Quality and safety of frozen eggs and egg products

Handbook of Frozen Food Processing and Packaging

Volumn , Issue , 2005, Pages 503-518

  Lai, Lih Shiuh ^a  

^a NATIONAL CHUNG HSING UNIVERSITY   (Taiwan)

Author keywords

[No Author keywords available]

Indexed keywords

EMULSIFICATION; FOOD PRODUCTS; FOOD STORAGE; FREEZING; GELATION;

CRYOPROTECTANTS; EGG ALBUMEN; EMULSIFYING PROPERTY; FOAMING PROPERTIES; FUNCTIONAL PERFORMANCE; QUALITY AND SAFETIES; RAPID FREEZING; TOP QUALITIES;

PASTEURIZATION;

EID: 77956431613     PISSN: None     EISSN: None     Source Type: Book    
DOI: None     Document Type: Chapter

References (62)

1. B.A. Watkins. The nutritive value of egg. In: W.J. Stadelman, O.J. Cotterill, Eds., Egg Science and Technology. 4th ed. New York: The Haworth Press, Inc., 1995, pp. 177-194.
2. M.A. Gutierrez, H. Takahashi, L.R. Juneja. Nutritive evaluation of hen eggs. In: T. Yamamoto, L.R. Juneja, H. Hatta, M Kim, Eds., Hen Eggs, Their Basic and Applied Science. Boca Raton: CRC Press Inc., 1997, pp. 25-35.
3. G. Zeidler. Shell eggs and their nutritive value. In: D.D. Bell, W.D. Weaver Jr, Eds., Commercial Chicken Meat and Egg Production. 5th ed. Massachusetts: Kluwer Academic Publishers, 2002, pp. 1109-1128
4. S.C. Yang, R.E. Baldwin. Functional properties of eggs in foods. In: W.J. Stadelman, O.J. Cotterill, Eds., Egg Science and Technology, 4th ed. New York: The Haworth Press, Inc., 1995, pp. 405-463.
5. G. Zeidler. Quality and functionality of egg products. In: D.D. Bell, W.D. Weaver Jr, Eds., Commercial Chicken Meat and Egg Production. 5th ed. Massachusetts: Kluwer Academic Publishers, 2002, pp. 1219-1228.
6. G. Zeidler. Further-processing eggs and egg products. In: D.D. Bell, W.D. Weaver Jr, Eds., Commercial Chicken Meat and Egg Production. 5th ed. Massachusetts: Kluwer Academic Publishers, 2002, pp. 1163-1197.
7. H. Hatta, T. Hagi, K. Hirano. Chemical and physicochemical properties of hen eggs and their application in foods. In: T. Yamamoto, L.R. Juneja, H. Hatta, M. Kim, Eds., Hen Eggs, Their Basic and Applied Science. Boca Raton: CRC Press Inc., 1997, pp. 117-133.
8. G. Zeidler. Shell egg quality and preservation. In: D.D. Bell, W.D. Weaver Jr, Eds., Commercial Chicken Meat and Egg Production. 5th ed. Massachusetts: Kluwer Academic Publishers, 2002, pp. 1199-1218.
9. Anonymous. Egg products inspection act 1970. Food and Drug Authority, Rockville, MD, USA, 1971.
10. Anonymous. Regulations Governing the Inspection of Eggs and Egg Products, 7CFR Part 59. Department of Agriculture, Washington, DC, USA, 1991.
11. O.J. Cotterill, J. Glauert, G.F. Krause. Thermal destruction curves for Salmonella oranienburg in egg products. Poultry Science 52:568-577, 1973.
12. M. Kobayashi, M.A. Gutierrez, H. Hatta. Microbiology of eggs. In: T. Yamamoto, L.R. Juneja, H. Hatta, M. Kim, Eds., Hen Eggs, Their Basic and Applied Science. Boca Raton: CRC Press Inc., 1997, pp. 179-191.
13. F.E. Cunningham. Egg-product pasteurization. In: W.J. Stadelman, O.J. Cotterill, Ed., Egg Science and Technology. 4th ed. New York: The Haworth Press, Inc., 1995, pp. 289-321.
14. K.R. Swartzel, H.R. Jr Ball. Method for pasteurizing liquid whole egg products. US Patent: US5019407, 1991.
15. C.Y. Ma, V.R. Harwalkar, L.M. Poste, M.R. Sahasrabudhe. Effect of gamma irradiation on the physicochemical and functional properties of frozen liquid egg products. Food Research International 26 (4):247-254, 1993.
16. Anonymous. Dairy and poultry statistics. Agricultural Statistics 1998. National Agricultural Statistics Service, Department of Agriculture, Washington, DC, USA, 1998.
17. Anonymous. Dairy and poultry statistics. Agricultural Statistics 1999. National Agricultural Statistics Service, Department of Agriculture, Washington, DC, USA, 1999.
18. Anonymous. Dairy and poultry statistics. Agricultural Statistics 2000. National Agricultural Statistics Service, Department of Agriculture, Washington, DC, USA, 2000.
19. Anonymous. Dairy and poultry statistics. Agricultural Statistics 2001. National Agricultural Statistics Service, Department of Agriculture, Washington, DC, USA, 2001.
20. Anonymous. Dairy and poultry statistics. Agricultural Statistics 2002. National Agricultural Statistics Service, Department of Agriculture, Washington, DC, USA, 2002.
21. Anonymous. Dairy and poultry statistics. Agricultural Statistics 2003. National Agricultural Statistics Service, Department of Agriculture, Washington, DC, USA, 2003.
22. Anonymous. Dairy and poultry statistics. Agricultural Statistics 2004. National Agricultural Statistics Service, Department of Agriculture, Washington, DC, USA, 2004.
23. W.D. Powrie, H. Little, A. Lopez. Gelation of egg yolk. Journal of Food Science 28:38-46, 1963.
24. W.D. Powrie. Cryopreservation of egg yolk. In: O.R. Fennema, Ed., Low Temperature Preservation of Food and Living Matter. New York: Marcel Dekker Inc., 1973, pp. 264-281.
25. Y.C. Chen, H.S. Chang. Effects of freezing storage temperature on quality of hen yolk. Journal of the Chinese Society of Animal Science 27 (3):421-431, 1998.
26. O.J. Cotterill. Freezing egg products. In: W.J. Stadelman, O.J. Cotterill, Eds., Egg Science and Technology. 4th ed. New York: The Haworth Press, Inc., 1995, pp. 265-288.
27. T. Wakamatu, Y. Sato, Y. Saito. On sodium chloride action in the gelation process of low density lipoprotein (LDL) from hen egg yolk. Journal of Food Science 48:507-516, 1983.
28. N.F. Haard. Product composition and the quality of frozen foods. In: M.C. Erickson, Y.C. Hung, Eds., Quality in Frozen Food. New York: Chapman & Hall, 1997, pp. 275-295.
29. L.L. Chou, L.S. Lai, S.C. Yang. Effect of antifreezing agent, pasteurization and frozen storage on the rheological and functional properties of freeze-thawed egg yolk. Taiwanese Journal of Agricultural Chemistry and Food Science 39 (2):135-143, 2001.
30. L.L. Chou, L.S. Lai, S.C. Yang. Effect of antifreezing agent, pasteurization and frozen storage on the rheological and functional properties of freeze-thawed whole egg. Taiwanese Journal of Agricultural Chemistry and Food Science 39 (6):437-446, 2001.
31. V. Telis, T.G. Kieckbusch. Viscoelasticity of frozen/thawed egg yolk. Journal of Food Science 62: 548-550, 1997.
32. C. Kennedy. Developments in freezing. In: P. Zeuthen, L. Bogh-Sorensen, Eds., Food Preservation Techniques. Cambridge: Woodhead publishing Limited, 2003, pp. 228-240.
33. N. Hedges. Maintaing the quality of frozen fish. In: H. Bremner, Ed., Safety and Quality Issues in Fish Processing. Cambridge: Woodhead publishing Limited, 2002, pp. 379-406.
34. S.R. Payne, D. Sandford, A. Harris, O.A. Young. Effects of antifreeze proteins on chilled and frozen meat. Meat Science 37 (3):429-438, 1994.
35. S.R. Payne, O.A. Young. Effects of pre-slaughter administration of antifreeze proteins on frozen meat quality. Meat Science 41 (2):147-155, 1995.
36. Y. Sato, T. Aoki. Influence of various salts on gelation of low-density lipoprotein (egg yolk) during its freezing and thawing. Agricultural and Biological Chemistry Journal 39:29-35, 1975.
37. V. Kamat, G. Graham, M. Barrar, M. Stubbs. Freeze-thaw gelation of hen’s egg yolk low-density lipoprotein. Journal of the Science of Food and Agriculture 27:913-928, 1976.
38. S. Jaax, D. Travnicek. The effects of pasteurization, selected additives and freezing rate on the gelation of frozen-defrosted egg yolk. Poultry Science 46:1013-1022, 1968.
39. V. Telis, T.G. Kieckbusch. Viscoelasticity of frozen/thawed egg yolk as affected by salts, sucrose and glycerol. Journal of Food Science 63:20-24, 1998.
40. A. Ibarz, J. Segales. Influence of freezing on rheology of salted egg yolk. Alimentaria 266:69-76, 1995.
41. C.Y. Huang, S.C. Yang. Combined effect of sodium chloride or sucrose addition and pH on the texture and stability of refrigerated and freeze thawed egg white gels. Journal of the Chinese Society of Animal Science 25 (1):117-128, 1996.
42. A. Lopez, C.R. Fellers, W.D. Powrie. Enzyme inhibition of gelation on frozen egg yolk. Journal of Milk Food Technology 18 (3):77-80, 1954.
43. R.E. Fenney, J.R. MacDonnell, H. Fraenkel-Conrat. Effects of crotoxin (lecithinase A) on egg yolk and yolk constituents. Archives of Biochemistry and Biophysics 48:130-140, 1954.
44. M. Pehanich. Technology opens egg-citing market opportunities. Food Processing, USA 63 (6):52-53, 2002.
45. M.P. Penfield, A.M. Campbell. Experimental Food Science. 3rd ed. New York: Academic Press, 1990, pp. 153-155.
46. Y.L. Xiong. Protein denaturation and functionality losses. In: M.C. Erickson, Y.C. Hung, Eds., Quality in Frozen Food. New York: Chapman & Hall, 1997, pp. 111-140.
47. M. Wooton, N.T. Hong, H.L.P. Thi. A study on the denaturation of egg white proteins during freezing using differential scanning calorimetry. Journal of Food Science 46:1337-1338, 1981.
48. Y. Nonami, M. Akasawa. Variance of quality of frozen whole egg mass packaged in unit tin container. Journal of Japanese Society of Food Science and Technology 42 (10):808-814, 1995.
49. J.D. Efstathiou. Frozen concentrated liquid whole egg and method of making same. US Patent: US6660321B2, 2003.
50. Anonymous. Frozen egg pellets. Egg products: a concentration method developed in the USA Process 1089: 39, 1993.
51. Anonymous. National Nutrient Database for Standard Reference, Release 16-1. Agricultural Research Service, Department of Agriculture, Washington, DC, USA, 2004.
52. R. Shafi, O.J. Cotterill, M.L. Nichols. Microbial flora of commercially pasteurized egg products. Poultry Science 49: 578-585, 1970.
53. H.H. Palmer, K. Ijichi, H. Roff. Partial thermal reversal of gelation in thawed egg yolk products. Journal of Food Science 35:403-406, 1970.
54. U. Bindrich, H. Rohenkohl, U. Mueller, I. Zuerner. Frozen egg products: Advantages, production and properties. Lebensmitteltechnik 28 (9):50-52, 54-55, 1996.
55. M.M. Manderfeld, J.D. Efstathiou, A.H. Voecks. Simulated egg patty. US Patent: US5620735, 1997.
56. L.J. Schell, C.J. Schell. Method of preparing frozen egg butter sauces. US Patent: US6565910B1, 2003.
57. G.E. Feiser, O.J. Cotterill. Composition of serum from cooked-frozen-thawed-reheated scrambled egg at various pH levels. Journal of Food Science 47:1333-1337, 1982.
58. G.E. Feiser, O.J. Cotterill. Composition of serum and sensory evaluation of cooked-frozen-thawed scrambled egg at various salt levels. Journal of Food Science 48:794-797, 1982.
59. P.W. Gossett, R.C. Baker. Prevention of the green-gray discoloration in cooked liquid whole eggs. Journal of Food Science 46:328-331, 1981.
60. S.W. O’Brien, R.C. Baker, L.F. Hood, M. Liboff. Water-holding capacity and textural acceptability of precooked, frozen whole egg omelets. Journal of Food Science 47:412-417, 1982.
61. H.S. Chang, L.H. Ho. Effect of freezing temperature and additives on the appearance and texture of heatcoagulated seasoned whole egg. Journal of the Chinese Society of Animal Science 27 (2):283-294, 1998.
62. CT Wang, Z.S. Lin, Y.H. Chen. The effect of pickling and preserving methods on the qualities of frozen salted egg yolk. Journal of the Chinese Society of Animal Science 28 (2):237-247, 1999.