Chapter 24- FOS 3026 BB - Chapter 24: Eggs and Egg Cookery...

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Chapter 24: Eggs and Egg Cookery
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Composition and Nutritive Value ~ 75% water, 12% protein, 10% fat, 1% CHO, and 1% minerals White vs. Yolk by Fat content Mineral content Shell (11% of total weight) Calcium Carbonate Health claims and negative press Role in food systems : emulsifier, foaming agent, coagulation, clarifying agent
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Protein Excellent nutritional quality Protein Efficiency Ration (PER) Egg white contains ovalbumin, ovotransferrin, ovomucoid, ovomucin, and lysozyme Heat denaturation Egg yolk contains lipoproteins (lipovitellin and lipovitellinin) Emulsifying properties Lipids Yolk Triglycerides, phospholipids, and cholesterol 215 milligrams cholesterol (large egg) Atherogenic food Hen’s diet Pigments Xanthophyll Deep colored yolks vs. pale yolks Hen’s feed
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Structure Egg shell Cuticle or the bloom Addition of oil Color of shell Air cell Egg white Thin and thick portion Storage effects Vitelline membrane Chalaziferous Chalazae Yolk Spheres Protein granules and oil droplets Infertile
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Egg Quality Fresh vs. Deteriorated Eggs Proportion of thick and thin white Separation Chalazae Air cell pH of yolk and whites Flavor Egg Carton Pack date USDA grade shield Julian date “sell-by” or “exp” (expiration date) 3-5 weeks after purchase or 4-5 weeks after the Julian date
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Egg Quality Measuring Quality Candling Shell Air cell Yolk placement Blood spots Molds Embryo Broken egg tests Height of thick white in relation to weight of egg Height of yolk in relation to the width of the yolk (yolk index)
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Egg Quality Grading USDA Based on candling inspection U.S. Grade AA, U.S. Grade A, or U.S. Grade B Table 24-2, Figure 24-5, Figure 24-6
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Chapter 24- FOS 3026 BB - Chapter 24: Eggs and Egg Cookery...

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