Quality and Safety of Frozen Eggs and Egg Products

Authored by: Lih-Shiuh. Lai

Handbook of Frozen Food Processing and Packaging

Print publication date:  October  2011
Online publication date:  April  2016

Print ISBN: 9781439836040
eBook ISBN: 9781439836057
Adobe ISBN:

10.1201/b11204-26

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Abstract

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.

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