MAP storage of shell hen eggs, Part 1: Effect on physico-chemical characteristics of the fresh product

Rocculi, Pietro; Tylewicz, Urszula; Pękosławska, Agata; Romani, Santina; Sirri, Federico; Siracusa, Valentina; Rosa, Marco Dalla

doi:10.1016/j.lwt.2008.09.017

Cited by 21 publications

(20 citation statements)

References 26 publications

(47 reference statements)

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“…A significant different weight loss was registered comparing 100% CO 2 packed eggs and unpacked eggs (1.5 vs 7%). The results on unpacked eggs confirm previous experiments showing a weight loss in a range of 6-10% (Caner, 2005;Rocculi et al, 2009). In packed eggs the values reported in the present study are slightly higher than those previously reported [1.5% this study vs 0.5% Rocculi et al (2009)].…”

Section: Discussionsupporting

confidence: 88%

“…In packed eggs the values reported in the present study are slightly higher than those previously reported [1.5% this study vs 0.5% Rocculi et al (2009)]. Differences in weight loss between studies may be due to the storage conditions, temperature, egg size and shell porosity as well as, for packed eggs, inclusion of moisture adsorbent (Bhale et al, 2003;Caner, 2005;Rocculi et al, 2009;Pasquali et al, 2012).…”

Section: Discussioncontrasting

confidence: 76%

“…foam stability of the albumen) (Rocculi et al, 2009(Rocculi et al, , 2011. In this regard a food preservation technology might be envisaged.…”

Section: Introductionmentioning

confidence: 99%

“…On fresh eggs, high CO 2 atmosphere packaging has a documented positive effect both on the quality maintenance of the product and on the technological properties of the egg constituents (Cotterill and Gardner, 1956;Moran, 1937;Rocculi et al, 2009Rocculi et al, , 2011. In particular 100% CO 2 packed eggs showed a limitation of the Haugh Unit (HU) decrease and of the pH increase during storage (Rocculi et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

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New technologies to enhance quality and safety of table eggs: ultra-violet treatment and modified atmosphere packaging

et al. 2014

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In the present study the effect of ultra-violet (UV) treatment alone and in combination with 100% CO 2 modified atmosphere packaging (MAP) was evaluated both on the survival of naturally occurring bacteria, as well as on quality parameters of table eggs during 28 days of storage at 21°C. Table eggs were collected from the conveyor belt after the UV module, and placed on carton trays. A representative number of carton trays were packed in a high barrier multilayer pouch filled with 100% CO 2 . All eggs were stored at 21°C and analysed at 0, 1, 7, 14, 21 and 28 days of storage. Eggs not treated with UV and not packed were also included. On the eggshells total colony count, total coliforms and faecal coliforms counts, as well as the detection of Salmonella spp. were investigated. Moreover, chemical-functional parameters such as weight loss, albumen pH and Haugh Unit (HU) were evaluated. The total colony count on UV treated table eggs was approximately 1 log 10 CFU/g lower than untreated eggs (2.27 vs 3.29 log 10 CFU/g). During storage, CO 2 packed eggs maintained the initial values of HU, whereas the albumen pH decreased up to 1.5-2 points in comparison to unpacked eggs. The UV treatment was effective in reducing the total colony count on the surface of table eggs. MAP showed a great potential in maintaining/enhance the technological properties of egg constituents (higher foam stability of the albumen for meringue preparation) without significantly impacting on the microbial load of table eggs.

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Section: Discussionsupporting

confidence: 88%

Section: Discussioncontrasting

confidence: 76%

“…foam stability of the albumen) (Rocculi et al, 2009(Rocculi et al, , 2011. In this regard a food preservation technology might be envisaged.…”

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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New technologies to enhance quality and safety of table eggs: ultra-violet treatment and modified atmosphere packaging

et al. 2014

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“…Different studies (Cotterill & Gardner, 1956;Moran, 1937;Romanoff & Romanoff, 1949;Keener, LaCrosse, Curtis, Anderson, & Farkas, 2000b;Rocculi et al, 2009) suggest to store the eggs in an atmosphere enriched in CO 2 or to cool shell eggs using cryogenic CO 2 to preserve the egg quality and to improve the functional properties of its constituents. These new conservation techniques may be efficiently studied, developing specific simulation models.…”

Section: Introductionmentioning

confidence: 99%

Determination of the CO2 mass diffusivity of egg components by finite element model inversion

Fabbri

Cevoli

Cocci

et al. 2011

Food Research International

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MAP Applications for Non‐Respiring Foods

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Modified Atmosphere Packaging of Foods

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MAP storage of shell hen eggs, Part 1: Effect on physico-chemical characteristics of the fresh product

Cited by 21 publications

References 26 publications

New technologies to enhance quality and safety of table eggs: ultra-violet treatment and modified atmosphere packaging

New technologies to enhance quality and safety of table eggs: ultra-violet treatment and modified atmosphere packaging

Determination of the CO2 mass diffusivity of egg components by finite element model inversion

MAP Applications for Non‐Respiring Foods

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