Development of techniques for improvement of peeling property of fresh and treated hard cooked shell eggs of different species of poultry birds

Application of chemical additives (Sodium Chloride and Calcium Chloride), cooling and reheating and pressure cooking techniques were studied to improve the peeling efficiency of fresh and oil coated hard cooked eggs of chicken, duck turkey and quail. The peeling quality of uncoated and oil coated eggs was improved significantly. The peeling score of uncoated eggs was better than oil coated ones in all the samples. While following cooling and reheating technique to improve the peeling score, one minute ice-water cooling followed by 30 sec reheating gave the best results in uncoated eggs than oil coated eggs, in all the four species of birds. The peeling property of uncoated and oil coated chicken, duck and turkey eggs could be improved by application of steam pressure cooking at 15 lb psi for 8 min.