The Quality Analysis and Deterioration Mechanism of Liquid Egg White during Storage

Guo, Dayong; Pan, Qingmei; Qian, Haiyan; Yi, Yang; Wang, Hongxun; Xu, Wei

doi:10.3390/app12052500

Cited by 1 publication

(3 citation statements)

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“…On the 28th day of storage, the overall appearance, smell, taste, and texture of the eggs were rated lower than on earlier evaluation dates. Furthermore, the results of Guo et al [32] on sen- There was no effect of packaging type on the foaming capacity and foaming stability of egg white foam (Table 4). The foaminess and stability of foam from eggs stored in plastic and cardboard packaging was similar (p > 0.05) at all assessment dates.…”

Section: Resultsmentioning

confidence: 87%

“…On the 28th day of storage, the overall appearance, smell, taste, and texture of the eggs were rated lower than on earlier evaluation dates. Furthermore, the results of Guo et al [ 32 ] on sensory evaluation showed that the eggs had satisfactory sensory evaluation results on the first day after laying and deteriorated with increasing storage time. The results of Attia et al [ 34 ], who studied the sensory characteristics of eggs, showed that fresh eggs were superior in quality to eggs stored for 21 days.…”

Section: Resultsmentioning

confidence: 99%

“…Sensory evaluation most often takes into account color, taste, and odor [ 31 ]. Storage time and conditions can affect the sensory quality of eggs [ 32 , 33 , 34 ].…”

Section: Introductionmentioning

confidence: 99%

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Influence of Storage Packaging Type on the Microbiological and Sensory Quality of Free-Range Table Eggs

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Animals

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The studies aimed to assess the impact of packaging, storage time, and temperature on the microbiological quality as well as on the sensory quality and functional properties of chicken eggs. The study material consisted of eggs from laying hens kept under free-range conditions. The eggs packed in cardboard and plastic cartons were stored at 5 °C and 22 °C, respectively. The eggs were examined on the day of laying and on days 14 and 28 of storage. The microbiological quality of the shell and contents of the eggs and the foaming properties of the egg white stored in cardboard and plastic packaging as well as the sensory characteristics of the eggs stored in both types of packaging after hard-boiling were examined on all evaluation dates. The type of packaging in which the eggs were stored was shown to influence the microbiological quality of the egg contents. Eggs stored in plastic packaging, on days 14 and 28 of storage, contained more bacteria in egg contents than eggs stored in cardboard packaging (p < 0.05). The type of packaging in which the eggs were stored did not have an effect on the foaming properties of the egg white (p > 0.05) or on the sensory characteristics of the eggs after hard-boiling. Irrespective of the type of packaging, the foaming properties of the egg white and the sensory characteristics of the eggs after hard-boiling deteriorated with storage time. The effect of temperature on egg quality was found. Regardless of the type of packaging, eggs stored at 5 °C after hard-boiling had better yolk colour, smell, and texture than eggs stored at 22 °C (p < 0.05).

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Section: Resultsmentioning

confidence: 87%

“…On the 28th day of storage, the overall appearance, smell, taste, and texture of the eggs were rated lower than on earlier evaluation dates. Furthermore, the results of Guo et al [ 32 ] on sensory evaluation showed that the eggs had satisfactory sensory evaluation results on the first day after laying and deteriorated with increasing storage time. The results of Attia et al [ 34 ], who studied the sensory characteristics of eggs, showed that fresh eggs were superior in quality to eggs stored for 21 days.…”

Section: Resultsmentioning

confidence: 99%