Non-destructive testing technology for raw eggs freshness: a review

Qi, Liang; Zhao, M. G.; Li, Zhong; Shen, De-hong; Lü, Jun

doi:10.1007/s42452-020-2906-x

Cited by 23 publications

(16 citation statements)

References 43 publications

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“…Albumen pH of commercial and free-range eggs increased linearly with increasing days of storage, according to room and refrigerated temperatures (commercial eggs and free-range eggs, Tables 1 and 2, respectively; P<0.05). The pH values found are within the pH range considered adequate for eggs subjected to different storage periods (9.0-9.7) (37) . For the yolk pH, a linear increase in yolk pH of commercial and free-range eggs was also found with increasing days of storage and as a function of room and refrigerated temperatures (commercial eggs and free-range eggs, Tables 1 and 2, respectively; P<0.05), between 6.0 and 6.9, established by Dutra et al (38) for eggs subjected to different storage periods.…”

Section: Resultssupporting

confidence: 59%

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Quality of free-range and commercial eggs subjected to different storage periods and temperatures

et al. 2022

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The objective was to evaluate the internal quality of eggs from commercial laying hens and free-range hens subjected to different storage periods and temperatures. For the experiment, 280 eggs were randomly distributed into different treatments, adopting a completely randomized design, in a 2 x 7 factorial arrangement of two temperatures, seven storage periods, totaling 14 treatments with 10 replications. The treatments consisted of two storage conditions: under refrigeration (6 ± 1.0ºC) and at room temperature (26.6 ± 1.0ºC). Eggs were analyzed for 30 days, with evaluations in different storage periods (0, 5, 10, 15, 20, 25 and 30 days). For each storage condition, 140 eggs were separated, 70 commercial eggs and 70 free-range eggs. There was a linear increase in egg weight loss, yolk weight, albumen pH, yolk pH, length and width of albumen and yolk of commercial and free-range eggs, as the storage period increased. There was a linear reduction in weight, height and albumen index and in the yolk index of commercial and free-range eggs as the storage period increased, with more pronounced responses for eggs stored at room temperature (P<0.05). Albumen percentage was linearly reduced only for commercial eggs (P<0.05). Eggs kept at room temperature reduce their quality after 15 days of storage, and the storage under refrigeration for 30 days is recommended to preserve the shelf life of the egg for consumption.

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Section: Resultssupporting

confidence: 59%

“…According to Qi et al (37) , when the yolk index is lower than 0.25, it means that the yolk is very fragile.…”

Section: Resultsmentioning

confidence: 99%

Quality of free-range and commercial eggs subjected to different storage periods and temperatures

et al. 2022

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“…Además, contiene ácidos grasos, mayormente el ácido palmítico, ácido esteárico, ácido oleico y ácido linoleico. [14] Los componentes del huevo presentan cambios fisicoquímicos que se pueden observar con un deterioro de la proteína, ranciedad de las grasas y la descomposición de los carbohidratos [15]. Por otro lado, la evaluación del estado de frescura del huevo permite analizar peso del huevo, grosor de la cáscara (mm), pigmentación de la yema, diámetro del albumen, unidades Haugh y pH de la clara y yema [16].…”

Section: Introductionunclassified

Evaluación de la calidad interna, externa y vida útil del huevo comercial en condiciones de trópico

Guerrero Díaz,

Sanabria Naranjo,

Sánchez Guerrero

et al. 2024

Spei domus

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Los parámetros de calidad interna y externa del huevo son indicadores del estado de frescura que este presenta. Se evaluó el efecto del tiempo en la calidad del huevo comercial almacenado en anaquel. Se utilizaron 120 huevos provenientes de la línea genética Isa Brown y HyN Brown Nick divididos en dos grupos (grupo A y grupo B). Las variables fueron medidas cada tres días hasta el día 28 de edad del huevo. Se analizó el peso, unidades haugh, pigmentación de yema, grosor de la cascara, índice de yema, pH de albumina y yema e inspección visual. Se observaron diferencias significativas en (p>0.05) en la mayoría de las variables analizadas durante el tiempo de estudio. Ambos grupos presentaron una disminución en el peso del huevo (-3.1 gr grupo A y 3.8 gr grupo B), uni-dades haugh (-26.2 gr grupo A y -34.7 gr grupo B), índice de yema (-0,34%grupo A y -0,36 % grupo B),inspección visual ( -6 puntos grupo A y 3.7 puntos grupo B), pigmentación yema (- 2.1 grupo A y -1.4 grupo B) y pH albumina (-1 grupo A y -0,5 grupo B ); después de 28 días de almacenamiento. En cuanto al pH de la yema no presentó diferencias significativas (p>0.05), los valores se mantuvieron durante el estudio. El ambiente influyó en los pará-metros de calidad del huevo, reduciendo su nivel de frescura, exceptuando el Ph de yema, el cual tuvo un proceso de degradación menor.

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“…The detection of the internal quality in fresh poultry eggs has garnered significant attention in current research [ 3 ]. The leading detection methodologies encompass spectroscopic techniques [ 4 ], machine vision technology [ 5 ], and gas-sensitive sensors [ 6 ].…”

Section: Introductionmentioning

confidence: 99%

A Non-Destructive Detection and Grading Method of the Internal Quality of Preserved Eggs Based on an Improved ConvNext

Tang,

Zhang,

Chen

et al. 2024

Foods

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As a traditional delicacy in China, preserved eggs inevitably experience instances of substandard quality during the production process. Chinese preserved egg production facilities can only rely on experienced workers to select the preserved eggs. However, the manual selection of preserved eggs presents challenges such as a low efficiency, subjective judgments, high costs, and hindered industrial production processes. In response to these challenges, this study procured the transmitted imagery of preserved eggs and refined the ConvNeXt network across four pivotal dimensions: the dimensionality reduction of model feature maps, the integration of multi-scale feature fusion (MSFF), the incorporation of a global attention mechanism (GAM) module, and the amalgamation of the cross-entropy loss function with focal loss. The resultant refined model, ConvNeXt_PEgg, attained proficiency in classifying and grading preserved eggs. Notably, the improved model achieved a classification accuracy of 92.6% across the five categories of preserved eggs, with a grading accuracy of 95.9% spanning three levels. Moreover, in contrast to its predecessor, the refined model witnessed a 24.5% reduction in the parameter volume, alongside a 3.2 percentage point augmentation in the classification accuracy and a 2.8 percentage point boost in the grading accuracy. Through meticulous comparative analysis, each enhancement exhibited varying degrees of performance elevation. Evidently, the refined model outshone a plethora of classical models, underscoring its efficacy in discerning the internal quality of preserved eggs. With its potential for real-world implementation, this technology portends to heighten the economic viability of manufacturing facilities.

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Non-destructive testing technology for raw eggs freshness: a review

Cited by 23 publications

References 43 publications

Quality of free-range and commercial eggs subjected to different storage periods and temperatures

Quality of free-range and commercial eggs subjected to different storage periods and temperatures

Evaluación de la calidad interna, externa y vida útil del huevo comercial en condiciones de trópico

A Non-Destructive Detection and Grading Method of the Internal Quality of Preserved Eggs Based on an Improved ConvNext

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