Quality and Safety of Frozen Eggs and Egg Products

Eggs are widely utilized in manufacturing various processed foods due to their versatile functionalities, such as foaming properties and heat-induced gelation of egg albumen, the emulsifying properties of egg yolk, and so on. To extend the shelf life of liquid eggs, they are commonly pasteurized, dehydrated, or frozen. The adequacy of performing functionalities of eggs after being pasteurized, dehydrated, or frozen determines the value of eggs in food products. In this chapter, issues related to improving functional performance of eggs after being pasteurized and frozen would be reviewed. Generally, top-quality frozen egg products should start with appropriately stored fresh shell eggs with low bacteria count, followed by breaking operations with strict sanitation and temperature control, and rapid freezing operations together with application of cryoprotectants.

[1]  E. Casiraghi,et al.  Functional properties of pasteurised liquid whole egg products as affected by the hygienic quality of the raw eggs , 2010 .

[2]  C. Tarı,et al.  Use of UV-C radiation as a non-thermal process for liquid egg products (LEP) , 2008 .

[3]  A. Hidalgo,et al.  Chemical markers for the evaluation of raw material hygienic quality in egg products. , 2008, Journal of Agricultural and Food Chemistry.

[4]  R. Huopalahti,et al.  Bioactive egg compounds , 2007 .

[5]  H. M. Badr.  Effect of gamma radiation and cold storage on chemical and organoleptic properties and microbiological status of liquid egg white and yolk , 2006 .

[6]  Gilles Trystram,et al.  Influence of egg type, pressure and mode of incorporation on density and bubble distribution of a lady finger batter , 2006 .

[7]  G. Evrendilek,et al.  Pulsed electric field treatment of liquid whole egg inoculated with Salmonella enteritidis , 2004 .

[8]  M. M. Góngora-Nieto,et al.  Energy analysis of liquid whole egg pasteurized by pulsed electric fields , 2003 .

[9]  C. Kennedy.  12 – Developments in freezing , 2003 .

[10]  G. Zeidler.  Further-Processing Eggs and Egg Products , 2002 .

[11]  G. Zeidler.  Shell Egg Quality and Preservation , 2002 .

[12]  G. Zeidler.  Shell Eggs and Their Nutritional Value , 2002 .

[13]  H. Bremner,et al.  20 – Maintaining the quality of frozen fish , 2002 .

[14]  G. Zeidler.  Quality and Functionality of Egg Products , 2002 .

[15]  V. Telis,et al.  Viscoelasticity of Frozen/Thawed Egg Yolk as Affected by Salts, Sucrose and Glycerol , 1998 .

[16]  V. Telis,et al.  Viscoelasticity of frozen/thawed egg yolk , 1997 .

[17]  Y. Xiong.  Protein Denaturation and Functionality Losses , 1997 .

[18]  N. Haard.  Product Composition and the Quality of Frozen Foods , 1997 .

[19]  Y. Nonami,et al.  Variance of Quality of Frozen Whole Egg Mass Packaged in Unit Tin Container. , 1995 .

[20]  S R Payne,et al.  Effects of pre-slaughter administration of antifreeze proteins on frozen meat quality. , 1995, Meat science.

[21]  O. A. Young,et al.  The effects of antifreeze proteins on chilled and frozen meat. , 1994, Meat science.

[22]  L. Poste,et al.  Effect of gamma irradiation on the physicochemical and functional properties of frozen liquid egg products , 1993 .

[23]  O. J. Cotterill.  Freezing Egg Products , 1986 .

[24]  G. Briggs,et al.  The Nutritive Value of Eggs , 1986 .

[25]  O. J. Cotterill,et al.  Composition of Serum and Sensory Evaluation of Cooked‐Frozen‐Thawed Scrambled Eggs at Various Salt Levels , 1983 .

[26]  Yasushi Sato,et al.  On Sodium Chloride Action in the Gelation Process of Low Density Lipoprotein (LDL) from Hen Egg Yolk , 1983 .

[27]  O. J. Cotterill,et al.  Composition of Serum from Cooked‐Frozen‐Thawed‐Reheated Scrambled Eggs at Various pH Levels , 1982 .

[28]  M. Liboff,et al.  Water‐Holding Capacity and Textural Acceptability of Precooked, Frozen, Whole‐Egg Omelets , 1982 .

[29]  M. Wootton,et al.  A Study of the Denaturation of Egg White Proteins during Freezing Using Differential Scanning Calorimetry , 1981 .

[30]  R. Baker,et al.  Prevention of the Green-Gray Discoloration in Cooked Liquid Whole Eggs , 1981 .

[31]  M. Barratt,et al.  Freeze–thaw gelation of hen's egg yolk low density lipoprotein , 1976 .

[32]  T. Aoki,et al.  Influences of Various Salts on Gelation of Low Density Lipoprotein (Egg Yolk) during Its Freezing and Thawing , 1975 .

[33]  R. Baker.  MICROBIOLOGY OF EGGS1 , 1974 .

[34]  O. J. Cotterill,et al.  Thermal destruction curves for Salmonella oranienburg in egg products. , 1973, Poultry science.

[35]  H. Roff,et al.  PARTIAL THERMAL REVERSAL OF GELATION IN THAWED EGG YOLK PRODUCTS , 1970 .

[36]  O. J. Cotterill,et al.  Microbial Flora of Commercially Pasteurized Egg Products , 1970 .

[37]  S. Jaax,et al.  The Effect of Pasteurization, Selected Additives and Freezing Rate on the Gelation of Frozen-Defrosted Egg Yolk , 1968 .

[38]  W. Powrie,et al.  Gelation of Egg Yolk , 1963 .

[39]  C. R. Fellers,et al.  ENZYMIC INHIBITION OF GELATION IN FROZEN EGG YOLKa, b , 1955 .

[40]  H. Fraenkel-conrat,et al.  Effects of crotoxin (lecithinase A) on egg yolk and yolk constituents. , 1954, Archives of biochemistry and biophysics.