TAN Yalan, YANG Yi, XIE Ailing, et al. Effect of Various Packaging Forms on the Freshness of Market Shell Eggs[J]. Science and Technology of Food Industry, 2023, 44(21): 373−378. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023020021.
Citation: TAN Yalan, YANG Yi, XIE Ailing, et al. Effect of Various Packaging Forms on the Freshness of Market Shell Eggs[J]. Science and Technology of Food Industry, 2023, 44(21): 373−378. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023020021.

Effect of Various Packaging Forms on the Freshness of Market Shell Eggs

More Information
  • Received Date: February 06, 2023
  • Available Online: September 05, 2023
  • In order to investigate the effect of conventional packaging forms on the freshness of market shell eggs, this research investigated shell egg freshness of Roman pink in paper-based packaging without overlapped eggs arrangement, paper-based packaging with overlapped eggs arrangement, foam-based cushioning packaging, carton-based packaging, plastic-based packaging 5 groups. The shell eggs were stored at 25 ℃ for 30 d, and evaluated weight loss, air space diameter and height, yolk index, Haugh unit, thick-to-thin albumen ratio and albumen pH at 0, 10, 20, 30 d. The results showed that in shell eggs treated with paper-based packaging with overlapped eggs arrangement had significantly (P<0.05) higher values of weight loss (2.33%~7.35%), air space diameter (2.46~3.17 cm) and albumin pH (9.24~9.28), while obtained significantly (P<0.05) lower values of thick-to-thin albumen ratio (0.08~0.39) and yolk index (0.27~0.41). The Haugh unit decreased obviously (P<0.05) in shell eggs treated with carton and plastic-based packaging. Lower values of air space height were obtained in the shell eggs treated with foam-based cushioning packaging and paper-based packaging without overlapped eggs arrangement. Lower weight loss (0.62%~5.46%), air space diameter (2.02~2.62 cm), albumin pH (9.05~9.26) and higher yolk index values (0.27~0.48) were obtained in shell eggs treated with foam-based cushioning packaging. Furthermore, principal component analysis (PCA) could distinguish shell eggs treated with plastic-based packaging, foam-based cushioning packaging and other 3 packaging forms, and the contribution of freshness parameters was quite different between them. The results of this study indicated that the eggs treated with foam-based cushioning packaging could retard freshness deteriorations of shell eggs during storage, applying in shell egg storage and sale chain at the same environmental condition.
  • [1]
    BRASIL Y L, CRUZ-TIRADO J P, BARBIN D F. Fast online estimation of quail eggs freshness using portable NIR spectrometer and machine learning[J]. Food Control,2022,131:108418. doi: 10.1016/j.foodcont.2021.108418
    [2]
    GAUTRON J, DOMBRE C, NAU F, et al. Review: Production factors affecting the quality of chicken table eggs and egg products in Europe[J]. Animal, 2022, 16(Supplement 1):100425.
    [3]
    LOFFREDI E, GRASSI S, ALAMPRESE C. Spectroscopic approaches for non-destructive shell egg quality and freshness evaluation: Opportunities and challenges[J]. Food Control,2021,129:108255. doi: 10.1016/j.foodcont.2021.108255
    [4]
    戴妍, 杨兵, 蒋文明, 等. 贮藏温度-时间变化对壳蛋新鲜度影响研究[J]. 食品工业科技,2022,43(18):359−364

    DAI Y, YANG B, JIANG W M, 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.
    [5]
    陈德会, 杜环兴, 李山海, 等. 贮藏温度变化对壳蛋新鲜度的影响[J]. 2023, 44(7):337−342

    CHEN D H, DU H X, LI S H, et al. The study of shell egg freshness following storage temperature change treatments[J]. Science and Technology of Food Industry, 2023, 44(7):337−342.
    [6]
    HASSOUN A, KAROUI R. Quality evaluation of fish and other seafood by traditional and nondestructive instrumental methods: Advantages and limitations[J]. Critical Reviews in Food Science and Nutrition,2017,57(9):1976−1998.
    [7]
    ZHOU Y, QIU N, MINE Y, et al. Quantitative comparative proteomic analysis of chicken egg vitelline membrane proteins during high-temperature storage[J]. Journal of Agricultural and Food Chemistry,2020,68(36):9816−9825. doi: 10.1021/acs.jafc.0c03538
    [8]
    范巧. 富含虾青素鸡蛋的加工适应性及消化特性研究[D]. 无锡:江南大学, 2022

    FAN Q. Study on processing applicability and digestibility of astaxanthin-enriched hen eggs[D]. Wuxi:Jiangnan University, 2022.
    [9]
    SEYDIM A C, DAWSON P L. Packaging effects on shell egg breakage rates during simulated transportation[J]. Poultry science,1999,78(1):148−151. doi: 10.1093/ps/78.1.148
    [10]
    AYGUN A, SERT D. Effects of vacuum packing on eggshell microbial activity and egg quality in table eggs under different storage temperatures[J]. Journal of the Science of Food and Agriculture,2013,93(7):1626−1632. doi: 10.1002/jsfa.5936
    [11]
    WANG Y, XIONG C, LUO W, et al. Effects of packaging methods on the quality of heavy metals-free preserved duck eggs during storage[J]. Poultry Science,2021,100(5):101051. doi: 10.1016/j.psj.2021.101051
    [12]
    WANG Y, LUO W, TU Y, et al. Gelatin-based nanocomposite film with bacterial cellulose-MgO nanoparticles and its application in packaging of preserved eggs[J]. Coatings,2021,11(1):39. doi: 10.3390/coatings11010039
    [13]
    WANG Y, WANG J, KUANG Y, et al. Packaging with hydrogen gas modified atmosphere can extend chicken egg storage[J]. Journal of the Science of Food and Agriculture,2022,102(3):976−983. doi: 10.1002/jsfa.11431
    [14]
    EDDIN A S, IBRAHIM S A, TAHERGORABI R. Egg quality and safety with an overview of edible coating application for egg preservation[J]. Food chemistry,2019,296:29−39. doi: 10.1016/j.foodchem.2019.05.182
    [15]
    DESHWAL G K, PANJAGARI N R, ALAM T. An overview of paper and paper based food packaging materials: Health safety and environmental concerns[J]. Journal of Food Science and Technology,2019,56:4391−4403. doi: 10.1007/s13197-019-03950-z
    [16]
    PAUNONEN S, PITKÄNEN M, VÄHÄ-NISSI M, et al. Comparison of organic food packaging in Denmark, Finland, Germany, great Britain and Italy[J]. Journal of Applied Packaging Research,2019,11(1):6.
    [17]
    LIU G R, CHEN G, DUAN S Y. Towards total protection from impact: A viability study using EPE foam to protect falling eggs[J]. Transportation Safety and Environment,2019,1(2):154−163. doi: 10.1093/tse/tdz004
    [18]
    ZHANG J, ZHANG M, LIANG W, et al. Green tea powder supplementation increased viscosity and decreased lysozyme activity of egg white during storage of eggs from Huainan partridge chicken[J]. Italian Journal of Animal Science,2020,19(1):586−592. doi: 10.1080/1828051X.2020.1769512
    [19]
    KHAN M J A, KHAN S H, BUKHSH A, et al. Effect of different storage period on egg weight, internal egg quality and hatchability characteristics of Fayumi eggs[J]. Italian Journal of Animal Science,2013,12(2):e51. doi: 10.4081/ijas.2013.e51
    [20]
    ABOONAJMI M, SETAREHDAN S K, AKRAM A, et al. Prediction of poultry egg freshness using ultrasound[J]. International Journal of Food Properties,2014,17(9):1889−1899. doi: 10.1080/10942912.2013.770015
    [21]
    KIM J G, PARK J Y, KIM J S. Effects of storage time and temperature on the hygienic quality of shell eggs[J]. Journal of Environmental Health Sciences,2015,41(6):438−448. doi: 10.5668/JEHS.2015.41.6.438
    [22]
    SENANAYAKE S, KARUNARATHNE K, WICKRAMASINGHE H. Preservation of quality indices of commercial eggs in different packing materials at control temperature in Sri Lanka[C]. 15th Agricultural Research Symposium (2016), Faculty of Agriculture and Plantation management, Wayamba University of Sri Lanka, 2016.
    [23]
    WANG B, WEI W, APUTEXIAKERE J, et al. Surface decontamination of whole eggs using pulsed light technology and shelf life study of combined pulsed light and vaseline coating during room temperature storage[J]. Food Control,2022,137:108411. doi: 10.1016/j.foodcont.2021.108411
    [24]
    SARIYEL V, AYGUN A, COKLAR H, et al. Effects of prestorage application of gum arabic coating on the quality of table eggs during storage[J]. Kafkas Üniversitesi Veteriner Fakültesi Dergisi,2022,28(3):363−370.
    [25]
    NORTHCUTT J K, BUYUKYAVUZ A, DAWSON P L. Quality of Japanese quail ( Coturnix coturnix japonica) eggs after extended refrigerated storage[J]. Journal of Applied Poultry Research,2022,31(3):100280. doi: 10.1016/j.japr.2022.100280
    [26]
    WAN Y, JIN S, MA C, et al. Effect of strain and age on the thick-to-thin albumen ratio and egg composition traits in layer hens[J]. Animal Production Science,2018,59(3):416−419.
    [27]
    TAN F J, RUNGRUENGPET W, SIMSIRI U, et al. Influences of egg washing and storage temperature on quality and shelf life of duck eggs during storage[J]. Brazilian Journal of Poultry Science, 2022:1−8.
    [28]
    WAN Y, JIN S, MA C, et al. RNA-Seq reveals seven promising candidate genes affecting the proportion of thick egg albumen in layer-type chickens[J]. Scientific Reports,2017,7(1):18083. doi: 10.1038/s41598-017-18389-5
    [29]
    MELO E F, ARAÚJO I C S, TRIGINELLI M V, et al. Effect of egg storage duration and egg turning during storage on egg quality and hatching of broiler hatching eggs[J]. Animal,2021,15(2):100111. doi: 10.1016/j.animal.2020.100111
    [30]
    NINGRUM A S H, THOHARI I, AL AWWALY K U, et al. The effect of using edible coating whey protein isolate and chitosan with the addition of 0.1% sodium tripolyphosphate on the quality of chicken egg[J]. International Research Journal of Advanced Engineering and Science,2022,7(4):201−205.
    [31]
    OBIANWUNA U E, OLEFORUH-OKOLEH V U, WANG J, et al. Potential implications of natural antioxidants of plant origin on oxidative stability of chicken albumen during storage: A review[J]. Antioxidants,2022,11(4):630. doi: 10.3390/antiox11040630
  • Related Articles

    [1]CHAI Xiaoyu, ZHANG Dequan, WANG Debao, LI Xin, MIN Chengjun, XU Yuqian, ZHU Chaoqiao, YANG Wei, RAO Weili, HOU Chengli. Effects of Packaging with Different Oxygen Resistance Materials on the Quality of Fresh Pork[J]. Science and Technology of Food Industry. DOI: 10.13386/j.issn1002-0306.2024050078
    [2]SUN Ying, LI Peizhao, LIU Shen, GUO Xing, LU Binglin, JIANG Lianzhou, LIU Shuping. Advances in the Application of Anthocyanin-based Smart Packaging Films for Food Preservation[J]. Science and Technology of Food Industry. DOI: 10.13386/j.issn1002-0306.2024050417
    [3]SHEN Haijun, ZHANG Tanglei, XU Zhenxing, YU Ting, CAO Zhongwen. Recognition of Apple Freshness Based on Fisher Discriminant Analysis[J]. Science and Technology of Food Industry, 2023, 44(4): 361-368. DOI: 10.13386/j.issn1002-0306.2022050023
    [4]HAN Linna, DAI Zenghui, GU Mengqing, LI Zhe, XIE Tiemin, LU Fei. Research Progress of Food Freshness Indicator Packaging Based on Natural Pigment[J]. Science and Technology of Food Industry, 2023, 44(3): 432-441. DOI: 10.13386/j.issn1002-0306.2022030150
    [5]WANG Jia-yan, LIU Xiu-ying, Li Xue-peng, WANG Yu, WANG Yu, GAO Xue, LI Jian-rong, GUO Xiao-hua, YU Jian-yang. On-package Dual Indicating Label for Real-time Monitoring the Freshness of Cyprinus carpio[J]. Science and Technology of Food Industry, 2020, 41(12): 197-200,233. DOI: 10.13386/j.issn1002-0306.2020.12.032
    [6]JIA Xi-wen, WANG Hao, CAO Chuan-ai, YU Dong, KONG Bao-hua, LIU Qian. Research Advances in Application of Color Indicator Intelligent Packaging for Monitoring Freshness of Raw Meat[J]. Science and Technology of Food Industry, 2020, 41(6): 318-324. DOI: 10.13386/j.issn1002-0306.2020.06.053
    [7]GUO Su-juan, LU Shi-ling, LI Kai-xiong, XU Cheng-jian, LI Bao-kun, JI Hua, DONG Xiao-wan. Study of freshness of chilled mutton based on of the temperature-time indication system[J]. Science and Technology of Food Industry, 2014, (13): 112-116. DOI: 10.13386/j.issn1002-0306.2014.13.015
    [8]HE Meng, WANG Dan, MA Yue, TONG Jun-mao, ZHAO Xiao-yan. Effect of different packaging materials on storage quality of fresh-cut potato[J]. Science and Technology of Food Industry, 2014, (12): 316-319. DOI: 10.13386/j.issn1002-0306.2014.12.061
    [9]Advance in packaging of fresh-cut fruit and vegetables[J]. Science and Technology of Food Industry, 2013, (07): 392-396. DOI: 10.13386/j.issn1002-0306.2013.07.054
    [10]Study on freshness of chicken based on texture characteristics[J]. Science and Technology of Food Industry, 2012, (17): 63-66. DOI: 10.13386/j.issn1002-0306.2012.17.063
  • Cited by

    Periodical cited type(2)

    1. 周秀珍,刘滔,张毅,王扬,赵敏洁,王旭堂,黄菊,冯凤琴. 混合益生菌对大口黑鲈生长性能、肉品质及肠道健康的影响. 动物营养学报. 2024(07): 4588-4609 .
    2. 陈斯艺,陈恢祥,汤曜名,郭衍彪. 植物乳杆菌MH079448对日本鳗鲡肌肉品质的影响. 饲料研究. 2023(02): 75-78 .

    Other cited types(1)

Catalog

    Article Metrics

    Article views (99) PDF downloads (22) Cited by(3)

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return