Study on the Effect of Storage Temperature-Time Changes on Shell Egg Freshness

DAI Yan; YANG Bing; JIANG Wenming; LI Wentian; DU Huanxing; ZHANG Jing; CHANG Haijun

doi:10.13386/j.issn1002-0306.2022010079

Volume 43 Issue 18

Sep. 2022

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Science and Technology of Food Industry > 2022 > 43(18): 359-364. > DOI: 10.13386/j.issn1002-0306.2022010079

DAI Yan, YANG Bing, JIANG Wenming, et al. Study on the Effect of Storage Temperature-Time Changes on Shell Egg Freshness[J]. Science and Technology of Food Industry, 2022, 43(18): 359−364. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022010079.

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Study on the Effect of Storage Temperature-Time Changes on Shell Egg Freshness

1.
Department of Environmental and Quality Inspection, Chongqing Chemical Industry Vocational College, Chongqing 401228, China
2.
College of Environment and Resources, Chongqing Technology and Business University, Chongqing Engineering Research Center for Processing, Storage and Transportation of Characterized Agro-Products, Chongqing 400067, China

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Received Date: August 25, 2021
Available Online: July 07, 2022

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Abstract

Abstract

In this research the effects of egg freshness during 5 storage temperature-time change treatments were investigated. The weight loss, gas chamber height, Haugh unit, yolk index, thick-to-thin albumen ratio and albumen pH of all experiment group shell eggs stored either for 0, 10, 20 and 30 days were individually evaluated. The results showed that weight loss, gas chamber height and albumen pH of all shell eggs significantly (P<0.05) incresased, while Haugh unit, yolk index and thick-to-thin albumen ratio significantly (P<0.05) decreased during storage. The shell eggs of treatment group 5 stored for 20 days, had significant (P<0.05) higher Haugh unit and yolk index, while lower weight loss, gas chamber height and albumen pH than those obtained by control 1, treatment group 1, group 2 and group 3. The shell eggs of treatment group 5 stored for 30 days, had significantly (P<0.05) lower values of weight loss and gas chamber height than those obtained by control group 1 as well as treatment group 1 and group 3, while had significantly (P<0.05) higher contents of yolk index compared with treatment group 2, group 3, group 4 and control group 1 shell eggs. The freshness of shell eggs in treatment group 5 was similar to that of control group 2 during storage. Therefore, In addition to individual quality of shell eggs, lower temperature (4 ℃) for longer time storage may prolong freshness deteriorations of shell eggs.
- storage temperature,
- time changes,
- shell eggs,
- freshness

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References

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