ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Duck eggs were the most susceptible to bacterial spoilage, and turkey eggs were at least as resistant as chicken eggs and in some experiments appeared significantly more resistant. Under storage for 6 weeks at room temperature, however, the ability to resist bacteria was essentially unchanged in duck eggs and very markedly lowered in chicken eggs. Similarly, duck eggs lost very little quality (Haugh units) upon prolonged storage, and chicken eggs lost interior quality much faster. Bacterial penetration studies of chicken and duck exterior structures with model systems demonstrated that the outer shell membrane was the least resistant, followed by the shell and then the inner shell membrane. No consistent or significant differences in bacterial penetration were found between chicken and duck eggs, although the inner shell membrane of the former was thicker than that of the latter. Egg albumen was implicated as a major barrier to bacterial egg spoilage; conalbumin was an important inhibitor in egg white.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1965.tb01860.x
