3. INTRODUCTION:-
• Eggs are worldwide consume products because of their
high nutrients contents.
• Estimated that in 2015 global eggs consumption will
reach 11.54 billion units.
• Fresh shell eggs among most nutritious foods
consumed on daily bases and has excellent protein
source.
• Due to their rich nutritive value of their contents eggs
are carrier for pathogenic microbes.(ex:-salmonella)
4. • Immediately after shell eggs are laid ,aging
process begins ,because of chemical, physical ,
biological , functional properties.
• Although shell egg have a short shelf life and it
can be easily break. Which can results serious
economic losses the egg industry.
• Although their different techniques for
preservation of shell egg and liquid egg(ex :-
thermal treatments ,cold storage etc).
5. THE NOVEL PRESERVATION TECHNIQUE OF
SHELLED EGG:
• TYPES :-
a)Thermal treatment:- application of heat
treatment involves flash heat treatment and
thermo stabilization.
6. • In flash heat treatment eggs are immersed in boiling water for 5
seconds so that thin film of albumen coagulates inner shell
membrane which seal the shell spores internally.
• The advantage of this is that it destroys some of the bacteria
present on shell surface.it does not required any thermostatic
control nor any specific temp.
• The eggs dipped in hot water at 54*c for 15 min or 56*c for 10
min or 60* c for 5 min thick albumen stabilized for this.
7. B)IMMERSION IN PRESERVATIVE SOLUTION:-
• lime water or water glass method is used where in lime water 1
liter of boiling water is added to a kg of quick lime [CaO].
• On cooling 4-5 liters of water and 225kg of common salts and
mixture is strained . Eggs are kept in plastic wire baskets dipped
for 16-18 hr drying room temp.
• Thin film of CaCo3 on shell surface which partial seals spores
leads preservative effects.
8. • In water glass method one part of sodium silicate mixed in 10
parts of water .eggs are dipped in 12 hr in this solution , so that
thin film of silica deposited on surface of shell and seal the spores.
9. C)OIL COATING:-
• Eggs are held in wire baskets and dipped in
bath of pre-heated oil to 45*c for 5-7 seconds.
• Oil spray method also used for the
preservation of shelled egg in which the
preheated oil spraying on egg the temperature
is 55*c where the pore is abundance.
• The oil coated eggs can be stored at 5*c for 120
days,13*c for 60 days,28*c for 28 days,38*c for
10 days.
10. D)COLD STORAGE:-
• Eggs can be stored for a month should be
stored at 10-12*c with 75-80% RH, where as
for 3 months they should stored at 4-6*c with
the same RH.
• For long term storage for about 5-8 months the
temperature of egg room should be between
1.7*c to 0.5*c with 80-85% RH.
11. THE NOVEL PRESERVATION TECHNIQUE OF LIQUID
EGG:
• a)Ultrasound Techniques:-
• Ultrasound refers to pressure waves with frequency
20KHz or more.
• Ultrasound is one of the non thermal methods that are
used for foods in the last decades.
• Methods which are use for bacterial inactivation usually
involve thermal treatment (i.e., pasteurization, ultra high
temperature).
• These treatment often results in formation of undesirable
flavors and loss of nutrients.
• In ultrasound process ultrasonic waves responsible for
killing of bacteria.
• The principle aim of this technology to reduce processing
time and save energy and increase shelf life .
12. B)HIGH PRESSURE PROCESSING:-
• High pressure processing is novel and innovative
method for extending shelf life and enhancing the
quality of foods.
• High pressure processing uses up to 900MPa to
kill many microorganisms found in foods without
degrading vitamins, flavor and molecules in the
process.
• HPP is useful in inactivation of vegetative
microorganisms caused by protein denaturation
and decrease in intracellular PH.
• Pressure of 350MPa applied for 30 min or 400MPa
for 5 min cause reduction in bacteria yeast and
14. ADVANTAGES:-
• By the use of preservation technique there is
minimization of flavor loss.
• It is useful for killing the vegetative microorganisms
present in cells.
• It is useful for preservation of colors and nutrients
present in egg.
• it increase the shelf life of the egg shell and liquid.
• It useful for killing bacteria and spores and its useful for
retention of freshness and taste.
15. DISADVANTAGES:-
• these preservation technique treatments often
result in formation of undesirable flavors and
loss nutrients.
• Sometimes by the use of preservation technique
there is a loss of liquid and shell of egg because of
not handling the technique properly then there is
a formation of bacteria and the shelf life
decreases.
16. REFERENCE:-
• Bank, H.L, Dratch, RJ(1990) bacteriocidal
effectiveness of modulated UV light, Applied and
Environmental microbiology.
• Calderon-Miranda, Barbosa-Canovas,
Swanson(1999) egg by pulsed electric field for
preservation.
• Biswas and Mandal (2014)in poultry, egg and fish
processing.