Quality And Safety of Frozen Egg and Egg Products

Quality And Safety of Frozen
Egg and Egg Products

1. Quality And Safety of Frozen
Egg and Egg Products

2. Production of frozen egg Content
☛What are frozen eggs?
☛Selection of raw material .
☛Need of frozen eggs .
☛Pretreatment before
Freezing.
☛Approaches to minimize the
gelation of eggs.
☛Freezing Methods .
☛Quality of frozen egg.
☛Current market for frozen
egg.

3. Production of frozen egg
What are frozen Egg ?
Eggsarewidelyusedinthepreparationofvariousprocessedfoodsbecauseoftheir
versatilefunctionssuchasfoamingproperties,heat-inducedgelationofeggalbumen,
emulsifyingpropertiesofeggyolk.Toextendtheshelflifeofliquideggs,theyare
commonlypasteurized,dehydrated,andfrozen.Theperformanceandfunctionalitiesof
eggsafterpasteurization,dehydrationandfreezingdeterminesthevalueofeggsinfood
products.Toimprovingfunctionalperformanceofeggsafterpasteurizationandfreezing
wouldbereviewed.Generallytop-qualityfrozeneggproductsshouldbepreparedwith
appropriatelystoredfreshshelleggswithlowbacteriacount,followedbybreaking
operationswithstrictsanitation,temperaturecontrol,andrapidfreezingoperations,
togetherwithapplicationofcryoprotectants.

4. Need of frozen Egg
•Reducing preparation time
while satisfying hunger with
lightning speed.
Frozen whole eggs have a
significantly longer shelf life
compared to fresh eggs.
Beneficial for consumers who
may not use eggs frequently
or in large quantities.
Extended shelf life reduces
food waste and provides a
stable supply of eggs
throughout
Frozen eggs undergo
pasteurization, which
eliminates the risk of
salmonella and other illnesses
Frozen egg products offer
comparable nutritional
content and taste to freshly
produced egg products.

5. Production of frozen egg
Selection of raw materials
Eggsshouldhavelowbacteriacount.
Candlingmethodcanbeusedtomeasurethefreshnessofaneggbeforebreaking.
ThepHvalueofveryfresheggalbumenshouldbegenerallybetween7.6–7.9.
Fallinthefreshnessofeggsisgenerallyaccompaniedbyadecreaseintheviscosityand
gelstrengthofeggalbumenaswellasadecreaseinthefoamstabilityofalbumen.
Yolkqualityisdeterminedbeitsshapefreshlylaideggyolkshouldnearlybespherical
whenitisbrokenoutontoaflatsurface
Frozeneggprocessorsgenerallydesireadarkeryolkthandousersoftableeggs,as
theseproductsareusuallyusedformayonnaise,doughnuts,noodles,pasta,andother
foodsthatdependoneggsfortheiryellowishcolor.

6. Production of frozen egg
H ACCP APPLICATION
HazardAnalysisandCriticalControlPoint(HACCP)processfortheproductionoffood
hasbeenadopted.Thepresenceofphysical,biological,orchemicalhazardsinegg
productsposehealthriskstotheconsumerandeconomicriskstothecompany.Receiving
off-lineeggbiologicalhazards,thereceivingprerequisiteprogrammustaddress
howbiologicalhazardsareevaluatedatthepointofreceiving.Becauseittakes
toolongtogetameasurementformicrobialanalysis.Inthecaseofthe
"ReceivingOff-lineEggs"thebiologicalhazardsareSalmonella.Temperatureis
onerecognizedwayofcontrollingSalmonellagrowththerefore,thetemperature
historyandcurrenttemperatureofincomingeggsshouldbeconsideredwhen
evaluatingbiologicalhazardsforoff-lineeggs.

7. Production of frozen egg
•Movementoftheeggsmustbetracedfromthetimetheyarereceived
atyourfacilityuntiltheyareloadedfordistribution.
•An effective strategy is to create a detailed flowchart
•The flowchart should include all areas of egg processing that should be
controlled.
•For in-line operations, the flowchart steps should begin in the
production house and evaluate the movement of the eggs from the
hens into the processing area.
•For off-line operations, the flowchart steps should begin whenever you
acquire the eggs.
•Hazard analysis should also consider off-line production hazards
associated with the eggs received.

8. PRETREATMENT BEFORE FREEZING TO MINIMIZE PRODUCT
CHANGES

9. MICROBIAL ASPECTS: PASTEURIZATION
The Egg Products
Inspection Act led to
regulations requiring
that all egg products,
including liquid egg, be
rendered free from
Salmonella by the
application of
appropriate
pasteurization process.
Pre-pasteurized liquid
egg products be
refrigerated to holding
temperature between
4.4 c for 2 h from the
time when the eggs are
broken,
It requires that liquid
whole egg be heated to
a least 60 C (140 F) and
be held for no less than
3.5 min .
pH values also affect the
successful pasteurization
of liquid eggs. For
example, higher pH
generally requires lower
pasteurization
temperature, as the
alkaline pH of 9.0 is the
most effective for
destroying Salmonella.
Yolk has lower pH and
higher solid content and
hence must be
pasteurized under a
higher temperature than
whole egg
High-energy radiation,
particularly gamma rays,
to pasteurize frozen egg
products results in
destruction of bacteria, in
addition to the benefits of
eliminating the costs of
thawing, heat
pasteurization, and
refreezing.

10. RHEOLOGICAL ASPECTS: MINIMIZING GELATION
REACTION
•Freezingeggyolktobelow-6Ccausesanirreversiblechangeinitsfluidtexture
calledgelation
•Thawedyolkswouldnotreturntotheiroriginalsmoothtexture,butinsteadshowa
higherviscositywithaseparationofwateraswellasalumpyandgummytexture,
whichwouldnotmixwellwithotheringredientsafterthawing.
•Emulsifyingcapacityandemulsifyingstabilityofyolkweresignificantlyreduced
whenfrozen-storedat-18C.
•YolkgelationseemstobecausedbydenaturationoftheLDLlargelypresentedin
eggyolk.
•Factors,suchasfreezingandthawingrates,storagetemperatures,additives,
homogenization,whichinfluencerateandsizeoficecrystalformation.

11. Approacheto minimize the gelation of frozen egg
products

12. Addition of Cryoprotectant:
•Cryoprotectantsarecompoundsthatimprovethequalityandextendtheshelflifeoffrozenfoods.
•Varietyofcryoprotectivecompoundsareavailable,includingsugars(e.g.,sucrose,galactose,
glucose,andfructose,aminoacids,methylamines).
•Frozeneggproducts,sodiumchlorideandsucroseatalevelof10%arecommonlyaddedtothe
yolktopreventgelation.
•Sodiumchlorideincreasesbothemulsifyingcapacityandviscosityhoweverfructosereduces
emulsifyingcapacityofthethawedyolk.
•Sodiumchlorideat2%alsopreventedgelation,butat10%,itcausedaconsiderableincreaseinthe
viscosityofunfrozenyolk.
•Yolkwith2%potassiumchlorideshowedveryelasticbehaviorafter36hat-24C.

13. Freezing of Egg product

14. FREEZING AND OF EGG PRODUCTS
Rapid freezing is generally beneficial to product quality and also reduces
processing costs.
Air-blast freezers with various designs using cold air as the medium to remove
heat from egg products are the most commonly used freezing systems.
The cooling rate and the efficiency of the process depend on the contact
between the air and the product freezing the concentrated liquid whole egg .
Individual quick freezing is a relatively more advanced design,liquidwhole eggs
could first be concentrated using the known techniques such as vacuum
evaporation.
Rapid freezing eliminating the risk of visible gel formation.

15. Blast freezers
•Forcedaireffectivelyincreasesthesurfaceareabeingcooledtothatof
produceinside.Forcedair-coolingcanreducecoolingtimesby10times
ormore,comparedtoroomcooling.
•Airblastfreezersaredesignedtosupplycoolairoverthefood
productwithauniformairvelocitythroughoutthefreezer
•Productsarestackedinsuchawaythattheairisfreetomoveover
theentireproduct.Thestackingmethodmustenablethecoldairto
circulatebetweenthetraysunhindered.
•Productgeometryplaysasignificantroleindeterminingfreezing
time.

16. Production of frozen egg
Vacuum Evaporative Freezing
oThreewater-jackettemperatures(40,50,and60C)and
threeprocessingtimes(30,45,and60min)wereevaluated.
o13.6-kgcansoffrozen,pasteurizedeggwhiteweresupplied
byacommercialeggprocessor.
oPriortoprocessing,sampleswerethoroughlymixedwitha
largespoonusingagentlestirringmotion
oThevacuumtreatmentsvesselusedisaenclosed,stainless-
steeljacketedkettlesconnectedbyastainless-steelheader
assemblytoathree-stagesteam-generatedvacuumnozzle.
oTheinteriorofthevesselcontainedascraped-surface
doublemotionagitator.
oConcentratesarethenforcedthroughanozzletocreate
droplets,followedbyfallingdropletsintoliquidnitrogen
bathwheretheyareimmediatelyfrozen.

17. QUALITY OF FROZEN EGGS AND FROZEN EGG -
RELATED PRODUCTS

18. MICROBIAL ASPECTS
•Less than 1% of the bacteria in raw egg products survive pasteurization.
•Microbes found in pasteurized egg products areBacillus, Proteus,
Escherichia, Flavobacterium, and Gram-positive cocci.
•Freezing kills Escherichia, Flavobacterium, and Gram-positive cocci.

19. Product Performance Aspect
•Ingredientssuchasnon-fatdrymilk,whey,vegetableoil,water,gumsaddedtowholeeggto
preparecommercialfrozenscrambledeggmixes.
•Holdingforlongperiodsoftimeatservingtemperatures(atorabove60C)theseparationof
fluidoccursandagreendiscolorationduetotheformationoftheiron-sulfurcompoundmay
occur.
•Theproblemofgreeningcanbeeasilypreventedbytheadditionofingredientssuchaslime
juice.
•Additionof0.1%xanthangum,omelettesthathasbeensteamedfor5minandthen
cryogenicallyfrozenusingliquidcarbondioxide(-79C)orliquidnitrogen(-196C)could
minimizethemoisturelossandshearforceoffrozenomelettes,andprovidesatisfactory
organolepticproperties.
•Quickfreezingat-196Cwiththeadditionofcryoprotectants,particularly0.2%polyphosphate,
lowersthedamagetomicrostructurecausedbyicecrystalformation.

20. Current market for frozen egg

21. Frozen Egg Market
•The global frozen egg market is valued at US$ 3.67 billion in 2023 worldwide sales of frozen eggs are forecasted to increase at a
CAGR of 6.2% and reach Us$ 6.69 billion.
•Significant number of egg product consumers are shifting to egg-based foods that have a longer shelf life, as opposed to fresh eggs.
•Leading producers are showing interest in the potential value that frozen eggs can add to the journey from the farm to the retail store.
•The products liksegg white, frozen whole eggs, and frozen egg yolk increases the opportunity to enhance their profit margins to the
producers.
•Low perishability factor of frozen egg products is playing a major role in their rising popularity of these frozen eggs products.
•Sales of whole frozen eggs are predicted to increase rapidly at a CAGR of 7% through 2033.

22. Aspects Restraining Sales
Growth of Frozen Eggs?
Misconceptions about Frozen Eggs
Improper Storage & Changes in
Temperature Hampering Frozen Egg
Quality
High Cost of Frozen Eggs Driving
Consumers towards Poultry Eggs
Thereisperceptionthatfrozeneggs
areoflowerqualitycomparedto
fresheggs.Thisperception
concernsabouttaste,texture,or
nutritionalvalue.
Themarketforeggsubstitutessuch
asplant-basedeggreplacementsis
growingrapidly.
Thesealternativescatertotherising
demandforveganandvegetarian
optionsandofferasimilartexture
andfunctionalitytoeggsinvarious
recipes.Theavailabilityand
popularityofthesealternativesare
expectedtopose
competitionandimpactsalesof
frozeneggs.
Frozeneggsrequireappropriate
storageandtransportation
conditionstomaintaintheir
quality.Logisticalchallenges
suchasmaintainingthecold
chaindistributionnetworkand
ensuringproperstoragefacilities
atretaillocationsareencountered
bysuppliers,whichrestrictsthe
marketgrowth.Anydisruptionor
mishandlingduring the
transportationprocessisexpected
tonegativelyimpactthequality
offrozeneggs,leadingto
decreasedsales.
Frozeneggshaveahigherprice
pointcomparedtofresheggsdue
totheadditionalprocessingand
storagerequirements.Thecost
factorcaninfluencesome
consumerpurchasingdecisions,
especiallyinprice-sensitive
markets.
Consumersareoptingforfresh
eggsduetotheirperceived
affordability,whichisanticipated
tohampersalesoffrozeneggs.

23. Eggs have been generally considered as nutritious food. The nutritive values
and various functionalities of eggs make them quite useful for food industry.
To be manufactured into various processed foods, shell eggs are generally
broken into liquid products, pasteurized to eliminate Salmonella, and frozen
for longer shelf life. Appropriate freezing process generally causes only minor
changes inraw egg white. However, freezing egg yolk to below -6°C (21 F)
causes a irreversible change in its fluid texture called gelation. A variety of
approaches have been developed to minimize the gelation problems
associated with frozen egg products, many of which benefits of addition of
cryoprotectant and rapid freezing on product quality. Functional properties of
the resulting frozen egg products may therefore be only slightly or little
affected by freezing.
Conclusion