Authors : Jatinder Singh, Amarjeet Kaur, Jagbir Rehal and S.S. Thind
Abstract: Eggs procured in three different seasons (Winter, summer and rainy) were subjected to storage studies after treatment. During the storage studies, eggs were evaluated at regular intervals for exterior interior and functional quality for all the three seasons. Percent loss in egg weight increased significantly (p<0.05) with increase in storage period beyond 3rd day during all the three seasons. Air cell size increased significantly with increase in storage period beyond 3rd day in all the three seasons. The albumen index decreased during storage with maximum decline in uncoated eggs stored at room temperature. The Haugh unit values decreased during storage in all the three seasons. The yolk index decreased during storage with maximum decline in uncoated eggs stored at room temperature. Mean albumen pH increased significantly (p<0.05) with increase in storage period. Muffins were prepared with eggs from all the seasons at each storage interval to evaluate the functional quality of eggs during storage. For all the three seasons, the mean value for specific volume of muffins decreased during storage and maximum decline was observed for muffins prepared with uncoated eggs stored at room temperature. The mean value for scores regarding appearance, flavour, texture and overall acceptability decreased during storage with maximum decrease for muffins prepared with uncoated eggs stored at room temperature in all the three seasons.
Jatinder Singh, Amarjeet Kaur, Jagbir Rehal and S.S. Thind, 2011. Effect of Different Climatic Conditions, Storage Methods and Treatment of Shell Eggs on the Foaming Qualities of Eggs for Muffin Making. Journal of Food Technology, 9: 129-138.