• Food Science of Animal Resources
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• v.38 no.3
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• pp.442-450
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• 2018

Liquid egg products can be contaminated with Salmonella spp. during processing. A predictive model for the growth of Salmonella spp. in unpasteurized liquid eggs was developed and validated. Liquid whole egg, liquid yolk, and liquid egg white samples were prepared and inoculated with Salmonella mixture (approximately 3 Log CFU/mL) containing five serovars (S. Bareilly, S. Richmond, S. Typhimurium monophasic, S. Enteritidis, and S. Gallinarum). Salmonella growth data at isothermal temperatures (5, 10, 15, 20, 25, 30, 35, and $40^{\circ}C$) was collected by 960 h. The population of Salmonella in liquid whole egg and egg yolk increased at above $10^{\circ}C$, while Salmonella in egg white did not proliferate at all temperature. These results demonstrate that there is a difference in the growth of Salmonella depending on the types of liquid eggs (egg yolk, egg white, liquid whole egg) and storage temperature. To fit the growth data of Salmonella in liquid whole egg and egg yolk, Baranyi model was used as the primary model and the maximum growth rate and lag phase duration for each temperature were determined. A secondary model was developed with maximum growth rate as a function of temperature. The model performance measures, bias factor ($B_f$, 0.96-0.99) and $r^2$ (0.96-0.99) indicated good fit for both primary and secondary models. In conclusion, it is thought that the growth model can be used usefully to predict Salmonella spp. growth in various types of unpasteurized liquid eggs when those are exposed to various temperature and time conditions during the processing.

• Korean journal of food and cookery science
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• v.8 no.2
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• pp.83-93
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• 1992

This dissertation was aimed to study the stability of egg foams and the quality of rice yackwa added with egg foams. Because of the difference of protein composion between rice flour and wheat flour, yackwa made from rice powder turned out to be harder and less raised. Egg foams were added to the rice flour to help raise the dough to a great extent and make it softer when frying. The smaples were prepared differently: in the finess of rice flour (100, 140 mesh), the kinds of egg foams (whole egg, egg white), and the content of egg foams (40 g, 60 g), respectively. The stability of egg foams was determined by an Optical microscope, the hardness of rice yackwa was examined by Instron, the structure by Scanning Electron Microscope, the color by Hunter's Colorimeter, and the sensory evaluation was also made. The resluts are as knows: The most stable egg white foam and whole egg foam were the 2 and 3 min. whipped ones, respectively. In the case of rice yackwa, which was made from 140 mesh rice flour and 60 g of whole egg, the hardness and the structure were similar to those of wheat yackm. It was very tasty and most preferred. As a whole, the color of rice yackwa was lighter man mat of wheat yackwa.

• Korean Journal of Food Science and Technology
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• v.15 no.2
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• pp.123-127
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• 1983

This experiment was carried out to investigate the change in protein of pasteurized whole egg with or without added 1% of sugar during fermentation S. lactis, L. casei and S. faecalis were used in this fermentation test. Whole egg showed no phenomenen of coagulation by heating at $58^{\circ}C$ for 30 min, but the patterns in polyacrylamide gel of pasteurized whole egg without sugar added were changed by fermentation, especially in the egg fermented with L. casei. Polyacrylamide gel electrophoretic patterns of pasteurized whole egg added 1% of sugar changed more significantly by fermentation than pasteurized whole egg without sugar added and the most significant change was observed in the bands of conalbumin, preconalbumin, globulin and postalbumin by S. faecalis.

• Journal of the Korean Home Economics Association
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• v.17 no.4
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• pp.35-42
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• 1979

The effects of salt concentration on the qualities of cooked egg preparations were evaluated. Diluted egg samples which contained different amounts of slat were prepared by diluting whole egg fluid with rice washing, anchovy stock , or distilled water. After heating them rapidly, hardness, gel strength, and amount of syneresis were determined along with the performance of sensory test. the pH of the diluted eggs also measured before heating. Results obtained from these experiments are summarized in the following. 1. The pH of whole egg, egg yolk, and egg white was 7.32, 6.31, and 8.41 , respectively. 2. The pH whole eggs after addition of diluting solutions and salt showed a little differences over the whole salt concentration as follows. distilled water dilution > anchovy stock dilution > rice washing dilution 3. The hardness and gel strength of cooked samples were increased with the increase of salt concentration in the range of low salt concentrations of all diluting solution. These physical properties marked maximal values at salt concentration of 3% and then decreased as salt concentration increased. 4. Amount of syneresis decreased as salt concentration increased regardless of all diluting solutions used. 5. In sensory test, 1% salt concentration were scored good by the panel members regardless of diluting solutions which showed no significant difference among three diluting solutions.

• Korean Journal of Animal Reproduction
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• v.3 no.2
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• pp.57-63
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• 1979

In this study, pooled whole semen and diluted semen with skim milk lactose solution and yolk skim milk lactose solution were inseminated at 6 and 7 days interval during 90 days. Egg production, fertility and hatchability were investigated. The results obtained from this study are summarized as following: 1. The average fertility of 57.8% for whole semen was clearly higher than that of 35.2% for diluted semen during 90 days insemination trial. 2. The highest fertility was a, pp.ared from 35 to 99 days after insemination for the whole semen, but from 28 to 60 days for the diluted semen during 90 days insemination trial. 3. In case of 7 days insemination interval, highest fertility of 86.6 and 70.0% for the whole semen and the diluted semen was a, pp.ared on 2 days after insemination and thereafter the fertility was gradually decreased according to passage of insemination. The lowest fertility of 35.0 and 0.0% for the whole semen and diluted semen was a, pp.ared on 1 day after insemination. 4. In case of 6 days insemination interval, highest fertility of 80.0 and 55.8% for the whole semen and the diluted semen was also a, pp.ared on 2 days after insemination and thereafter the fertility was slowly decreased according to passage of insemination. However, lowest fertility of 25.0 and 20.0% for the whole semen and the diluted semen was a, pp.ared on 0 day after insemination. 5 It suggests that there was no difference in fertility between the skim milk lactose and the yolk skim milk lactose dilutors. 6. In case of whole semen, average fertility of 7 days insemnaition interval was a, pp.rently lower than that of 6 days, however there was no difference in fertility between 6 and 7 days insemination interval. 7. Insemination interval of 6 and 7 days and passage day after insemination did not alter egg production and hatchability of fertilized egg production and hatchability of fertilized egg in both whole and diluted semen.

• Asian-Australasian Journal of Animal Sciences
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• v.27 no.4
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• pp.537-542
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• 2014

This study was carried out to optimize cholesterol removal in whole egg using crosslinked ${\beta}$-cyclodextrin (${\beta}$-CD) and to recycle the ${\beta}$-CD. Various factors for optimizing conditions were concentration of the ${\beta}$-CD, mixing temperature, mixing time, mixing speed and centrifugal speed. In the result of this study, the optimum conditions of cholesterol removal were 25% crosslinked ${\beta}$-CD, $40^{\circ}C$ mixing temperature, 30 min mixing time, 1,200 rpm mixing speed and $2,810{\times}g$ centrifugal speed. The recycling was repeated five times. The cholesterol removal was 92.76% when treated with the optimum conditions. After determining the optimum conditions, the recyclable yields of the crosslinked ${\beta}$-CD ranged from 86.66% to 87.60% in the recycling and the percentage of cholesterol removal was over 80% until third recycling. However, the cholesterol removal efficiency was decreased when the number of repeated recycling was increased. Based on the result of this study, it was concluded that the crosslinked ${\beta}$-CD was efficient for cholesterol removal in whole egg, and recycling is possible for only limited repeating times due to the interaction of the ${\beta}$-CD and egg protein.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.1
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• pp.72-79
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• 2008

This study investigated the changes in textural characteristics that occurred by adding maltose syrup, dextrin, and sucrose to whole egg gels, by assessing coagulation after cooling. It also examined the optimal NaCl and sucrose concentrations for whole egg gels sensory evaluations, and then studied how the addition of sucrose effected gel formation and textural characteristics under optimal NaCl concentration. The additions of maltose syrup, dextrin, and sucrose, presented some color changes. The greater the addition of maltose syrup or dextrin, the lower the L, a, and b values of the whole egg gel and whole egg liquid, and ultimately the color turned dark bluish green. With increasing additions of sucrose, maltose syrup, and dextrin, the viscosity of the whole egg liquid increased slightly. In terms of the mechanical texture characteristic of the gel, the texture was most elastic with the 0.8% addition of sucrose, and hardness decreased by increasing the ratio of added sucrose. Increasing amounts of maltose syrup resulted in less hardness and SF. And for dextrin, the SF increased up to 2.5 and then decreased, and hardness decreased with increasing amounts of dextrin. Based on sensory evaluations, the 0.8% addition of NaCl was significantly preferred(p<0.05), in terms of salty taste. The overall preference scores indicated that the whole egg gel made with 0.3% sucrose and the optimal NaCl concentration(0.8%) was most preferred, and each sample was significant(p<0.05). Under the optimal 0.8% NaCl concentration increasing the sucrose concentration resulted in a darker egg gel color, in terms the L value. SF, NF, and hardness, which are mechanical texture parameters, were when 0.8% sucrose and the optimal NaCl concentration of 0.8% were added to whole egg liquid, in preparing the whole egg gel.

• Korean Journal of Food Science and Technology
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• v.20 no.4
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• pp.594-599
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• 1988

Methods by which liquid egg could be stored in liquid state at frozen storage temperature$(-15^{\circ}C)$ with selected cryoprotectants and enzyme treatment were investiated, and quality changes in samples during storage were examined. The concentration of cryoprotectants (45% fructose and 55% glucose) to be added to egg yolk and whole egg to store them at $-15^{\circ}C$ in unfrozen state were 45.2% and 70.3%, respectively. Changes in consistency, precipitation of protein and microstructure of egg samples during storage indicated that adding cryoprotectants to liquid egg could effectively inhibit development of gelation during storage at $-15^{\circ}C$. Treating liquid egg with 0.15% papain could inhibit gelation during storage to some extent.

• Korean Journal of Food Science and Technology
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• v.42 no.3
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• pp.310-316
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• 2010

The objective of this study was to determine the optimum manufacturing conditions of whole egg powder with high foaming property sufficient for making sponge cakes. Whole eggs were either desugarized and/or adjusted pH before spray-dried at a temperature of $70^{\circ}C$. The physical properties of the cake were measured, and sensory evaluation was conducted on a 9-point scale. The pH and specific gravities of the foam and batter made from desugarized egg powder did not differ from those of the control, whereas batter made from commercial powder experienced significant loss of cake characteristics. The pH adjustment did not improve the foaming properties of the egg powders. The volume and textural properties of the cakes made from spray-dried egg did not differ from those of fresh egg. The taste and sensory characteristic scores for fresh egg, desugarized whole egg powder, and commercial powder were 5.00, 4.78, and 1.89, respectively. These results indicate that egg powders desugarized and spray-dried at $70^{\circ}C$ are sufficient for making sponge cakes with acceptable physical and sensory attributes.

• Korean Journal of Animal Reproduction
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• v.4 no.1
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• pp.28-34
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• 1980

This experiment was carried out to study effects fo dosage and insemination interval on fertility and hatchability of whole semen and diluted semen with yolk skim milk and skim milk dilutors. The results obtained are as follows: 1. Whole semen showed higher fertility than diluted semen with yolk skim milk and skim milk dilutors. In case of diluted semen, the fertility was higher in 0.04$m\ell$ dosage than 0.02$m\ell$ and in skim milk than yolk skim milk dilutor. 2. The average fertility in inseminational intervals of 6, 5, 4 and 3 days was 52.4, 35.5, 48.7 and 44.2% in whole semen and 40.6, 17.2, 13.9 and 20.5% in 0.04$m\ell$ diluted semen with yolk skim milk dilutor. The fertility was not improved by shortening of insemination interval. 3. There was no considerable difference in hatchability of fertilized egg among the dosage of 0.02$m\ell$ of whole semen, 0.02$m\ell$ and 0.04$m\ell$ of diluted semen with yolk skim milk, and among the insemination intervals of 6, 5, 4 and 3 days. 4. Some differences in fertility among the passed days after insemination were decreased in the whole semen by shortening insemination interval from 6 and 5 days to 4 and 3days and also decreased in the diluted semen by shortening it to 3 days and by increasing dosage from 0.02$m\ell$ to 0.04$m\ell$. 5. Hatchability of fertilized egg showed no difference among the passed days during 6 days insemination interval both in the whole semen and the diluted semen. 6. The whole semen and the diluted semen with skim milk had not considerable difference in fertility among the passed days during 3 and 4 days insemination intervals, but the diluted semen with yolk skim milk had. 7. Hatchability of fertilized egg from the whole semen diluted semen with yolk skim milk and skim milk dilutors showed no difference among the passed days during 3 and 4 days insemination intervals.