Some changes in composition and properties of the hen's egg on incubation.

نویسندگان

  • E F Cronin
  • F W Imrie
  • G Beswick
چکیده

The effects of incubation on fertile and infertile eggs were examined. The examination included chemical, bacteriological, physical and organoleptic tests for changes which had taken place. Isovaleric acid was identified in all incubated eggs and also in certain fresh eggs. Additional unidentified compounds were detected in the incubated samples. Upon storage at 1 “C, it was observed that the level of isovaleric acid in the eggs dropped significantly, irrespective of the length of incubation. No significant increase in bacterial population was observed in the eggs during incubation. Physically and organoleptically the changes during incubation were similar to those observed during extended ageing of fresh eggs.

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عنوان ژورنال:
  • Journal of the science of food and agriculture

دوره 25 4  شماره 

صفحات  -

تاریخ انتشار 1974