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The scope of this study is to determine the effect of different drying air temperatures on the drying behavior, effective moisture diffusivity, physical, powder, and functional properties of foam mat dried egg white powder. For this purpose, the egg white foam was obtained by using kitchen blender (1000W, 30s) and dried at convective hot air oven at three different drying air temperatures (60, 70, and 80°C, %20 ventilation rate). Drying took place in a falling rate period for all drying temperatures. The effective moisture diffusivity values increased depending on the drying air temperature and the activation energy was calculated as 13.81kJ/mol. The moisture content has a proportional relationship with ash content, b*, Chroma, yellowness and browning indexes, flowability, cohesiveness, emulsification stability, water holding capacity, and foam holding capacity values, whereas it has an inverse proportional relationship with L*, a*, hygroscopicity, emulsification activity, oil holding capacity, and foam holding stability values.

The aim of this study is to determine the effect of different microwave powers on the drying kinetics and powder properties of foam mat dried egg white powder. For this purpose, the egg white foam was obtained by using kitchen blender (1000W, 5min) and dried in a domestic microwave oven at five different microwave powers (120-720W). According to the results, the drying time decreased from 360s to 80s according to increasing microwave power (P

Dried egg white is extensively used as a food ingredient due to its unique functional properties and extensive shelf life. This study investigated the effect of drying methods and storage conditions on the color and gelling properties of dried egg white. Egg white was dried with two drying methods; freeze drying and hot-air drying, then stored at 25 and 40°C for 4 months. The result showed that the color of hot-air-dried egg white, especially after storage at 40°C, was darker yellow than for freeze-dried egg whites. The gelling properties of both samples were altered during storage, however, substantial changes in the gelling properties were found in the gel made from stored hot-air-dried egg white. A decrease in the enthalpy of protein denaturation that indicated a partially unfolded protein conformation, an increase in exposed sulfhydryl and a decrease in the total sulfhydryl contents were found, especially in stored samples of hot-air-dried egg whites. The sodium dodecyl sulfate-polyacrylamide ...

Background The quality of dried egg white with respect to functional properties can be affected by storage conditions. The effect of temperature and relative humidity (RH) on changes in colour and gelling properties in freeze-dried egg white (FDEW) during storage was investigated. Results The glass transition temperature (Tg ) of FDEW decreased with increasing % RH. The colour of FDEW stored at 60 °C was darker yellow than those at 40 and 25 °C, particularly at high % RH. RH had no effect on hardness and water-holding capacity (WHC) of gels made from FDEW stored at 25 °C for 1 week. However, hardness and WHC of gels from FDEW stored at higher temperatures; 40 °C, 48% RH and 60 °C, 11% RH dramatically increased. These results related to the differential scanning calorimeter thermograms which showed a broadening peak with lower enthalpy of protein denaturation. Moreover, the protein's SDS-PAGE pattern in the samples stored at high temperatures or RH levels showed protein aggregation. Conclusion Storage of FDEW at high temperature and RH levels induced protein conformation changes. These have contributed to protein aggregation which affected the gelling properties of FDEW. © 2016 Society of Chemical Industry.

The major driving force for the egg consumption in the United States over the past few decades was processed egg. However, the consumption of egg through the processed egg reached the plateau in recent years because of the imbalance in the demands between the egg white and yolk products. The consumer demands for egg white products are very high while those for the egg yolk, the co-product of dried egg white, are low because of the negative perceptions on egg yolk. Two key approaches that can be used to increase the value and use of egg yolk are: (1) developing new commodity products by fractionating egg yolk and apply them in various food processing, and (2) separating functional proteins and lipids from yolk and use them as is or further develop functional peptides and functional lipids and use them as pharmaceutical, nutraceutical, and cosmeceutical agents. These approaches can diversify the use of egg yolk, which eventually will help increase the consumption of egg. This review (1) discusses the current use of egg yolk products and the development of new functional commodity products from egg yolk, (2) review the important functional components in egg yolk and overview the current separation methods and their applications, (3) discuss the production of functional peptides and lipids using the separated egg proteins and lipids, and (4) suggest the future directions for the best use of egg yolk components. Development of scale-up production methods, which is vital for the practical applications, is discussed when appropriate.; © 2019 Institute of Food Technologists®.

Dried egg white powders are used in many segments of the food industry in place of traditional liquid egg materials. Dry heating during the processing of these products plays an essential role in obtaining their excellent functionalities, which are associated with protein aggregation. The objective of this study was to understand the aggregation behaviour of ovalbumin (OVA), the major component of egg-white proteins, during dry heating at 75 °C for 21 days. The results indicated that OVA aggregation increased from 28.7 ± 1.23% to 57.5 ± 2.45% as the reaction time increased, resulting in the generation of insoluble aggregates that were often 1–100 nm in diameter. However, a few soluble OVA aggregates became insoluble precipitates as their morphology changed from long strands to denser networks after 15 days of heat treatment. Moreover, covalent bonds, hydrophobic interactions and electrostatic repulsion played important roles in the formation of the small aggregates.

This study investigated the effect of spray drying inlet temperatures (140, 160 and 180°C) and storage conditions (temperature; 25 and 40°C and storage period; 1 and 2 months) on the physical and functional properties of dried egg white. The results showed that the three inlet temperatures did not affect the color of the spray-dried egg white (SDEW) after drying. However, all SDEWs increased in yellow color after storage at 40°C. The solubility (%) of SDEW and gelling properties including gel hardness and water holding capacity of the gel samples were changed when the dried samples were stored, particularly for SDEW drying at 180°C. The changes in gelling properties of the SDEW were related to a decrease in the enthalpy of protein denaturation, an increase in exposed sulfhydryl (SH) contents, a decrease in the total SH contents and the occurrence of protein aggregation as shown by the sodium dodecyl sulfate-polyacrylamide gel electrophoresis pattern.

Producers of deep-fried foods seek new methods to lower the fat content of these foods. The effectiveness of edible films of proteins and carbohydrates and the addition of prefrying dips of egg white lower fat absorption. Common additions of chemicals to films called plasticizers allow them to improve distribution when coating a substrate and improve their water vapor permeability and mechanical properties. The purpose of this study was to determine whether the addition of corn or oat fiber to an egg albumin solution will increase fat absorption inhibition that occurs in deep-fat frying compared to an egg albumin solution alone. Dipping chicken fritters in an egg white dip with no fiber present produced samples with the highest lipid reductions compared to the control. The addition of fiber to any of the dips did not produce a synergistic effect to reduce lipid absorption. The egg dip, 1%, and 2% fiber dip amounts were successful in reducing the lipid content compared to control, but not the 5% fiber dip amount. As the fiber dip concentration decreased for corn and oat fiber, lipid levels decreased. The addition of egg white, corn fiber, or oat fiber affected the color and texture of the fritters. Practical applications: Reducing the oil content of chicken fritters could provide lower fat alternatives to normal deep fried foods that still retain the desirable characteristics that full fat foods provide. If fat reduction below 35% calories from fat can be achieved, markets such as schools and healthcare that are currently restricted to these types of products could be opened.

The Dietary Guidelines for Americans recommend that less than 35% of daily calories be contributed from fat. In fried foods, up to 75% of calories can be from fat. This study was undertaken to determine if oil absorption during frying could be inhibited in breaded chicken patties that were coated with egg white solutions before frying. In two different bread crumb systems, two different types of egg dips (fresh and dried egg white) were utilized. Color, texture, processing factors, lipid and moisture measurements were taken. Samples coated with Japanese bread crumbs treated with dried egg white dips adjusted to pH 3, 5, and 7 reduced lipid content by 27%, 15%, and 20%, respectively, compared with the untreated control. The reduction in lipid content was accompanied by an increase in moisture retention. These results suggest that fried food dipped in dried egg white before frying could exhibit reduced oil content. Practical Applications Reducing the fat content of fried meat patties could provide lower fat alternatives to normal deep fried foods that still retain the desirable characteristics that full fat foods provide. This could help to battle the growing trend of obesity in the U.S.

The effect of a dried egg white dietary supplement (2%) on cadmium distribution was examined within 32 d post dosing in the carcass, liver, kidneys, testes, and thigh muscles of male Wistar rats administered cadmium chloride daily, orally for 28 d at a dose corresponding to 10 mg/Cd/kg of feed. Rats fed the egg white protein-supplemented diet displayed markedly higher carcass Cd retention than animals given a standard diet. Further, the protein-supplemented diet increased significantly hepatic Cd retention at 12 h and 4 d, and renal metal retention at 12 h until d 16. In contrast, testicular and thigh-muscle Cd retention was significantly lower in the rats fed the egg white protein supplemented diet compared to rats on a standard diet. Higher carcass, hepatic, and renal Cd concentrations were accompanied by greater body weight gains. Taken together, the results of this study showed that increased egg white dietary protein levels enhanced Cd retention in carcass, liver, and kidneys but lowered the metal concentrations in thigh muscles and testes. Data indicate that body weight gains in rats supplemented with egg white proteins exerted tissue-specific effects with respect to Cd accumulation. The potential toxic risk of Cd burden in testes was diminished due to lower metal levels in rats on a protein-supplemented diet. However, this may not be the case in liver and kidneys, as Cd concentrations rose in presence of protein supplementation.

High-pathogenicity avian influenza viruses (HPAIV) cause severe systemic disease with high mortality in chickens. Isolation of HPAIV from the internal contents of chicken eggs has been reported, and this is cause for concern because HPAIV can be spread by movement of poultry products during marketing and trade activity. This study presents thermal inactivation data for the HPAIV strain A/chicken/PA/1370/83 (H5N2) (PA/83) in dried egg white with a moisture content (7.5%) similar to that found in commercially available spray-dried egg white products. The 95% upper confidence limits for D-values calculated from linear regression of the survival curves at 54.4, 60.0, 65.5, and 71.1 degrees C were 475.4, 192.2, 141.0, and 50.1 min, respectively. The line equation y = [0.05494 x degrees C] + 5.5693 (root mean square error = 0.0711) was obtained by linear regression of experimental D-values versus temperature. Conservative predictions based on the thermal inactivation data suggest that standard industry pasteurization protocols would be very effective for HPAIV inactivation in dried egg white. For example, these calculations predict that a 7-log reduction would take only 2.6 days at 54.4 degrees C.

The objective was to obtain a low-fat chicken gel with high protein content by means of high pressure (HP). Dried egg white (DEW) was added as fat replacement. Using response surface methodology, 10 treatments were performed combining three factors: pressure (400–500 MPa); temperature (40–60 °C); and DEW percentage (0–20%). The presence of DEW proteins remarkably increased hardness, cutting force and compression of the gels, suggesting their participation in the network structure coupled to the myofibrillar proteins; also, the binding properties were improved. Thermal analysis of batters treated at 40 °C and 500 MPa had an incomplete denaturation of the myofibrillar and egg proteins and the ovalbumin experimented only partial unfolding at 60 °C at same pressure. Our results show the possibility of modifying certain functional characteristics of chicken meat gels with low fat content by means of HP and the addition of DEW.

Summary Inactivation of Salmonella oranienburg and some other members of the Enterobacteriaceae during high temperature storage of egg white flakes and powder was studied. During the manufacture of egg white flakes, microbially fermented egg white was inoculated with the test organisms, blended with citric acid or ammonia, and pan dried. Similarly enzyme fermented egg white was inoculated with test organisms and spray dried. Storage for 2 weeks at 55 or 49°C gave a 6–7 decimal reduction of the test organisms in flakes and powder respectively. The heat resistance of S. oranienburg was greater than that of the other Enterobacteriaceae tested.

Hidden allergens are a common problem in food safety that has been known for many years. This is why the European Parliament adopted Directive 2003/89/EC amending 2000/13/EC. In addition to specific ingredients, Directive 2003/89/EC also requests the declaration of specific products that were used in the production and could be a risk for allergic individuals. This also includes the declaration of fining agents and lysozyme used in wines. In fact, it could be assumed that fining agents would be almost completely removed during the manufacturing process; however, until now there has been no necessity to analyze wine for these fining agents. By applying enzyme-linked immunosorbent assay (ELISA), residuals of fining agent proteins and the stabilizer lysozyme were investigated in various German wines. The results showed no detectable amounts of fining agents in wines, except for dried egg white and lysozyme, both derived from hen's egg white. For those products, adverse reactions against treated wines could not be excluded.

This study was investigated the changes of gel properties about pH, color and water holding capacity at various hydration time and temperature of food-grade additives (BPP: bovine plasma protein, DEW: dried egg white, SPI: soy protein isolate). The changes of rheological properties were checked about hydration time and temperature. Hydration time and temperature affected pH value, hydration decreased pH of SPI and DEW. The BPP was not influenced at hydration time and temperature. Some Hydration condition increased jelly strength of food-grade additive, but SPI did not form a gel at all hydration condition. Hydration increased lightness of food-protein.

The relationship between protein structure and aggregation, as well as heat-induced gelling properties, of seven dried egg white (DEW) products was investigated. Strong correlations were found between average molecular weight and hydrophobicity plus surface SH groups of DEW-soluble protein aggregate (SPA). This suggests that hydrophobic interactions and disulfide bond formation between protein molecules were involved in the aggregation. The average molecular weight of DEW products with alkaline pHs was relatively higher than those with neutral pHs and the same degree of protein unfolding, probably because of more disulfide bond formation between protein molecules. In addition, strong correlations were found between hydrophobicity, surface SH groups plus average molecular weight of DEW-SPA, and physical properties of the gels from DEW products. These data indicated that controlling the aggregation of DEW proteins in the dry state is crucial to controlling the gelling properties of DEW.

A dried food (juice) containing freeze-dried egg white and a placebo were obtained. The usefulness of the dried food in pediatric allergy practice was evaluated in 50 infants and children who had eliminated consumption of eggs and egg products due to confirmed or suspected egg allergy. The purpose of the challenge test with the dried food was to assess the degree of immediate-type hypersensitivity and/or tolerance to egg.This test was carried out using the single open food challenge method. Because the amount of the dried food administered as the test dose depends on the degree of hypersensitivity, 1 to 10mg of dried food (0.38-3.8mg freeze dried egg white) was set as the initial dose. If no reaction occurred within 30 minutes, the dose was increased 5-fold to 10-fold in subsequent tests until 7, 700mg was reached. No reaction at 7, 700mg was defined as negative test to egg. Results were as follows.1. Immediate-type reaction was found in 25 patients, and the amount of dried food administered by onset of apparent immediate reaction ranged from 10 to 7, 700mg.2. Non-immediate type of reaction was revealed respectively in 2 and 3 cases, and biphasic reaction of immediate and late types was observed in 2 patients.3. Negative test to egg was observed in 18 patients.4. No patient experienced esystemic anaphylactic reaction due to those challenge test.5. Placebo-food was adopted, when in presumption of uncertain result, and was used in 23 for single blind and in 13 cases for double blind placebo-controlled food challenge tests.Though there were some aspects of this procedure of this test with dried food containing freeze dried egg white that should be improved, it was thought that when by the above-mentioned method, this food was adapted for clinical evaluation of hypersensitivity to egg, particularly for purposes of assessing the degree of hyper-sensitivity and/or tolerance to egg.

A study was conducted to dry chicken eggs in order to determine the effect of drying temperatures on the proximate composition and sensory attributes of dried eggs. The albumen, yolk and whole egg were dried separately at temperatures of 50, 55 and 60 o C. The drying time for the samples ranged from 7hrs20mins to 13hrs50mins. The protein and fat contents of the dried whole egg at the drying temperatures ranged from 47.52 - 50.90% and 35.12 - 35.88%; for dried egg white, 79.32 - 79.58% and 5.28 - 5.7% and for dried egg yolk, 36.08 -36.36% and 53.56 - 54.52% respectively. Results of the proximate composition showed that the nutritional qualities of the dried eggs were retained during drying thus the drying temperature did not affect the quality of eggs. The moisture contents of the dried whole egg, dried egg yolk and dried egg white at the different temperatures range from 6.25 -7.23%, 3.51-3.62% and 6.96 - 8.84%. The low moisture contents indicate that dried eggs are shelf stable. No significant difference was observed in the proximate composition and sensory attributes of the dried whole egg, egg yolk and egg white except in the aroma of the eggs dried at different temperatures. Keywords: Albumen, yolk, egg, protein, fat

Dried egg and egg-derived proteins have a range of applications in baking, dressings, and confectionery products. Egg powder was produced under high time-temperature scales (approximately 160 degrees C), which led to many changes in egg components, resulting in different functional properties of eggs after reconstitution. In this study, moderate operating conditions were selected to dry egg white and whole egg using a pilot-scale spray dryer. Functional properties changes were evaluated with an appropriate statistical technique. Major finding supports that spray drying of egg white at moderate conditions (air inlet temperature ranged from 110 to 125 degrees C) resulted in a product that enhanced considerably the water holding capacity of produced gels. Moreover, gel prepared with the dried samples was firmer than that of the fresh samples. Drying at a moderate scale allowed not only the increasing of the foaming capacity and the stability of foam but also an increase in their emulsifying capacity and stability of the emulsions.

The effects of addition of alpha-casein (alpha-CN) to dried egg white (DEW) were investigated by measuring transparency, hardness, and water-holding capacity (WHC) of the heat-induced gels. A DEW concentration of 8% (w/w) was required for formation of a self-supporting gel following heating at 80 degrees C for 20 min at pH 7. Solutions of alpha-CN, even up to a protein concentration of 12% (w/w), did not gel under the same conditions. The addition of alpha-CN (0.5-4%) to 8% DEW caused the increase in gel hardness gels, as compared with DEW gels alone at a total amount of protein concentrations, and the mixed gels became transparent with the increase of added alpha-CN concentrations. The 10% mixed protein solutions of alpha-CN (3-6%) and DEW (4-7%) formed transparent gels, although each protein did not gel individually at their protein concentrations. Mixture with 2:8 mixing ratio of alpha-CN to DEW at a total protein concentration of 10% showed synergistic effects in improving DEW gel properties above pH 7 and below 25 mM NaCl. The improvements (hardness, transparency, and WHC) of DEW gel by alpha-CN seem to be caused mainly by the inhibition of alpha-CN against heat coagulation of DEW protein.

The effects of Maillard reaction on gel properties of dried egg white (DEW) with galactomannan (GM) were investigated. Maillard-reacted DEW (MDEW) was prepared by dry-heating a mixture with a weight ratio of 1:4 of GM to DEW at 60 degrees C and 65% relative humidity. The modification of amino groups and polymerization of DEW proteins dry-heated with GM proceeded with increasing the dry-heating time. The covalent attachment of GM to DEW was confirmed from SDS-PAGE analysis. Gel strength and water-holding capacity of MDEW gels were higher than those of DEW dry-heated without GM (control DEW) and reached maximum after 3 days of dry-heating. The appearance of MDEW gels became transparent with increasing the dry-heating time, but control DEW gels were still turbid. MDEW dry-heated for 3 days was almost soluble even after heating of its solution at 90 degrees C, whereas control DEW proteins precipitated. The modification of DEW with GM through the Maillard reaction was an effective method to make a firm and transparent gel from DEW at broader range of pH and NaCl concentration of the medium.

Native egg white inhibits trypsin and chymotrypsin of animal origin. The present studies demonstrate that egg white, either raw or spray-dried, is a relatively weak inhibitor of human trypsin but does inhibit human chymotrypsin. Egg white was also shown to significantly inhibit the in vitro digestion of casein by human pancreatic juice. These findings may be important in the nutrition of patients with impaired digestive functions.

The membrane filter-disc immunoimmobilization (MFDI) technique was found to be more sensitive than the official US Department of Agriculture (USDA) method for the detection of salmonellae in unpasteurized egg whites, unpasteurized whole eggs, pasteurized dried eggs, and pasteurized whole egg samples examined at two egg processing facilities over a period of 18 months. Of 70 samples of unpasteurized egg samples examined, 39 were positive for Salmonella by the official USDA method while 54 were positive by the MFDI method. All positive samples by the MFDI technique were confirmed by subculturing on differential plating media and by performing biochemical and serological tests on the isolates. Of 67 pasteurized liquid whole egg and dried egg white samples examined, all were negative for Salmonella by the USDA method while Salmonella was isolated by the MFDI technique from one sample of pasteurized whole egg product.

Egg white was spray dried, using Egyptian fresh eggs, with and without glucose removal. Glucose depletion in egg white was carried out using bacteria yeast and enzyme. Foam capacity and stability of liquid egg white was also decreased by dehydration, except for egg white in which enzyme was used for glucose removal. Foam was more stable in samples desugared by yeast and least stable in enzyme treated egg white. Both pan drying and spray drying methods had the same effect on foam capacity and stability of egg white. The pH value of liquid egg white was found to decrease by removing glucose and to increase by dehydration. The specific volume data and organoleptic evaluation of angel food cakes in which dehydrated egg white, imported dried egg white and fresh egg white were used, showed that the best method to prepare dehydrated egg white is by using enzymatic treatment for glucose removal before dehydration.

Egg white (EW) was desugared, adjusted to either pH 7 or pH 9, and freeze-dried. Portions were held at 25°, 50°, 60°, 70° or 80°C for 1 wk. In vitro iron bioavailability (IVIB) was estimated by the method of Kane and Miller (1984) and no differences in IVIB were observed due to EW pH. IVIB of EW held at 50°, 60°, or 70°C was not different (P>0.05) than that of EW held at 25°C [9.87% dialyzable iron (DI)]; only the 80°C treatment led to IVIB lower (6.76% DI, P

When raw dried egg white (RDEW) was the source of protein for chicks fed a 6 or 30 ppm zinc diet for 21 days, lack of feathering and poor weight gains occurred, despite a level of biotin 14 times the requirement, in contrast to chicks fed RDEW cooked at 80 C. Variations in source and type of chick, source of egg white, and the main source of energy were made in an attempt to correct these conditions. When zinc was limiting and sucrose was the source of energy, consistent differences in growth between RDEW and CDEW-chicks were not found for either Leghorn or broiler-type chicks. When zinc was high, CDEW-chicks were significantly improved in weight and feathering than RDEW-chicks, regardless of type or source of chick or source of egg white. When dextrin was fed, the feather scores of all RDEW-fed chicks were significantly improved. Those of low-zinc chicks did not differ significantly from CDEW-chicks fed sucrose. When zinc was not limiting, CDEW + sucrose chicks were significantly larger in weight and lower in feather scores than RDEW + dextrin chicks and did not differ from chicks on casein-based diets. These experiments do not pinpoint the reason for the poor performance of chicks fed RDEW plus 30 ppm Zn diets but suggest that when RDEW is used as a protein source for young chicks, another protein source should also be fed to check the growth potential of the chicks.

Mise en oeuvre d'un traitement thermique modere (80 degres C pendant 7 jours) du blanc d'oeuf deshydrate (7,5 % d'humidite). Les proprietes fonctionnelles sont significativement ameliorees. Implication pour eviter la denaturation thermique des proteines

In order to investigate the survival of chloroplasts in vitro over a long period, chloroplasts were extracted from the first leaves of pea seedlings and allowed to senesce in darkness at 5°C in a special medium consisting of dried egg white (BOD). This has the advantage that it contains lysozyme which maintains cultures free from bacterial contamination for 8 days. We report the lengthy survival of isolated chloroplasts which appeared to be intact and complete after 6 days as shown by phase contrast microscopy and the ferricyanide method. The activity of both photosystems I and II (PSI and PSII) was retained after 7 days while even after 10 and 20 days it had fallen by only 20% and 60% respectively.

凍結乾燥卵白を蒸気加熱するとそのタンパク質としての栄養価は著しく低下した。 100℃, 10分程度の蒸気加熱では一部の必須アミノ酸の添加でも栄養価はかなり回復したが100℃, 30分あるいは120℃, 30分の蒸気加熱では, もはや一部の必須アミノ酸の添加では効果が認められない程に全体の消化率が大きく低下した。 凍結乾燥でなく40℃の送風乾燥器中で乾燥させた卵白を同様に蒸気加熱した場合もかなりの消化率の低下が認められたがその程度は凍結乾燥卵白の場合程著しくはなかった。 あらかじめ卵白をグルコースオキシダーゼで酸化して除いた場合は蒸気加熱による影響はかなり軽減された。卵白を乾燥しないで蒸気加熱した場合, あるいは凍結乾燥卵白を定温乾燥器中で乾熱した場合は蒸気加熱と同じ温度, 同じ時間でも影響はほとんど見られなかった。 凍結乾燥卵黄は凍結乾燥卵白と同条件の蒸気加熱では全く栄養価は低下しなかったが, エタノールおよびヘキサンで脱脂した後, 蒸気加熱すると消化率はかなり低下した。 すなわち脱脂が卵黄の加熱による変化を阻止することが示された。

INTRODUCTION FURTHER processing of turkey meat has grown at a rapid rate recently and shows evidence of more increase. When meat is removed from the bone and fabricated into prepared products, additional quality control problems are becoming prevalent particularly in the area of color and texture. The formulated product, while having its own identity, must have color and slicing (texture) characteristics that the consumer desires. The consumer, for instance, does not like pinkness in her prepared turkey products nor does she want a product which crumbles or falls apart upon slicing. Additives which control these quality variables and increase uniformity of products are of special significance to the processor. Research has shown that certain additives will affect color and texture of poultry meat products. Froning (1965, 1966) observed that polyphosphates, dried milk solids, gluten flour, and gelatin will increase binding properties of chicken products. It was further noted that polyphosphates . . .

In this method 25 g of sample is preenriched in lactose broth, incubated, subcultured in selenite cystine broth and tetrathionate broth, incubated, and streaked on selective plates of brillant green agar, Salmonella Shigella agar, and bismuth sulfite agar. After incubation of the selective plates, suspicious colonies are transferred to triple sugar iron agar slants and incubated. Cultures arc identified as Salmonella or not Salmonella by biochemical and serological tests. Eleven of the 13 collaborators reported correct results. Evaluation of the results indicates that the method does detect and identify Salmonella from positive samples with a level of about 35 Salmonella cells/25 g of sample. The method is recommended for adoption as official, first action.

Summary1. Preparation of avidin concentrates by precipitation of the active fraction during a 2-day static dialysis (in distilled water) of a 1%saline extract of an acetone coagulation of dried egg white solution at pH 5.1 has been described. 2. The activity of these preparations (1.5 units/mg) averages 20% that of “pure” avidin 8.0 units/mg) and the yield is about one g of such material from 800 g of dried egg white. 3. About 100 1b of dried egg white has been processed by the method described.

USING laboratory prepared dried egg white (DEW) as a source of amino acids, Greene et al. (1960) reported that a major portion of the growth response observed in dried egg yolk (DEY) by Arscott et al. (1957) could be accounted for on the basis of a better balance of known nutrients. Unpublished data from this laboratory had failed to show a growth improvement from chicks fed a diet supplemented with a commercial source of DEW. It was considered necessary, therefore, to determine whether a response could be obtained from different sources of DEW when compared with other known sources of yolk factor activity and an amino acid supplement (AAS) simulating DEY. PROCEDURE Duplicate lots of twelve Vantress × Nichols 108 male chicks obtained commercially were used in all experiments which were repeated in time at least once. Chicks from Red Vantress males were used in the initial experiment(s) cited in …

DURING the course of experiments concerned with the development of techniques that might be used to estimate the extent to which the amino acids of intact proteins are available for chick growth, two reference standard diets were used. The first of these was a diet containing crystalline amino acids as the sole source of amino nitrogen while in the second, non-autoclaved dried egg white (DEW), properly heat treated, was substituted for the crystalline amino acids on an isonitrogenous basis (2.34% N). It was deemed desirable to work with a sample of DEW that had been subjected to heat treatment, severe enough to impair chick growth approximately 50 percent when incorporated in a purified diet as the sole source of protein. Precise information on the effect that heat treatment exerts on the nutritional quality of egg white beyond that required to inactivate avidin could not be found in a search of . . .

Practical diets containing various selenium levels, with and without selenite supplementation, were fed to hens. Eggs were then collected over a 14-day period to determine how quickly changes in dietary selenium affected egg white and yolk selenium. Changes in egg white selenium content were rapid and essentially completed seven days after changing the selenium content of a practical diet. Changes in egg yolk were not yet completed by 14 days. When selenium from practical feedstuffs was fed, the selenium content of dried egg white was about equal to or greater than the selenium content of dried egg yolk. When selenite was fed, the selenium content of dried yolk was higher. Feeding selenomethionine resulted in more selenium in egg white than in egg yolk. Feeding selenocystine resulted in more selenium in egg yolk than egg white, a pattern similar to that from feeding selenite. The data suggest that selenocystine is not incorporated into protein but is metabolized to an inorganic selenium compound.