Research Article
Year 2024,
, 253 - 261, 01.10.2024
Abstract
Eggs are among the most nutritious foods, but they are perishable. Immediately after they are laid, ageing processes begin in shell eggs, altering their chemical, physical and functional properties. This study aimed to determine the effect of storage temperature on the shelf life of hen eggs according to changes in some important physical properties (weight, pH, Haugh Unit, Albumen Index, and Yolk Index). The studied temperatures were selected as possible refrigerator and room temperatures (10, 20 and 30°C). It was revealed that temperature significantly influenced egg quality, with the most significant effects observed in the Haugh unit and pH due to weight changes. The highest quality loss occurred at 30°C. The activation energies for each quality parameter were determined using the Arrhenius equation. The pH of the fresh egg was 7.6 ±0.1 and increased to over 8.5 – 9.0 during storage, depending on the temperature. Haugh unit, albumen index, and yolk index decreased, and the area of both yolk and albumen increased during storage.
Ethical Statement
The authors declare that this study does not include experiments with human or animal subjects, so ethics committee approval is not required.
References
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- Rossi, M., Casiraghi, E., Primavesi, L., Pompei, C., Hidalgo, A. (2010). Functional properties of pasteurised liquid whole egg products as affected by the hygienic quality of the raw eggs. LWT-Food Science and Technology, 43(3), 436-441. https://doi.org/10.1016/j.lwt.2009.09.008
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- Suk, Y.O., Park, C. (2001). Effect of breed and age of hens on the yolk to albumen ratio in two different genetic stocks. Poultry Science, 80(7), 855-858. https://doi.org/10.1093/ps/80.7.855
Year 2024,
, 253 - 261, 01.10.2024
Abstract
References
- Afacan, R.S.U. (2023). Analyses of chemical and physical egg quality parameters of laying hens housed in different conditions in Turkey. Sakarya University Journal of Science, 27(3), 614-620. https://doi.org/10.16984/saufenbilder.1148878
- Ahmadi, F., Rahimi, F. (2011). Factors affecting quality and quantity of egg production in laying hens: a review. World Applied Sciences Journal, 12, 372-384.
- Akyurek, H., Okur, A. A. (2009). Effect of storage time, temperature and hen age on egg quality in free-range layer hens. Journal of Animal and Veterinary Advances, 8(10), 1953-1958. https://hdl.handle.net/20.500.11776/10275
- Caner, C. (2005). The effect of edible eggshell coatings on egg quality and consumer perception. Journal of the Science of Food and Agriculture, 85(11), 1897-1902. https://doi.org/10.1002/jsfa.2185
- Egg, U. (2000). grading manual [Agricultural handbook, 75]. Washington: US Departament of Agriculture.
- Feddern, V., Prá, M.C.D., Mores, R., Nicoloso, R.D.S., Coldebella, A., Abreu, P.G.D. (2017). Egg quality assessment at different storage conditions, seasons and laying hen strains. Ciência e Agrotecnologia, 41, 322-333. https://doi.org/10.1590/1413-70542017413002317
- Kahraman Dogan, H., Bayindirli, L. (1996). Mechanism of egg deterioration induced by exposure to high temperatures. Indian journal of animal sciences, 66(10), 1060-1063.
- Kara, K., Kocaoğlu Güçlü, B., Baytok, E., Şentürk, M. (2016). Effects of grape pomace supplementation to laying hen diet on performance, egg quality, egg lipid peroxidation and some biochemical parameters. Journal of Applied Animal Research, 44(1), 303-310. https://doi.org/10.1080/09712119.2015.1031785
- Karoui, R., Kemps, B., Bamelis, F., Ketelaere, B.D., Decuypere, E., Baerdemaeker, J.D. (2006). Methods to evaluate egg freshness in research and industry: A review. Europen Food Reserch Technology, 22, 727–732. https://doi.org/10.1007/s00217-005-0145-4
- Kemps, B. J., Bamelis, F.R., De Ketelaere, B., Mertens, K., Tona, K., Decuypere, E.M. and De Baerdemaeker J.G. (2006). Visible transmission spectroscopy for the assessment of egg freshness. Journal of the Science of Food and Agriculture, 86, 1399–1406. https://doi.org/10.1002/jsfa.2528
- Kirikçi, K., Günlü, A., Çetin, O., Garip M. (2003). Some quality characteristics of pheasant (P. colchicus) eggs. Food, Agriculture & Enviroment, 1, 226-228. Kul, S., Şeker, İ. (2004). Phenotypic correlations between some external and internal egg quality traits in the japanese quail (Coturnixcoturnix japonica). International Journal of Poultry Science 3, 400-4005. https://doi.org/10.3923/ijps.2004.400.405
- Labuza, T.P. (1982). Shelf-life dating of foods: Food & Nutrition Press, Inc. ISBN: 9780917678141, 0917678141.
- Rossi, M., Casiraghi, E., Primavesi, L., Pompei, C., Hidalgo, A. (2010). Functional properties of pasteurised liquid whole egg products as affected by the hygienic quality of the raw eggs. LWT-Food Science and Technology, 43(3), 436-441. https://doi.org/10.1016/j.lwt.2009.09.008
- Sherwin, C.M., Richards, G.J., Nicol, C.J. (2010). Comparison of the welfare of layer hens in 4 housing systems in the UK. British Poultry Science, 51(4), 488-499. https://doi.org/10.1080/00071668.2010.502518
- Suk, Y.O., Park, C. (2001). Effect of breed and age of hens on the yolk to albumen ratio in two different genetic stocks. Poultry Science, 80(7), 855-858. https://doi.org/10.1093/ps/80.7.855
There are 15 citations in total.
Details
| Primary Language | English |
|---|---|
| Subjects | Food Engineering |
| Journal Section | Research Articles |
| Authors | |
| Early Pub Date | August 19, 2024 |
| Publication Date | October 1, 2024 |
| Submission Date | June 11, 2024 |
| Acceptance Date | July 15, 2024 |
| Published in Issue | Year 2024 |
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