TY  - JOUR
T1  - Effect of Different Climatic Conditions, Storage Methods and Treatment of Shell Eggs on the Foaming Qualities of Eggs for Muffin Making
AU - Singh, Jatinder AU - Kaur, Amarjeet AU - Rehal, Jagbir AU - Thind, S.S. 
JO  - Journal of Food Technology
VL  - 9
IS  - 5
SP  - 129
EP  - 138
PY  - 2011
DA  - 2001/08/19
SN  - 1684-8462
DO  - jftech.2011.129.138
UR  - https://makhillpublications.co/view-article.php?doi=jftech.2011.129.138
KW  - Storage
KW  -eggs quality
KW  -climatic conditions
KW  -foaming quality
KW  -muffins
KW  -India
AB  - 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.
ER  -