The effect of storage time and egg weight at room temperature on interior quality of hatching egg in Magelang duck

In less intensive production systems, native poultry breeds can be used in order to diversify the products and achieve self-sustainability of these breeds through production. Given the missing data on the sustainability of quality of eggs obtained from indigenous, native hens, during storage, the aim of the study was to determine the most important parameters of egg quality of indigenous breed of Banat Naked Neck hens during a four-week period in different storage conditions. The design of the experiment was two-factorial with 4 levels of storage time factors (fresh eggs - 0, 1, 2, 3 and 4 weeks of storage) and 2 levels of temperature storage condition factors (room temperature and refrigerator). The room temperature was on average 21.3?C and the refrigerator temperature 8?C. Quality analysis was performed on a total of 200 eggs, and it included following parameters: egg weight, egg weight loss, weight and proportion of structural components: shell, yolk and albumen, albumen height, yolk colour, Haugh Units and albumen pH. The storage time had a significant effect on all properties of egg quality, except for the yolk colour, which was under the impact of the interaction of storage time and temperature. Storage temperature influenced egg weight loss (<0.001), shell weight (<0.05), albumen height (<0.0001), Haugh Units (<0.0001) and albumen pH (<0.0001). By storing in the refrigerator, changes in internal quality were significantly slowed down. After 28 days of storage in the refrigerator, the values of albumen and Haugh Units were higher than the same parameters of eggs stored for only 7 days at room temperature.

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PENGARUH LAMA PERENDAMAN DALAM GEL LIDAH BUAYA (Aloe vera) TERHADAP KUALITAS TELUR AYAM RAS

ZOOTEC ◽

10.35792/zot.40.1.2020.26942 ◽

2020 ◽

Vol 40 (1) ◽

pp. 150

Author(s):

Asrul Lamarang ◽

A. Yelnetty ◽

L.Ch.M Karisoh ◽

N.N Lontaan

Keyword(s):

Storage Time ◽

Aloe Vera ◽

Egg Yolk ◽

Egg White ◽

Egg Weight ◽

White Index ◽

Significant Difference ◽

Chicken Eggs ◽

Haugh Unit

THE EFFECT OF IMMERSION IN GEL OF ALOE VERA ON THE QUALITY OF CHICKEN EGGS DURING STORAGE. The study was conducted to determine the duration effect of immersion of chicken eggs in aloe vera extract (Aloe Vera) on the quality of broiler eggs during storage. The material used in this study was freshly bred eggs at first day at weight of 55 - 60 grams. Aloe vera was obtained from the center of the ornamental plant of Bahu Village. The tools used in the study were including knives, scales, blenders, containers, diameter caliper, egg candlling, petri dishes. The method used was a completely randomized design (CRD) method with factorial pattern of a 5 x 5 with 3 replications. Factor A was the immersion time and factor B was the storage time. The observed variables were egg weight, egg white index, egg yolk index, and haugh unit. The data obtained were analyzed using ANOVA. The results of this study indicated that there was no significant difference (P> 0.05) on Egg Weight, however, there were significant differences (P< 0.05) on the egg white Index, Egg Yolk Index and Haugh Unit. Soaking eggs in aloe vera gel could extend the storage time up to 30 days.Keywords: Eggs, Aloe vera, Storage, Physical Quality

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PENGARUH KONSENTRASI ASAP CAIR TEMPURUNG KENARI DAN LAMA PENYIMPANAN TERHADAP KUALITAS KIMIA DAN FISIK DAGING

Buletin Peternakan ◽

10.21059/buletinpeternak.v35i1.590 ◽

2012 ◽

Vol 35 (1) ◽

pp. 50 ◽

Cited By ~ 3

Author(s):

Rizky Arizona ◽

Edi Suryanto ◽

Yuny Erwanto

Keyword(s):

Room Temperature ◽

Storage Time ◽

Ph Value ◽

Sensory Properties ◽

Cooking Loss ◽

Water Holding Capacity ◽

Liquid Smoke ◽

Randomized Design ◽

Water Holding

The objective of the experiment study was to determine the effect of canary shell liquid smoke on the chemical, physical and sensory qualities of beef stored at room temperature. Beef samples were dipped in liquid smoke solution with the concentration of 0, 4, 8, and 12% (v/v) during 15 minutes and then stored for 0,2, and 4 days at room temperature. Each treatment was carried out three times and the variables measured were water, phenol and acid content, pH, water-holding capacity, cooking loss and sensory properties of samples. Data on chemical and physical qualities were analyzed using analysis of variance (Completely Randomized Design/CRD) with factorial 4x3. The sensory properties were analyzed by a non parametric h-test. The results showed that liquid smoke concentration up to 12% significantly (p<0.05) increased water holding capacity and cooking loss of samples. Storage time up to four days significantly (p<0.05) increased its pH value, cooking loss, whereas water-holding capacity was decreased. The meat sensory test showed that flavor and slimming rate were affected significantly (p<0.05) by liquid smoke. There was no interaction between liquid smoke concentration and storage time. In conclusion, the addition of liquid smoke up to 12% increased phenol and acid content, while the physical quality of meat has decreased. Quality of beef stored up to 4 days showed a decreased of quality such as pH, water-holding capacity, cooking loss, and sensory meat. (Keywords: Canary shell, Liquid smoke, Storage time, Quality of beef)

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The Quality of Smoked Skipjack During Storage Time at Room Temperature

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/175/1/012003 ◽

2018 ◽

Vol 175 ◽

pp. 012003

Author(s):

Vanessa Natalie Jane Lekahena ◽

Risno Jamin

Keyword(s):

Room Temperature ◽

Storage Time

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Effect of Thermal Treatment on Enzymatic Activity and Rheological and Sensory Properties of Strawberry Purees

Food Science and Technology International ◽

10.1177/1082013208095328 ◽

2008 ◽

Vol 14 (5_suppl) ◽

pp. 103-108 ◽

Cited By ~ 12

Author(s):

O. Osorio ◽

N. Martínez-Navarrete ◽

G. Moraga ◽

J.V. Carbonell

Keyword(s):

Room Temperature ◽

Storage Time ◽

Sensory Quality ◽

Pectin Methylesterase ◽

Taste Quality ◽

Point Of View ◽

Thermal Treatments ◽

Three Samples ◽

Thermally Treated

The behavior of strawberry purees submitted to processes of mild pasteurization (75 °C — 15 s) and severe pasteurization (90 °C — 20 s), using as references fresh and hot-filled purees, was studied. Purees thermally treated were stored at +3 °C during 2 months. Pectin methylesterase activity, rheological behavior, and taste quality were analyzed. The results showed how the pectin methylesterase activity of strawberry puree (0.385nanokatal/mL) was reduced to 25.5% by the mild heat treatment, to 5.4% by the severe one and to undetectable levels in the hot-filled puree. A significant increase in the viscosity was detected as a consequence of the severe thermal treatments, although in any case it decreased with storage time. Taste quality, evaluated by simple ranking tests of samples, was superior in the fresh puree, without significant differences among the three samples thermally treated. The assessors pointed out the greater aromatic intensity of the fresh puree and the lack of cooked flavors in all samples. All treated samples maintained their sensory quality during 2 months of storage at 3 °C. The taste quality of hot-filled purees stored 1 or 2 months at room temperature (21 °C) was significantly lower than the respective chilled samples. From this point of view, the hot-filled treatment and chilling storage will be recommended for this product.

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Quality of Laying Hen Eggs During Storage Depending on Egg Weight and Type of Cage System (Conventional vs. Furnished Cages)

Annals of Animal Science ◽

10.2478/aoas-2014-0021 ◽

2014 ◽

Vol 14 (3) ◽

pp. 707-719 ◽

Cited By ~ 7

Author(s):

Justyna Batkowska ◽

Antoni Brodacki ◽

Sebastian Knaga

Keyword(s):

Storage Time ◽

Egg Quality ◽

Housing System ◽

Weight Class ◽

Quality Traits ◽

Egg Weight ◽

Cage System ◽

Relationship Of ◽

The Relationship

AbstractThe aim of the study was to demonstrate the relationship of egg weight and egg quality traits with storage time and type of cages in which the laying hens were kept. The material consisted of 960 eggs from same age Hy-Line Brown hens kept in conventional and furnished cages at the same time in one building. The eggs were randomly collected, sorted by weight (S, M, L and XL), and stored under controlled temperature and humidity conditions. All eggs were weighed on days 1 (day of laying) and 28 of the experiment. During the same time they were candled to determine depth of the air cell, and 60 eggs from each subgroup were chosen to evaluate quality traits (egg weight and egg specific gravity), shell characteristics (shell strength, weight, thickness and density), and interior quality of eggs (albumen height and pH, yolk colour, weight and pH). The eggs (especially those from the heavier weight classes, XL and L) from hens reared in furnished cages were characterized by significantly smaller quality changes (egg weight loss, yolk proportion, albumen height, Haugh units) due to storage time in relation to those from hens kept in conventional cages. This fact could point to their better suitability for consumption. In addition to the housing system, changes occurring in eggs during storage should also be considered in terms of their weight class. Economically important egg traits (e.g. egg weight, shell strength) were better in eggs from furnished compared to conventional cages.

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The Effect of Storage and Age of Hens on the Quality of Table Eggs

Advanced Research in Life Sciences ◽

10.1515/arls-2017-0011 ◽

2017 ◽

Vol 1 (1) ◽

pp. 64-67 ◽

Cited By ~ 2

Author(s):

Lidija Perić ◽

Mirjana Đukić Stojčić ◽

Siniša Bjedov

Keyword(s):

Storage Time ◽

Laying Hens ◽

Egg Quality ◽

Quality Characteristics ◽

Egg Weight ◽

Processing Industry ◽

Significant Negative Effect ◽

Poultry Products ◽

Negative Effect

AbstractQuality of poultry products, especially eggs, is a very important issue for the consumers and for the processing industry. The aim of the present study was to examine the interaction between the storage time and age of laying hens and their effect on the quality of table eggs. Eggs from 34 and 59- wk-old Bovans Brown hens were sampled and stored in the refrigerator for 1, 2, and 3 weeks. Significant effect of hen age (P<0.01) was found on egg weight, shell strength, albumen height and Haugh units (HU). Eggs from older hens had 2.58% higher mass compared to the eggs of young hens. Eggs from 59-weeks old hens had significantly lower shell strength (3.63 kg vs. 4.31 kg). Albumen height and HU were lower in eggs from the older hens compared to the young ones (5.7 mm vs. 7.11 mm for albumen height; 70.35 vs. 81.77 for HU). Significant negative effect of storage time was found on egg weight, albumen height, HU and yolk colour (P<0.01). The results indicated that egg quality characteristics monitored in this study decrease by hen age and during storage. The interaction effects between storage time and age of hens were significant only for yolk colour (P<0.05).

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PEMANFAATAN EKSTRAK AIR BUAH Flacourtia inermis Roxb. (LOBI-LOBI) SEBAGAI PENGAWET IKAN LAUT

Alotrop ◽

10.33369/atp.v2i1.4581 ◽

2018 ◽

Vol 2 (1) ◽

Author(s):

Ade Pribadi ◽

Nurhamidah Nurhamidah ◽

Elvinawati Elvinawati

Keyword(s):

Marine Fish ◽

Room Temperature ◽

Storage Time ◽

Water Extract ◽

Optimum Concentration ◽

Fish Sample ◽

Total Volatile ◽

Soaking Time ◽

Water Extracts

[THE UTILIZATION OF Flacourtia inermis Roxb. (LOB-LOBI ) FRUIT WATER EXTRACTS AS A MARINE FISH PRESERVATIVE] This research aims to determine the magnitude of the concentration and the length of time the optimum soaking water extracts of fruit Flacourtia inermis Roxb. (lobi-lobi ) as well as measuring its potential for use as a preservative in marine fish. Sample marine fish used is Kerapu Macan (Epinephelus fuscogultatus). The concentration of water extract from the fruit of F.inermis Roxb is at levels at 10, 20, 30 and 40% with soaking time each at 1, 2 and 3 hours for any variation of the concentration. Observation of the level of the fish freshness is done with a variety of storage time of 12, 18, and 24 hours at room temperature to any variation of the concentration of extract and soaking time. The parameters used in determining the level of the freshness of the sample fish is a rate of Total Volatile Bases (TVB), moisture content, and pH. The results of the research done indicate that extracts water from the fruit of F.inermis Roxb L are potential for use as a preservative of marine fish based on the values of pH and the levels of TVB. The most optimum concentration and soaking time in Kerapu Macan fish preserve during its storage was soaking with a concentration of 30% for 1 hour, i.e., able to withstand the pace of the decline of the quality of the Kerapu Macan sample for 18 hours at room temperature: with the pH 6.7 and fish TVBvalue at 29.4 mgN/100 g.

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Biochemical, Microbiological and Sensory Quality of Underutilized Marine Gastropod Smoked Products from Chicoreus ramosus and Volegalea cochlidium

Biointerface Research in Applied Chemistry ◽

10.33263/briac111.76057613 ◽

2020 ◽

Vol 11 (1) ◽

pp. 7605-7613

Keyword(s):

Fatty Acids ◽

Room Temperature ◽

Storage Time ◽

Sensory Quality ◽

Plate Count ◽

Human Consumption ◽

Total Volatile ◽

Total Plate Count ◽

Organoleptic Characteristics

Gastropods are one of the important sea-foods rich in protein, glycogen, minerals, and low-fat content. The proximate composition such as protein, carbohydrate, and lipid content of the smoked meat of C. ramosus and V. cochlidium was 11.84, 4.28, 2.88, and 8.96, 4.74, 3.04 % respectively.The moisture content of both the smoked meat was gradually increased from 2.2 -12.6% during storage at room temperature. The spoilage indicators such as Free Fatty Acids, TMA – N (Trimethylamine – Nitrogen), and TVB – N (Total Volatile Base- Nitrogen) values were found to be increased as storage time increased. The increasing TPC (Total Plate Count) and TFC (Total Fungal Count) and organoleptic characteristics were also increasing in both smoked meat during increased storage. This study indicated that the quality of C. ramosus and V. cochlidium smoked meat were found to be good and safe for human consumption even after 180 days of storage.

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Physical, Chemical, and Sensory Characteristics of Frozen Salted Edamame During Storage at Room Temperature

International Journal on Food, Agriculture and Natural Resources ◽

10.46676/ij-fanres.v2i1.20 ◽

2021 ◽

Vol 2 (1) ◽

pp. 9-18

Author(s):

Winda Amilia ◽

Andi Eko Wiyono ◽

Dhifa Ferzia ◽

Andrew Setiawan Rusdianto ◽

Ida Bagus Suryaningrat ◽

...

Keyword(s):

Antioxidant Activity ◽

Cold Storage ◽

Room Temperature ◽

Storage Time ◽

Total Dissolved Solids ◽

Total Acid ◽

Room Temperature Storage ◽

The City ◽

Temperature Storage

Edamame soybeans are a superior product in Jember Regency. Edamame has the advantage of protein, calcium and iron content. In general, edamame soybeans are a perishable food commodity that must be processed immediately. One of the processed edamame products is frozen salted edamame which is a practical ready-to-eat snack. Frozen salted edamame has attracted the interest of the people of Jember and people outside the city. This product is popular with people outside the city, so they often buy it to take home as a souvenir from Jember Regency. Uncontrolled environmental conditions during the trip with sudden temperature changes without cold storage cause the potential for physical damage or deterioration of quality in frozen salted edamame. Therefore, further observations are needed to determine changes in the quality of frozen salted edamame products during the trip without cold storage at room temperature storage. The purpose of this study was to determine the effect of room temperature storage time on physical quality, chemical quality, and organoleptic quality of frozen salted edamame products. The design of this study used a completely randomized design with a single factor, namely five treatments for different durations (0 hours, 12 hours, 24 hours, 36 hours, and 48 hours after removed from the freezer). The analyzes carried out in this study were the test of texture, color, pH, total dissolved solids, total acid, antioxidant activity, moisture content, and organoleptics. The results showed that the frozen salted edamame product decreased during storage time at room temperature. Based on the results of research, the duration of storage for frozen salted edamame products at room temperature has an effect on the value of color, pH, total dissolved solids, total acid, and water content, but does not affect the texture and antioxidant activity. The quality of the product also decreased in color, taste, aroma, and texture attributes.

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