Effect of storage period on internal and external parameters of Deshi Chicken fowl

Lall, Jitendra Goldie; Santra, Ajit Kumar; Sahu, Sambhuti Shankar

doi:10.31018/jans.v10i1.1575

Cited by 2 publications

(3 citation statements)

References 5 publications

(8 reference statements)

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“…Earlier, Alleoni and Antunes (2001) came to a comparable conclusion that HU and H "decreased significantly during storage." Similar trends in changes in egg white indicators have been confirmed, probably, by all researchers who have studied this issue (Karoui et al, 2006;Khan et al, 2014;Lall et al, 2018;Samli et al, 2005;Tabidi, 2011).…”

Section: Introductionsupporting

confidence: 70%

An Innovative Non-destructive Technology for Controlling the Storage Period of Chicken Eggs Using Egg Parameters

Narushin,

Romanov,

Salamon

et al. 2023

Food Bioprocess Technol

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We proposed here a non-destructive technology for pre-sorting eggs into subclasses characterized by a specifical acceptable shelf life and quality requirements. Egg characteristics were identified suiting a predictive model for controlling storage periods. Accordingly, the relationships of egg parameters were assessed, with weight loss (ΔW) during storage being the best indicator of changes in egg contents variables. Using changes in ΔW, we established three indicators with the maximum effect on fast egg drying and shrinkage. These included egg weight (W), egg volume-to-surface area ratio, and air cell diameter. The relationship formulae were derived to estimate the ΔW value accurately. This approach enables to judge regarding the potential of each particular egg subclass for its acceptable weight shrinkage and assign an optimal storage period for it. The proposed non-invasive analytical method can be implemented in industrial conditions for both table and hatching eggs with the available set of automated technological equipment.

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Section: Introductionsupporting

confidence: 70%

An Innovative Non-destructive Technology for Controlling the Storage Period of Chicken Eggs Using Egg Parameters

Narushin,

Romanov,

Salamon

et al. 2023

Food Bioprocess Technol

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“…The results also showed that the rate of change in traits values increased with increased storage periods. Several investigators stated similar storage length effect with respect to Haugh unit values and yolk index Haugh unit values and yolk index (Drabik et al, 2018;Lall et al, 2018;Samli et al, 2005;Yildirim, 2017), yolk color grade (Lee et al, 2016), yolk albumin ratio (Hermiz et al, 2012;Moula et al, 2009), yolk and albumin pH (Drabik et al, 2018) , specific gravity and air cell depth (Alsobayel & Albadry, 2011;Samli et al, 2005) and shell thickness ( Khatun et al, 2016;Monira et al, 2003). In dissimilarity to our results, some investigators reported that the storage period had no effect regarding the yolk color grade (Alsobayel & Albadry, 2011;Stojčić & Perić, 2018), yolk albumin ratio (Khatun et al, 2016), albumin pH (Lee et al, 2016) shell thickness and shell surface area (Yildirim 2017).…”

Section: Discussionmentioning

confidence: 98%

“…In dissimilarity to our results, some investigators reported that the storage period had no effect regarding the yolk color grade (Alsobayel & Albadry, 2011;Stojčić & Perić, 2018), yolk albumin ratio (Khatun et al, 2016), albumin pH (Lee et al, 2016) shell thickness and shell surface area (Yildirim 2017). However, some other investigators reported that the storage period led to a significant increase regarding the shell weight per unit of surface area (Alsobayel & Albadry, 2011), shell density (Lee et al, 2016;Alsobayel & Albadry, 2011), and shell thickness (Lall et al, 2018) and decrease in yolk color grade (Kralik et al, 2014;Drabik et al, 2018), with increased storage period. The differences between our results Alshaikhi AM, Abdullatif AA, Badwi MA, Alsobayel AA…”

Section: Discussionmentioning

confidence: 99%

Effects of Storage Period, Marketing Channels and Season on Internal and External Quality of Commercial Table Eggs Marketed in Riyadh City (Saudi Arabia)

Alshaikhi

Abdullatif

Badwi

et al. 2021

Braz. J. Poult. Sci.

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Very sparse information is available regarding quality of commercial Table eggs marketed in Riyadh city. The objective of the current study was to evaluate egg quality by determining the internal and external traits of commercial Table eggs marketed in different marketing channels during the summer and winter. Commercial eggs (n = 1440) were bought from four different supermarkets and groceries during the winter and summer season 2018-2019. A total of 30 eggs were collected monthly from each marketing channel in the winter and summer. Then, individually numbered, weighed and randomly broken down into three empirical groups and stored for 0, 7 or 14 days. The outcomes show that seven and fourteen days of storage led to significant decrease in Haugh unit values, yolk index, specific gravity, shell thickness and shell weight per unit of surface area, and increase in yolk color grade, yolk albumin ratio, yolk and albumin pH and air cell depth. Eggs acquired from supermarkets had significantly higher Haugh unit values and yolk index, and lower yolk color grades, shell density and air cell depth, than those bought from groceries. Eggs that were collected in winter season are found to have significantly higher Haugh unit values, yolk index, specific gravity, shell thickness, shell density, shell weight per unit of surface area and yolk color, and lower, yolk albumin ratio, air cell depth, albumin and yolk pH than those acquired in the summer season eggs. This study showed that the storage period, marketing channels and season play a significant role in affecting quality traits of Table eggs, also those procured from supermarkets and in the winter presented better quality than those found in groceries or in the summer, respectively.

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Effect of storage period on internal and external parameters of Deshi Chicken fowl

Cited by 2 publications

References 5 publications

An Innovative Non-destructive Technology for Controlling the Storage Period of Chicken Eggs Using Egg Parameters

An Innovative Non-destructive Technology for Controlling the Storage Period of Chicken Eggs Using Egg Parameters

Effects of Storage Period, Marketing Channels and Season on Internal and External Quality of Commercial Table Eggs Marketed in Riyadh City (Saudi Arabia)

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