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

Abstract

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.

Time course of nutritional and functional property changes in egg yolk from laying hens fed docosahexaenoic acid-rich microalgae

“…This can presumably explain non-significant effects of DHA enrichment on lipid oxidative stability of yolk in this study. In addition, albumen height, HU, and YI values showed a significant reduction, whereas TBARS value showed an increase with the extension of storage time up to 28 D ( P < 0.05), in agreement with previous studies ( Mohiti-Asli et al., 2008 ; Li et al., 2017 ). No significant differences were observed in the internal qualities and oxidative stability of the eggs influenced by the interactions between storage days and dietary treatment ( P > 0.05).…”

Effect of storage on n-3 PUFA-enriched eggs

“…Studies have shown that n-3 PUFAs have several health benefits, such as reducing the incidence of cardiovascular diseases, decreasing blood pressure and promoting the development of visual and cognitive abilities in infants and young children (Juturu, 2008;Lemahieu et al, 2015). n-3 PUFA enriched eggs are as highly perishable as conventional eggs, and their freshness and quality begin to decline immediately after production at the poultry farm (Li, Zhang, Jia, & Liu, 2017). Moreover, n-3 PUFAs increase the degree of unsaturation in egg yolk but may enhance the sensitivity to lipid oxidation (Galobart, Barroeta, Baucells, & Guardiola, 2001).…”

“…The lipids in eggs can be oxidized during storage, especially at high temperatures (Mohiti-Asli, Shariatmadari, Lotfollahian, & Mazuji, 2008). Therefore, the European Union recommends that the eggs were kept under refrigerator at home ((EC) No 589/2008and (EC) No 1234/2007, and the United States Department of Agriculture requires eggs to be stored at 7.2ºC or lower and at a relative humidity of 40 to 70% for during extended storage (Li et al, 2017). Most available data on egg quality are focused on normal eggs, whereas data on the effects of storage conditions on the quality of n-3 PUFA enriched eggs are scarce.…”

Modeling of a 3D Temperature Field by Integrating a Physics-Specific Model and Spatiotemporal Stochastic Processes

“…However, only limited sensor observations are collected, because only sparse sensors are deployed in sensor networks given the high costs of sensors and limited budget. Due to limited sensing With the development of sensor technologies, wireless sensor networks have emerged as a key tool to collect sensing data and enable the sensing data to measure the fields [17][18][19]. Many researchers have employed statistical methods for the estimation of temperature fields using sensing observations, which aim to capture stochastic dynamics and uncertainties of temperature fields.…”