Question

In thermostabilization, eggs are dipped in hot water or hot oil to coagulate a thin layer of --------- around the inside of cell and thus further seal it.

• A. Albumen
• B. Globulin
• C. Prolamin
• D. Glutelin

Hint:

Coagulating albumen at lower temperatures (\(\sim 54\ ^{\circ}\text{C}\)) is safe and preserves the raw state of the rest of the egg while forming an air-tight natural barrier.

Answer 1

The Correct Option is A

Step 1: Understanding the Concept:
Thermostabilization is a preservation technique used to maintain the quality and extend the shelf life of shell eggs.
The process targets the physical structure of the egg white directly beneath the shell.

Step 2: Detailed Explanation:
1. Shell eggs have thousands of microscopic pores that allow exchange of water vapor and carbon dioxide, leading to quality loss over time.
2. During thermostabilization, eggs are immersed in hot water or hot oil (typically around \(54\text{--}60\ ^{\circ}\text{C}\) for a few minutes).
3. This mild heat treatment causes a thin, outermost layer of the egg white protein, albumen, to coagulate immediately beneath the shell membrane.
4. This thin layer of coagulated albumen forms an internal barrier that seals the shell pores, preventing loss of moisture and carbon dioxide, thereby maintaining the quality of the egg.

Step 3: Final Answer:
Thermostabilization coagulates a thin layer of albumen inside the egg shell.