This set of Poultry Products Processing Multiple Choice Questions & Answers (MCQs) focuses on “Preservation Techniques of Eggs”.
1. Which natural preservatives are used for preservation of eggs?
a) Citric acid
b) Lysozyme
c) Ascorbic acid
d) benzoate
View Answer
Explanation: Lysozyme is an antimicrobial enzyme which is naturally found in the poultry eggs. This lysozyme is incorporated into the coating materials for sealing the eggs to extend the shelf–life of fresh eggs.
2. Eggs does not have an expiry date.
a) True
b) False
View Answer
Explanation: Eggs have an average shelf life of 3 to 5 weeks. Under hygienic conditions, most of the eggs are safe to eat after 5 weeks. But the quality and freshness of these eggs will likely begin to decline. Therefore, the freshness of the egg can be known by candling method.
3. What is the pasteurization parameters for an egg?
a) 62°C for 3 minutes
b) 60°C for 3 minutes
c) 62°C for 10minutes
d) 60°C for 10 minutes
View Answer
Explanation: The eggs are pasteurized by immersing in hot water for 62°C for 3 minutes or 64°C for 2 minutes. Pasteurization helps in preserving the eggs by maintaining the quality of egg. It also kill microorganisms present on the surface of eggs shells.
4. Which of the following is killed during pasteurization of eggs?
a) Pseudomonas putida
b) Salmonella typhimurium
c) Enterobacter cloacae
d) Escherichia coli
View Answer
Explanation: Salmonella typhimurium is killed during the pasteurization of the eggs. Pasteurized eggs are recommended by the Centers for Disease Control and Prevention. This is to reduce the risk of foodborne illness.
5. What are the parameters for steam treatment for an egg?
a) 62°C for 8 seconds
b) 60°C for 8 seconds
c) 62°C for 10seconds
d) 60°C for 10 seconds
View Answer
Explanation: Steam treatment is used to specially decontaminate the egg surface. This is done by using a steam gun. Whole eggs are heat-treated at 60°C for 8 seconds followed by cold air treatment at 20-25°C for 32 seconds.
6. What is thermostabilization process?
a) The eggs are dipped into hot water to reduce moisture loss
b) The eggs are dipped into cold water to reduce moisture loss
c) The eggs are dipped into ethanol to reduce moisture loss
d) The eggs are dipped into ascorbic acid to reduce moisture loss
View Answer
Explanation: Thermostabilization process helps in reducing the moisture loss by dipping the eggs into hot water. It also reduces the evaporation of gases from the eggs. The outermost part of egg albumen is slightly coagulated.
7. Which of the following is removed from eggs before the drying process?
a) Glucose
b) Fructose
c) Lysine
d) Arginine
View Answer
Explanation: The glucose is removed from the liquid eggs before drying. The drying process is done by two methods. They are spray drying and drum drying. These methods remove most of the moisture present in the egg to prevent microbial contamination.
8. What is the chilling temperature of an egg?
a) 4°C
b) 10°C
c) 7°C
d) 8°C
View Answer
Explanation: The chilling temperature of an egg is 4°C for short-term storage with a relative humidity of 60-70%. For the long-time storage, the egg is stored at -1.7 °C to -0.55°C and relative humidity of 70-80% where it can be stored for 6 months.
9. What is the freezing temperature of an egg?
a) -17.8 °C to -20.5°C
b) -19.8 °C to -28.5°C
c) -16.8 °C to -17.5°C
d) -0.8 °C to -10.5°C
View Answer
Explanation: The eggs are stored at -17.8 to -20.5°C with a relative humidity of 85-90% in freezers. The quality of the eggs is checked first by candling process. The eggs are then cleaned with 200 to 500 ppm chloride to remove the surface dirt.
10. Which of the following is killed in eggs by electromagnetic waves?
a) Salmonella enteritidis
b) Pseudomonas aeruginosa
c) Pseudomonas fluorescence
d) Serratia marcescens
View Answer
Explanation: Microwaves uses frequencies ranging from 300 MHz to 300 GHz in food industries. The electromagnetic waves are used in microwaves to generate heat in food. These electromagnetic waves reduce the growth of Salmonella enteritidis on the shell of the eggs.
11. What is the disadvantage of using lime water immersion method to preserve eggs?
a) The taste of lime can be detected in eggs
b) The smell of lime can be detected in eggs
c) The color of lime can be detected in eggs
d) The smell and color of lime can be detected in eggs
View Answer
Explanation: Lime water treatment is an old method and it prevents the evaporation of moisture from the egg. The eggs can be stored for 2-3 months in a good edible condition at standard ambient temperature. The only disadvantage is that the taste of lime can be detected in the eggs.
12. Which commercial method of preservation of shell egg gives maximum storage life?
a) Cold storage
b) Drying
c) Pasteurization
d) Thermostabilization
View Answer
Explanation: Cold storage is the most efficient method for commercial storage. The eggs for cold storage should be clean, unbroken, and free from microbes. A temperature of 30-32oF and relative humidity of 85-90% is recommended for cold storage of eggs.
Sanfoundry Global Education & Learning Series – Poultry Products Processing.
To practice all areas of Poultry Products Processing, here is complete set of Multiple Choice Questions and Answers.
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