Effects of temperature on quality of preserved eggs during storage

Abstract

The effects of storage temperature (4°C, 25°C, and 35°C) on sensory quality, physicochemical properties, texture, molecular forces, flavor, and microbial indexes of preserved eggs were studied. The results showed that the sensory quality, weight loss rate, pH, and color of preserved eggs were significantly different at different storage temperatures ( P < 0.05). Compared with high temperature and normal temperature storage, low temperature storage reduced weight loss rate by 55.15 and 64.1%, respectively, improved the sensory score ( P < 0.05), inhibited the reduction of pH and the increase of total volatile base nitrogen ( P < 0.05), and decreased the change of color ( P < 0.05). During storage, there was no difference in the springiness of preserved egg white stored at different temperatures ( P > 0.05). Hardness and chewiness at 3 different temperatures increased first and then decreased, and low temperature significantly inhibited the progress of these changes to a certain extent ( P < 0.05). The content of ionic bond in egg white first decreased and then increased, and content of disulfide bond increased first and then decreased. Content of ionic bond in yolk decreased all the time, and high temperature could promote this change. Whatever the temperature was, the content of free amino acids in preserved egg white and yolk increased first and then decreased, and the total content of amino acids stored at different temperatures was significantly different ( P < 0.05). The content of free fatty acids in yolk decreased. At the end of storage, no microorganisms were detected in 3 temperatures during the storage period of 84 D. The results showed that low temperature storage is more conducive for preservation of preserved eggs.

Egg Freshness Evaluation Using Transmission and Reflection of NIR Spectroscopy Coupled Multivariate Analysis

“…While the relationship between the value of the Haugh unit and the yolk index was minimal when stored at 4 °C and 25 °C, the value of the weight loss rate was significantly related (R 2 = 0.988) in these two conditions, similar to previously published work. The weight loss rate of preserved eggs increased ( p < 0.05) as the storage time and temperature increased [ 21 ]. These results confirm that weight loss rate is a sensitive index that reflects egg freshness.…”

Changes in lipid properties of duck egg yolks under extreme processing conditions

“…Endogenous lipase was the main factor that caused the degradation of lipid. Thus, the triglycerides and phospholipids in PEY lipid were hydrolyzed to free fatty acids ( Luo et al, 2020 ). However, with the passage of pickling time, the alkalinity of PEY increased, which inhibited the activity of acid lipase in the yolk.…”

Effect of Cladosporium cladosporioides on the Composition of Mycoflora and the Quality Parameters of Table Eggs during Storage

“…Fedde et al [59] found out that the quality parameters of eggs stored for 9 weeks in the cold were simiar to those observed for eggs stored at room temperature for 3 weeks. Refrigeration storage at (4 ± 2) • C is able to maintain safety and nutritive value of table eggs for approximately 4-5 weeks [60][61][62][63]. A decrease in HU from 91.4 to 76.3 was reported for eggs stored at 5 • C for 10 days [64].…”