Effect of low cost shell coatings and storage conditions on the raw and cooked qualities of shell egg Efecto de recubrimientos de cascara de bajo coste y de las condiciones de almacenaje sobre la calidad de huevos crudos y cocinados

Shittu, T.A.; Ogunjinmi, Oluwaseun

doi:10.1080/19476330903450423

Cited by 6 publications

(2 citation statements)

References 17 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Birds fed T4 was not easy to peel, the taste and acceptability was slightly liked. Ease of peeling boiled eggs is an important consumption quality because eggs easily peeled gives a smoother surface and visual appeal to consumers unlike ones with rough surface which gives and impression that they are spoilt (Shittu and Ogunjimi, 2011). It is believed that the albumen of just laid egg contains a store of dissolved carbon dioxide which exits abcd -means with superscript are significantly (p <0.05) different; T1 (control) = 21% crude protein diet supplemented with 0.10% lysine; T2 = 19% crude protein diet supplemented with 0.15% lysine; T3 = 17% crude protein diet supplemented with 0.20% lysine; T4 = 15% crude protein diet supplemented with 0.25% lysine; SEM = standard error mean; Av.…”

Section: Resultsmentioning

confidence: 99%

Egg production, quality parameters and sensory attributes of Japanese quails (Coturnix coturnix japonica) fed low crude protein diet supplemented with lysine

Ojediran

Azubuzor²,

Kolawole³

et al. 2018

Acta fytotechn zootechn

View full text Add to dashboard Cite

Egg production, quality parameters and sensory attributes were assessed using two hundred and eight (208) uniform female Japanese quails aged six weeks fed low-protein diet supplemented with lysine. The birds were raised on a conventional diet before being allocated into 4 dietary groups of 4 replicates of 13 birds each in a completely randomized design in a six week feeding trial. Diet T1 had a crude protein (CP) content of 21% and lysine inclusion of 0.10% while diets T2, T3 and T4 contained 19%, 17% and 15% CP with lysine inclusion of 0.15%, 0.20% and 0.25% respectively. Birds fed T2 had significantly higher (p <0.05) egg weight. External egg parameters including egg length, egg width, eggshell thickness, eggshell percentage, egg shape index and eggshell surface area were significantly influenced (p <0.05). Internal egg quality characteristics including average yolk weight, yolk height, yolk length, yolk colour, albumen length, albumen weight and yolk index were significantly different (p <0.05). The panelist response on egg sensory properties showed that ease of eggshell peeling, taste and overall acceptability were also significantly influenced (p <0.05). Quails fed T1 and T2 compared favourably interms of egg weight, egg length, eggshell index, eggshell surface area, yolk weight, yolk height, yolk length, yolk colour, yolk index, albumen weight, egg taste and overall acceptability unlike those fed T3-T4. Quails fed T4 had the overall least egg weight, quality parameters and acceptance because they were not easily peeled and tastes unusual. Therefore, a 19% CP diet with 0.20% lysine is adequate for laying quails.

show abstract

Section: Resultsmentioning

confidence: 99%

Egg production, quality parameters and sensory attributes of Japanese quails (Coturnix coturnix japonica) fed low crude protein diet supplemented with lysine

Ojediran

Azubuzor²,

Kolawole³

et al. 2018

Acta fytotechn zootechn

View full text Add to dashboard Cite

show abstract

“…pH increases from 7.6 to 9.7, increase the percentage of thin white, thus egg white loses its shape and runs easily and water passes from white to yolk and the thus fluid content of yolk increases. So egg deterioration during storage has been attributed to the water movement and migration from thick albumen to other albumen layers, egg shell is porous but coated with a mucilaginous matter that prevents bacteria from entering unless it is very old, dampened by moisture, rubbed off or otherwise the keeping quality of the egg is much reduced (Shittu and Ogunjinmi, 2011). Therefore, eggs must be marketed as soon as possible after they are laid, and they must not be washed or stored in damp places.…”

Section: Introductionmentioning

confidence: 99%

The Effect of Storage Periods on the Quality Characteristics, Fatty Acid Profile and Protein Patterns of Table Eggs

Abdel-salam,

Attia,

Awad

2023

Alexandria Science Exchange Journal

View full text Add to dashboard Cite

The present study was carried out to detect the effect of different storage temperature and duration on the chemical, physical and functional properties of table eggs. Eggs characterization and proximate analysis showed that the moisture content of fresh whole egg, egg white and egg yolk was found to be 72.95, 87.69 and 49.65 %, respectively. The protein content of the whole egg, white and yolk was 49.17, 93.12 and 33.21 % (on a dry weight basis). Egg-yolk and whole egg were found to contain a fat content of 59.46 and 41.96%, respectively, while egg white was almost free of fat being 0.16%. The ash content of whole eggs, white and yolk was 5.06, 5.12 and 2.38%, respectively. The weight of fresh eggs was 45.55 ± 2.41 g and decreased to a range of 42.01 g to 38 g after 21 days of storage at incubation temperature. During the storage period at different conditions, a significant reduction (P ≤ 0.05) in the yolk index value was found. The albumin pH of the fresh egg was 6.86 and decreased by storage for 21 days at different conditions. The peroxide value increased from 0.704 to 0.84, 1.02, and 1.31 meq O2/kg oil for eggs stored for 21 days at refrigeration, ambient temperature, and incubation, respectively. The results illustrated that the foam capacity of eggs decreased with further storage. However, eggs stored at refrigeration had considerably higher foam capacity than those stored at ambient temperature and incubation at 32 • C. The results indicated that the foam of eggs stored at refrigeration was more stable than that stored at both ambient temperature and in the incubator. Oleic acid was the major fatty acid in fresh eggs accounting for 46% of the total fatty acids, whereas palmitic and linoleic acids represent 24.8 and 15.5% of the total acids. The SDS-PAGE proteins pattern showed five dominant polypeptide components and four minor bands in the egg proteins.

show abstract

Effect of different concentrations of gellan gum with/without 0.50% basil essential oil on the physicochemical properties of gellan gum-rice bran oil coating emulsions and their application in egg preservation

Pan

et al. 2023

Food Chemistry

View full text Add to dashboard Cite

Effect of low cost shell coatings and storage conditions on the raw and cooked qualities of shell egg Efecto de recubrimientos de cascara de bajo coste y de las condiciones de almacenaje sobre la calidad de huevos crudos y cocinados

Cited by 6 publications

References 17 publications

Egg production, quality parameters and sensory attributes of Japanese quails (Coturnix coturnix japonica) fed low crude protein diet supplemented with lysine

Egg production, quality parameters and sensory attributes of Japanese quails (Coturnix coturnix japonica) fed low crude protein diet supplemented with lysine

The Effect of Storage Periods on the Quality Characteristics, Fatty Acid Profile and Protein Patterns of Table Eggs

Effect of different concentrations of gellan gum with/without 0.50% basil essential oil on the physicochemical properties of gellan gum-rice bran oil coating emulsions and their application in egg preservation

Contact Info

Product

Resources

About