Egg Science and Technology

Author: Li Xiaodong
Publisher:
Publishing Date: 2005-05-01
Features: This book focuses on eggs as the primary research subject, discussing the quality inspection, storage management, and processing techniques of eggs. The main content covers the structure, chemical composition, and physical properties of eggs, the nutritional value of eggs, methods for quality identification and grading, egg storage and preservation, processing techniques for various egg products, deep processing, and comprehensive utilization of eggs. The book combines theory with practice, reflecting the modern theories and advanced techniques of eggs and egg products both domestically and internationally. It is scientific, advanced, systematic, and practical. This book is suitable for use by faculty and students in food science, livestock product processing, and related research personnel.
Table of Contents
Table of Contents
Introduction 1
Chapter 1: Current Status of the World Egg Industry 1
Chapter 2: Current Status of China's Egg Industry 1
Chapter 3: Tasks and Content of Egg Science and Technology 4
Chapter 1: Egg Formation, Structure, and Chemical Composition
Section 1: Egg Formation
1. Egg-forming Organs 6
2. Egg Formation Process 7
Section 2: Egg Structure
1. Basic Concepts and Overall Structure of Eggs 8
2. Eggshell Structure 9
3. Albumen Structure 11
4. Yolk Structure 12
Section 3: Chemical Composition of Eggs
1. General Chemical Composition of Eggs 12
2. Chemical Composition of Eggshells 13
3. Chemical Composition of Albumen 15
4. Chemical Composition of Yolk 19
Section 4: Physicochemical Properties of Poultry Eggs
1. Eggshell Color 25
2. Egg Quality 25
3. Eggshell Thickness 26
4. Egg Relative Density 26
5. Egg Transmittance 26
6. Egg Shape and Pressure Resistance 26
7. pH of Egg Content 26
8. Egg Diffusion and Permeability 27
9. Egg Liquid Viscosity 27
10. Surface Tension of Egg Liquid 27
11. Egg Heating Coagulation Point and Freezing Point 28
Section 5: Nutritional Value of Eggs
1. Nutritional Value of Whole Eggs 28
2. Distribution of Nutritional Components in Eggs and Components Affecting Digestion and Absorption 30
Section 6: Main Functional Characteristics of Eggs
1. Egg Coagulation or Gelatinization 31
2. Foaming Property of Albumen 33
3. Emulsifying Property of Yolk 34
Chapter 2: Microorganisms in Poultry Eggs and Egg Spoilage
Section 1: Microorganisms in Eggs
1. Sources of Microorganisms in Eggs 36
2. Types of Microorganisms in Eggs 36
Section 2: Egg Spoilage
1. Causes of Egg Spoilage 38
2. Basic Principles of Egg Spoilage 39
Chapter 3: Methods for Egg Quality Identification
Section 1: Quality Standards for Fresh Eggs
1. China's Egg Grading Method 41
2. U.S. Egg Grading Method 42
3. Former Soviet Union's Fresh Egg Grading 43
4. Japan's Fresh Egg Grading 43
5. China's Fresh Egg Hygiene Standards 44
Section 2: Methods for Egg Quality Identification
1. Sensory Identification Method 44
2. Light Identification Method 45
3. Physicochemical Identification Method 47
4. Determination of Other Indicators 50
Section 3: Downgraded Eggs
1. Cracked Eggs 51
2. Substandard Eggs 51
3. Abnormal Eggs 54
Chapter 4: Changes in Eggs During Storage and Methods for Storage and Preservation
Section 1: Changes in Eggs During Storage
1. Physical Changes in Eggs 56
2. Chemical Changes in Eggs 59
3. Physiological Changes in Eggs 60
4. Microbial Changes and Egg Spoilage 60
Section 2: Methods for Egg Storage and Preservation
1. Cold Storage Method 61
2. Modified Atmosphere Preservation Method 64
3. Immersion Method 65
4. Coating Method 66
5. Pasteurization 69
6. Radiation Irradiation 69
Chapter 5: Egg Collection and Storage
Section 1: Production and Collection
1. Egg Production and Quality 70
2. Egg Collection 70
3. Characteristics of Fresh Egg Storage and Transportation 71
Section 2: Packaging and Transportation
1. Egg Packaging 72
2. Egg Transportation and Loading/Unloading 73
Section 3: Disinfection Methods for Poultry Eggs
1. Hydrogen Peroxide Disinfection Method 74
2. High-Temperature Disinfection Method 75
3. Sterilant Disinfection Method 75
4. Radiation Disinfection Method 75
Chapter 6: Processed Egg Production
Section 1: Processed Egg Production
1. Overview 76
2. Principles of Processed Egg Production 76
3. Selection of Raw Eggs and Auxiliaries 78
4. Facilities Commonly Used in Processed Egg Production 81
5. Processing Methods for Processed Eggs 81
6. Hygiene Standards for Processed Eggs 85
7. Factors Affecting the Quality of Processed Eggs 86
8. Nutritional Value of Processed Eggs 87
Section 2: Fermented Egg Production
1. Overview 87
2. Principles of Fermented Egg Production 87
3. Selection of Raw Eggs and Auxiliaries 88
4. Processing Methods for Fermented Eggs 89
5. Hygiene Requirements for Fermented Eggs 92
Section 3: Salted Egg Production
1. Overview 92
2. Principles and Changes During Salted Egg Preservation 93
3. Selection of Raw Eggs and Auxiliaries 95
4. Processing Methods for Salted Eggs 96
5. Chemical Composition and Quality Requirements of Salted Eggs 97
Chapter 7: Liquid Egg Products
Section 1: Liquid Egg Production Technology
1. Liquid Egg Production Process and Factory Layout 100
2. Preprocessing of Raw Eggs 103
3. Egg Breaking, Shell Removal, and Filtration 105
4. Cooling of Egg Liquid 109
5. Sterilization of Egg Liquid 109
6. Post-sterilization Treatment 115
7. Applications of Liquid Eggs 116
8. Principles and Operation Methods of Low-Temperature Sterilization for Liquid Eggs 117
Section 2: Concentrated Liquid Egg Production Technology
1. Overview 119
2. Concentrated Liquid Egg Production Process 119
Section 3: Production Technology of Wet Egg Products
1. Overview 122
2. Production Process 122
Chapter 8: Frozen Egg Products
Section 1: Frozen Egg Production Technology
1. Overview 124
2. Production Technology 124
Section 2: Thawing Methods for Frozen Eggs
1. Ambient Temperature Thawing 126
2. Low-Temperature Thawing 126
3. Heating Thawing 126
4. Running Water Thawing 126
5. Microwave Thawing 127
Section 3: Changes in Egg Liquid Properties Due to Freezing and Thawing
1. Changes in Albumen Properties 127
2. Changes in Yolk Properties 127
3. Changes in Whole Egg Liquid Properties 129
Section 4: Microorganisms in Frozen Eggs and Quality Indicators and National Standards for Frozen Egg Products
1. Types of Main Microorganisms in Frozen Eggs 129
2. Changes in Total Bacterial Count During Freezing and Storage of Frozen Eggs 130
3. Quality Indicators for Frozen Egg Products 130
4. Hygiene Standards for Chinese Frozen Egg Products 131
Chapter 9: Dried Egg Products
Section 1: Overview
1. Types and Uses of Dried Egg Products 133
2. Characteristics of Drying Egg Powder 135
3. Production Process of Dried Egg Products 137
Section 2: Special Treatment Processes for Dried Egg Products
1. Sugar Removal Before Drying 137
2. Comparison of Several Sugar Removal Methods 140
Section 3: Sterilization and Drying of Egg Liquid
1. Low-Temperature Sterilization and Dry Heat Sterilization 141
2. Drying 143
Section 4: Processing of Albumen Sheets
1. Mixing and Filtration 145
2. Fermentation 146
3. Neutralization 147
4. Drying 147
5. Whitening 149
6. Sorting and Vacuum Packaging 149
7. Packaging and Storage 150
8. Quality Standards for Dry Albumen Sheets 150
9. Treatment of Bucket Heads and Bottoms 150
10. Hygiene Standards for Chicken Albumen Sheets 151
Section 5: Processing of Egg Powder
1. Overview 151
2. Processing Technology and Key Points of Egg Powder 152
3. Hygiene Standards for Several Types of Egg Powder 160
Section 6: Effects of Drying and Storage on Egg Quality
1. Changes in Functional Characteristics 161
2. Physical Changes 161
3. Microbial Changes 162
Section 7: Processing Methods for Instant Egg Powder
162
Chapter 10: Fermented Egg Products and Egg Beverages
Section 1: Fermented Egg Products
1. Egg Lactic Acid Fermentation Beverages 163
2. Egg Yogurt-like Foods 164
3. Fermented Egg and Milk Beverages 165
Section 2: Egg Beverages
1. Vinegar Egg Beverages 166
2. Fresh Egg Beverages 167
3. Egg Milk Beverages 167
4. Transparent Egg Solution 168
5. Egg Albumen Hydrolyzed Peptide Beverages 168
6. Egg and Milk Beverages Produced Using Proteases 169
7. Yolk Beverages 169
8. Honey Egg Beverages 169
Chapter 11: Other Egg Products
Section 1: Mayonnaise and Salad Dressing Production
1. Overview 171
2. Raw Materials and Auxiliaries for Mayonnaise 171
3. Production Methods for Mayonnaise 173
4. Factors Affecting the Stability of Mayonnaise Products 174
5. Production Methods for Salad Dressing 174
Section 2: Frozen Egg Liquid Products
1. Raw Materials 175
2. Production Process 175
Section 3: Production of Snowflake Albumen
176
Section 4: Processed Cooked Egg Products
1. Flavor Eggs 177
2. Five-Spice Tea Eggs 177
3. Stinky Eggs 177
4. Albumen Sausage Processing 178
5. Processing Methods for Egg Crumbles 178
6. Processing Methods for Multi-flavored Nutrient Eggs 179
7. Production of Composite Egg Vegetable Sausage 179
8. Processing of Egg Vegetarian Sausage 180
9. Processing of Flavor Egg Sausage 180
10. Specialty Flavor Preserved Eggs 181
11. Crispy Egg Crumbles 181
12. Vinegar Eggs 182
13. Military Eggs 182
14. Mandarin Eggs 183
Section 5: Quail Egg Product Processing
1. Milk Fragrance Quail Eggs 183
2. Production of Quail Iron Eggs 184
3. Processing Technology for Five-Spice Soft Canned Quail Eggs 184
Chapter 12: High-Value-Added and Deep-Processed Products of Poultry Eggs
Section 1: Overview
1. Current Status of Egg Deep Processing 186
2. Significance of Egg Deep Processing 186
Section 2: Deep Processing of Albumen
1. Lysozyme 187
2. Albumen Hydrolysates 190
Section 3: Deep Processing of Yolk
1. Extraction of Immunoglobulins 195
2. Extraction of Lecithin 198
3. Extraction of Yolk Oil 200
Section 4: Processing of Eggshells
1. Eggshell Powder 202
2. Ultrafine Eggshell Powder 203
3. Preparation of Organic Calcium from Eggshells 203
Chapter 13: Production Technology of Health-Enhancing Eggs and Egg Products
Section 1: Production of Iodine-Rich Eggs
1. Production Methods 205
2. Characteristics of Iodine-Rich Eggs 206
3. Nutritional and Health Benefits 206
Section 2: Production of Selenium-Rich Eggs
1. Production Methods 206
2. Characteristics and Nutritional Effects of Selenium-Rich Eggs 207
Section 3: Production of Eggs Rich in ω-6 Polyunsaturated Fatty Acids and ω-3 Polyunsaturated Fatty Acids
1. Production Methods 207
2. Characteristics and Nutritional Effects of Eggs Rich in Polyunsaturated Fatty Acids 207
Section 4: High-Vitamin Eggs
1. High-VA Eggs 208
2. High-VE Eggs 208
3. High-VB1 Eggs 208
4. High-VB2 Eggs 208
5. High-VD Eggs 208
Section 5: High-Zinc and High-Iron Eggs
1. High-Zinc Eggs 209
2. High-Iron Eggs 209
Section 6: Removal of Cholesterol from Egg Yolk
1. Physical Methods 210
2. Chemical Methods 211
3. Biological Methods and Genetic Breeding Techniques 213
Chapter 14: Utilization of Spoiled Eggs and By-products
Section 1: Utilization of Spoiled Eggs
1. Production of MSG from Spoiled Eggs 214
2. Production of Soy Sauce from Spoiled Eggs and Egg Products 215
Section 2: Utilization of Poultry Egg By-products
1. Utilization of Eggshell Membrane 216
2. Extraction of Lysozyme from Eggshell Membrane 216
Chapter 15: Equipment and Technology of Foreign Egg Industries
Section 1: Current Status of Foreign Poultry Egg Sorting and Grading Technology and Equipment
217
Section 2: Foreign Commercial Egg (Shelled Egg) Processing Technology and Equipment
217
Section 3: Processing of Liquid Fresh Eggs
218
Section 4: Some Equipment and Processing Effects in Foreign Egg Industries
218
References 223
Appendix: Haugh Unit Conversion Table 225