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Huevos y ovoproductos - Coggle Diagram
Huevos y ovoproductos
structure
albumen (egg white): contains layers of thick & thin albumen + rich in protein & water + surrounds & cushions the yolk
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shell membranes: thin & semi-permeable membranes inside the shell > protecting the egg from bacterial invasion
yolk: nutrient-rich & yellow portion containing fats, proteins, essential vitamins & minerals
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albumen
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water (90%) & protein (10%) (eg. lysozyme, aovalbumin & ovotransferrin)
yolk
cholesterol, essential fatty acids & phospholipids (lecithin)
fat-soluble vitamins (A, D, E & K) + minerals (eg. iron & phosphorus)
water (50%), fat (30%) & protein (17%)
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changes during storage
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pH changes: albumen's pH rises > making it more alkaline > weakens the thick albumen + makes it thinner
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nutritional value
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vitamins & minerals: vit. B (B12) & fat-soluble vitamins (A, D, E & K) + choline, iron, phosphorus & selenium
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digestibility
more digestible methods: light cooking (eg. poaching or soft boiling) > denatures proteins without over-coagulating + making it easier to digest
less digestible methods: hard boiling or frying > makes the proteins more compact & harder to digest + oxidizing yolk cholesterol + raw egg whites > contain avidin: binds biotin > reduces nutrient absorption + cooking > neutralizes avidin
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