3 Evaluation of Egg
Evaluation of Egg report...
FST 202: Food Quality Control Laboratory Report Experiment 3 – EVALUATION OF EGG QUALITY
: Mohd Alifie Farhan Bin Mohd Joha
: AS116 5A1
: Madam Mardiana Ahmad Zabidi
EXPERIMENT 3 EVALUATION OF EGG QUALITY
INTRODUCTION Egg grading is the process by which eggs are labeled based on quality. It is the quality of the egg that gives it that ranking. It is a classification that is determined by interior and exterior quality and then sorted by size, but size does not affect in which category they are placed. Judging the exterior of the egg is the first step in the grading process. Shell color isn't a factor, but graders will look for cleanliness, soundness, texture and shape. Eggs must be clean to pass. They must have sound and unbroken shells. Any eggs with cracks or unsound shells are restricted. Ideally, the egg shell is oval with one end larger than the other, thick and without any bumps. Abnormal shells such as misshapen, bumpy, ridged, thin or rough are permissible for B grade eggs. The interior is harder to inspect without breaking the eggs. In most cases, the candling method is used. Candling is the holding up of the egg to a light source to check the interior. Albumen (the egg white) is looked at first and judged based on clarity, firmness and thickness. If it is clear, there will not be any spots, discolorations or foreign bodies. When rotated, the yolk should swing freely towards the shell and have a distinct outline. The thicker the albumin the less it’s movement. However, and a thick albumin receive a higher grade than a thin albumin. Yolk quality is determined by distinctness of outline, size, shape and lack of blemishes, mottling, germ development and blood spots. Air cells may not exceed 1/8th inch depth in high quality eggs. While this is considered in grading, however, it does not necessarily relate to freshness. Coating of oil may be applied to help preserve them. This is not as effective as refrigeration, but it does slow down the loss of quality of the egg and if the eggs are then stored in a cool place. The storage of the eggs may also by store them in the refrigerator. Clean eggs, free of visible defects of the shell and contents, will remain at high quality for up to three months and will still be as 'fresh' as eggs stored for seven days at room temperature. They can be stored for longer periods but the quality will begin to deteriorate noticeably.
OBJECTIVE To determine the quality of the different brand of eggs.
MATERIAL Shell eggs
PROCEDURE 1. One fresh egg was broke out of the shell onto a plate without damaging the egg. 2. The air cell at the blunt end of the egg shell was inspected. 3. The thick and thin egg white, the height, diameter and colour of the yolk, the position of the yolk in the white and the chalazae was observed. 4. Steps 1-3 were repeated with a deteriorated egg, which has been held at room temperature for at least one week. 5. The colour, aroma and location of the yolk were observed for each egg. The observations were recorded.
RESULT Table 4.1 Parameter
LTK Omega Plus
Big size, dark brown
Small size, light brown
Small amount irregular surface
Depth of air cell
Thickness of egg white
Height of the egg
Diameter of the egg
Color of the yolk
Side to side
Side to side
Exterior (size, colour) Cleanliness of shell Presence of brown spot Surface of egg shell Interior
Position of the yolk Chalazae
DISCUSSION In this experiment, two brands of egg was used which is X-brand and LTK Omega Plus. For the X-brand egg, the depth of the air cell is 1.5cm while for LTK Omega Plus is 1.1cm. As the egg ages moisture and carbon dioxide leave through the pores of the shell. Air enters to replace them and the air cell becomes larger. The thickness of the egg white for X-brand is thin while LTK Omega Plus is thicker. The thicker the white of the egg, the fresher the egg. For the diameter of the yolk, LTK Omega Plus has the larger yolk than X-brand which is 5cm and 4.9cm respectively. The diameter of the yolk also can help to determine the freshness of the eggs. When the yolk larger, the fresher the eggs. The diameter of the yolk also linked with the height of the yolk which is to determine the freshness. The position the yolk is at the side for X-brand egg while yolk of LTK Omega Plus egg also located at the side. This means that the presence of chalazae for X-brand egg which functions to hold yolk and same goes for LTK Omega Plus egg. The aroma of the egg also determined the freshness of the egg, which is for X-brand egg it brings the unpleasant aroma, while for LTK Omega Plus egg more pleasant aroma can be found. For LTK Omega Plus, it is more favorable to eat, because it contained much more nutrition from the X-brand egg. LTK Omega Plus did not use synthetic coloring to enhance the yolk color. It only contain Carotenoids, therefore the egg color may appear to be inconsistent. How recently an egg was laid has a bearing on its freshness but is only one of many factors. The temperature at which it is held, the humidity and the handling all play their part. These variables are so important that an egg one week old, held under ideal conditions, can be fresher than an egg left at room temperature for one day. The ideal conditions are temperatures that don't go above 40 degrees F. (4 degrees C.) and a relative humidity of 70 to 80%. Fresh uncooked eggs in the shell can be kept refrigerated in their cartons for at least 4 to 5 weeks beyond the pack date. Properly handled and stored eggs rarely "spoil."
CONCLUSION From the experiment, the differences between the new egg and old egg had been found. The characteristic of the egg can be determined by observe the depth of the air cell that should not exceed 1/8th inch. It also can the determine the ages of the egg by the thickness of egg white, the height of the yolk, the diameter of the yolk, position of the yolk and also the presence of chalazae. Therefore, from the egg description, the new egg definitely the LTK Omega Plus egg while old egg is the X-brand egg.
QUESTIONS 1. How is the depth of the air cell and deterioration of the egg related? The deeper the air cell, the more deteriorated the egg. As the egg ages moisture and carbon dioxide leave through the pores of the shell. Air enters to replace them and the air cell becomes larger.
REFERENCES 1. Grading Eggs. Retrieved February 11, 2014. Web Sites. http://chickenbreedslist.com/Grading-Eggs.html 2. Egg Quality. Retrieved February 11, 2014. Web Site. http://www.csiro.au/en/Outcomes/Food-and-Agriculture/egg-quality.aspx 3. Freshness. Retrieved February 11, 2014. Web Sites. http://www.georgiaeggs.org/pages/freshness.html