Quality of Japanese quail (Coturnix coturnix japonica) eggs after extended refrigerated storage

Northcutt, J. K.; Buyukyavuz, A.; Dawson, Paul A.

doi:10.1016/j.japr.2022.100280

Cited by 8 publications

(10 citation statements)

References 26 publications

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“…In the presented study, a very rapid increase in albumen pH during the storage of eggs was observed, followed by a gradual, slow decrease. Our findings correspond with those of other authors ( Itoh et al, 1981 ; Imai et al, 1986 ; Scott and Silversides, 2000 ; Jones and Musgrove, 2005 ; Nowaczewski et al, 2010a ; 2010b ; Aygun and Sert, 2013 ; Akpinar et al, 2015 ; Adamski et al, 2017 ; Ondrušíková et al, 2018 ; Taha et al, 2019 ; Brodacki et al, 2019 ; Drabik et al, 2021 ; Northcutt et al 2022 ). In our study, storage time significantly affected SW with a decrease and EST with a slight increase, but only for the F33 strain.…”

Section: Discussionsupporting

confidence: 94%

“…In the present study, the weight loss due to evaporation ranged from 3.5% (S22) to 4.5% (F33) by the 4th wk of storage, and reached 10.7% and 11.3% respectively for the F33 and S22 by the 14th wk of storage. Only Nepomuceno et al (2014) and Northcutt et al (2022) showed no significant effect of storage time on EW. In the case of the albumen, besides the decrease in weight due to water evaporation through the pores in the eggshell, there is a diffusion of water into the yolk, resulting in a decrease in the A% value and an increase in YW and Y%.…”

Section: Discussionmentioning

confidence: 80%

See 1 more Smart Citation

The relationship between lysozyme gene polymorphism and quality changes during the storage of eggs derived from 2 commercial strains of Japanese quail

Knaga,

Kasperek,

Luchowska

et al. 2024

Poultry Science

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Section: Discussionsupporting

confidence: 94%

Section: Discussionmentioning

confidence: 80%

The relationship between lysozyme gene polymorphism and quality changes during the storage of eggs derived from 2 commercial strains of Japanese quail

Knaga,

Kasperek,

Luchowska

et al. 2024

Poultry Science

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“…HU scores ≥72 correspond to “clear firm egg white”, “well defined yolk” free from obvious defects and grade AA (best quality), 60–72 correspond to grade A (good quality), 31–60 correspond to grade B (average quality), less than 31 correspond to grade C (bad quality), eggs with HU scores below B grade were not suitable for consumption according to USDA‐AMS Egg grading manual (Northcutt et al ., 2022). The HU of control, oil‐coated group eggs changed to grade A after 21 days of storage, while the oil/β‐CD‐coated group eggs contained grade AA/A during 28 days storage.…”

Section: Resultsmentioning

confidence: 99%

Effect of rapeseed oil and β‐cyclodextrin coatings on the quality of eggs in shell

Dai¹,

Chen²,

Qin³

et al. 2023

Int J of Food Sci Tech

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SummaryThe objective of this research was to investigate and compare the effect of rapeseed oil, 0.5% β‐cyclodextrin (β‐CD) and rapeseed oil/0.5% β‐cyclodextrin coating on egg quality attributes during storage for 28 days at 25 °C. Egg quality attributes such as weight loss (WL), air cell depth and diameter, Haugh unit (HU), albumen pH, yolk index and colour, eggshell strength and morphology were monitored. Similar initial quality attributes of control, rapeseed oil, 0.5% β‐CD and rapeseed oil/0.5% β‐cyclodextrin‐coated eggs were obtained at day 0. Control (uncoated) and β‐CD‐coated eggs had the worst WL, air cell diameter, air cell depth, albumen pH and a* values after storage for 28 days at 25 °C, while the rapeseed oil/0.5% β‐cyclodextrin‐coated eggs had lower values of air cell diameter (18.20 mm), air cell depth (7.20 mm) and albumin pH (9.12), higher eggshell breaking strength (51.21 N) and a*(25.33). At day 7 and 21, the best quality attributes were obtained by rapeseed oil/0.5% β‐cyclodextrin‐coated eggs, being respectively: WL, yolk index and L*. Less obvious micro‐cracks on the eggshell surface were detected especially in rapeseed oil/0.5% β‐cyclodextrin‐coated eggs, which maintained slightly improved egg quality attributes during storage.

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“…They have not been known to cause any allergies. Hence, they are recommended for regular consumption to help fight against many diseases [15]. Mayonnaise is currently the most popular sauce worldwide, so we used it as a model.…”

Section: Introductionmentioning

confidence: 99%

Assessment of Bioactive Phytochemicals and Utilization of Rosa canina Fruit Extract as a Novel Natural Antioxidant for Mayonnaise

et al. 2023

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The oxidation of food emulsions causes rancidity, which reduces their shelf life. To prevent rancidity, synthetic antioxidants are widely used in the food industry. However, due to their potential health risks, researchers are exploring natural alternatives. This study aimed to investigate whether Rosa canina fruit extract (RCFE) could be used as a natural antioxidant to extend the shelf life of mayonnaise. Mayonnaise containing varying concentrations of RCFE [0.125% (T1), 0.25% (T2), 0.50% (T3), 0.75% (T4)] was compared to a mayonnaise control sample (C1) and a mayonnaise sample containing 0.02% BHT (C2) for 60 days of storage at 4 °C. RCFE was found to have high levels of total phenols content (52.06 ± 1.14 mg GAE g−1), total flavonoids content (26.31 ± 1.03 mg QE g−1), and free radical scavenging activity. The GC–MS analysis of RCFE revealed 39 different peaks, whereas the HPLC analysis showed the presence of 13 polyphenolic compounds in RCFE. The pH values of T2, T3, and T4 mayonnaise samples substantially declined as storage progressed; however, the reduction was less than that of C1 and C2. After 60 days, mayonnaise samples T2, T3, and T4 had greatly reduced peroxide and free fatty acid levels compared to C1 and C2. The mayonnaise enriched with RCFE (T3 and T4) had the most potent antioxidative ability and the lowest value of lipid hydroperoxides (peroxide value, POV) and the lowest value of thiobarbituric-acid-reactive substances (TBARS). The sensory evaluation revealed that the T3 sample exhibited the highest overall acceptability. In conclusion, this study recommends that RCFE could be used as a natural preservative to enhance the shelf life of functional foods.

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Quality of Japanese quail (Coturnix coturnix japonica) eggs after extended refrigerated storage

Cited by 8 publications

References 26 publications

The relationship between lysozyme gene polymorphism and quality changes during the storage of eggs derived from 2 commercial strains of Japanese quail

The relationship between lysozyme gene polymorphism and quality changes during the storage of eggs derived from 2 commercial strains of Japanese quail

Effect of rapeseed oil and β‐cyclodextrin coatings on the quality of eggs in shell

Assessment of Bioactive Phytochemicals and Utilization of Rosa canina Fruit Extract as a Novel Natural Antioxidant for Mayonnaise

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