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cOOKERY-10-Physical-Structure-and-Composition-of-Egg.pptx
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- 28. • The outerthin white is a narrow fluid layer next to the shell membrane. • The outer thick white is a gel that forms the center of the albumen. • The inner thin white is a fluid layer located next to the yolk. The inner thick white (chalasiferous layer) is a dense, matted, fibrous capsule terminates on each end in the chalazae, which are twisted in opposite directions and serve to keep the yolk centered.
- 29. • This isthe ropey strands of egg white at both sides of the egg, which anchor the yolk in place in the center of the thick white. • They are sometimes mistaken for egg imperfections or beginning embryos, which of course they are not. • The twist in the chalaza is meant to keep the germinal disc always on top whichever way the egg may turn. • The more prominent the chalazae the fresher is the egg.
- 30. • This isthe entrance of the latebra, the channel leading to the center of the yolk. • The germinal disc is barely noticeable as a slight depression on the surface of the yolk. • When the egg is fertilized, sperm enter by way of the germinal disc, travel to the center and a chick embryo starts to form • Since table eggs are not fertilized, this is not as easy to recognize as when the egg is fertilized..
- 31. • There aretwo kinds of membranes, one just under the shell and the other covering the yolk. • These are the shell membrane and the vitelline membrane • The outer membrane sticks to the shell while the inner membrane sticks to the albumen. • Just inside the shell are two shell membranes, inner and outer. • The air cell formed due to the contraction of egg as it cools, is found between the two layers of this shell membrane.
- 32. • During storage,the egg losses water by evaporation, causing the air cell to enlarge. • The vitelline membrane is the covering that protects the yolk from breaking. • The vitelline membrane is weakest at the germinal disc and tends to become more fragile as the egg ages. • . Every cook has experienced that the yolk of eggs that are no longer fresh easily break.
- 33. • The yolkor the yellow to yellow- orange portion makes up about 33% of the liquid weight of the egg. • The egg yolk is formed in the ovary. On the surface of the yolk, there is a small white spot about 2 mm in diameter. • This is the germinal disc and it is present even if the egg is infertile. In infertile eggs, the germinal disc contains the genetic material from the hen only but when fertilized, it contains the zygote that will eventually develop into a chick • . The yolk material serves as a food source for embryonic development. It contains all the fat in the egg and a little less than half of the protein. The main protein in the egg yolk is vitelline, a lipoprotein. It also contains phosvitin which is high in phosphorus and has antioxidant properties, and livetin which is high in sulfur.
- 34. % % Water% Protein % Fat % Ash Whole Egg 100 65.5 11.8 11.0 11.7 Albumen 58 88 11.0 0.2 0.8 Yolk 31 48 17.5 32.5 2.0
- 35. Egg is indeedone of nature‘s complete food. It contains high quality protein with all the essential amino acids, all of the vitamins except vitamin C, and many minerals. Egg products are particularly good for fortifying food low in protein quality. Except for mother‘s milk, eggs provide the best protein naturally available. Egg protein is often used as a reference standard for biological values of their proteins
- 36. Egg quality hastwo general components: shell quality (exterior quality) and interior egg quality. • Interior egg quality has direct bearing on the functional properties of eggs • while shell quality has direct influence on microbiological quality.
- 37. Grading is aform of quality control used to classify eggs for exterior and interior quality. In the Philippines, the grade designations are A, B, C, and D.
- 38. Several factors influencethe size of the egg: • breed, • age of hen, • weight, • feed and • environmental factors.
- 39. The environmental factorsthat lead to smaller eggs are heat, stress and overcrowding.
- 40. The egg sizesare • Jumbo, • Extra Large, • Large, • Medium, • Small and • Peewee. Medium, Large, and Extra Large are the sizes commonly available.
- 43. Research forthe Philippine Standard of Quality for Chicken Eggs? Write it in a 1 whole sheet of paper.
- 44. Get ready fora Long Quiz next week Coverage • Cleaning/ Sanitizing Utensils , Tools and Equipment. •
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