COMPARATIVE CHARACTERISTICS OF FOOD EGGS

The most commonly consumed poultry eggs in the world are chicken and duck eggs. Eggs contain all the essential amino acids, making them an excellent source of complete protein. Egg whites, both chicken and duck, are similar in composition and have many functional properties.

The purpose of this work is to comparatively characterize the chemical composition and quality characteristics of commercially available eggs of various types produced in Kazakhstan. The work used generally accepted chemical and physical methods of determination, as a result of which it was established that all types of eggs differ in quality characteristics and chemical composition. The experiments carried out established that duck eggs have the largest mass (79.49 g). Egg white has an alkaline pH, while the yolk has a neutral pH. The highest water content is found in chicken protein (87.7%), duck eggs have a high lipid content - 36.79%, and the highest ash content in quail eggs – 1.8 g.

The results of the research will be used in the development of egg products from raw materials that must meet the requirements of the standard.

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