Estimation of egg freshness using S-ovalbumin as an indicator

Huang, Qun; Qiu, Ning; H., M.; Jin, Yongguo; Yang, Hui‐Jun; Geng, Fang; Sun, Shuguo

doi:10.3382/ps.2011-01639

Cited by 67 publications

(47 citation statements)

References 19 publications

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“…Therefore, internal egg quality declines with storage time. The degradation in egg quality due to storage results in albumen thinning, increasing pH, weakening and stretching of the vitelline membrane and increasing water content in the egg yolk (Scott and Silversides, 2000;Hammershoj et al, 2002;Silversides and Budgell, 2004;Hidalgo et al, 2006;Karoui et al, 2006;Huang et al, 2012). The changes of al-bumen quality during egg storage were well described by Silversides and Villeneuve (1994).…”

Section: Introductionmentioning

confidence: 70%

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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Section: Introductionmentioning

confidence: 70%

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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“…Egg quality was determined according to the methods proposed by [11,12]. Air cell size was determined using a tripod micrometer.…”

Section: Methodsmentioning

confidence: 99%

Determination of the quality of stripe-marked and cracked eggs during storage

Liu

Chen

et al. 2016

Asian-Australas J Anim Sci

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ObjectiveStripe marks, which occasionally occur on the shell, do not cause breakage to the shell and shell membranes of eggs. This study investigated the quality of intact eggs (IEs), minor stripe-marked eggs (MEs), severe stripe-marked eggs (SEs), and cracked eggs (CEs) during 3-week storage at 25°C.MethodsShell eggs were collected the day after being laid and were washed. Among them, eggs without any visual cracks or stripe marks on the shells were evaluated as IEs by the plant employees using candling in a darkened egg storage room; the remaining eggs exhibited some eggshell defects. At day 3, the eggs were further categorized into IEs, MEs, SEs, CEs, and broken eggs (BEs) on the basis of the description given. Except BEs, which were discarded, the remaining eggs were stored at 25°C (approximate relative humidity 50%) and then analyzed.ResultsStripe marks were observed primarily within the first 3 days after washing. At day 3, CEs had significantly (p<0.05) lower Haugh unit values, but all eggs had grades AA or A, according to the United States Department of Agriculture standard. As storage time increased, differences in egg quality between groups were more obvious. IEs had the highest eggshell breaking strength. During storage, the total plate counts and pathogens, namely Escherichia coli, Campylobacter spp., Staphylococcus aureus, and Salmonella spp., were not detectable in the internal content of IEs and SEs.ConclusionIn conclusion, cracks degraded egg quality severely and minor stripe marks only slightly influenced the egg quality.

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“…Interestingly enough, during storage of eggs [45], during incubation [46] or in vitro, under alkaline conditions [47], the native ovalbumin form is converted into a thermostabilized conformer called the S-ovalbumin. The latter undergoes chemical inversion of some serine residues as well as some slight conformational changes, which decrease the accessibility of some hydrophobic cores of the molecule, giving some thermodynamical advantage and higher stability 6 to the molecule [48,49].…”

Section: S-ovalbuminmentioning

confidence: 99%

The Family Secrets of Avian Egg-Specific Ovalbumin and Its Related Proteins Y and X

Silva¹,

Beauclercq²,

Harichaux³

et al. 2015

Biology of Reproduction

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The ovalbumin gene family in Gallus gallus is composed of three homologous genes located within a 46 kb locus on chromosome 2: ovalbumin, ovalbumin-related protein Y (OVAY), and ovalbumin-related protein X (OVAX) genes. The expression of these genes in hen oviduct is under estrogen control, but their relative hormonal responsiveness and subsequent protein concentration in egg, is distinctive. Interestingly, all three proteins lack the classical signal peptide for secretion. Ovalbumin, OVAX, and OVAY belong to the serine protease inhibitor (serpin) family whose members share a common tertiary structure. Ovalbumin and OVAX are one of the few members of this family that do not express any protease inhibition activity whereas OVAY has been predicted to be inhibitory, by comparison with the consensus sequence for inhibitory serpins. In contrast to ovalbumin and OVAY, OVAX interacts with heparin, a negatively charged glycosaminoglycan, via a positively charged domain exposed at the surface of the molecule. Ovalbumin is the major egg white protein and might be a source of amino acids for the developing embryo. The physiological function of OVAY is not known, but recent data have revealed a possible role of this protein in early embryonic development. Considering the antibacterial activities of OVAX, this protein might play a role in egg defense. This review sheds light on the expression, biochemistry, and structural specificities of these three highly similar paralogs. It gives new clues in favor of diverging functions, which are likely to have arisen by duplication events from a common ancestral gene.

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Estimation of egg freshness using S-ovalbumin as an indicator

Cited by 67 publications

References 19 publications

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

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

Determination of the quality of stripe-marked and cracked eggs during storage

The Family Secrets of Avian Egg-Specific Ovalbumin and Its Related Proteins Y and X

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