Comparison of quality attributes of shell eggs subjected to directional microwave technology

Abstract

Microwaves have been shown to cause thermal as well as nonthermal destruction of pathogens such as Salmonella, which can be found in shell eggs. The objective of this study was to determine if using microwave technology would cause detrimental quality effects in shell eggs. Treatments included control (no treatment) and microwave-treated (20 s) shell eggs. There were no differences in mineral content, fatty acid profile, Haugh units, broken-out score, yolk index, emulsion stability, pH of whole egg, and foaming capacity between 2 treatments (P >or= 0.05). At 0 and 30 d, there were no noticeable differences in H(2)O activity between 2 treatments. The foaming stability and albumen thermocoagulation of microwave-treated eggs were significantly higher than control eggs (P <or= 0.05). The control eggs had significantly higher emulsion capacity and lower vitelline membrane strength than the microwave-treated eggs (P <or= 0.05). Poached eggs were evaluated by sensory testing for hardness, yolk color, and albumen color, and there are no noticeable differences at 0, 15, or 30 d. At 0 d, the color of control albumen was more yellow than the microwave-treated albumen, and the chalazae of the microwave-treated eggs was more attached than the control eggs (P <or= 0.05). The TBA reactive substances were similar for 2 treatments at 0, 15, and 30 d. Peroxide values were significantly higher in the microwave-treated eggs at d 0 (P <or= 0.05), but at 15 and 30 d, no prominent differences in peroxide values were noted (P >or= 0.05). Therefore, microwave technology can be applied to shell eggs without causing detrimental effects to quality.

Influence of Storage Period on Egg Quality Characteristics, Hatching Results, Productive Performance and Behaviour of Hatched Japanese Quail Chicks

“…Also these results can be explained due to increasing storage time lead to Yolk lipid oxidation increased significantly with storage time, because storage of egg for longer periods at different temperatures may reduce the antioxidant activity. This result agrees with Lakins et al, (2009). All these negative effects of increasing storage time may cause decreasing exploratory behaviour and birds became more fearful in T3.…”

Type of dietary lipids and storing time on egg stability

“…In the present study, TBARS values oscillated between 0.47 and 1.40 mg.MDA.kg -1 yolk. These values were lower than those obtained by Lakins et al (2009), when eggs were stored at 4 °C for 30 days.…”

Decontamination of egg‐associated pathogens by plasma‐activated water and hydrogen peroxide

“…The yolk index values range from 0.39 to 0.46 showing no significant decrease in the egg's quality after PAHP treatment and stored for 21 days. Lakins et al (2009) investigated the quality changes in microwave‐treated eggs on the Haugh unit and yolk index. They found no significant changes in these quality parameters after 5 weeks of storage.…”

“…The yolk index result (Figure6) fluctuates as the storage duration increases, with days 3-6 and 12-18 having no significant difference between the two groups.While non-treated, days 0 and 21 varies with each other and the other two groups. The yolk index values range from 0.39 to 0.46 showing no significant decrease in the egg's quality after PAHP treatment and stored for 21 days Lakins et al (2009). investigated the quality changes in microwave-treated eggs on the Haugh unit and yolk index.…”