Effects of extended storage on egg quality factors

Jones, D. R.; Musgrove, M. T.

doi:10.1093/ps/84.11.1774

Cited by 154 publications

(122 citation statements)

References 18 publications

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“…Albumen height and HU values tend to decrease (Figure 1) during storage, which concurs with the finding of others (Caudill et al, 2010;Musgrove, 2005).…”

Section: Methodssupporting

confidence: 91%

“…During 9 week storage, only Albumen height values (5.5 to 5.8 mm) for different housing systems similar to our refrigerated values was also reported Karcher;Abdo, 2014). Another research showed that albumen height decreased from 7.05 to 4.85 mm comparing the 1 st and 10 th week of extended cold storage Musgrove, 2005). In our work, HU decreased significantly when eggs remained at room temperature (average temperature), especially after the 2 nd week of storage.…”

Section: Summer Season and Different Storage Temperaturessupporting

confidence: 85%

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Egg quality assessment at different storage conditions, seasons and laying hen strains

Feddern

Prá

et al. 2017

Ciênc. agrotec.

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Eggs are one of nearly perfect protein foods, offering nutrients of great biological value. However, during storage, egg albumen and yolk components may alter and deteriorate egg quality. Therefore, the aim of this work was to assess egg quality during 9-week storage. Parameters such as Haugh unit, weight loss, egg width and length, specific gravity, yolk and albumen dimensions and their pH were evaluated weekly. A total of 270 eggs (n=5) collected from two different hen strains were evaluated under room (20 to 35 °C in summer; 11.2 to 29.7 °C in autumn) and refrigerated (0 to 5 °C in summer; -3.1 to 6.5 °C in autumn) temperatures. For storage time, an unfolding analysis was accomplished by regression analysis using orthogonal polynomials. As a second approach, principal component analysis (PCA) was performed in order to assess correlations among quality parameters on storage conditions and laying hen strains. By the end of the 9-week storage period, eggs kept under refrigeration presented similar quality parameters to eggs stored at room temperature for only 3 weeks. In contrast, eggs kept at room temperature presented faster degradation from week 1 to 5. No differences on egg quality parameters were noticed between white and brown shells eggs. PCA suggests that better egg quality (first week) was associated mainly with higher egg weight and its specific gravity, Haugh unit and albumen height. Eggs stored at room temperature should be consumed in 2 weeks or refrigerated until 8 weeks, preserving internal quality from farm to retail.Index terms: Weight loss; shell color; Haugh unit; yolk index. RESUMOOs ovos são um dos alimentos que oferecem nutrientes de grande valor biológico. Entretanto, no armazenamento, alguns componentes da clara e gema podem se alterar, deteriorando a qualidade dos ovos. Assim, este trabalho objetivou avaliar semanalmente parâmetros de qualidade como unidade Haugh, perda de peso, largura/comprimento do ovo, densidade específica, dimensões da clara/gema e pH durante 9 semanas de armazenamento. Foram coletados 270 ovos de duas linhagens de poedeiras e avaliados a temperatura ambiente (20 a 35 °C no verão; 11,2 a 29,7 °C no outono) e refrigerada (0 a 5 °C no verão; -3,1 a 6,5 ºC no outono). Para as condições de armazenamento, foi realizada uma análise de desdobramento por regressão por polinômios ortogonais. Ainda, análise de componentes principais (PCA), objetivou avaliar correlações entre parâmetros de qualidade em diferentes condições de armazenamento e linhagens de poedeira. Após 9 semanas de armazenamento, os ovos refrigerados apresentaram qualidade similar àqueles armazenados a temperatura ambiente por 3 semanas. Porém, sem refrigeração, os ovos apresentaram uma degradação mais rápida da semana 1 a 5. Não foram observadas diferenças nos parâmetros de qualidade dos ovos entre as diferentes colorações de casca (linhagens de poedeiras). PCA sugere que a melhor qualidade dos ovos (primeira semana) foi associada principalmente com valores elevados de peso e densidade específica do o...

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“…Albumen height and HU values tend to decrease (Figure 1) during storage, which concurs with the finding of others (Caudill et al, 2010;Musgrove, 2005).…”

Section: Methodssupporting

confidence: 91%

Section: Summer Season and Different Storage Temperaturessupporting

confidence: 85%

Egg quality assessment at different storage conditions, seasons and laying hen strains

Feddern

Prá

et al. 2017

Ciênc. agrotec.

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“…Among these factors, storage time and temperature are the major factors affecting egg quality (Silversides and Scott, 2001;Jones and Musgrove, 2005;Samli et al, 2005;Jin et al, 2011;Shin et al, 2012). Albumen height and HU decrease during storage, and albumen quality gradually decreases with increasing temperature.…”

Section: Introductionmentioning

confidence: 99%

The Effect of Storage Period and Temperature on Egg Quality in Commercial Eggs

Lee¹,

Cho²,

Choi³

et al. 2016

Korean Journal of Poultry Science

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Consumers demand fresh and high-quality eggs. Egg quality may be represented by shell color, shell weight, egg weight, shell thickness, shell density, albumen height, yolk color, albumen pH and viscosity. Various factors such as strain, age of hen, storage temperature, humidity, the presence of CO 2 and storage time affect egg quality. Therefore, we investigated the effects of storage time and temperature on egg quality to define the freshness of Korean market eggs. A total of 1,800 eggs were used for this experiment and were separated into 45 treatments with 40 eggs in each. The treatments were consisted of 15 storage periods (2 d to 30 d) and 3 storage temperatures (2℃, 12℃, 25℃). Each egg was weighed and broken, and the height of the thick albumen, Haugh units (HU), egg shell color and yolk color were measured by a QCM+system. We also observed the physiochemical properties of eggs such as yolk pH, albumen pH and albumen viscosity. The egg weight, shell weight, albumen height, HU and albumen viscosity significantly decreased with increasing storage time and temperature. However, the albumen and yolk pH significantly increased with increasing storage period and temperature. The interaction effects between the storage period and temperature were significant for shell weight, shell density, egg weight, albumen height, HU, yolk color, yolk pH, albumen pH and albumen viscosity. In the analysis of the correlation with egg quality, the storage temperature exhibited a higher correlation coefficient than the storage period. In conclusion, storage time and temperature are the major factors affecting egg quality, but the storage temperature is a more sensitive determinant of egg quality deterioration compared with the storage period.(Key words : egg quality, storage period, storage temperature, Haugh units) † To whom correspondence should be addressed : shsohn@gntech.ac.kr

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“…However, it then remained stable for up to 42 days at both temperatures. Jones and Musgrove (2005) demonstrated that the eggshell strength remains unchanged for 10 weeks at 4 °C. These results corroborate the assumptions of Vadehra et al (1970) andDe Reu et al (2006b) on the absence of a relationship between eggshell quality and thickness and the level of bacterial trans-shell penetration.…”

Section: Effect On Cuticle and Eggshell Integritymentioning

confidence: 99%

“…After laying, the strength of the vitelline membrane decreases during storage owing to the degradation of its structural integrity and to the increase in the egg yolk volume (Fromm, 1964;Back et al, 1982;Kirunda and McKee, 2000;Chen et al, 2005;Jones and Musgrove, 2005). If the membrane degrades, components of the yolk can diffuse into the albumen, resulting in a dramatic decrease of the antimicrobial defences of the egg albumen.…”

Section: Effect On Vitelline Membrane Integritymentioning

confidence: 99%

Scientific Opinion on the public health risks of table eggs due to deterioration and development of pathogens

2014

EFSA Journal

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Salmonella Enteritidis is considered the only pathogen currently posing a major risk of egg-borne diseases in the European Union (EU). The possible impact of extending the shelf-life of eggs on the risk to consumers posed by S. Enteritidis was estimated by applying a quantitative model and comparing the actual situation regarding the storage of eggs in the EU with different possible scenarios combined, considering the prolongation of the bestbefore and the sell-by date from 7 to a maximum of 70 days. Extending the sell-by date by one week (from 21 to 28 days), but leaving the best-before date unchanged, is estimated to result in a relative risk of illness of 1.4 and 1.5 for uncooked and lightly cooked egg meals respectively, compared to the current situation. If the best-before date is also extended by one week (from 28 to 35 days), the relative risk would be 1.6 and 1.7. In the worst case scenario considered (sell-by date of 42 days, best before date of 70 days), such figures would be 2.9 and 3.5. It should be noted that the absolute risk is greater for uncooked meals compared to lightly cooked meals. An effective way to minimise any increase in risk during extended storage is to keep the eggs refrigerated both at retail and the household. Regarding egg spoilage, such events strongly depend on the hygienic conditions of egg production and practices of egg handling, including storage times and temperatures. Finally, the impact of the prolongation of storage time on the quality criteria for eggs (3-hydroxybutyric acid and lactic acid) destined for manufacturing of egg products is considered negligible. Specifically, EFSA was asked to assess: (i) the public health risk posed by relevant pathogens and in particular by Salmonella in the consumption and handling of table eggs (Term of Reference, or ToR1), (ii) the public health risk deriving from deterioration (ToR2) and (iii) possible consequences for public health of an extended shelf-life of table eggs for the specific freshness criteria for egg products as laid out in the hygiene package (ToR3). © European Food Safety Authority, 2014 KEY WORDSIn order to answer the first ToR, the BIOHAZ Panel based its conclusions on the results of a quantitative model, aimed at describing the behaviour of Salmonella Enteritidis following vertical transmission, since this serovar is recognised to be the major pathogen related to egg-borne disease because of its ability to contaminate the interior of intact eggs during their formation within the body of an infected hen. The possible impact of extending the shelf-life of eggs on other serovars of Salmonella, as well as on other pathogens, is evaluated in a qualitative manner, with no individual serovar other than S. Enteritidis currently posing a major risk of egg-borne salmonellosis in the European Union (EU), although S. Typhimurium has been associated with relatively small outbreaks due to duck eggs. Trans-shell contamination (i.e. secondary contamination) is also discussed, but the impact of a prolongation of the shelf ...

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Effects of extended storage on egg quality factors

Cited by 154 publications

References 18 publications

Egg quality assessment at different storage conditions, seasons and laying hen strains

Egg quality assessment at different storage conditions, seasons and laying hen strains

The Effect of Storage Period and Temperature on Egg Quality in Commercial Eggs

Scientific Opinion on the public health risks of table eggs due to deterioration and development of pathogens

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