The Use of the Dynamics of Changes in Table Eggs during Storage to Predict the Age of Eggs Based on Selected Quality Traits

Drabik, Kamil; Próchniak, Tomasz; Kasperek, Kornel; Batkowska, Justyna

doi:10.3390/ani11113192

Cited by 17 publications

(11 citation statements)

References 39 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%

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%

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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“…The increase in vitelline membrane permeability with time may have caused changes in yolk quality characteristics. Similar results have been reported in other studies depending on the time storage period (Drabik et al, 2021;Tabib et al, 2021).…”

Section: Discussionsupporting

confidence: 92%

Effects of ultraviolet and ultrasound treatments applied before the storage period on egg quality characteristics

AVCILAR

YILMAZ

2023

International Journal of Agriculture Environment and Food Sciences

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Egg is an important source of animal protein with its nutritional substances. These nutritional substances and the quality characteristics of the egg are affected by the physicochemical changes with the effect of various factors during storage. Different studies have been carried out to preserve the quality values of eggs during storage. In these studies, Ultraviolet applications were mostly used for the sanitation of eggs, while Ultraviolet applications were made to determine the internal quality of the egg without breaking the shell. The aim of this study is to determine the effects of ultraviolet and ultrasound applications applied before storage to the quality characteristics of the eggs collected from laying hens. Eggs collected in the morning were subjected to ultraviolet and ultrasound treatments before storage and stored for 28 days in an environment of 20°C and approximately 60% humidity. The applied treatments made a significant difference between the groups in egg shell thickness (p <0.01), albumen weight (p <0.01) and yolk dry matter value (p <0.01). Storage time, on the other hand, made significant changes between groups on weight loss, shell breaking strength, albumen and yolk quality characteristics. The interaction of applications and storage time was statistically significantly in weight and height of albumen, Haugh unit and dry matter of yolk. As a result, the effects of processes such as ultraviolet and ultrasound applied to eggs, especially on egg shell thickness, reveal the importance of application time and application amount in such studies.

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“…In that study, h was more than tripled when stored at 25 °C for 35 days. A similar increase in h was noted in the studies of Ragni et al (2007) and Ragni et al (2010) after 16 days of storage, as well as Drabik et al (2021) who examined this relationship during 35 days of storage of chicken eggs.…”

Section: Air Cell Dimensionssupporting

confidence: 72%

An Innovative Non-destructive Technology for Controlling the Storage Period of Chicken Eggs Using Egg Parameters

Narushin,

Romanov,

Salamon

et al. 2023

Food Bioprocess Technol

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We proposed here a non-destructive technology for pre-sorting eggs into subclasses characterized by a specifical acceptable shelf life and quality requirements. Egg characteristics were identified suiting a predictive model for controlling storage periods. Accordingly, the relationships of egg parameters were assessed, with weight loss (ΔW) during storage being the best indicator of changes in egg contents variables. Using changes in ΔW, we established three indicators with the maximum effect on fast egg drying and shrinkage. These included egg weight (W), egg volume-to-surface area ratio, and air cell diameter. The relationship formulae were derived to estimate the ΔW value accurately. This approach enables to judge regarding the potential of each particular egg subclass for its acceptable weight shrinkage and assign an optimal storage period for it. The proposed non-invasive analytical method can be implemented in industrial conditions for both table and hatching eggs with the available set of automated technological equipment.

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The Use of the Dynamics of Changes in Table Eggs during Storage to Predict the Age of Eggs Based on Selected Quality Traits

Cited by 17 publications

References 39 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

Effects of ultraviolet and ultrasound treatments applied before the storage period on egg quality characteristics

An Innovative Non-destructive Technology for Controlling the Storage Period of Chicken Eggs Using Egg Parameters

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