The effects of storage conditions on quality changes of table eggs

Yamak, Umut Sami; Sarıca, Musa; Erensoy, Kadir; Ayhan, Volkan

doi:10.1007/s00003-020-01299-6

Cited by 12 publications

(9 citation statements)

References 22 publications

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“…Therefore, reducing water loss from eggs, decreasing the rate of gas exchange with the environment, and preventing infestation by exogenous microorganisms are key to prolonging the shelf life of eggs. The techniques and methods currently used to improve the storage quality of eggs include coating (Kim et al., 2009; Xu, Wang et al., 2018), refrigeration (Yamak et al., 2020), gas conditioning (Caner & Yüceer, 2015), ozone treatment (Yüceer et al., 2015), and UV treatment (Sheng et al., 2020). The coating method is characterized by low cost, high effectiveness, and ease of operation.…”

Section: Reactive Packaging In Foodmentioning

confidence: 99%

Protein‐based active films: Raw materials, functions, and food applications

Liu,

Zhang,

Wei

et al. 2024

Comp Rev Food Sci Food Safe

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Biopolymer packaging materials are an emerging trend in food packaging due to their degradability, nontoxicity, low cost, and low environmental stress; moreover, some properties of biopolymer packaging are better than those of traditional packaging. Proteins are a type of natural biopolymer packaging film matrix, and enhancing the packaging properties of proteins has been a focus of research. Preparing protein‐active packaging films by adding natural active substances with antimicrobial and antioxidant properties and nanoparticles to protein‐based films to provide more significant antimicrobial, antioxidant, and UV‐blocking effects is essential in food packaging and demonstrates the potential of using proteins in active food packaging applications. In recent years, the origin of natural actives, their mechanism of action, and their release from active packaging films have attracted much attention. In this review, we provide a comprehensive overview of protein film matrices for active packaging, natural antimicrobial agents, and natural antioxidants and discuss the potential of such active films in the packaging field. The sources of natural antimicrobial active substances and natural antioxidant active substances in packaging materials, their mechanisms of action, and their effects after being used to modify protein active films are summarized. The biorelease functions of protein active films with antimicrobial and antioxidant effects and their applications for various types of food are highlighted to understand the current effects of protein active films in food packaging.

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Section: Reactive Packaging In Foodmentioning

confidence: 99%

Protein‐based active films: Raw materials, functions, and food applications

Liu,

Zhang,

Wei

et al. 2024

Comp Rev Food Sci Food Safe

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“…We speculate that smaller Haugh units are observed for free-range eggs because free-range hens lay eggs outdoors and there may be some delay before the eggs are collected. Essentially, before collection, freerange eggs were stored outdoors in uncontrolled conditions of temperature and humidity, which would affect the freshness of the eggs (Yamak et al, 2021), whereas, the microclimate stability of cage system achieves bigger Haugh units. The Haugh unit of free-range and cage eggs decreased with the extension of storage time (Table 2), which is consistent with the results of previous studies (Baylan et al, 2011;Caglayan et al, 2009;Jayasena et al, 2012).…”

Section: Egg Quality Analysismentioning

confidence: 99%

Quality evaluation of table eggs under different rearing systems in China

et al. 2023

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Because of the impact of the COVID-19 pandemic, more and more people are choosing to buy food online, including eggs. Although this mode of shopping is very modern, many Chinese consumers lack scientific knowledge when selecting eggs. In this study, we used the multivariate statistical analysis and sensory analysis to evaluate and compare the qualities of online sale of free-range and cage eggs. How feeding conditions influence the quality of eggs and how physical characteristics influence the price of eggs were also studied in this work. Our research showed that there is a lack of scientific support for distinguish freerange eggs from cage eggs on the appearance, the color of the yolk does not represent the amount of protein in yolk which may actually be affected by fodders. Moreover, the nutritional quality of free-range eggs is no better than that of cage eggs. Sensory analysis showed that free-range eggs taste better, which is likely because of the higher yolk ratio. Multivariate linear regression analysis showed that Rearing systems, fodder type and yolk color have significant impact on the price (Price = 0.428 × Rearing system −0.235 × Fodder type + 0.191 × Yolk color).

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“…However, few studies can be found on the effect of the production system and storage conditions on the physical properties of eggs produced in the tropical conditions such as those encountered in Australia (Roberts, 2004;Yamak et al, 2021). In addition, most of these studies have analysed or reported the effects of one or few variables using classic statistics were no reports on the use of multivariate data analysis were found in the literature.…”

Section: Introductionmentioning

confidence: 99%

“…Several studies have reported the effect of housing or production systems on shell and egg characteristics at either the farm or across the supply value chain (e.g., transport, storage and distribution; Van Den Brand et al ., 2004; Hidalgo et al ., 2008; Akyurek & Okur, 2009; Hassan & Aylin, 2009; Gałązka‐Czarnecka et al ., 2019; Alig et al ., 2023a, 2023b). However, few studies can be found on the effect of the production system and storage conditions on the physical properties of eggs produced in the tropical conditions such as those encountered in Australia (Roberts, 2004; Yamak et al ., 2021). In addition, most of these studies have analysed or reported the effects of one or few variables using classic statistics were no reports on the use of multivariate data analysis were found in the literature.…”

Section: Introductionmentioning

confidence: 99%

Implications of the storage conditions and production system on the physical properties of eggs: a multivariate data analysis study

Cozzolino,

Sanal,

Soumeh

et al. 2024

Int J of Food Sci Tech

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SummaryThe objective of this study was to apply multivariate data analytical methods to evaluate the effect of both storage conditions (cold and room temperature) and production systems (cage and free range) on the physical properties of chicken eggs produced under tropical conditions. The results of this study indicated that most of the physical quality parameters (Haugh units, egg weight, albumin height, yolk colour, shell breaking and shell thickness) measured in the egg samples stored at room temperature (RT) were lower compared with egg samples stored in cold room (CT) conditions. The weight loss rate (WLR) was higher in the egg samples from RT compared with CT conditions. Both egg samples from either CT storage conditions or FR production system had the best quality parameters (high Haugh units, heavy egg weights and low WLR). The highest classification rate using linear discriminant analysis was obtained for the prediction of systems of production where egg samples from cage (C) and FR were 83% and 80% correctly classified. However, the classification of weeks of storage provides with intermediate classification results based on the physical parameters measured where 75% and 72% of the samples were correctly classified as stored in CT or RT storage conditions, respectively. The utilisation of multivariate data analysis allowed for the analysis of all the variables at the time without the need to isolate effects such as birds age, housing systems or by the solely interpretation of a single parameter.

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The effects of storage conditions on quality changes of table eggs

Cited by 12 publications

References 22 publications

Protein‐based active films: Raw materials, functions, and food applications

Protein‐based active films: Raw materials, functions, and food applications

Quality evaluation of table eggs under different rearing systems in China

Implications of the storage conditions and production system on the physical properties of eggs: a multivariate data analysis study

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