A study of the factors affecting the foaming properties of egg white - a review

Lomakina, Kateryna; Míková, K.

doi:10.17221/3305-cjfs

Cited by 167 publications

(118 citation statements)

References 32 publications

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“…All egg yolk components contribute to its final colour. The effect of diet administered to laying hens is manifested by a number of colour tones, ranging from light yellow to dark orange (Lomakina and Mikova 2006). The colour of egg yolk is also affected by carotenoids, particularly lutein and zeaxanthin, and xanthophyls with their antioxidant effects.…”

mentioning

confidence: 99%

Colour and viscosity of egg yolk after addition of beetroot to feed for laying hens

Kopřiva

Suchý

Straková³

et al. 2014

Acta Vet. Brno

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The colour and viscosity of egg yolk are among major indicators assessed by consumers and food technology. This study attempts to evaluate the colour and viscosity of yolk in laying hens' eggs after the addition of dried beetroot (Beta vulgaris L. ssp. esculenta var. rubra) at the amount of 1% and 2% per feeding dose (in July and August 2012). The experiment was performed on 24 hens that were divided into three groups of 8 laying hens. The preparatory phase lasted one week (standard diet), followed by four weeks during which experimental layers received a diet enriched with beetroot. Then, all layers were fed a mixture without beetroot for the following four weeks. Eggs were collected during the whole period of 8 weeks. In total, 30 eggs from each group were subjected to analysis. The colour of eggs was determined using spectrophotometry, by the Colour-guide sphere spex portable colorimeter. The results showed a significant (P < 0.05) increase in value L* of yolk colour in experimental groups whereas values a* and b* (indicators of the international colorimetric scale CIELAB) did not vary significantly. Similarly, specific purity C* ab did not show a significant difference (P < 0.05) between the control and experimental groups. The egg yolk viscosity was lower in experimental groups compared to the control group but the difference was not significant. The addition of dried beetroot at the amount of 1 and 2% per feeding dose had no effect on colour and viscosity. This paper supported the null hypothesis that the addition of dried beetroot to the feeding dose at the amount of 1% and 2% has no effect on the colour and viscosity of egg yolk.

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mentioning

confidence: 99%

Colour and viscosity of egg yolk after addition of beetroot to feed for laying hens

Kopřiva

Suchý

Straková³

et al. 2014

Acta Vet. Brno

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show abstract

“…Storage by refrigeration, however, seems to curtail this process as observed in this study. Furthermore, ovalbumin, a major albumen protein, is easily converted to S-ovalbumin at high temperature and albumen pH (Lomakina & Míková, 2006). In this study, the increased albumen pH noted in eggs stored at room temperature indicates that a greater proportion of the eggs' ovalbumin must have been converted to S-ovalbumin, which reduces foam stability.…”

Section: Resultsmentioning

confidence: 67%

The effect of dietary garlic powder and a low temperature on the physical quality of stored eggs

Olobatoke¹,

Mulugeta²

2012

SA J. An. Sci.

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Eggs are a rich source of protein having, a primary advantage in satisfying human nutritional needs. However, the loss in egg quality within a short time during storage calls for more research to improve their condition following storage. This study investigated the potential of garlic powder as a feed supplement and low temperature in maintaining physical egg quality during storage. Seventy two thirty-week old hens of the Dekalb white strain were used in the study. Hens were divided into three dietary treatment groups in a completely randomized design experiment. Three treatments were control (no garlic addition), 3%, and 5% garlic powder (GP) additions to a basal diet on a weight ratio basis. Birds were fed the experimental diets for seven weeks. Eggs (n = 108) were collected from days 43 to 45 of the trial and stored either at 8 ± 2 ºC or 25 ± 2 ºC for 21 days. Feeding GP in the hens' diet improved Haugh unit value by 11.9 HU and albumen height by 1.4 mm when eggs were stored at 25 ± 2 ºC. For eggs stored at a low temperature, GP supplementation had no affect on egg quality indicators. In comparison to values for fresh eggs, egg weight and albumen percentage were significantly reduced. An increase in yolk percentage was recorded in eggs stored at 25 ± 2 ºC. Similarly, changes were marginal for eggs stored at a low temperature. This study indicated that both dietary garlic powder and low temperature significantly maintained albumen quality of eggs stored during summer.

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“…Stwierdzono natomiast, że stabilność piany zmniejszała się wraz z wydłu-żaniem czasu przechowywania. Niszczenie struktury piany można tłumaczyć dysproporcjonowaniem pęcherzyków w czasie, gdyż ulegają one zmniejszaniu z powodu ruchów powietrza z wnętrza, gdzie panuje wyższe ciśnienie [1,8,14]. Kolejnym zjawiskiem osłabiającym strukturę piany jest drenaż.…”

Section: Wyniki I Dyskusjaunclassified

Effect of storage time on quality and functional properties of eggs from hens included in conservation programme in Poland

Sokołowicz

Krawczyk

Dykiel

2016

zntj

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A study of the factors affecting the foaming properties of egg white - a review

Cited by 167 publications

References 32 publications

Colour and viscosity of egg yolk after addition of beetroot to feed for laying hens

Colour and viscosity of egg yolk after addition of beetroot to feed for laying hens

The effect of dietary garlic powder and a low temperature on the physical quality of stored eggs

Effect of storage time on quality and functional properties of eggs from hens included in conservation programme in Poland

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