Effects of Various Combinations of Oil Spraying, Washing, Sanitizing, Storage Time, Strain, and Age of Layer upon Albumen Quality Changes in Storage and Minimum Sample Sizes Required for Their Measurement

Hill, A. T.; Hall, John W.

doi:10.3382/ps.0592237

Cited by 37 publications

(18 citation statements)

References 16 publications

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“…Indeed, during storage the concentration of the free amino acid content in the egg white increases from 0.14 to 2.3 μmol under various conditions of storage (Ducay et al 1960). During storage, some well-known physical and chemical modifications taking place are the thinning of the thick albumen (Kato et al 1981), and mainly the increase of albumen pH caused by the loss of carbon dioxide from the egg through the pores in the shell (Hill, Hall 1980). A rapid loss of CO 2 occurs particularly with the albumen, leading to a decrease in quality until the state of gas balance is reached between the inside and outside of the egg.…”

Section: Resultsmentioning

confidence: 99%

An ultrasound based technique for the determination of poultry egg quality

Aboonajmi¹,

Akram²,

Nishizu³

et al. 2010

Res. Agric. Eng.

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Aboonajmi M., Akram A., Nishizu T., Kondo N., Setarehdan S.K., Rajabipour A., 2010. An ultrasound based technique for the determination of poultry egg quality. Res. Agr. Eng., 56: 26-32.The present study investigates the possibility of the non-destructive prediction of the main quality indices of commercial eggs by calculating the ultrasound phase velocity within the egg material. The phase velocity of the ultrasound signal in the egg material was determined by analysing the recorded ultrasound signals using the Fast Fourier Transform. Three hundred commercial eggs (Boris Brown, 33 weeks age) from the first day of egg laying were purchased from a farm and divided in two groups. The first group was kept at the room temperature (22-25°C) and the second group was kept in a refrigerator (5°C). Every week, 25 eggs from both the room and the refrigerator were first submitted to the non--destructive ultrasound test at weekly basis at the room temperature. Immediately after testing, the air cell, the thick albumen heights, the Haugh unit and the yolk index of the eggs were also determined destructively for the comparison purposes. The results were analysed to find any possible correlation between the computed ultrasonic phase velocity and the destructive parameters, during a storage period of five weeks. The tests were carried out using an ultrasound beam with a frequency of 150 kHz with a sampling rate of 2.5 Gs/S on the eggs under a controlled temperature situation. Significant differences between the means of the destructive analysis on different days of the eggs storage were found using ANOVA. The results showed that the phase velocity significantly differs between the eggs stored at the room temperature and those stored in the refrigerator. It was found that the phase velocity decreased as the storage time of the eggs increased in three consecutive weeks.Keywords: phase velocity; poultry egg; quality; ultrasound; freshness Eggs are a non-expensive, but very nutritious food. Several chemical-physical modifications occur inside an egg during the storage period. Easily observable physical changes include an increase in the air cell, thinning of the thick albumen, and flattening of the yolk. The most evident one of these changes is the increase in the air cell mainly due to the loss of water and CO 2 through the shell and also the changes related to the ageing of the albumen and the yolk (Stadelman, Cotterill 1995). The albumen that surrounds the yolk, which is called the thick albumen, progressively liquefies and thins with time, transforming itself into thin albumen. This phenomenon is caused by the deterioration of Vol. 56, 2010, No. 1: 26-32 Res. Agr. Eng.

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Section: Resultsmentioning

confidence: 99%

An ultrasound based technique for the determination of poultry egg quality

Aboonajmi¹,

Akram²,

Nishizu³

et al. 2010

Res. Agric. Eng.

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“…한편, 계란의 품질에 영향을 미치는 유전적 요인으로서 품종이나 산란연령이 크게 영향 을 미치는 것으로 알려져 있다 (Johnson and Merritt, 1955;Ahn et al, 1997;Hartmann et al, 2003;Zhang et al, 2005;Wolc et al, 2012). 특히 산란연령이 난질에 미치는 영향에 대해서 닭의 연령이 증가할수록 난중, 난각무게 등은 증가하 나, 난백의 높이는 줄어들고, 난백의 pH는 상승하는 등 내부 난질은 뚜렷하게 저하되는 양상을 보인다고 하였다 (Hill and Hall, 1980;Williams, 1992;Silversides, 1994;Silversides and Scott, 2001;Suk and Park, 2001;Akyurek and Okur, 2009;de Menezes et al, 2012;Padhi et al, 2013 (Fig. 1).…”

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“…1). 일반적으로 산 란연령이 증가함에 따라 난중은 증가하는 것으로 알려져 있 다 (Hill and Hall, 1980;Silversides, 1994;Cunningham et al, 1996;Silversides and Scott, 2001 (Roland, 1979;Peebles and Brake, 1987;Suk and Park, 2001;Akyurek and Okur, 2009 (Fig. 2, Fig.…”

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The Effect of Hen Age on Egg Quality in Commercial Layer

Lee¹,

Cho²,

Choi³

et al. 2016

Korean Journal of Poultry Science

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Egg quality is a very important factor for both consumers and producers. Factors affecting egg quality include strain and age of hens; egg storage temperature, time, and humidity; laying season; and feeding. This study aimed to determine the effect of hen age and egg storage time on egg quality. A total of 700 eggs obtained from Hyline Brown commercial layers were used for this experiment, and they were separated into two hen age groups (30 vs. 60 weeks) with eight treatments and four storage times (day 0, 10, 20, and 30). The egg weight; shell color, thickness, and density; albumen height; Haugh unit (HU); yolk color; and the yolk and albumen pH and viscosity were measured for the egg quality assessment. The results showed that the age of the hen and egg storage time significantly affected almost all parameters of the internal and external egg quality. The shell thickness, albumen height, HU, yolk color, pH of yolk and albumen, and yolk viscosity significantly decreased with increasing hen age. The egg shell color was significantly lighter in eggs from 60-week-old hens than in those from 30 weeks-old hens. The egg weight; shell weight, thickness, and density; albumen height, HU; and albumen viscosity significantly decreased, but the yolk color and pH of the yolk and albumen increased with increasing egg storage time. The interaction effects between the storage time and hen age were significant in shell thickness, albumen height, yolk color, and yolk and albumen pH and viscosity. The eggs obtained from 60-week-old hens showed significantly lower shell thickness, albumen height, and HU values, which are considered typical egg quality measurements, than values of eggs from 30-week-old hens. Therefore, increasing hen age and egg storage time caused the deterioration of egg quality. In conclusion, this study demonstrated that hen age is the major factor affecting the quality of fresh eggs, whereas the storage time is the determinant factor affecting the quality of stored eggs.

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“…This is because eggshells are breathable materials thereby allowing moisture and carbon dioxide to permeate through the shell. The permeation causes changes in the albumen, yolk, pH, as well as the weight of the shell egg (Hill & Hall, 1980;Wong, Herald, & Hachmeister, 1996). The tiny pores on eggshells cause mass transfer mainly carbon dioxide and moisture, resulting in change in egg yolk and albumen as well as change in weight loss.…”

Section: Introductionmentioning

confidence: 99%