Packaging with hydrogen gas modified atmosphere can extend chicken egg storage

2021 ◽  
Author(s):  
Yueqiao Wang ◽  
Junjie Wang ◽  
Yong Kuang ◽  
Wenbiao Shen
Keyword(s):  
Hydrogen Gas ◽  
Modified Atmosphere ◽  
Chicken Egg ◽  
Egg Storage

scholarly journals RANCANG BANGUN ALAT PENDETEKSI KONDISI TELUR AYAM BERBASIS MIKROKONTROLER ATMEGA 32 DENGAN SENSOR CAHAYA

Foristek ◽  
2021 ◽  
Vol 9 (1) ◽  
Author(s):  
Afdal Tahir ◽  
Mery Subito ◽  
Agustinus Kali
Keyword(s):  
Storage Time ◽  
Time Efficiency ◽  
Chicken Egg ◽  
Detection Tool ◽  
Light Sensor ◽  
Long Time ◽  
Egg Storage ◽  
Speed Up ◽  
Chicken Eggs

When consumers buy eggs, consumers should be more careful choosing the egg because there are some eggs that the quality has been decreased or the eggs are damaged and cannot be consumed anymore. This is caused by the length of egg storage time and didn’t have a tool that capable to detect the condition of the egg. People or egg breeders / entrepreneurs habit on looking the quality of eggs still use manual way, as a result it takes a long time because it must select the eggs condition one by one. The purpose of this research is to design and make the detection tool of chicken egg condition with ATmega 32 microcontroller using light sensor, so that the time efficiency and the result of egg selection becomes faster. . The use of tools is very easy and simple so that consumers or breeders / entrepreneurs can use it. Then to simplify and speed up the selection time of chicken eggs breeder or entrepreneur to distinguish good and damaged egg condition.

Unravelling proteome changes of chicken egg whites under carbon dioxide modified atmosphere packaging

2018 ◽  
Vol 239 ◽  
pp. 657-663 ◽  
Author(s):  
Lei Xu ◽  
Fei Jia ◽  
Changyao Luo ◽  
Qianqian Yu ◽  
Ruitong Dai ◽  
...  
Keyword(s):  
Carbon Dioxide ◽  
Modified Atmosphere Packaging ◽  
Modified Atmosphere ◽  
Chicken Egg ◽  
Proteome Changes

scholarly journals PERBANDINGAN KADAR PROTEIN TELUR PADA TELUR AYAM DENGAN METODE SPEKTROFOTOMETRI VIS

2019 ◽  
Vol 6 (2) ◽  
pp. 53
Author(s):  
Nurfijrin Ramadhani ◽  
Herlina Herlina ◽  
Anjani Chintya Pratiwi
Keyword(s):  
Protein Content ◽  
Sampling Technique ◽  
Egg Yolk ◽  
Purposive Sampling ◽  
Chicken Egg ◽  
Color Reagent ◽  
Egg Storage ◽  
Egg Shells ◽  
Egg Yolks ◽  
Chicken Eggs

<p align="center"><strong>Abstrak</strong></p><p align="center"><strong> </strong>Protein yang terdapat dalam makanan hewani seperti telur dikatakan sebagai protein sempurna. Telur terbagi atas bagian kuning dan putih yang mempunyai nilai protein yang berbeda. Tujuan penelitian ini adalah untuk mengetahui perbedaan kadar protein putih dan kuning telur dari 2 jenis telur ayam. Pada penelitian ini teknik pengambilan sampel menggunakan metode <em>purposive sampling</em>, dimana pengambilan sampel sesuai dengan persyaratan, yaitu 2 jenis telur ayam, telur ayam ras dan telur ayam kampung dengan karakteristik tidak busuk, kulit telur tanpa bercak, kulit telur berwarna coklat/putih bersih, mutu kesegaran telur penyimpanan kurang dari 1 minggu. Metode penelitian yang dilakukan yaitu analisis kualitatif protein menggunakan metode pereaksi warna biuret, sedangkan analisis kuantitatif menggunakan spektrofotometri sinar tampak. Hasil penelitian menunjukkan bahwa kadar protein pada putih telur ayam ras memiliki kadar terendah 863,3 mg/mL dan pada kuning telur ayam kampung memiliki kadar protein tertinggi 1.229,5 mg/mL, dan kadar protein putih telur ayam kampung 945,07 mg/mL, kuning telur ayam ras 930,9 mg/mL.</p><p align="center"><strong>Kata Kunci :  </strong>Protein, Telur AyamRas, Telur Ayam Kampung, Biuret, SpektrofotometriVis</p><p> </p><p><strong><em>Comparison of protein </em></strong><strong><em>level </em></strong><strong><em>in eggs </em></strong><strong><em>using </em></strong><strong><em>spectrophotometry</em></strong></p><p> </p><p><strong><em>Abstract</em></strong></p><p align="center"><strong> </strong></p><pre><em>Proteins contained in animal foods such as eggs are said to be perfect proteins. Eggs are divided into yellow and white parts that have different protein values. The purpose of this study was to determine the differences in levels of white and egg yolk protein from 2 types of chicken eggs. In this study the sampling technique used a purposive sampling method, where sampling was in accordance with the requirements, namely 2 types of chicken eggs, chicken eggs and native chicken eggs with characteristics not rot, eggshells without blotches, brown / white egg shells, quality egg storage freshness less than 1 week. The research method used was qualitative analysis of proteins using the biuret color reagent method, while quantitative analysis using visible spectrophotometry. The results showed that protein content in race chicken egg whites had the lowest levels of 863.3 mg/mL and in chicken egg yolks had the highest protein content of 1229.5 mg/mL, and the protein content of free-range egg white chicken 945.07 mg/mL, race chicken egg yolk 930.9 mg/mL</em></pre><pre><strong><em>Keywords: </em></strong><em>Protein, Ras-Chicken Egg, Village Chicken Egg, Biuret, Vis Spectrophotometry</em></pre>

Motions of neutral hydrogen at high latitudes

1967 ◽  
Vol 31 ◽  
pp. 265-278 ◽  
Author(s):  
A. Blaauw ◽  
I. Fejes ◽  
C. R. Tolbert ◽  
A. N. M. Hulsbosch ◽  
E. Raimond
Keyword(s):  
Surface Density ◽  
Velocity Dispersion ◽  
Neutral Hydrogen ◽  
Hydrogen Gas ◽  
High Latitudes ◽  
Low Velocity

Earlier investigations have shown that there is a preponderance of negative velocities in the hydrogen gas at high latitudes, and that in certain areas very little low-velocity gas occurs. In the region 100° &lt;l&lt; 250°, + 40° &lt;b&lt; + 85°, there appears to be a disturbance, with velocities between - 30 and - 80 km/sec. This ‘streaming’ involves about 3000 (r/100)2solar masses (rin pc). In the same region there is a low surface density at low velocities (|V| &lt; 30 km/sec). About 40% of the gas in the disturbance is in the form of separate concentrations superimposed on a relatively smooth background. The number of these concentrations as a function of velocity remains constant from - 30 to - 60 km/sec but drops rapidly at higher negative velocities. The velocity dispersion in the concentrations varies little about 6·2 km/sec. Concentrations at positive velocities are much less abundant.

Depression and Personality: Chicken, Egg, or Combo Dish?

PsycCRITIQUES ◽  
2006 ◽  
Vol 51 (3) ◽  
Author(s):  
Karen Conner
Keyword(s):  
Chicken Egg

EFFECT OF SODIUM LACTATE ON QUALITY OF LIGHTLY SALTED FISH IN OXYGEN FREE PACKAGING

2017 ◽  
pp. 128-137
Author(s):  
Elena Yuryevna Porotikova ◽  
Boris Lazarevich Nekhamkin ◽  
Mikhail Pavlovich Andreev
Keyword(s):  
Modified Atmosphere Packaging ◽  
Storage Period ◽  
Sodium Lactate ◽  
Vacuum Packaging ◽  
Storage Life ◽  
Clupea Harengus ◽  
Modified Atmosphere ◽  
Salted Fish ◽  
Baltic Herring ◽  
Organoleptic Characteristics

The present article investigates the effect of sodium lactate on microbiological, physico-chemical and sensory characteristics of lightly salted Pacific herring ( Clupea pallasii ) and Baltic herring ( Clupea harengus membras ) during refrigerated storage 5 ± 0.3°C. There have been analyzed different processing methods of lightly salted samples of Pacific and Baltic herring: control (without sodium lactate), and experiment (3% sodium lactate), both in vacuum packaging and modified atmosphere packaging (MAP - 40% CO2/60% N2). For vacuum and MAP there were used bags with low oxygen permeability (3 cm3/m2/day). It was found that 3% sodium lactate keeps firmness of the texture of salted fish muscle and reduces the release of water into the package during storage. Adding 3% sodium lactate reduces the value of the water activity in lightly salted Pacific and Baltic herring by 0.01-0,012 units. The lowest pH (0.02 units) was registered in samples without sodium lactate packed in MAP. Organoleptic signs of spoilage in fish without sodium lactate appeared much earlier, and using 3% sodium lactate both in vacuum and in MAP helped protect and improve organoleptic characteristics of the product during storage. Total biological semination of experimental samples packed in MAP kept at the very low level during the whole storage period, i.e. combined effect of using 3% sodium lactate and MAP inhibited microbial growth. This combination allows to reduce twice the rate of accumulation nitrogen in terminal amino-groups and to increase 1.5-2 times storage life of lightly salted Pacific and Baltic herring, compared to their storage life in vacuum packaging without sodium lactate. The results obtained allow us to recommend using sodium lactate in production of lightly salted fish in oxygen-free packaging, especially in modified atmosphere packaging (40% CO2/60% N2).

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