The Functional Properties and Bacterial Content of Pasteurized and Frozen Whole Eggs
Cora Miller,A. R. Winter +1 more
TLDR
The production of frozen egg products has increased rapidly in recent years, due mainly to progress in refrigeration and because they are preferred to shell eggs by bakers and by salad, mayonnaise and candy manufacturers.About:
This article is published in Poultry Science.The article was published on 1950-01-01 and is currently open access. It has received 22 citations till now.read more
Citations
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Journal ArticleDOI
Eggs as a source of protein
TL;DR: This review will attempt to interrelate the biochemical properties of egg proteins including the albumen and yolk with their functional properties.
Egg-Product Pasteurization
TL;DR: Diamond offers a complete product line of Egg Breaker Separators from 18,000 to 150,000 eggs per hour with capacities from 1,000-20,000 liters per hour as discussed by the authors.
Journal ArticleDOI
Functional Properties and Composition of Liquid Whole Egg Proteins as Influenced by Pasteurization and Frozen Storage
T. J. Herald,Denise M. Smith +1 more
TL;DR: In this article, the effects of pasteurization temperature and frozen storage on the functionality and soluble protein composition of liquid whole egg (LWE) were studied, and the results showed that protein solubility decreased by 11% when LWE was heated to 68 C.
Freezing Egg Products
TL;DR: Bengtsson et al. as discussed by the authors reported that yolk plasma, after freezing and thawing, had a pasty consistency and only 15% of the lipoproteins were insoluble in 10% NaCl.
Book ChapterDOI
Microbiological Problems of Frozen Food Products
TL;DR: In this article, the authors discuss the influence of freezing temperatures on microorganisms and the freezing rate on bacterial growth and the formation of ice crystals that has a more profound and disturbing influence on the bacterial growth.
References
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Journal ArticleDOI
New culture media based on sodium desoxycholate for the isolation of intestinal pathogens and for the enumeration of colon bacilli in milk and water
Journal ArticleDOI
Pasteurization of Liquid Egg Products: III. Destruction of Salmonella in Liquid Whole Egg.
TL;DR: It would seem to be the most logical method of destroying Salmonella in liquid egg, i.e., if possible to do so without affecting the desirable process, pasteurization.
Journal ArticleDOI
Pasteurization of liquid‐egg products.
Journal ArticleDOI
Factors Influencing the Effects of Heat Treatment on the Leavening Power of Egg White
TL;DR: The work to be reported herein was part of a study initiated for purposes of determining what treatments related to drying could be tolerated by egg white without loss of its angel-cake-making property.
Related Papers (5)
Liquid and frozen egg: v. viscosity, baking quality, and other measurements on frozen egg products
Jesse A. Pearce,C. G. Lavers +1 more