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The quality of eggs - general, functional and nutritional properties
PECH, Miloslav
This bachelor's thesis, processed in the form of a literary review, focuses on a comprehensive view of hen's eggs, analyzing their general, functional, and nutritional properties. After the introduction, a literary review follows, mapping the biological origin and domestication of the chicken, and then summarizing the current state of chicken farming. The thesis then delves into the formation and development of eggs, examining the structure and chemical composition of the yolk and albumen, including their proteins, lipids, carbohydrates, pigments, vitamins, and minerals. The physicochemical properties of eggs are also analyzed, including a total of seven properties such as specific gravity, freezing point, or refractive index. A detailed examination of the functional properties of eggs follows, which represent a key element in understanding their wide use in the food and culinary industries. The thesis focuses on analyzing the mechanisms through which hen's eggs can form gels, foams, and emulsions, which are properties that play an important role in various food processes and recipes. These properties are essential for the production of various foods, such as gelatin desserts, leavened doughs in baking, sauces, and mayonnaises. Eggs are also recognized as functional food because they are a rich source of nutrients, including vitamins, minerals, and biologically active substances that can contribute to overall health. These substances can, for example, help reduce the risk of heart disease and improve eye health. In the next section, the thesis focuses on the nutritional properties of eggs, examining microbial contamination, egg allergies, and biologically active substances such as choline, immunoglobulin Y (IgY), and lutein and their impact on human health. An overview of this section provides a deeper understanding of hen's eggs and their influence on human nutrition and health.
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