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

Lee, Min Hee; Cho, Eun Jung; Choi, Eun Sik; Sohn, Sea Hwan

doi:10.5536/kjps.2016.43.1.31

Cited by 52 publications

(40 citation statements)

References 26 publications

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“…As a result, it is predicted that the storage temperature and duration play an important role in maintaining the freshness of the eggs and also there is a necessity the eggs should be kept in the cold chain after 8 days from the date of laying. Lee et al [33] stated that the storage temperature and duration are major factors affecting egg quality. When the storage temperature and duration are compared, it is emphasized that storage temperature is a more sensitive determinant.…”

Section: Discussionmentioning

confidence: 99%

Farklı Sıcaklıklarda Depolanan Tavuk Yumurtalarının Kalite Parametrelerinin Değerlendirilmesi

Altunatmaz¹,

Aksu²,

Bala³

et al. 2019

Kafkas Univ Vet Fak Derg

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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.

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Section: Discussionmentioning

confidence: 99%

Farklı Sıcaklıklarda Depolanan Tavuk Yumurtalarının Kalite Parametrelerinin Değerlendirilmesi

Altunatmaz¹,

Aksu²,

Bala³

et al. 2019

Kafkas Univ Vet Fak Derg

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“…이러한 표지와 더불어 난중, 난각 두께, 난각밀도, 난각색, 난황색, 난황의 pH 및 난백점도 등 도 난질의 평가요소로 고려되고 있다 (Lee et al, 2016). 계란 의 품질은 유전적 요인에 의해 영향을 받을 뿐만 아니라 계 란의 보관 상태에 따른 여러 환경적 요인들에 의해서도 많 은 영향을 받는다.…”

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“…계란 의 품질은 유전적 요인에 의해 영향을 받을 뿐만 아니라 계 란의 보관 상태에 따른 여러 환경적 요인들에 의해서도 많 은 영향을 받는다. 이러한 환경적 요인들 중 보관온도와 저장 기간이 난질에 절대적인 영향을 미치는 것으로 알려져 있는 데, 저장기간이 길어질수록, 보관온도가 높아질수록 난황막 의 강도가 떨어지고, 난황 내 수분 함량이 높아져 급격한 난 질의 저하가 일어난다 (Silversides and Villeneuve, 1994;Walsh et al, 1995;Kirunda and McKee, 2000;Carraro and Antunes, 2001; Silversides and Scott, 2001;Jones et al, 2002;Jones and Musgrove, 2005;Samli et al, 2005;Jin et al, 2011;Shin et al, 2012;Lee et al, 2016). 한편, 계란의 품질에 영향을 미치는 유전적 요인으로서 품종이나 산란연령이 크게 영향 을 미치는 것으로 알려져 있다 (Johnson and Merritt, 1955;Ahn et al, 1997;Hartmann et al, 2003;Zhang et al, 2005;Wolc et al, 2012).…”

unclassified

“…난백 높이에 대한 기능적 중요성은 명확 하지는 않지만, 계란의 신선도 측도로서 매우 중요한데, 이 는 저장기간에 따라 비례적으로 감소되기 때문이다. 또한 난백의 pH는 품종이나 산란연령에 상관없이 저장기간에 따 라 상승함을 보여 계란의 신선도 측도로 또 다른 유용 지표 로 이용할 수 있음을 제시하고 있다 (Silversides and Scott, 2001 (Scott and Silversides, 2000;Tona et al, 2004;Jones and Musgrove, 2005;Akyurek and Okur, 2009;Jin et al, 2011;Shin et al, 2012;Lee et al, 2016). 산란연령 과 계란의 저장기간 간 난질에 미치는 상호작용에 대한 연 구에서 산란피크기에 산란한 계란들이 노계 때 산란한 계란 에 비해 저장기간이 증가함에 따라 급격한 난질의 저하가 나타난다고 하였는데 (Siyar et al, 2007;Bozkurt and Tekerli, 2009) (Samiullah et al, 2016).…”

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The Effect of Hen Age on Egg Quality in Commercial Layer

Lee¹,

Cho²,

Choi³

et al. 2016

Korean Journal of Poultry Science

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Egg quality is a very important factor for both consumers and producers. Factors affecting egg quality include strain and age of hens; egg storage temperature, time, and humidity; laying season; and feeding. This study aimed to determine the effect of hen age and egg storage time on egg quality. A total of 700 eggs obtained from Hyline Brown commercial layers were used for this experiment, and they were separated into two hen age groups (30 vs. 60 weeks) with eight treatments and four storage times (day 0, 10, 20, and 30). The egg weight; shell color, thickness, and density; albumen height; Haugh unit (HU); yolk color; and the yolk and albumen pH and viscosity were measured for the egg quality assessment. The results showed that the age of the hen and egg storage time significantly affected almost all parameters of the internal and external egg quality. The shell thickness, albumen height, HU, yolk color, pH of yolk and albumen, and yolk viscosity significantly decreased with increasing hen age. The egg shell color was significantly lighter in eggs from 60-week-old hens than in those from 30 weeks-old hens. The egg weight; shell weight, thickness, and density; albumen height, HU; and albumen viscosity significantly decreased, but the yolk color and pH of the yolk and albumen increased with increasing egg storage time. The interaction effects between the storage time and hen age were significant in shell thickness, albumen height, yolk color, and yolk and albumen pH and viscosity. The eggs obtained from 60-week-old hens showed significantly lower shell thickness, albumen height, and HU values, which are considered typical egg quality measurements, than values of eggs from 30-week-old hens. Therefore, increasing hen age and egg storage time caused the deterioration of egg quality. In conclusion, this study demonstrated that hen age is the major factor affecting the quality of fresh eggs, whereas the storage time is the determinant factor affecting the quality of stored eggs.

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“…일반적으로 난각은 6개의 층으로 구성되고, 가장 안쪽에는 난황과 난백 을 직접적으로 싸는 막과 외부 막층 가까이 있는 섬유질 막 은 난각의 석회화에 관여한다 (Tyler, 1969;Pooley, 1979). 난 각의 질은 품종과 같은 유전적 요인뿐만 아니라, 영양적 요 인, 환경적 요인 및 산란 연령과 같은 다양한 요인에 의해 영 향을 받는다 (Roland, 1979;Hill et al, 1980;Peebles and Brake, 1987;Williams, 1992;Suk and Park, 2001;Samli et al, 2005;Akyurek and Okur, 2009;Jin et al, 2011;Roberts et al, 2013;Lee et al, 2016 (Soares, 1984;Bar et al, 1999;Dacke, 2000;Ingleton, 2002;Silverman, 2003;Huang et al, 2006;Ramasamy, 2006;Talmage and Mobley, 2008;Bar, 2009 (Griffin, 1992;Walzem, 1996;Davis, 1997;Dacke, 2000;Bar, 2008). 난각은 이온뿐만 아니라, OCX-32, OCX-36, OC-17, OC-116, Osteopontin 등의 단백 질로 구성되며, 이들 중 OCX-32는 uterine specific protein으 로 난각의 석회화 및 외부각질화에 작용한다.…”

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Histological Change of Uterus Endometrium and Expression of the Eggshell-related Genes according to Hen Age

Park¹,

Cho²,

Park³

et al. 2017

Korean Journal of Poultry Science

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The eggshell is an intricate and highly ordered structure composed of multiple layers and a calcified matrix. The eggshell is formed at the uterine segment of the chicken oviduct. In this study, histological changes in the uterine endometrium and the expression of the eggshell-related genes were investigated according to hen age. We analyzed the expression of eggshell protein-related genes, such as OCX-32, OCX-36, OC-17, OC-116, and eggshell-ion-related genes, such as CABL-1, SPP1, SCNN1G, ATP2A2, CA2, and CALM1. In chicken uterine endometrium, histological deformation, fibrosis, atrophy and elimination of micro-villi were found with increasing hen age. The concentration of blood-ion components did not significantly change with age. The amount of telomeric DNA in uterine endometrial cells decreased with increasing hen age. The expression of most of the eggshell-related genes changed significantly with increasing hen age. The expression of some ovo-proteins, which play a role in eggshell formation, increased with increasing hen age; however, there were no significant correlations among eggshell protein genes. Eggshell ion-related genes, such as ATP2A2, SCNN1G, CA2, and CALM1, were closely related to each other. The OCX-32 and OCX-36 genes were closely related to some of the eggshell ion genes. Eggshell protein-related genes, such as the OCX-32, OCX-36 genes and ion-related genes such as CALB-1, ATP2A2, SCNN1G, CA2, CALM1, affected eggshell formation, mutually or independently. This study shows that, uterine although endometrial cell damage occurs with increasing hen age, normal eggshells can be formed in old hens. This suggests that eggshell protein-and eggshell ion-related genes also control the homeostasis of eggshell formation.

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

Cited by 52 publications

References 26 publications

Farklı Sıcaklıklarda Depolanan Tavuk Yumurtalarının Kalite Parametrelerinin Değerlendirilmesi

Farklı Sıcaklıklarda Depolanan Tavuk Yumurtalarının Kalite Parametrelerinin Değerlendirilmesi

The Effect of Hen Age on Egg Quality in Commercial Layer

Histological Change of Uterus Endometrium and Expression of the Eggshell-related Genes according to Hen Age

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