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GOST 27583-88

Group C78

STATE STANDARD OF THE UNION OF THE SSR

FOOD CHICKEN EGGS

Specifications

Hen's eggs for human consumption.
Specifications

OKP 98 4135

Introduction date 1990-01-01

INFORMATION DATA

1. DEVELOPED AND INTRODUCED by the State Agro-Industrial Committee of the USSR

DEVELOPERS

V.I.Fisinin, A.M.Dogadaev, V.S.Lukashenko, A.A.Simakova, I.P.Vovnyanko, M.F.Shklyar, A.V.Dudenko, V.A.Turonchik, K.M.Yatskunas

2. APPROVED AND INTRODUCED BY Decree of the USSR State Committee for Standards dated 01/27/88 N 126

3. DATE OF THE FIRST CHECK - 1992

4. INTRODUCED FOR THE FIRST TIME

5. REFERENCE REGULATIONS AND TECHNICAL DOCUMENTS

	Item number
GOST 10131-93
GOST 13513-86
GOST 14192-96
GOST 24104-88
GOST 29329-92

6. The validity period was removed according to the protocol of the Interstate Council for Standardization, Metrology and Certification (IUS 4-94)

7. REPUBLICATION. August 1997


This standard applies to eggs harvested and intended for sale and industrial processing.

1. TECHNICAL REQUIREMENTS

1. TECHNICAL REQUIREMENTS

1.1. Edible chicken eggs must comply with the requirements of this standard and veterinary legislation.

1.2. Characteristics

1.2.1. Chicken food eggs, depending on the shelf life and quality, are divided into dietary and table eggs.

1.2.2. Dietary eggs include eggs, the shelf life of which does not exceed 7 days, not counting the day of demolition.

1.2.3. Canteen eggs include eggs, the shelf life of which does not exceed 25 days from the date of sorting, not counting the demolition, and eggs stored in refrigerators for no more than 120 days.

1.2.4. Eggs accepted in the trading network as dietary, but the shelf life of which during the implementation process exceeded the period established for dietary eggs, are transferred to canteens in accordance with the rules approved in the prescribed manner.

Note. The shelf life of dietary and table eggs, established in paragraphs 1.2.2 and 1.2.3, may be reduced by the Councils of Ministers of the Union Republics.

1.2.5. Chicken food eggs at poultry farms are sorted no later than one day after laying. Eggs prepared by consumer cooperation organizations are delivered to the sorting point at least once a decade and sorted as table eggs. Eggs are sorted no later than 2 days after they arrive at the sorting point.

1.2.6. Dietary and table eggs, depending on the mass, are divided into three categories: selective, first and second in accordance with the requirements specified in table.1.

Table 1

	Weight of one egg, g, at least	Weight of 10 eggs, g, at least	Weight of 360 eggs, kg at least
selected
First

1.2.7. Dietary and table eggs in terms of the air chamber, yolk and protein must meet the requirements specified in Table 2.

table 2

Name of eggs	Characteristic
	the state of the air chamber and its height
dietary	Fixed, height no more than 4 mm	Sturdy, barely visible, but contours are not visible, takes a central position and does not move	Dense, light, transparent
Canteens	Fixed (some mobility is allowed), height no more than 7 mm; for eggs stored in refrigerators - no more than 9 mm	Robust, hardly noticeable, can move slightly, a slight deviation from the central position is allowed; in eggs stored in refrigerators, the yolk moves	Dense (not enough dense is allowed), light, transparent

1.2.8. The shell of diet and table eggs must be clean and undamaged.

It is allowed on the shell of dietary eggs the presence of single dots or stripes, and on the shell of table eggs of spots, dots and stripes (traces from the contact of the egg with the floor of the cage or the conveyor for collecting eggs) no more than 1/8 of its surface.

Egg shells should be free of blood stains and droppings.

1.2.9. Eggs that do not meet the requirements of clause 1.2.8 in terms of shell purity may be treated at poultry farms with synthetic detergents approved for use by the USSR Ministry of Health in accordance with the technological rules approved in the prescribed manner.

1.2.10. Eggs prepared by consumer cooperation organizations, as well as eggs intended for long-term storage in refrigerators, must not be washed.

1.2.11. For industrial processing use:

1) edible hen eggs that meet the requirements of this standard with a shelf life of no more than 25 days, and eggs stored in refrigerators for no more than 120 days. For the production of egg powder and melange, eggs are used that have been stored for no more than 90 days;

2) small eggs weighing from 35 to 45 g, and in other respects complying with the requirements of this standard;

3) for industrial processing, it is allowed to use eggs with damaged, uncontaminated shells without signs of leakage (“notch”, “crumpled side”), as well as eggs with damaged shells and shell membranes with signs of leakage, provided that the yolk is preserved.

Such eggs are stored for no more than one day, not counting the day of laying, and are processed at poultry farms in accordance with the technological rules approved in the prescribed manner.

1.2.12. The contents of edible chicken eggs should not have foreign odors.

1.2.13. Residual amounts of pesticides in edible eggs must not exceed the maximum allowable level approved by the USSR Ministry of Health.

1.3. Marking

1.3.1. Transport marking - according to GOST 14192 with indication of handling signs "Fragile. Caution", "Do not take with hooks".

The height of the letters and numbers of the markings on the labels for designating the name of the supplier must be 10 mm, for other designations - 5 mm.

1.3.2. Small eggs are packed separately with the designation "Small" on the label.

1.3.3. Each dietary egg is marked with red, and table eggs with blue paint, approved for use for food purposes by the USSR Ministry of Health. Allowed until 01.01.92, do not label table eggs.

1.3.4. Categories of dietary and table eggs are designated: selective - 0, first - 1, second - 2.

Eggs are marked with a round stamp with a diameter of 12 mm or an oval shape with a size of 15x10 mm. For diet eggs, the category and sorting date (day and month) are indicated on the stamp, and only the category for table eggs.

The height of the digits indicating the category should be 5 mm, and the date of sorting should be 3 mm.

Egg markings must be clear.

It is allowed not to label table eggs prepared by consumer cooperation organizations and sold by cooperative trade enterprises.

1.4. Package

1.4.1. Eggs are packed in corrugated cardboard boxes in accordance with GOST 13513 or polymer boxes with a capacity of 360 pcs. using tuberculate gaskets and in boxes made of polymer or cardboard materials, 6-12 pcs. For local sale, it is allowed to pack eggs in wooden boxes according to GOST 10131 with a capacity of 360 pieces, polymer boxes with a capacity of 240 pieces. and metal containers.

Dietary and table eggs are packed separately by category.

1.4.2. Dietary and table eggs of selected categories are packed in boxes for small packing. It is allowed until 01.01.92 to use tuberculate pads for packing eggs of selected categories.

1.4.3. Containers and tuberculate gaskets must be undamaged, impact-resistant, clean, dry, without foreign smell and made of materials approved for use by the USSR Ministry of Health. When delivered to refrigerators, eggs are packed in new containers.

Reusable containers must be treated with disinfectants in accordance with the veterinary and sanitary rules approved in the prescribed manner.

1.4.4. On boxes for small-piece packing of eggs indicate:

1) and (or) its trademark;

2) the name of the department;

3) symbol for the category of dietary or table eggs;

4) date of sorting;

5) number of eggs;

6) the designation of this standard.

1.4.5. On the end part of each packaging unit, a label is glued in accordance with Appendix 1. The label should not remain on the reusable container.

1.4.6. Corrugated cardboard boxes must be pasted over with paper-based adhesive tape or other materials that ensure the integrity of the package and the safety of the eggs.

2. ACCEPTANCE

2.1. Chicken food eggs are taken in batches. A batch is any number of eggs of the same category (but not more than one wagon) packed in a uniform container and issued with one quality document (see Appendix 2) and a veterinary certificate in the prescribed form. In one carriage, eggs of the same category are allowed for no more than 5 sorting dates.

When delivering eggs within the district (region), it is allowed to certify the quality document with the seal (stamp) of the veterinary service (see Appendix 2).

2.2. When accepting eggs in each category, no more than 6% of eggs are allowed, which by weight belong to the lowest category. Deviations from the minimum weight of one egg for this category should not exceed 1 g.

2.3. To check the compliance of the quality of edible eggs with the requirements of this standard, a batch of eggs is sampled in accordance with Table 3.

Packing units are selected from different places and different layers of the lot (top, middle, bottom).

Table 3

Number of packaging units in a batch, pcs.	Number of selected packaging units, pcs.
Up to 10 incl.
11 to 50
" 101 " 1000

If unsatisfactory results are obtained, re-sampling and testing is carried out.

The results of repeated tests are extended to the entire batch.

Damaged packaging units are not included in the sample. Eggs in damaged packaging units are subjected to 100% sorting.

2.4. The presence in the batch of eggs with damaged, uncontaminated shells without signs of leakage ("notch", "crumpled side") is not a basis for rejecting the batch. In this case, the batch is accepted according to the actual test results obtained.

Eggs that do not meet the requirements of this standard (see Appendix 3) are not subject to acceptance.

2.5. A batch supplied within the region (krai) and containing more than 6% of eggs, which by weight belong to the lowest category, is not subject to acceptance. For inter-republican and inter-regional deliveries, such a batch is accepted according to the corresponding lower category.

3. TEST METHODS

3.1. Sampling methods

3.1.1. For testing, eggs are selected from each pad of the selected packaging units in the amount indicated in Table 4. If there are boxes for small packing in packaging units, the number of eggs selected for testing must correspond to the total number of selected eggs indicated in Table 4.

Table 4

Number of selected packaging units, pcs.	The number of eggs selected from each laying, pcs.	The total number of selected eggs, pcs.

3.2. The purity of the shell of selected eggs is checked visually.

3.3. Determination of the mass of eggs

3.3.1. The mass of one egg, as well as the mass of 10 eggs, is determined by weighing with an error of not more than 1 g on a general-purpose scale according to GOST 24104, not lower than the 3rd accuracy class with the highest weighing limit of 1 kg.

3.3.2. The mass of 360 eggs is determined by weighing on a balance for static weighing according to GOST 29329 of the middle accuracy class with the highest weighing limit of 50 kg.

Each packaging unit selected according to clause 2.5 is weighed with an error of not more than 0.1 kg, then it is freed from the contents and the empty packaging with gaskets (boxes for small packing) is weighed.

The weight of eggs of each packaging unit is determined by the difference between the weight of the package with the contents and the empty package with gaskets (boxes for small packing).

3.4. The size of the air chamber, the condition of the protein, yolk and the integrity of the shell are determined by transillumination on an ovoscope.

The height of the air chamber is measured using a template - a gauge shown in the drawing.

Drawing

3.5. The smell of the contents of the eggs is determined organoleptically.

3.6. The residual amount of pesticides is determined according to the methods approved by the USSR Ministry of Health.

Determination of residual amounts of pesticides is carried out in accordance with the procedure established by the State Agro-Industry of the USSR and the Ministry of Health of the USSR.

3.7. After testing, eggs with intact shells are added to the lot.

4. TRANSPORT AND STORAGE

4.1. Eggs are transported by all means of transport in accordance with the transportation rules applicable to this type of transport.

Transportation of eggs by water is carried out in the refrigerated holds of ships.

4.2. Dietary eggs are stored at a temperature not higher than plus 20 °C and not lower than 0 °C; canteens - at a temperature not higher than plus 20 ° C; eggs are stored in refrigerators at a temperature of 0 to minus 2 ° C and a relative humidity of 85-88%. Eggs with damaged shells are stored in poultry farms at a temperature not exceeding plus 10 ° C.

APPENDIX 1 (mandatory). LABEL

ANNEX 1
Mandatory

	department name
name of the supplier
dietary, canteens; eggs for industrial processing
Number of eggs ________________________________________
Sort date _______________________________________
day and month
Eggs correspond to _____________________________________________________
standard designation
Sorter ________________________________________________________________
surname, i. O.

APPENDIX 2 (mandatory). QUALITY PASSPORT

APPENDIX 2
Mandatory

Passport issue date ___________________________________________________

day month Year

______________________________________________________________________

name of the supplier

Name of product _______________________________________________

dietary (canteen) and

_______________________________________________________________________

standard designation

Number of seats in the party ________________________________________________

Sort date _______________________________

day and month

Enterprise manager	_____________________ signature		_______________________ surname, i. O.
Company seal
Chief (senior) veterinarian		_____________ signature	______________________ surname, i. O.
Seal (stamp) veterinary service

APPENDIX 3 (informative). CHARACTERISTICS OF EGGS THAT DO NOT MEET THE REQUIREMENTS OF THE STANDARD

APPENDIX 3
Reference

Egg with one or more fixed spots under the shell with a total size of not more than 1/8 of the surface of the shell	small spot
Egg with spots under the shell with a total size of more than 1/8 of the surface of the whole egg	big spot
Egg with a uniform reddish color of the contents
Egg with damaged shell and shell membrane, stored for more than one day, not counting the day of laying
An egg with the presence of blood inclusions on the surface of the yolk or in the albumen, visible during candling	blood stain
An egg that has absorbed moldy odor or has a moldy shell surface	stale egg
An egg with spoiled contents under the influence of mold fungi and putrefactive bacteria. When candling, the egg is opaque, the contents have a putrid odor
Egg with green protein and a sharp unpleasant odor	green rot
An egg removed from an incubator as unfertilized	Mirage egg
Egg with a foreign smell	Smell
Egg with a partial mixture of yolk and protein	Pouring
Egg with dried yolk	Prisushka

The text of the document is verified by:
official publication
M.: IPK Standards Publishing House, 1997

Determination of freshness and quality indicators

eggs of various batches

Eggs have a high biological value, which is characterized by a high content of proteins, essential amino acids, fats, vitamins, and minerals.

For food purposes, only high-quality eggs of chickens, ducks, geese, turkeys, guinea fowls are used. Egg processing plants process only chicken eggs. Turkey, caesar, quail eggs are not used due to limited production volumes, goose and duck eggs are used after neutralizing treatment.

Egg processing enterprises accept eggs from the poultry farm in sorted form. When sorting eggs into categories, they are evaluated by weight, shell condition, air chamber condition and height, yolk and white condition.

Dietary and table eggs of categories I and II are supplied for processing. It is allowed to use eggs with contaminated shells and small eggs (eggs weighing less than 40-43 g).

Dietary eggs include eggs that have been laid for no more than 7 days and weigh at least 40-44 g.

Canteen eggs include eggs that have been laid for more than 7 days, as well as eggs with a shorter shelf life weighing less than 40-44 g.

The mass of dietary eggs of category I should be at least 54 g, category II - at least 44 g; weight of one table egg of category I - not less than 48 g, category II - not less than 43 g.

The poultry processing industry produces frozen egg products (melange, protein and yolk), dry egg products, fermented (de-sugared). The process of production of egg products can be carried out both manually and mechanized. Moreover, at the initial stages, the sanitization of eggs is carried out in the same way, which includes washing, drying, and disinfection.

When processing eggs with a clean shell, their sanitization does not present significant difficulties and can be easily mechanized. When washing contaminated eggs, pre-soaking is required.

In the production of egg products, control is exercised over the storage of raw materials, sorting, washing, disinfection and breaking of eggs, their contents, filtration and mixing of the egg mass, pasteurization and cooling, as well as packaging, packaging, drying of products and acceptance of containers.

The conclusion about the quality of the product and its nutritional value is drawn up on the basis of physicochemical, bacteriological indicators and organoleptic characteristics.

When sorting eggs by candling, the strength of the shell, the condition and size of the air chamber are taken into account. The safety of the eggs during collection and transportation depends on the strength of the shell, which indicates the level of mineral metabolism in the body of the laying hen. The strength of the shell is determined in several ways: by measuring the thickness of the shell, determining the specific gravity of the egg, as well as the resistance of the eggs to crushing.

The change in the density of the yolk and protein, as well as the egg as a whole, depends on the evaporation of moisture through the pores of the shell. The amount of shrinkage during storage of eggs is significant. During long-term storage, especially at high temperatures, the egg can dry out almost to the equilibrium moisture content. Thus, a change in the density of the contents of the egg during storage can be considered a characteristic sign of its “aging”.

Egg quality indicators are also protein and yolk indices, the ratio of components, which vary significantly depending on the conditions and duration of storage.

The purpose of the work is to determine the mass, category and quality indicators of eggs: shell strength, protein and yolk index, the ratio of components and their density.

The work is carried out by a group of students of 3-4 people who determine the quality indicators of eggs from different batches and different shelf life.

Raw materials, equipment, utensils, reagents:

chicken eggs, sodium chloride, technical scales, analytical balances, micrometer with pointed rods (accuracy up to 0.01 mm) or lever micrometer (scale division 0.002 mm) or indicator micrometer, tweezers, hydrometer (scale division 0.05 g / cm 3 ), altimeter (micrometer, vertically mounted on a tripod), calipers, pycnometer, pointed scissors with curved ends, glass measuring 30x30 cm, egg stand, shell collection cup, dishes for draining the contents of the egg, glass rod, bottles, pipettes, thermometer , alcohol, water, cotton wool, filter paper, graph paper

Progress

1 . Egg Quality Determination

Previously, the quality of the eggs is determined visually on the ovoscope. Benign eggs do not have visible foreign inclusions. Broken eggs are discarded. The mass of eggs is determined by group weighing on technical scales.

2. Determination of eggshell thickness

The thickness of the shell is not the same in different areas and in laying hens of different species and breeds. It is determined using micrometers of various designs.

2.1. The contents of the egg are removed, the inner surface is washed with warm water and dried with filter paper. From the equatorial part of the blunt and sharp ends of the shell, small pieces are alternately broken off and the shell membrane is removed with tweezers (without teeth). A piece of shell is clamped with the rods of a micrometer, the movable drum of which is rotated until the pointer on the control scale reaches zero. Then count the readings on the longitudinal and round scales.

2.2. To determine the thickness, an indicator micrometer is used, which is a dial indicator mounted on a stable stand.

The shell is placed on a fixed stand, the movable rod is lowered until it comes into contact with the shell. Readings are made on a micrometer scale.

The thickness of a piece of each section of the shell is measured at least three times, then the average value (in mm) is calculated.

2.3. Yu.N. Vladimirova is based on the fact that there is a direct relationship between the specific gravity of a fresh egg (1.085-1.090 kg / m 3) and the thickness of the shell. When eggs are immersed in an aqueous solution of sodium chloride of a certain concentration, some eggs float, others sink to the bottom of the vessel. Therefore, floating eggs have a thinner shell than sunken ones.

To study fresh eggs, 8-10 solutions of various concentrations are prepared (from 1.065 to 1.100 g / cm 3 with an interval of 0.005). Each of them is poured into a separate vessel, on which its density is indicated. The concentration is periodically checked and, if necessary, salt or water is added.

The egg is immersed in a solution of the lowest density. If it sank to the bottom, it is successively moved from one solution, of lower density, to another, of higher density, until it is in suspension. This means that the specific gravity of the egg corresponds to the density of the solution.

3.Measurement of shell strength

The strength of the shell is determined by crushing and measuring the pressure that the egg can withstand when compressed (for chicken eggs, it is on average 4.5-4.2 kg).

Eggs are placed in a cup-shaped nest of the device. When the pressure nut is slowly rotated, the egg with the nest rises smoothly, comes into contact with the surface of the disk located parallel to the nest, and is clamped by it. If a crack occurs, signaling the destruction of the shell, the rotation of the nut is stopped. In this case, the arrow of the inhibited action indicates the maximum value of the achieved load, equal to the ultimate strength of the shell.

4. Determination of protein and yolk indices

The protein index is characterized by the ratio of the height of the outer layer of dense protein to the average diameter of this layer, and the yolk index is characterized by the ratio of its height to width. In fresh eggs, the average protein index is 0.075-0.085, yolk - 0.40-0.45. As the storage period increases, the indices decrease.

The altimeter is preliminarily set so that when its rod comes into contact with the glass, the risk of the movable drum is at zero. If the micrometer is tightly connected to the tripod, then find the zero point and record the first reading.

After setting the altimeter, proceed to the opening of the egg. To do this, it is placed in a horizontal position on a special stand and an oval hole 3-4 cm long is cut out with pointed scissors. In order not to damage the protein layer and the yolk membrane, the scissors are inserted under the shell at an acute angle by no more than 2-3 cm. Then the egg contents poured onto a horizontal glass and carefully placed under the micrometer rod, which must be raised. Glass is best placed on the table so that it is at eye level.

To measure the height of the yolk, the micrometer rod is lowered until it touches the surface of its central part, determining this moment by changing the tension of the yolk surface. Then the height of the dense protein layer is measured along its long axis, which is equal to half the distance of this layer from the yolk.

The diameters of the albumen and yolk are set using calipers. In the yolk, the longitudinal and transverse diameters are measured, in the protein - small and large. The average diameters of the yolk and outer dense albumen are obtained by dividing the sum of the two diameters.

Yolk or protein indices are equal to the ratio of height to average diameter and are determined by the formula

TO= ,

Where h- height, m;

D- large (longitudinal) diameter, m;

d- small (transverse) diameter, m.

5. Determination of the ratio of the constituent parts of the egg

The egg is weighed with an accuracy of 0.1 g, then an oval hole with a diameter of 3-4 cm is cut out with scissors in the blunt end of the shell. The contents of the egg are carefully poured onto a watch glass, the remaining protein is sucked off with a pipette. The cut part of the shell and the pieces that have come off are placed in the shell, and everything is weighed.

The protein layers are separated as follows: first, the external liquid soy is sucked off with a pipette with a hole diameter of 1 mm and placed in a bottle with a ground-in lid (the bottles must first be weighed and numbered). After removing the outer layer of the protein in two or three places, cut the middle dense layer of the protein with scissors (in order not to damage the yolk, the sharp ends of the scissors should be turned in the opposite direction from it). At the same time, the inner liquid protein flows out of the protein bag, which is sucked off with the same pipette as the outer one, and placed in the next bottle. A dense layer of protein is sucked off with a pipette with a hole diameter of 2 mm, after which the inner dense (haladze) layer of protein is removed from the yolk with a brush or chicken feather, captured with tweezers and placed in a bottle. Hailstones (khaladzy) are carefully separated from the yolk with scissors and transferred with tweezers to the same bottle. The yolk, freed from protein, is placed in the fifth bottle. All layers of protein and yolk are weighed to the nearest 0.01 g.

If it is required to separate the protein, yolk and shell, then after the contents of the egg are poured onto a watch glass, the dense protein is cut in several places, then the entire protein is carefully poured into a vessel, holding the yolk with a glass rod. The remaining protein is sucked off with a pipette. In this case, only the yolk and shell are weighed. The mass of protein is determined by subtracting the mass of the yolk and shell from the mass of the egg.

The mass of protein, yolk and shell ( X) is expressed as a percentage of the mass of the egg, the mass of the individual layers of the protein ( X 1) - as a percentage of the total protein mass according to the formulas

X = ,

X 1= ,

Where n- mass of protein (yolk or shell), g;

M is the weight of the egg, g;

m 1 is the mass of one protein layer, g;

b is the total mass of protein, g.

The ratio of protein and yolk is defined as the ratio of the mass of protein to the mass of the yolk (in g).

The production of each product necessitates chemical, physical and microbiological control based on the ever-widening development of science in order to ensure that the necessary information is always available in the production process. Without this, it is now impossible to create a new product.
Thus, for the introduction of production lines and all new products, a number of quality control measures are necessary, which must be applied without fail to constantly meet the ever-increasing requirements for product quality.
Although chicken eggs are sold through trade, eggs of other types of poultry may be sold. By size, shape, shell color, it is not difficult to recognize goose and turkey eggs. Of particular importance is the separation of duck and chicken eggs, because very often duck eggs are contaminated with salmonella.
On average, chicken eggs weigh 50-60 g, the shell is white or brown, on which the pores in most cases can be seen with the naked eye. In contrast to chicken eggs, the mass of duck eggs is 60-70 g, the shell has a greenish tint, smooth, shiny, it seems that it is covered with an oil coating, the pores on the shell are not visible to the naked eye. However, these differences are not always clear enough to distinguish between chicken and duck eggs on the basis of objective features. However, there are differences in the composition of the shell (mostly not related to feeding). By method
Wettzel (1967) using photometry determine the magnesium content in the shell. The result obtained makes it possible to distinguish between duck and chicken eggs. A method has been developed for the determination of duck and chicken eggs based on a serological analysis of the protein composition. With such an analysis, it is possible to achieve results even if the egg is subjected to a slight heat treatment.
The translucence described above allows you to determine the size of the pug, the state of the protein and yolk.
Egg quality control includes the determination of the fact of egg washing. When translucent with ultraviolet rays, the shell fluoresces in red and blue. Gray spots can be observed on it, from which pollution has been washed away. Quite effectively, you can use the method of immersing eggs in a solution of paints, when the colored cuticle can be separated from the lime shell, if it has not been washed off before washing (in this case, this place is not painted).
After breaking the egg, its contents are evaluated organoleptically. Determine the indicators of raw eggs: color, smell, texture; after boiling soft-boiled eggs without adding salt - compliance of taste, color and smell with the requirements of the standard or any deviations from them are noted.
Specific gravity is one of the characteristic physical properties of an egg, the knowledge of which serves as an additional indicator in determining quality. The resulting ratio between volume and mass indicates a change in the quality indicators of the egg. The specific gravity is determined as follows: the egg is weighed to the nearest hundredth of a gram, its volume is determined based on the volume of water displaced, and the mass of the egg is divided by its volume. The specific gravity of the protein or yolk is determined after homogenization of the analyzed material using a specific gravity instrument.
The age of an egg can be judged by the yolk and protein index. The contents of the egg are poured onto a flat glass. The yolk of a fresh egg retains its round appearance, does not spill, and is only surrounded by a protein in a small area, in which it is possible to clearly distinguish between a dense and liquid layer. The egg index is determined by the height (altimeter) and width (caliper) of the egg spilled on the glass. To calculate the index, the following ratios are used: yolk index - height: width; protein index - dense protein height: average width.
For a better estimate, the measurement result is multiplied by 10,000.
The pH value of protein and yolk is determined separately.
The change in the contents of the egg can be followed based on the determination of the refractive index. The actual refractive index is influenced by many factors (water content, specific gravity, egg age, etc.). The resulting coefficient can only be used to compare eggs of the same species and age. The measurement is made with an Avve refractometer using a sodium lamp.
Determination of the color of the yolk in some cases is also necessary to assess the quality of the egg.
When analyzing the quality of egg products (melange, egg powder), organoleptic indicators are determined.
The sample is regulated by the regulations of the current standards. For laboratory analysis, before conducting an organoleptic analysis, an aqueous emulsion is prepared from the sample taken. To do this, add 60 ml of water to 20 g of egg powder, dissolve everything and leave it alone for 15 minutes. Without adding fat, the emulsion is fried over low heat burners. The fried sample after cooling to room temperature is analyzed. It is necessary to determine whether there are deviations in the production of the powder: its processing (pasteurization) and manufacturing (spraying).
After pasteurization of the liquid egg mass, it is necessary to control the colloidal state. When deviating from the processing mode, a certain coagulation of the product may occur. This pasteurization defect can be determined by comparing the viscosity values ​​before and after heat treatment. It is advisable to measure the viscosity of liquid egg products with a rotational viscometer. For the same purpose, you can use the determination of the content of soluble dry matter.
The solubility index of egg powder can be used to detect a manufacturing defect. In order to obtain more reliable results, an original method was developed: prepare a solution of egg powder with a known powder content, determine the refractive index with a refractometer and use it to determine the amount of dissolved dry matter. Based on the obtained indicator, the percentage of dissolved egg powder is calculated.
The efficiency of pasteurization of the egg mass, in addition to technological control, should be checked by other methods, for example, using a test with alpha-amylase (heat treatment damages the amylase contained in the whole egg). Therefore, if the heat treatment was appropriate (at least 64°C for 2.5 minutes), no amylase could be isolated from the pasteurized sample. This method of control is very simple and relies on the fact that alpha-amylase decomposes starch, which does not give the characteristic starch-iodide color reaction.
During storage in melange, undesirable chemical and microbiological changes may occur in egg powder, resulting in the breakdown of proteins and fats. One can get an idea about the processes of oxidation of the fatty phase of melange or egg powder by determining the acid and peroxide numbers.
Egg spoilage can occur from a purely fermentative process without the presence of bacteria, or from penetration of microorganisms through the shell. The fact of damage is established by transillumination. After breaking the eggs, the internal contents are analyzed. Microbiological analysis is usually carried out in accordance with the methods of microbiological control of other food products. Sowing is carried out on an elective or selective nutrient medium from the yolk or protein, as well as from a mixture of them.
The most common infection of the egg shell in the
nom mixed microflora of enterobacteria: Pseudomonas,
Alcaligenes, Aeromonas, Micrococcus, Bacillus. Germs of bacteria pass through the pores of the shell and microcracks, and also get inside as a result of improper processing (unskilled washing, damage to the cuticle). Here begins the first reproduction of microorganisms, as a result of which Gram-negative bacteria mainly multiply. Which populations, which putrefactive bacteria will develop, depends on storage conditions, and above all on temperature.
At temperatures up to 30 ° C, Pseu
domonas, and the faster the lower the temperature. At high temperatures, Acinetobacter proliferates, and at about 37 ° C, Coli bacteria become the dominant flora.
During storage, water activity decreases, which prevents the development of gram-negative bacteria, so again the more resistant Micrococcus come to the fore. However, the development of bacteria does not always occur, because the bactericidal substances of the protein (for example, conalbumin) inhibit the growth of gram-negative bacteria.
Together with temperature, the growth of bacteria is affected by humidity and the storage environment. So, with longer storage, the egg white blurs and the yolk comes into contact with the shell. At the point of contact, micro-organisms grow particularly easily or mold forms.
All types of microbial decomposition lead to characteristic
changes in the protein that are easy to see when translucent
or breaking an egg.
Green rot is caused by microbes of the Rseudomonas group. In this case, the protein strongly fluoresces under ultraviolet rays.
Red decay is noticeable when translucent in the form of a red color. In most cases, coli bacteria or other types of enterobacteria can be isolated from these eggs.
White rot is caused by Micrococcus. Protein and yolk are mixed together.
Proteolytic bacteria that produce hydrogen sulfide form black rot. Most often there are Proteus groups.
Lipolytic species (Pseudomonas and some Bacillus) produce characteristic aromatic substances.
In some cases, various pathogenic bacteria also penetrate the eggs.
In this case, only those pathogens that occur in eggs and are of public interest are considered.
Often eggs are infected with various salmonella. Salmonella sgallindrum or other species are sometimes found in chicken eggs, while Salmonella typhimurium is more commonly found in duck and goose eggs. Although the human body is insensitive to the species S. gallina, raw eggs should not contain this type of Salmonella (in mayonnaise, creams, etc.). Ignoring sanitary and hygienic requirements can lead to serious consequences when infected eggs, after being scanned on the farm, are sent for sale as food eggs. In such eggs, among the microflora, there may be salmonella that causes human disease.
Countless scientific reports indicate that duck eggs can lead to food poisoning.
Based on studies conducted in Hungary, it was found that Salmonella from the surface of the egg shell can penetrate into the yolk within 24 hours. In many countries it is forbidden to use duck eggs as a food product. Heat treatment at elevated temperatures does not guarantee against poisoning.
According to observations, even when eating fried eggs from duck eggs, food poisoning is possible.
Egg products (melange, egg powder) may also contain various microorganisms. The bacteriological purity of these products must be checked after their production has been completed.
The avian tuberculosis bacillus can be found in the egg. It causes disease in humans, but such publications are known that unambiguously confirm human disease from a bacillus - Mycobacterium avium.
The disease of avian tuberculosis in laying hens in Hungary occurs only in livestock in a personal household plot.
It has been established that tuberculosis bacteria are often found in the initial stage of an acute disease in the absence of pathological changes in the ovary. With the chronic nature of the disease, egg production decreases or stops completely, so the penetration of the pathogen into the egg at this time is very rare. Eggs from TB-sick laying hens, if eaten raw, can infect the consumer.
In order to prevent infection of eggs from a sick population of chickens, it is forbidden to sell such eggs.
For the analysis of melange products, 5% of the product batch is taken. For microbiological analysis take a mixed sample (250 g).

1) we find how many kilograms are 45 servings 0.20x45 \u003d 9 kg. 2) for 1 kg of friable rice porridge is 28 grams of salt. 28grx9=252gr

table 3.32.

Since the yield of portions can be different, the amount of salt and spices is given approximately for column II, since the second column usually has an average output weight between columns I and III.

As already mentioned above in the collection, salt and spices are not listed, but it is necessary to include them when preparing and compiling a technological map.

Example 19 . Add more conditions example 3 . To prepare borsch with cabbage and potatoes, in addition to the raw materials provided for in the recipe N 170, it is necessary to remember to add salt, spices and herbs when determining the cost of the dish. In addition, in a brief description of how borscht is prepared, it is indicated that it can be seasoned with sautéed flour, diluted with broth or water (10 g of flour per 1000 g of borscht).

To prepare 1 kg of borscht, you will also need the following products.

We find the losses for dill greens according to table No. 32 of the Appendix of the Collection to obtain 100 grams of dill, you need to spend 135 grams of gross weight. (it should be noted that the losses of 26% in the Collection are given for dill coming with roots). We find the gross for laying in borscht 135х3/100=4 grams Necessary spices and salt for borscht (see tab. 3.33)

table 3.33

Definition of gross eggs

As indicated in the collection of recipes, the recipes are based on the use of table chicken eggs of category II with an average weight of 46 g with waste on the shell, stack and a loss of 12.5%. Therefore, the mass of raw and boiled eggs (without shell) is 40 g with a natural ratio of yolk and protein of 39 and 61%, respectively. However, the production may receive eggs of other categories, that is, larger or smaller mass. Therefore, it is necessary to recalculate the laying of eggs, taking into account their actual weight, using the conversion factor. Data with coefficients for recalculation in tab.3.34.

table 3.34

The following formula is used for recalculation:

Gross weight of eggs in shell x K

Net weight of eggs without shell = - - - - - - - - - -

In the formula TO- conversion factor from table 3.34

The actual weight of eggs is determined for each incoming batch, which is necessary to draw up an act in which the responsible persons indicate the invoice number, the name of the supplier, the number of weighed eggs, the average weight of one egg in shell and without shell.

Example 20 . Café "Paradise" received canteens of the 1st category from the egg supplier. During the control weighing, it turned out that the gross weight (in the shell) of the eggs is 57 g,

In order for the eggs to be put on the technological chart and subsequently calculated, it is necessary to determine what their net weight is. To do this, use the above table and formula. The net weight of a category 1 table egg without shell is 50 g (57 g x 88 / 100),

The recalculation of eggs is especially important for the confectionery shop, since the quality of the semi-finished product depends on the ratio of eggs and other components.

In the recipes of collections for the production of confectionery products, the laying of eggs is indicated in mass. Therefore, when an enterprise, a confectionery shop, receives eggs weighing different from the standard, it is necessary to recalculate what will be the consumption of eggs in pieces.

Example 10 The confectionery shop received eggs weighing 53 grams in the shell. Determine the number of eggs for the preparation of 10 kilograms of biscuit (basic), if eggs weighing 53g in shell are used.

Let's find the mass of one egg without shell, using the conversion factor:

53x0.88 = 46.64 grams

Let's round this up to 47.

To prepare 10 kilograms of biscuit (basic) you need: 5785.0 grams of eggs

If the pastry shop will use eggs with a net weight of 47g, then to prepare a biscuit you will need:

5785/47=123,085 pieces of eggs, necessary for the preparation of 10 kg of biscuit (basic) weighing 53g in shell.

The accountant makes all the above calculations in order to indicate in the calculation card the amount of raw materials and products at gross standards required to prepare 100 servings of dishes or 10 kg of products. Calculation cards will be discussed later.

Calculation of flour consumption taking into account its moisture content.

Flour products are divided into flour culinary and flour confectionery products. Flour culinary products include pancakes, pancakes, dumplings, white pies and similar products. All of them are prepared from unleavened or yeast dough. Recipes for flour culinary products are contained in the collection of recipes for dishes and culinary products.

The same products as cakes, pastries and similar confectionery products are included in separate collections.

Collection of recipes for flour confectionery and bakery products, 1986 edition;

Collection "Cakes, pastries, muffins, rolls" 1978 edition.

The peculiarities of recipes for flour confectionery products for public catering establishments are that the recipe is designed for 10 kg of the finished product, and when making cakes - for 100 pieces. At enterprises, working recipes are calculated to determine the consumption of raw materials and semi-finished products for the production of the required number of products per shift. A working recipe can be designed for loading, taking into account the capacity of the equipment and its productivity.

The moisture content of flour is the most important indicator of its quality, according to which the amount of water for kneading dough is calculated. All calculations at enterprises are based on the basic moisture content of flour, equal to 14.5%.

In recipes for flour culinary and flour confectionery products (cakes, pastries, muffins, rolls, pies, etc.), the consumption of wheat flour with a basic moisture content of 14.5% is indicated.

When using wheat flour with a moisture content below 14.5%, its consumption is reduced by 1% for each percent reduction in moisture content. At the same time, the consumption of liquid (water, milk) increases accordingly.

When using flour with a moisture content above 14.5%, its consumption increases, and the amount of liquid components provided for in the recipe decreases accordingly.

To make it easier to remember the formula is

1% less moisture - 1% less flour

More moisture by 1% - more flour by 1%

Example 21. Calculate the amount of flour for the production of 200 donuts according to the recipe No. 1056 of the Collection, if the flour arrived with a moisture content of 12.5%

Recipe according to the collection in tab.3.35:

table 3.35

For cooking 200 pcs. donuts No. 1056, the consumption of wheat flour with a basic moisture content of 14.5% should be 5300 grams. And the flour received by the enterprise has a moisture content of 12.5%. This means that flour for making donuts needs to be taken 2% less.

We calculate the consumption for flour with the received moisture indicators.

5300-5300х2/100=5194

That is, the consumption of flour decreased by 106 grams, respectively, the consumption of water should be increased by 106 grams.