Model Answer
0 min readIntroduction
Eggs, a staple in diets worldwide, are a complete protein source and a powerhouse of essential nutrients. Globally, egg production is a significant agricultural sector, contributing significantly to food security. The nutritive value of eggs is well-established, but maintaining their quality and extending their shelf life for marketing remains a critical challenge. This response will outline the nutritional profile of eggs and detail various preservation techniques employed to ensure their safe and marketable condition.
Nutritive Value of Eggs
Eggs are a remarkable source of high-quality protein, containing all nine essential amino acids. Beyond protein, they provide a rich spectrum of vitamins and minerals. A single large egg (approx. 50g) contains approximately 6g of protein, 5g of fat, and 1.1g of carbohydrates. They are also a good source of Vitamin D, Vitamin B12, Riboflavin, and Selenium. The yolk is particularly rich in choline, crucial for brain development and function.
Preservation of Shell Eggs for Marketing
Egg preservation aims to retard spoilage caused by microbial activity and enzymatic reactions. The primary goal is to maintain the egg's internal quality (albumen thickness, yolk color) and external quality (shell cleanliness and integrity).
1. Traditional/Simple Methods
- Refrigeration: The most common method, slowing bacterial growth and enzymatic activity. Eggs should be stored at 0-5°C.
- Liming: Applying a food-grade lime solution to the shell, creating an alkaline environment that inhibits bacterial growth. Suitable for small-scale operations.
- Oiling: Coating the shell with mineral oil to prevent moisture loss and reduce CO2 diffusion. Common in some regions.
2. Advanced Preservation Techniques
- Controlled Atmosphere Storage (CAS): Reducing oxygen and increasing carbon dioxide levels in storage rooms. This significantly extends shelf life. Requires specialized equipment.
- Modified Atmosphere Packaging (MAP): Packaging eggs in films with controlled gas permeability.
- Chemical Treatments: While less common now due to consumer concerns, certain chemicals (like lysozyme) have been used to inhibit bacterial growth.
- Pasteurization: Heating eggs to a specific temperature to kill bacteria like Salmonella. This increases shelf life but can slightly alter egg characteristics.
| Method | Effectiveness | Cost | Scalability |
|---|---|---|---|
| Refrigeration | Moderate | Low | High |
| Liming | Low-Moderate | Very Low | High |
| CAS | High | High | Low |
| Pasteurization | High | Moderate-High | Moderate |
Quality Control & Marketing
Maintaining egg quality involves regular candling (examining eggs internally and externally), monitoring storage conditions, and adhering to food safety standards. The FSSAI (Food Safety and Standards Authority of India) regulates egg quality and safety. India’s egg production reached 120 billion in 2022-23 (DAHFW data, knowledge cutoff).
Conclusion
In conclusion, the nutritive value of eggs is undeniable, making them a crucial food source. Effective preservation techniques, ranging from simple refrigeration to advanced technologies like CAS and pasteurization, are vital for maintaining quality and extending shelf life for marketing. Future advancements in packaging materials and preservation methods, coupled with stringent quality control measures, will further enhance the safety and availability of this valuable food commodity.
Answer Length
This is a comprehensive model answer for learning purposes and may exceed the word limit. In the exam, always adhere to the prescribed word count.