Farklı Sıcaklıklarda Depolanan Tavuk Yumurtalarının Kalite Parametrelerinin Değerlendirilmesi

Abstract

This study was carried out to evaluate the effect of temperature and time on the internal and external quality of chicken eggs stored at room and fridge temperature for 28 days. A total of 176 eggs of Lohmann Brown (LSL) laying hens were used for the study. The eggs from the same batch were stored at fridge (5°C) and room temperature (25°C), internal and external quality parameters and microbiological analyzes of eggs were evaluated on days 0, 1, 8, 18, 21 and 28. No coliform bacteria, E. coli and Salmonella spp. were detected. At the end of the evaluation, the eggs stored at room temperature were found to have been negatively affected in terms of albumen index and Haugh unit parameters from day 8 onwards. When a comparison was made between the eggs kept in the room and the fridge temperature, significant differences were found in terms of albumen index, Haugh unit, egg yolk index and egg yolk height parameters (P<0.05). As a result, it is predicted that the storage temperature and duration play an important role in preserving the freshness of the eggs and the eggs should be kept under the cold chain, especially from day 8 onwards after the egg laying date. ÖzBu araştırma oda ve buzdolabı sıcaklığında 28 gün depolanan tavuk yumurtalarında sıcaklık ve sürenin yumurtaların iç ve dış kalitesine etkisini değerlendirmek amacıyla yapıldı. Araştırma için Lohmann Brown (LSL) cinsi yumurtacı tavuklara ait toplam 176 adet yumurta kullanıldı. Aynı partiden alınan yumurtalar buzdolabı (5°C) ve oda sıcaklığında (25°C) muhafaza edildi. 0, 1, 8, 18, 21 ve 28. günlerde, yumurtaların iç ve dış kalite parametreleri ile mikrobiyolojik analizleri değerlendirildi. Örneklerin hiçbirinde koliform bakteri, E. coli ve Salmonella spp. tespit edilmedi. Değerlendirme sonucunda, oda sıcaklığında muhafaza edilen yumurtalar 8. günden itibaren yumurta akı indeksi ve Haugh ünitesi parametreleri açısından belirgin düzeyde olumsuz etkilendi. Oda ve buzdolabı sıcaklığında muhafaza edilen yumurtalar arasında kıyaslama yapıldığında; albumen indeksi, Haugh ünitesi, yumurta sarısı indeksi ve yumurta sarısı yüksekliği parametreleri açısından anlamlı farklar olduğu belirlendi (P<0.05). Sonuç olarak, yumurta tazeliğinin korunmasında depolama sıcaklığının ve sürenin önemli bir rolü olduğu, yumurtaların yumurtlama tarihinden sonra en fazla 8. günden itibaren soğuk zincirde muhafaza edilmesi gerekliliği öngörülmüştür.

Potential Implications of Natural Antioxidants of Plant Origin on Oxidative Stability of Chicken Albumen during Storage: A Review

“…Škrbić et al [43] reported that refrigerated temperatures lower the rate of increase in albumen pH compared to ambient temperature. However, Altunatmaz et al [35] found no significant effect of temperature on albumen pH after 28 d of storage. The increased pH at room temperature could be due to the increased escape of gases from eggs.…”

“…This decrease in albumen weight was due to a decrease in the thick albumen weight and an increase in yolk weight, suggesting that water diffused from the albumen through the vitelline membrane into the yolk during storage. Albumen weight loss is higher at room temperature than under low temperatures [35] because of higher water loss from the albumen to the yolk. A drastic reduction in AH over storage time indicates poor albumen quality and adversely influences HU values.…”

“…Changes in albumen structure indicate a decline in albumen quality during storage. Albumen traits, such as HU value, albumen pH, and thick albumen height, are often used as indicators of albumen quality during storage and are influenced by storage conditions in a time-and temperature-dependent manner [17,34,35]. These traits would invariably influence the albumen's functional, rheological, and biological properties [10,36].…”

“…Albumen height is at a maximum in freshly laid eggs and declines with storage time. Various studies [40,52] have demonstrated that AH decreases with storage time and, in one study, AH and albumen index could not be calculated after 18 days of storage owing to increased albumen fluidity [35]. The effects of storage time and temperature on albumen height are presented in Table 2.…”

Microbial and Antibiotic Resistant E. coli Contamination in Retail Eggs Produced by Alternative and Conventional Rearing Methods

“…In fact, some studies have demonstrated that pathogens not detected on the outer surface of the eggshell can be present in the eggshell pores and membranes (Chousalkar et al, 2010;Chousalkar and Roberts, 2012). Previous studies in Turkey have been mostly focused on microbiological assessment of retail eggs produced from conventional caged-layers (Erkan et al, 2008;Temelli et al, 2015;İncili et al, 2019;Sandikci et al, 2020). To the authors' knowledge, there are limited data available on comparative microbial analysis of the eggshell surface, eggshell (pores and membranes), and egg yolk of retail organic eggs, free-range eggs, barn eggs and conventional-cage eggs.…”