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FOOD 1010: Food Origins And Form > Eggs > Flashcards

Eggs Flashcards

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1
Q

Where do the main type of eggs in the uk come from?

A

Hen

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2
Q

Name different types of eggs

A 
Hen
Quail
Duck
Goose
Ostrich
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3
Q

When were battery hens banned?

A

Jan 2012 in whole of Europe

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4
Q

How many egg in the UK come from enriched caged and what does this mean?

A 
51%
More space, have perches
Have food/water on demand
Chickens indoor whole life
Eggs mainly go into catering business
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5
Q

How many eggs in the uk are free range?

A

45%

Mainly to supermarket

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6
Q

How many eggs are barn eggs in uk?

A

2% - chickens live in barns

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7
Q

How many eggs in the uk are organic?

A

2%

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8
Q

What are other types of eggs

A

Omega 3, vitamin enhanced, vegetarian

  • all due to the diet of chicken - limit as to what is transferred to egg
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9
Q

What are organic eggs?

A
  • eggs from hens fed special feed with ingredients grown without pesticides, herbicides or fertilisers
  • nutritionally no different but less pesticide
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10
Q

What are omega 3 enhanced eggs

A

Eggs created by including 10-20% flax in hens diet = eggs higher in omega 3 but not a lot

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11
Q

What are vitamin enhanced eggs

A

Eggs from hens with vitamin enhanced diets

Eggs contain slightly higher amounts of nutrients

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12
Q

What are vegetarian eggs?

A

Eggs from hens which are fed ingredient of plant origin only
-nutritionally no different

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13
Q

How many eggs does the uk produce and import and export?

A

Produce = 10.37 bn
Import = 2 bn
Export 135 mil

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14
Q

What percentage of eggs in uk are sold in retail, as egg products and sold to food service?

A

Retail = 54%
Egg product = 23%
Food service = 23%

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15
Q

What are the components of an egg?

A 
Water
Protein
Fat
Carbohydrate 
Vitamins/minerals
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16
Q

What is the order of nutrients in terms of percent in a whole egg?

A 
Water 75%
Protein 12%
Fat 11%
Carbohydrate 1%
Vit/min 1%
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17
Q

What is the order of nutrient in percentage in an egg white?

A 
Water - 88%
Protein - 10.1%
Fat - trace
Carbohydrate 0.8%
Vit/min - trace
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18
Q

What is the order of nutrients in terms of percentage in an egg yolk?

A 
Water - 48.8%
Fat - 32.9%
Protein - 16.4%
Carbohydrate - 0.2%
Vit/min - trace
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19
Q

What is the anatomy of an egg centre to outermost layer?

A 
Yolk 
Vitelline membrane 
Chalaza
Albumen
Inner membrane
Air cell
Outer membrane 
Shell
20
Q

What is the purpose of the cell and what is its structure?

A

Hard protective layer
Bumpy/grainy
Made of mainly calcium carbonate crystals
Covered in up to 17000 tiny pores
Semi permeable= air/moisture can pass through pairs
Coated in thin cuticle to keep bacteria and dust out

21
Q

What are the inner and outer membrane made of and what are their purpose?

A 
Lie between egg shell and white
Transparent protein membranes 
Defence against bacterial invasion
Strong
Made partly of keratin
Important in protection
22
Q

Why do eggs have an air space?

A

Air space forms when contents of egg cool and contract after laying
Usually rests between the outer and inner membrane
At larger end of egg
Grows larger with age

23
Q

What is the albumen of the egg and what is it made of?

A

Egg white
Aqueous solution of protein and water
Alternating layers of thick and thin albumen within it - outer and inner thin, middle thick
Several proteins: ovalbumin, conalbumin, ovomucoid, ovomucin - globular proteins

24
Q

What is chalazae and what is its purpose in an egg?

A

Opaque ropes of egg white
Hold yolk in geographical centre
Act like anchors attaching holds casing to membrane lining in eggshell
More prominent = fresher egg
Lose firmness during aging and yolk floats up
Rope attached to pointy end is tougher

25
Q

What is the yolk of an egg and what is its purpose?

A

Most vit/min found here
Source of lecithin - effective emulsifier
Colour ranges depending on feed and breed of hen
Green layer sometimes seen in boiled egg = iron sulphide

26
Q

What are the characteristics of a fresh egg?

A

Albumin = translucent
Yolk = clearly visible
Air pocket is small - can be seen agains light sometimes
Can be kept 3-4 weeks in cool dark place with little temp fluctuations
Store below 10 c recommended
Temp fluctuation cause spoilage

27
Q

How do you test if an egg is fresh?

A

Roll test
Egg in water
Albumen height

28
Q

What is the roll test?

A

Fresh egg will wobble as egg is held in gravitational centre
Non fresh egg will roll long and stable as chalazae weakens with age so yolk sits in centre

29
Q

What is the egg in water test?

A

If egg sinks = fresh
Stands up right = 3-4 days old
If it floats = old as air increases with age

30
Q

What does the albumen height tell us about an egg?

A

Protein quality
Haugh unit is unit of measurement
Higher number = better egg quality
Water in egg yolk is equilibrilated = expansion
Height is correlated with weight = haugh unit

31
Q

Why does the air cell increase with age?

A

As water evaporates through porous shell

32
Q

Why does the old enlarge and its membrane weaken as the egg ages?

A

Movement of water from white to yolk - water tries to equilibrium
= enlargement and reduced viscosity of yolk and weakened green of vitelline membrane
= flattens yolk when egg cracks

33
Q

Why does the egg become more alkaline as it ages?

A

Ph of whit rises from 8-9.2 in first 5 days due to loss of co2 from egg
Ph yolk stays at 6

34
Q

Why does the egg white become thinner with age?

A

Action of enzyme on ovomucin

Decomposition occurs when ph increases

35
Q

Why does the egg albumen become mor transparent with age?

A

Very fresh egg = cloudy albumen

Egg white becomes more alkaline = transparent

36
Q

Name some functional properties of eggs

A 
Coagulation 
Glazing 
Emulsifying
Foaming 
Thickener
37
Q

Who are the top three consumers of eggs?

A

Japan
China
Ukraine

38
Q

Why is salmonella associated with eggs and how has egg consumption been effected?

A

Long associated with raw eggs
Edwina currie:
Egg sales plummeted by 60% overnight
4 mil hens slighted, 400 mil eggs destroyed
Big economic impact
Children, preg women and elderly should avoid
Chickens kept in poor conditions bread salmonella

39
Q

How was there a breakthrough with salmonella in eggs and what does this mean?

A

Vaccination for hens

85% now have red lion stamp - salmonella free

40
Q

What is bird flu and how did it effect egg status?

A

Uk 2017
Bird flu from wild birds so some hens housed to protect them
Hen housed for over 12 weeks lost free range status

41
Q

What is fibrosis in eggs and where is effected?

A

August 2017 Dutch eggs contaminated with banned insecticide fipronil
Used illegally to control lice on Dutch hens
Effected 700000 eggs imported into uk
Can damage kidneys liver and thyroid
Came from Romania
Ongoing investigation

42
Q

What are the health benefits of eggs

A

High in protein
Good for eye health
High in cholesterol

43
Q

Why is eggs being high in protein good

A

1 lrg egg = 6g protein
Contain all essential amino acids for humans
Adequate protein helps weight loss, increase muscle mass, lower bp and optimise bone health

44
Q

Why is eggs being good for eye health good?

A

High in lutein and zeaxanthin
Both are antioxidants important for eye health - prevent macular degeneration and cataract
Similar to carrots

45
Q

Why are eggs being high in cholesterol good?

A

Contains 212mg out of 300mg recommended daily amount
Liver produces cholesterol so generally food has no effect
Elevated levels of Hdl = linked to reduced effect of many diseases

FOOD 1010: Food Origins And Form (11 decks)

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