Relationship of temperature and length of storage on ph of internal contents of chicken table egg in humid tropics

Abstract

All foods have limited shelf life which vary depending on the food and storage conditions. Table eggs are perishable food and storage temperature is an important factor that affects the shelf life. In tropical countries like Nigeria, eggs are usually preserved under ambient condition due to erratic power supply, which reduces the efficiency of refrigeration system. The aim of the present study was to examine the effects of storage periods, temperature and their relationship on the pH of chicken egg internal properties (yolk, albumen and whole egg). Fresh chicken table eggs were randomly allotted to three treatments of storage temperatures; refrigerator (40C ? 2), laboratory (320c ? 4), and poultry store room (370C ? 4). Eggs were assigned to treatments in a completely randomized design, and each treatment was replicated thrice. The pH was measured daily for each storage temperature in all treatments. Storage temperature and periods had significant (P<0.05) effect on pH of measured parameters. The pH values increased with storage temperature and period of storage. The rate of pH increase was significantly (P<0.05) higher in ambient as compared to refrigerator temperature. In this study, only the refrigerator storage has pH values within the range for fresh table eggs. At storage period above three weeks, pH values increased beyond the range for fresh egg. It is validated that storage temperature and period affected egg shelf life, the rate of freshness reduced with increased temperature, thus, storage beyond three weeks of ambient temperature is not advisable in humid tropics.

EFFECTS of DIFFERENT VIOL TYPES on EGG QUALITIES in TABLE EGGS at DIFFERENT STORAGE TEMPERATURES

“…This result is consistent with the studies stating that the pH value of egg whites also increased due to the increase in storage temperature (Sariyel et al, 2022;Tan et al, 2022). Albumen's pH increases as a result of a shift in the carbonic acidbicarbonate buffer system caused by the release of carbon dioxide from the eggshell's pores during storage (Shin et al, 2012;Mathew et al, 2016).…”

Determination of egg storage time at room temperature using a low-cost NIR spectrometer and machine learning techniques

“…Additionally, degradation can reach a point where the egg is unfit for human consumption. For this reason, it is very important to develop methods to better monitor egg storage time (Abdel-Nour et al, 2011, Akter et al, 2014, Akyurek and Okur, 2009, Mathew et al, 2016.…”

“…Its freshness and quality declines with the time, been influenced by the storage conditions. Degradation can get to the point of been unfitted for human consumption (Abdel-Nour, Ngadi, Prasher, & Karimi, 2011;Akter, Kasim, Omar, & Sazili, 2014;Akyurek & Okur, 2009;Mathew, Olufemi, & Foluke, 2016).…”

Comparison of Egg Quality and Microbiology Traits in Eggs Obtained Different Genotypes under Different Storage Conditions

“…Therefore, it is imperative to establish suitable conditions that can effectively maintain the freshness of eggs throughout storage. The negative effect of extended storage period and elevated temperatures on egg quality, freshness, and shelf life has been documented in several studies (Mathew et al, 2016;Ronald Santos et al, 2019;Altunatmaz et al, 2020;Chousalkar et al, 2021). According to Martinez et al (2021), the duration and temperature of storage were found to have a substantial effect on both the internal and external quality of eggs.…”