Is the Haugh Unit Correction for Egg Weight Valid for Eggs Stored at Room Temperature?

Silversides, F. G.; Villeneuve, Paul J.

doi:10.3382/ps.0730050

Cited by 87 publications

(55 citation statements)

References 6 publications

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“…The degradation in egg quality due to storage results in albumen thinning, increasing pH, weakening and stretching of the vitelline membrane and increasing water content in the egg yolk (Scott and Silversides, 2000;Hammershoj et al, 2002;Silversides and Budgell, 2004;Hidalgo et al, 2006;Karoui et al, 2006;Huang et al, 2012). The changes of al-bumen quality during egg storage were well described by Silversides and Villeneuve (1994).…”

Section: Introductionmentioning

confidence: 77%

“…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%

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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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Section: Introductionmentioning

confidence: 77%

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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“…Feed intake (FI) and egg production (EP) were recorded daily, egg weight (EW) and feed conversion rate (FCR) were measured weekly. A sample of 5 eggs was randomly collected from each experimental group for every two-week t o assess egg quality parameters such as shape index (%), shell strength (kg/cm2), shell tickness (mm), albumen ratio (%I, yolk ratio (%) and shell ratio (%), Haugh unit and specific gravity (g/cm3) using the formulae and methods as described by Ergtin et al (1987); Harms et al (1990) and Silversides (1994). Five eggs from each group were also collected a t the end of the experimental period to determine fatty acid composition of yolk.…”

Section: Methodsmentioning

confidence: 99%

Effects of Feeding Tallow and Plant Fat to Laying Hens on Performance, Egg Quality and Fatty Acid Composition of Egg Yolk

Çelebi

Macit

2009

Journal of Applied Animal Research

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“…As these measurements are particularly related to egg freshness, it can be assumed that is important to consider that eggs were fresh and of good quality under refrigerated storage. According to the literature, decrease in those parameters are related to short shelf life, since it is claimed to be responsible for 78% and 77% decrease in HU and albumen height, respectively (Silversides;Villeneuve, 1994). Mendes et al (2012) recommend that eggs must be stored at 5 °C because refrigeration delays inner quality loss of eggs stored for up to 30 days, especially the sanitized eggs by mechanical washing (hot water with chlorhexidine 20% and 8% active content).…”

Section: Summer Season and Different Storage Temperaturesmentioning

confidence: 99%

Egg quality assessment at different storage conditions, seasons and laying hen strains

Feddern

Prá

et al. 2017

Ciênc. agrotec.

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Eggs are one of nearly perfect protein foods, offering nutrients of great biological value. However, during storage, egg albumen and yolk components may alter and deteriorate egg quality. Therefore, the aim of this work was to assess egg quality during 9-week storage. Parameters such as Haugh unit, weight loss, egg width and length, specific gravity, yolk and albumen dimensions and their pH were evaluated weekly. A total of 270 eggs (n=5) collected from two different hen strains were evaluated under room (20 to 35 °C in summer; 11.2 to 29.7 °C in autumn) and refrigerated (0 to 5 °C in summer; -3.1 to 6.5 °C in autumn) temperatures. For storage time, an unfolding analysis was accomplished by regression analysis using orthogonal polynomials. As a second approach, principal component analysis (PCA) was performed in order to assess correlations among quality parameters on storage conditions and laying hen strains. By the end of the 9-week storage period, eggs kept under refrigeration presented similar quality parameters to eggs stored at room temperature for only 3 weeks. In contrast, eggs kept at room temperature presented faster degradation from week 1 to 5. No differences on egg quality parameters were noticed between white and brown shells eggs. PCA suggests that better egg quality (first week) was associated mainly with higher egg weight and its specific gravity, Haugh unit and albumen height. Eggs stored at room temperature should be consumed in 2 weeks or refrigerated until 8 weeks, preserving internal quality from farm to retail.Index terms: Weight loss; shell color; Haugh unit; yolk index. RESUMOOs ovos são um dos alimentos que oferecem nutrientes de grande valor biológico. Entretanto, no armazenamento, alguns componentes da clara e gema podem se alterar, deteriorando a qualidade dos ovos. Assim, este trabalho objetivou avaliar semanalmente parâmetros de qualidade como unidade Haugh, perda de peso, largura/comprimento do ovo, densidade específica, dimensões da clara/gema e pH durante 9 semanas de armazenamento. Foram coletados 270 ovos de duas linhagens de poedeiras e avaliados a temperatura ambiente (20 a 35 °C no verão; 11,2 a 29,7 °C no outono) e refrigerada (0 a 5 °C no verão; -3,1 a 6,5 ºC no outono). Para as condições de armazenamento, foi realizada uma análise de desdobramento por regressão por polinômios ortogonais. Ainda, análise de componentes principais (PCA), objetivou avaliar correlações entre parâmetros de qualidade em diferentes condições de armazenamento e linhagens de poedeira. Após 9 semanas de armazenamento, os ovos refrigerados apresentaram qualidade similar àqueles armazenados a temperatura ambiente por 3 semanas. Porém, sem refrigeração, os ovos apresentaram uma degradação mais rápida da semana 1 a 5. Não foram observadas diferenças nos parâmetros de qualidade dos ovos entre as diferentes colorações de casca (linhagens de poedeiras). PCA sugere que a melhor qualidade dos ovos (primeira semana) foi associada principalmente com valores elevados de peso e densidade específica do o...

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Is the Haugh Unit Correction for Egg Weight Valid for Eggs Stored at Room Temperature?

Cited by 87 publications

References 6 publications

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

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

Effects of Feeding Tallow and Plant Fat to Laying Hens on Performance, Egg Quality and Fatty Acid Composition of Egg Yolk

Egg quality assessment at different storage conditions, seasons and laying hen strains

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