Eggs were pickled for 24-hour periods at either 24 or 3°C, in combination with varying egg and pickling solution temperatures, and subsequently evaluated for flavor development by taste panelists. Pickled egg tenderness was evaluated by taste panelists and with the Food Technology Corporation shear press. Panel and shear press determinations were conducted on eggs pickled in solutions of varying pH and sugar concentrations.Flavor scores were highest when egg and pickling solution temperatures were at least 65°C. at the time eggs and pickling solutions were combined, and the aging temperature was 24°C. Panel scores indicated that pickling solutions of 24°C. or less and an aging temperature of 3°C. inhibited flavor development during a 24-hour test period. Panelists were unable to significantly differentiate between the tenderness of eggs pickled in solutions containing zero to 40% sugar. Eggs pickled in solutions containing 45 to 60% sugar were rated significantly lower in tenderness. The shear values of pickled eggs, reported as p.s.i./g. of egg, were significantly greater than the shear values of non-pickled, hard-cooked eggs. Sugar concentrations of 25% or greater significantly decreased the tenderness of pickled eggs as indicated by shear values. Eggs pickled in solutions containing no sugar had weight losses ranging from 6.2 to 9.0%, and additional losses in weight occurred as the percentage of sugar increased and the pH values became greater than 5.0.
Five experiments were conducted to determine the influence of potassium iodide (KI) on serum calcium in the laying hen. Serum calcium was significantly increased when hens were fed a diet containing 5000 p.p.m. I as KI. This occurred even though feed consumption, egg production and size of ovary and oviduct were significantly decreased. In some hens fed KI, serum calcium was increased to as high as 70 mg. %, a 163% increase. Most of the increase was in the form of non-diffusible calcium. Hens fed a diet containing 0.05% calcium had significantly reduced serum calcium values. When these calcium-deficient hens were fed 5000 p.p.m. I as KI, a significant increase in serum calcium occurred within 3 days and within 7 days their average serum calcium value was significantly greater than that of hens fed a diet containing 3.00% calcium. A combination of KI plus estradiol was significantly more effective in increasing serum calcium than was either compound alone. Although these data gave no indication as to the mechanism of action of KI on serum calcium they do offer a new model in which to study calcium metabolism in the laying hen.
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