Effects of Storage Time and Temperature on Egg Quality in Old Laying Hens

Şamlı, Hasan Ersin; Agma, Aylin; Senkoylu, Nizamettin

doi:10.1093/japr/14.3.548

Cited by 228 publications

(248 citation statements)

References 12 publications

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“…So the albumen became watery and albumen height reduced, which directly resulted in the decrease of HU values [36]. The data shows that the rate of HU decline varies significantly in different temperature and the higher temperature, the faster the HU decreased, which was in agreement with earlier studies [36][37][38]. …”

Section: Changes Of Haugh Unit (Hu)supporting

confidence: 89%

Quality Changes of N-3 PUFAs Enriched and Conventional Eggs under Different Home Storage Conditions with Wireless Sensor Network

Zhang

Yang

et al. 2017

Applied Sciences

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Omega-3 polyunsaturated fatty acids (n-3 PUFAs) enriched eggs are popular for their enrichment of PUFAs, but their freshness and quality are prone to decline with time, particularly if storage conditions are not well maintained. Home storage is the last but a neglected important tach in eggs supply chain, but few studies are available on the egg storage in the home stage. This study aimed to evaluate the internal quality change of both n-3 PUFAs enriched and conventional eggs by simulating eggs stored at consumers' home in refrigeration and under room temperature. The egg quality indices (Haugh unit, yolk index, weight, and albumen pH) were adopted and analyzed for both storage conditions. Wireless sensor network (WSN) was used for real-time monitoring of the temperature and humidity during storage. The results showed that temperature, humidity and time of storage all have an influence on the freshness of both n-3 PUFAs enriched and conventional eggs and there is no significant difference happened to n-3 PUFAs enriched eggs and conventional eggs. Refrigeration can decelerate the quality deterioration of both n-3 PUFAs enriched and conventional eggs and consumers should be educated about how to maintain the internal quality of eggs during home storage.

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Section: Changes Of Haugh Unit (Hu)supporting

confidence: 89%

Quality Changes of N-3 PUFAs Enriched and Conventional Eggs under Different Home Storage Conditions with Wireless Sensor Network

Zhang

Yang

et al. 2017

Applied Sciences

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“…Jones e Musgrove (2005) também verificaram redução no peso dos ovos de 61g para 57g após 10 semanas de estocagem a 4ºC e 80% de umidade relativa, e Samli et al (2005) não observaram diminuição do peso dos ovos com o armazenamento a 5ºC por 10 dias. Entretanto, durante o armazenamento a 21ºC, a perda de peso dos ovos aumentou de 0,65 para 1,03g, com cinco e 10 dias de armazenamento, respectivamente.…”

Section: Resultsunclassified

“…Ocorre também perda de peso do albúmen, que resulta em diminuição do peso do ovo (Scott e Silversides, 2000;Alleoni e Antunes, 2001; Silversides e Budgell, 2004;Leandro et al, 2005, Carvalho et al, 2007. A temperatura de armazenamento do ovo também exerce influência na sua qualidade: ovos armazenados em temperaturas mais altas apresentam resultados mais baixos de UH (Samli et al, 2005;Keener et al, 2006;Jones e Musgrove, 2005;Xavier et al, 2008;Oliveira et al, 2009).…”

Section: Introductionunclassified

Qualidade de ovos comerciais submetidos a diferentes condições de armazenamento

Figueiredo¹,

Cançado²,

Viegas³

et al. 2011

Arq. Bras. Med. Vet. Zootec.

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“…Albumen quality is influenced by genetic factors (Johnson, and Merritt, 1955;Ahn et al, 1997;Hartmann et al, 2003;Zhang et al, 2005;Wolc et al, 2012) and environmental factors such as temperature, humidity, the presence of CO 2 , and storage time (Walsh et al, 1995;Scott and Silversides, 2000;Silversides and Villeneuve, 1994;Samli et al, 2005).…”

Section: Introductionmentioning

confidence: 99%

The Effect of Storage Period and Temperature on Egg Quality in Commercial Eggs

Lee¹,

Cho²,

Choi³

et al. 2016

Korean Journal of Poultry Science

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Consumers demand fresh and high-quality eggs. Egg quality may be represented by shell color, shell weight, egg weight, shell thickness, shell density, albumen height, yolk color, albumen pH and viscosity. Various factors such as strain, age of hen, storage temperature, humidity, the presence of CO 2 and storage time affect egg quality. Therefore, we investigated the effects of storage time and temperature on egg quality to define the freshness of Korean market eggs. A total of 1,800 eggs were used for this experiment and were separated into 45 treatments with 40 eggs in each. The treatments were consisted of 15 storage periods (2 d to 30 d) and 3 storage temperatures (2℃, 12℃, 25℃). Each egg was weighed and broken, and the height of the thick albumen, Haugh units (HU), egg shell color and yolk color were measured by a QCM+system. We also observed the physiochemical properties of eggs such as yolk pH, albumen pH and albumen viscosity. The egg weight, shell weight, albumen height, HU and albumen viscosity significantly decreased with increasing storage time and temperature. However, the albumen and yolk pH significantly increased with increasing storage period and temperature. The interaction effects between the storage period and temperature were significant for shell weight, shell density, egg weight, albumen height, HU, yolk color, yolk pH, albumen pH and albumen viscosity. In the analysis of the correlation with egg quality, the storage temperature exhibited a higher correlation coefficient than the storage period. In conclusion, storage time and temperature are the major factors affecting egg quality, but the storage temperature is a more sensitive determinant of egg quality deterioration compared with the storage period.(Key words : egg quality, storage period, storage temperature, Haugh units) † To whom correspondence should be addressed : shsohn@gntech.ac.kr

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Effects of Storage Time and Temperature on Egg Quality in Old Laying Hens

Cited by 228 publications

References 12 publications

Quality Changes of N-3 PUFAs Enriched and Conventional Eggs under Different Home Storage Conditions with Wireless Sensor Network

Quality Changes of N-3 PUFAs Enriched and Conventional Eggs under Different Home Storage Conditions with Wireless Sensor Network

Qualidade de ovos comerciais submetidos a diferentes condições de armazenamento

The Effect of Storage Period and Temperature on Egg Quality in Commercial Eggs

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