Comparison of techniques for egg component yields

Experiments were conducted to establish the most reliable methods for determining egg yolk-albumin ratio. Fresh raw eggs were compared with hard-cooked eggs for the determination of yolk:albumen ratio. A ratio of 0.43 was obtained with fresh eggs as compared with 0.44 for stored eggs. A decrease in...

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Published in:Poultry science 1992-02, Vol.71 (2), p.373-377
Main Authors: Hussein, S.M, Harms, R.H, Janky, D.M
Format: Article
Language:English
Subjects:
ALBUMEN D'OEUF
ALBUMINA DE HUEVO
COCCION
CUISSON
ECHANTILLONNAGE
ENFRIAMIENTO
HUEVOS
METHODE
METODOS
MUESTREO
OEUF
PESO
POIDS
REFROIDISSEMENT
VITELLUS
YEMA DE HUEVO
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description Experiments were conducted to establish the most reliable methods for determining egg yolk-albumin ratio. Fresh raw eggs were compared with hard-cooked eggs for the determination of yolk:albumen ratio. A ratio of 0.43 was obtained with fresh eggs as compared with 0.44 for stored eggs. A decrease in egg weights was observed when eggs were cooked. This decrease was greater for air-cooled eggs as compared with the ones cooled in running water. When the weight of the albumen was adjusted for this loss in egg weight, values for the yolk:albumen ratio obtained from using cooked eggs, water-cooled eggs, or air-cooled eggs, remained significantly (P 0.05) different from each other and from the corresponding values obtained using raw eggs. The yolk:albumen ratio was not different for eggs collected in the morning or afternoon nor was it affected by egg weight. A sample size of 50 eggs was found to be sufficient for this type of experiment
doi_str_mv 10.3382/ps.0710373
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subjects ALBUMEN D'OEUF
ALBUMINA DE HUEVO
COCCION
CUISSON
ECHANTILLONNAGE
ENFRIAMIENTO
HUEVOS
METHODE
METODOS
MUESTREO
OEUF
PESO
POIDS
REFROIDISSEMENT
VITELLUS
YEMA DE HUEVO
title Comparison of techniques for egg component yields
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