Physical-Chemical and Sensorial Quality of Eggs Coated With Copaiba Oil Biofilm and Stored At Room Temperature for Different Periods

Brasil, Rjm; Cruz, Frank George Guimarães; Rufino, João Paulo Ferreira; Filho, PA Oliveira; Freitas, B. V.; Filho, GB Viana

doi:10.1590/1806-9061-2018-0930

Cited by 3 publications

(1 citation statement)

References 14 publications

(13 reference statements)

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“…Egg sensory qualities are influenced by external conditions of feeding, mainly diets supplementation of seaweeds [ 3 , 4 ], linseed [ 5 , 6 ], fish oil [ 7 , 8 ], hempseed and hempseed oil [ 9 ], canola meal and flaxseed oil [ 10 ], arachidonic acid [ 11 ], and conjugated linoleic acid [ 12 ]. Rearing systems [ 13 ] and storage conditions [ 14 ] also could affect egg sensory qualities. Egg breed, as an internal factor to determine egg composition and content, influences egg sensory qualities.…”

Section: Introductionmentioning

confidence: 99%

Comparison of Sensory Qualities in Eggs from Three Breeds Based on Electronic Sensory Evaluations

Dong

Gao

Zhang

et al. 2021

Foods

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The present study was conducted on three commercial laying breeder strains to evaluate differences of sensory qualities, including texture, smell, and taste parameters. A total of 140 eggs for each breed were acquired from Beinong No.2 (B) laying hens, Hy-Line Brown (H) laying hens, and Wuhei (W) laying hens. Sensory qualities of egg yolks and albumen from three breeds were detected and discriminated based on different algorithms. Texture profile analysis (TPA) showed that the eggs from three breeds had no differences in hardness, adhesiveness, springiness, and chewiness other than cohesiveness. The smell profiles measured by electronic nose illustrated that differences existed in all 10 sensors for albumen and 8 sensors for yolks. The taste profiles measured by electronic tongue found that the main difference of egg yolks and albumen existed in bitterness and astringency. Principal component analysis (PCA) successfully showed grouping of three breeds based on electronic nose data and failed in grouping based on electronic tongue data. Based on electronic nose data, linear discriminant analysis (LDA), fine k-nearest neighbor (KNN) and linear support vector machine (SVM) were performed to discriminate yolks, albumen, and the whole eggs with 100% classification accuracy. While based on electronic tongue data, the best classification accuracy was 96.7% for yolks by LDA and fine tree, 88.9% for albumen by LDA, and 87.5% for the whole eggs by fine KNN. The experiment results showed that three breeds’ eggs had main differences in smells and could be successfully discriminated by LDA, fine KNN, and linear SVM algorithms based on electronic nose.

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Section: Introductionmentioning

confidence: 99%

Comparison of Sensory Qualities in Eggs from Three Breeds Based on Electronic Sensory Evaluations

Dong

Gao

Zhang

et al. 2021

Foods

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Egg coatings: trends and future opportunities for new coatings development

Pires¹,

Bavaresco

Wirth

et al. 2022

World's Poultry Science Journal

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EFFECTS of DIFFERENT VIOL TYPES on EGG QUALITIES in TABLE EGGS at DIFFERENT STORAGE TEMPERATURES

Aygün

2023

Tavukçuluk Araştırma Dergisi

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The purpose of this research was to examine the impact of storing table hen eggs in egg cardboard viol, plastic box viol, and cardboard box viols at various temperatures on the egg qualities. A total of 300 table chicken eggs were used in the study. The eggs were randomly distributed into three groups: standard cardboard viol, plastic box viol, and cardboard box viol. The eggs were stored at room temperature and in the refrigerator for 28 days. On the 0, 7, 14, 21, and 28 days of the experiment, ten eggs from each group were analyzed for egg weight loss, egg shell strength, Haugh unit, yolk index, and albumen pH. Viol type x storage temperature interaction effect was significant (P

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Physical-Chemical and Sensorial Quality of Eggs Coated With Copaiba Oil Biofilm and Stored At Room Temperature for Different Periods

Cited by 3 publications

References 14 publications

Comparison of Sensory Qualities in Eggs from Three Breeds Based on Electronic Sensory Evaluations

Comparison of Sensory Qualities in Eggs from Three Breeds Based on Electronic Sensory Evaluations

Egg coatings: trends and future opportunities for new coatings development

EFFECTS of DIFFERENT VIOL TYPES on EGG QUALITIES in TABLE EGGS at DIFFERENT STORAGE TEMPERATURES

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