11 rue Flashcards
free run vs free range
free run: runs in enclosed area
free range: can run in a barn or outdoors
nutrition of eggs
have the highst PER protein efficiency ratio
13 essential vit / min: ribofalvin, selenium
lutein / zeasanthin (antiox for eye heatlh)
albumen (egg yt) is composed of…..
- ovalbumin: contributes to foaming
- ovomucin: contributes to stable egg yt, viscious egg gel
- lysozone, an antimicrobial E: part of innate immune syst
thermally stable up to 74C
lipids in the yolk are: ___ / phospholipids / ____
trig / choles
some eggs have omg3 bcs the chicken are fed fish oil & flax seed
does egg concern heart health?
egg is rich in satfat, which could < choles =/ as food high in choles
LOOK @ ENTIRE DET- eat in moderation
how to know if egg is fresh?
which color?
when broken, still round due to thick portion of egg yt
cloudy or milk yt due to dissolved CO2 after laying
sign of aging
- thinner yt & flatter yolk
- weaker chalaze so yolk not in the centre
- larger aiir cell, more basic
in terms of flavour & odour, doesnt depend on chicken/ feed / storage. T or F?
F
what to notice abt egg’s flavour & odour?
candling
assess via quality of shell / ___ / ___ __
bt now we sue mass scanner!
= to hold the eggg in dark room w/ storage light to gauge quality
see shell’s quality, size of air bubble, blood spots & molk
grade Canada A of egg
for grocery store
- undistinct, round, & centred yolk w. FIRM albumen
- uncracked shell w/ less than 3 stain spots
grade Canada C of egg
for processed food
- distinct yolk outline w/ blood spots 3mm
- cracked shell w/ stain spots BT no leak
grade Canada B of egg
floats freely
for commercial baking
- oblong yolk that floats freely when twirled
- UNcracked shell w. stain spots
Salmonella contamination: how? what to do?
heat to ___C; chill to __ __ ___ & cool rapidly after ___
inside & egg’s exterior: laying stage
how? comes from infected intestinal tract of hem OR contam on egg’s exterior -> shgell pores -> inside
when it’s inside the egg, the bacteria count is low in layign stage bt INCREASE ra[pidly @ warm temp
74C / slow growth potential / laying
shell egg pasteurisation: radio frequency (RF) waves
what’s the good thing
- patented,kil Salmonella & Ecoli
- via hot water & RF
- fast & cheap, bt new & unavailable in canada
shell egg pasteurisation: HOT WATER immersion, microwave & radiation
how it affects the protein?
longer, $$$
potentially denat & coagulate protein l less whipping ability
1 good thing abt frozen egg & 1 bad
functional properti still intact!
however, it’s viscous & gummy when thawed
=> add salt, sugar & syrup before freezing.
why should we use dried egg?
has alonger shelf life
for dry mix- cake: remove glucose to prevent the enzymatic browning a& keep color
why should we uyse pasteurised egg?
machine
w/ automatic egg breaking machine, spearate yt, yolk & whole- filtered & chill
FREE OF salmonella & egg contam
store in commercial cold storage….
abt 0C, just above the freezing point, humidity (85-90%)
PROPER CIRCULATION’d prevent the smell transfer
maintain eggs’ quality up to 6 months
how does egg turn green?
bcs of overheating and overcooking
=> SH -> ferrous sulfide
bt not a safety concern
shell egg pasteurisation: HHP & HPP
HHP = High Hydrostatic P
HPP = Hydrostatic P Processing
- rid of pathogen extend shelf line
- bt no longer considered a novel tech
in canada must we pasteurise our egg?
NO - bt if it does, mushier and less fluffy
what is coagulation by mechanical beating?
S-S
protein unfold to surround the aircell as viscoelastic film
protein absorb @ hydrophobic surgace of air bubble
=> disulfide bond forms
fators of heat coagulation: shgar, salt & acid
sugar promotes heat sability of protein
salt promotes coagulation
acid lowers the coagulation temp
factors that improve egg foam: pasterurised, thick, room temp
pasteurised & spary dried: partally unfold the protein
thick yt, thick foams
room temp egg yts lower the surface tension @ air-H20 interface
factors that improve egg foam: fine wire beater, mixer, hand
creates smaller air cell
for mix, use a small round-bottom nonwl w/ sloping sides
w/ hands, large & wide bowl
2 factors that decrease egg foam:
loose that flexibility in ___ film, broke __ cells
- yolk contam: due to liporprotein
- overbeating: viscoelastic / air
brittle & inelastic
liquid separate from the foam
sugar affect egg foam; stabilise foam, > overbeating
_____
add slowly after FOAM is created bt ___ peake returns
creates this shiny glossy txture
soft
why is the egg turn green?
due to overheating or overcooking
in yolk , h sulfide turns into ferrous sulfide
bt not a safety concern
egg hsa a waxy coating that prrotects it called _____
cuticle. bloom
=> washed off during mass produc
=> apply a mineral oil coating
bcs (fact), a fresh egg would sink/dont sink in a cup of water
air cell < as egg ages,
