A Study of Establishment and Exploitation of Bio-markers for Determination of Shelf-life of Eggs and Egg Products

An, Ji-Hui; Park, Jung Min; Gu, Ja-Gyeong; Yoon, Su-Jin; Lee, Jeong-Soo; Kim, Jang-Mi; Kim, Saehun; Kim, Ryong Joo; Park, Jae-Woo; Song, Sung-Ok; Wee, Sung‐Hwan; Kim, Jin Man

doi:10.5851/kosfa.2012.32.3.354

Korean Journal for Food Science of Animal Resources

2012

DOI: 10.5851/kosfa.2012.32.3.354

|View full text |Cite

A Study of Establishment and Exploitation of Bio-markers for Determination of Shelf-life of Eggs and Egg Products

Ji-Hui An

Jung Min Park

Ja-Gyeong Gu

et al.

Abstract: The study was conducted to determine bio-markers and establish shelf-life for eggs and egg products. The selected biomarkers were measured storage period according to samples (two months for table eggs and two weeks for whole liquid eggs) and five storage temperatures (

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...

Citation Types

Supporting

Mentioning

Contrasting

Year Published

2014

2019

Publication Types

Select...

Article3

Relationship

Self Cite0

Independent3

Authors

Journals

Cited by 3 publications

References 17 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

Choosing quality indicators for quality prediction of egg in circulation

Lee¹,

Kim²,

Kim³

2014

Korean Journal of Food Preservation

View full text Add to dashboard Cite

This study was conducted to identify quality indicators of the freshness of chicken eggs circulating in domestic markets. We first stored freshly-laid eggs at temperatures of 0, 10, 20, and 30℃, investigated their weight-loss rate, specific gravity, color, york index, albumen index, Haugh unit (HU), pH, and sensory evaluation, and finally analyzed the correlation between each quality characteristic and the sensory preference. At all the storage temperatures, the quality characteristics of the weight-loss rate, specific gravity, yolk index, albumen index, and HU showed significant correlations (p<0.05) with the preference. In particular, the temperature-dependent correlation between the quality characteristics and the sensory preference was significantly higher with increasing storage temperatures and weight-loss rates (r = -

show abstract

Choosing quality indicators for quality prediction of egg in circulation

Lee¹,

Kim²,

Kim³

2014

Korean Journal of Food Preservation

View full text Add to dashboard Cite

show abstract

Evaluation of Shelf Life of Non-Pasteurized Egg Yolks, Egg Whites, and Whole Egg Liquid Products in Korea

Kim¹,

Moon²,

Song³

et al. 2019

J. Fd Hyg. Safety

View full text Add to dashboard Cite

Effects of Storage Time and Temperature on the Hygienic Quality of Shell Eggs

김종규¹,

박정영²,

김중순³

2015

Korean Journal of Environmental Health Sciences

View full text Add to dashboard Cite

scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.

Contact Info

customersupport@researchsolutions.com

10624 S. Eastern Ave., Ste. A-614

Henderson, NV 89052, USA

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Blog Terms and Conditions API Terms Privacy Policy Contact Cookie Preferences Do Not Sell or Share My Personal Information

Made with 💙 for researchers

Part of the Research Solutions Family.

A Study of Establishment and Exploitation of Bio-markers for Determination of Shelf-life of Eggs and Egg Products

Abstract: The study was conducted to determine bio-markers and establish shelf-life for eggs and egg products. The selected biomarkers were measured storage period according to samples (two months for table eggs and two weeks for whole liquid eggs) and five storage temperatures (

Cited by 3 publications

References 17 publications

Choosing quality indicators for quality prediction of egg in circulation

Choosing quality indicators for quality prediction of egg in circulation

Evaluation of Shelf Life of Non-Pasteurized Egg Yolks, Egg Whites, and Whole Egg Liquid Products in Korea

Effects of Storage Time and Temperature on the Hygienic Quality of Shell Eggs

Contact Info

Product

Resources

About