egg Mayonnaise Egg nogg Eggurt Advocaat Omelets French Puffy Crêpes Soufflés Custard Baked Soft or Stirred Meringues Microwave cooking

43. Egg protein changes upon heating, stirring, shaking By understanding these changes can help determine the role of eggs in processing

44. Heat denatures egg proteins Proteins aggregate into a three dimensional gel network Network stabilized by cross bonds Disulfide bonds Hydrogen bonds Coagulation proceeds gradually HeatCoagulation

45. Heat Coagulation Egg yolks vs. egg whites Diluted eggs (i.e. diluted with milk) High temperatures Promote toughness and shrinking Rapid heating Influence of the addition of Sugar, Salt, Acid

46. Coagulation by Beating Beating causes part of the proteins to become coagulated Egg whites Become foamy, then form soft and stiff peaks Over beaten – then dry and flocculated Whole eggs Will beat stiffer Egg yolks Increase slightly in volume

47. Egg White Foams Thin whites – more fluffy, less body Thick whites – more stable foam Room temperature – greater volume Fine beater wires – finer air cells Bowl type

48. Egg White Foams Impact of added substances Fat interferes Salt decrease volume and stability Acid (Cream of Tartar) increases stability Increases whipping time Sugar increases beating time Increases stability

49. 4 m 3 m Greenish circle 6 m >10 m 10 m Boiled egg • Why does albumen coagelate ? • What happen on yolk? • Why egg yolk have greenish blue circle? 2 – 3 m  soft eggs 10 m  hard eggs