Frozen eggs. The use of frozen eggs has increased very rapidly in the last
10 years. The eggs are broken out of the shell for freezing, which gives
an opportunity for increasing contamination with bacteria. If eggs are frozen
quickly after being broken, little bacterial growth takes place. Swenson
and James found that fewer organisms survived quick freezing than delayed
slow freezing. They also report that the addition of carbon dioxide to the
egg batter just prior to freezing was detrimental to survival of bacteria.
Eggs are frozen whole, the whites and yolks being mixed by beating. The
whites and yolks are also frozen separately. Freezing alters the physical
characteristics of the yolk, as it is more viscous after defrosting. Hence to
prevent its becoming so stiff and gummy that it does not mix readily with
other ingredients, before being frozen it is beaten and a small percentage
of salt, sugar, particularly dextrose, or some suitable edible ingredient is
often added. Some of these processes are patented, and the proportion of
ingredients added as well as the manner of incorporation are not generally
known.
Frozen whole eggs, egg yolks, and egg whites are usually prepared in
30-pound lots, though some 10-pound lots are frozen. A pound of frozen
whole eggs is equivalent to about 10 fresh eggs. As yet frozen eggs are
not on the retail market.
Drying. The use of dried eggs is decreasing in the United States, the
frozen eggs taking their place in many products.
I
FACTORS CAUSING DETERIORATION 329
Oil dipping. Oil dipping, shell treating, or processing of eggs is increas-
ing rapidly. This process consists of dipping the egg in some kind of oil to
seal the pores of the egg shell, thus retaining the carbon dioxide within
the egg.
Swenson, Slocum, and James report that a special white, odorless, taste-
less mineral oil of right viscosity and low enough pour-point (40°F.) has
been developed to be applied to the shell at temperatures of 60° to 80°F.
They also state that oiling shell eggs, especially by the vacuum-carbon
dioxide method, tends to maintain the pH of the egg white at 7.9 =^ 0.3,
which is below the optimum for proteolytic activity. Sharp and Wagenen
state that if eggs are oil dipped fairly soon after they are laid, the white
will have a pH value of 8.0 or less at the end of the storage period. If oil
dipping is to be of value in preserving the eggs they must be dipped before
too much carbon dioxide has escaped.
Factors causing deterioration. The causes for deterioration of eggs
may be listed as follows: (1) action of the enzyme trypsin, (2) alkaline
hydrolysis, and (3) chemical changes and changes due to bacterial action.
The changes brought about by these factors may be speeded up or retarded
by temperature and reaction.
Page 267
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Frozen eggs. The use of frozen eggs has increased very rapidly in the last
10 years. The eggs are broken out of the shell for freezing, which gives
an opportunity for increasing contamination with bacteria. If eggs are frozen
quickly after being broken, little bacterial growth takes place. Swenson
and James found that fewer organisms survived quick freezing than delayed
slow freezing. They also report that the addition of carbon dioxide to the
egg batter just prior to freezing was detrimental to survival of bacteria.
Eggs are frozen whole, the whites and yolks being mixed by beating. The
whites and yolks are also frozen separately. Freezing alters the physical
characteristics of the yolk, as it is more viscous after defrosting. Hence to
prevent its becoming so stiff and gummy that it does not mix readily with
other ingredients, before being frozen it is beaten and a small percentage
of salt, sugar, particularly dextrose, or some suitable edible ingredient is
often added. Some of these processes are patented, and the proportion of
ingredients added as well as the manner of incorporation are not generally
known.
Frozen whole eggs, egg yolks, and egg whites are usually prepared in
30-pound lots, though some 10-pound lots are frozen. A pound of frozen
whole eggs is equivalent to about 10 fresh eggs. As yet frozen eggs are
not on the retail market.
Drying. The use of dried eggs is decreasing in the United States, the
frozen eggs taking their place in many products.
I
FACTORS CAUSING DETERIORATION 329
Oil dipping. Oil dipping, shell treating, or processing of eggs is increas-
ing rapidly. This process consists of dipping the egg in some kind of oil to
seal the pores of the egg shell, thus retaining the carbon dioxide within
the egg.
Swenson, Slocum, and James report that a special white, odorless, taste-
less mineral oil of right viscosity and low enough pour-point (40°F.) has
been developed to be applied to the shell at temperatures of 60° to 80°F.
They also state that oiling shell eggs, especially by the vacuum-carbon
dioxide method, tends to maintain the pH of the egg white at 7.9 =^ 0.3,
which is below the optimum for proteolytic activity. Sharp and Wagenen
state that if eggs are oil dipped fairly soon after they are laid, the white
will have a pH value of 8.0 or less at the end of the storage period. If oil
dipping is to be of value in preserving the eggs they must be dipped before
too much carbon dioxide has escaped.
Factors causing deterioration. The causes for deterioration of eggs
may be listed as follows: (1) action of the enzyme trypsin, (2) alkaline
hydrolysis, and (3) chemical changes and changes due to bacterial action.
The changes brought about by these factors may be speeded up or retarded
by temperature and reaction.