scholarly journals Effect of Cladosporium cladosporioides on the Composition of Mycoflora and the Quality Parameters of Table Eggs during Storage

Processes ◽  
2021 ◽  
Vol 9 (4) ◽  
pp. 613
Author(s):  
Pavlina Jevinová ◽  
Monika Pipová ◽  
Ivana Regecová ◽  
Soňa Demjanová ◽  
Boris Semjon ◽  
...  
Keyword(s):  
Egg Quality ◽  
Storage Period ◽  
Storage Conditions ◽  
Quality Parameters ◽  
Cladosporium Cladosporioides ◽  
Dew Point ◽  
Different Temperatures ◽  
Group B ◽  
Entire Storage Period ◽  
Penicillium Spp

The eggshells of 120 experimental one-day-old table eggs were contaminated with the spore suspension of Cladosporium cladosporioides, divided into three groups (A–C) and stored at three different temperatures (3 °C, 11 °C and 20 °C) for 28 days. Visible growth of molds on/in experimental eggs was not observed within the entire storage period. No significant differences in the numbers of molds were found between particular groups of eggs. However, the composition of egg mycoflora was greatly influenced by storage conditions. Three mold genera were identified using the PCR method. The highest mold numbers were determined on Day 14 (Groups A and C) and Day 21 (Group B) when the maximum relative humidity and dew point temperature were recorded. On the same days, the dominance of Penicillium spp. and the minimum eggshell firmness were observed. Noticeable changes in egg quality were observed in eggs stored at 20 °C, and most of these eggs were downgraded at the end of storage period. The growth ability differed significantly among three mold genera. Penicillium spp. and Fusarium spp. showed better growth intensity at increased values (0.91–0.94) of water activity (aw) indicating a possible risk associated with the occurrence of mycotoxins in the egg contents.

scholarly journals Egg quality assessment at different storage conditions, seasons and laying hen strains

2017 ◽  
Vol 41 (3) ◽  
pp. 322-333 ◽  
Author(s):  
Vivian Feddern ◽  
Marina Celant De Prá ◽  
Rúbia Mores ◽  
Rodrigo da Silveira Nicoloso ◽  
Arlei Coldebella ◽  
...  
Keyword(s):  
Specific Gravity ◽  
Room Temperature ◽  
Egg Quality ◽  
Storage Period ◽  
Storage Conditions ◽  
Quality Parameters ◽  
Laying Hen ◽  
Unit Weight ◽  
Internal Quality ◽  
Haugh Unit

ABSTRACT Eggs are one of nearly perfect protein foods, offering nutrients of great biological value. However, during storage, egg albumen and yolk components may alter and deteriorate egg quality. Therefore, the aim of this work was to assess egg quality during 9-week storage. Parameters such as Haugh unit, weight loss, egg width and length, specific gravity, yolk and albumen dimensions and their pH were evaluated weekly. A total of 270 eggs (n=5) collected from two different hen strains were evaluated under room (20 to 35 °C in summer; 11.2 to 29.7 °C in autumn) and refrigerated (0 to 5 °C in summer; -3.1 to 6.5 °C in autumn) temperatures. For storage time, an unfolding analysis was accomplished by regression analysis using orthogonal polynomials. As a second approach, principal component analysis (PCA) was performed in order to assess correlations among quality parameters on storage conditions and laying hen strains. By the end of the 9-week storage period, eggs kept under refrigeration presented similar quality parameters to eggs stored at room temperature for only 3 weeks. In contrast, eggs kept at room temperature presented faster degradation from week 1 to 5. No differences on egg quality parameters were noticed between white and brown shells eggs. PCA suggests that better egg quality (first week) was associated mainly with higher egg weight and its specific gravity, Haugh unit and albumen height. Eggs stored at room temperature should be consumed in 2 weeks or refrigerated until 8 weeks, preserving internal quality from farm to retail.

scholarly journals Influence of the Storage Period on the Quality Characteristics of Table Eggs

2018 ◽  
Vol 67 (3-4) ◽  
pp. 202-206
Author(s):  
Mirjana Đukić Stojčić ◽  
Lidija Perić
Keyword(s):  
Weight Loss ◽  
Egg Quality ◽  
Storage Period ◽  
Quality Parameters ◽  
Quality Characteristics ◽  
Breaking Force ◽  
Important Quality ◽  
Battery Cages ◽  
Haugh Unit

Summary The purpose of this study is to examine the effects of the storage period on the quality characteristics of Bovans Brown table eggs. Eggs from 47-week-old hens were sampled on the day of laying and stored in a refrigerator (4°C) for periods of 7, 14, 21, and 28 days. Measurements were performed for each storage period relative to the most important quality parameters of eggs. The following egg parameters were evaluated: weight, weight loss, shell breaking force, albumen height, Haugh units and yolk color. The results obtained show that the albumen height and Haugh unit (HU) were affected by the storage period and are of immense importance. The following parameters were found to be significantly influenced by different storage periods: weight loss (P<0.05), albumen height (P<0.05) and Haugh unit (P<0.01). Rapid reductions in the albumen height were recorded during 7, 14, 21 and 28 days of storage (ranging from 6.90 mm to 6.07mm). Moreover, the Haugh unit values also decreased during storage from 81.27 to 74.89 at 4°C. The present results suggest that the albumen height and the Haugh unit are the most important parameters of egg quality, obtained from commercial layers raised in battery cages, affected by a storage period of 4 weeks.

scholarly journals Seed health of common bean stored at constant moisture and temperature

2008 ◽  
Vol 65 (6) ◽  
pp. 613-619 ◽  
Author(s):  
Fabiana Gonçalves Francisco ◽  
Roberto Usberti
Keyword(s):  
Moisture Content ◽  
Common Bean ◽  
Storage Conditions ◽  
Quality Parameters ◽  
Main Concern ◽  
Fusarium Spp ◽  
Seed Moisture Content ◽  
Seed Moisture ◽  
Seed Health ◽  
Penicillium Spp

Fungal incidence in stored common bean (Phaseolus vulgaris L.) is the main concern in order to preserve seed health and viability. The main aim of this study was to analyse these quality parameters in hermetically stored seeds at 10.2, 13.1, 16.2, 18.5% moisture content (MC) and 25, 30, 35, 40°C, through seed germination and health tests. Water activity recorded at 10.2 and 18.5% MC were 0.448 and 0.700, respectively. Low seed moisture content reduced Alternaria spp. incidence at 25-30°C. Highest incidence of Fusarium spp. (7.5%) occurred at 16.2% MC and 35-40°C. Highest incidences of Rhizoctonia spp. (8-10%) were recorded at 16.2-18.5% MC and 30-40°C. Penicillium spp. and Aspergillus spp. were predominant throughout the experiment and the highest incidences (80-100%; 20-30%, respectively) were scored at 18.5% MC and 30-35°C and 13.1-18.5% MC at 35°C, respectively. The higher the seed MC the higher the fungi incidence while lower seed MC decreased the incidences by 25%. Storage conditions below 30°C and 13.0% MC appear suitable to preserve common bean seed in relation to viability and health, up to a 8-month period.

scholarly journals Influence of Extreme Storage Conditions on Extra Virgin Olive Oil Parameters: Traceability Study

2016 ◽  
Vol 2016 ◽  
pp. 1-10 ◽  
Author(s):  
Alfredo Escudero ◽  
Natividad Ramos ◽  
M. Dolores La Rubia ◽  
Rafael Pacheco
Keyword(s):  
Fatty Acids ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Quality Criteria ◽  
Extra Virgin Olive Oil ◽  
Storage Conditions ◽  
Quality Parameters ◽  
Different Temperatures ◽  
Therapeutic Properties

This study reflects the effect of extreme storage conditions on several extra virgin olive oil (EVOO) varieties (arbequina, hojiblanca, and picual). The conditions were simulated in the laboratory, by means of heating treatments in stove at different temperatures (40 and 60°C) and times (two and three weeks). The aim is the evaluation of the deterioration of the quality parameters and minority components, which are responsible for the nutritional and therapeutic properties (fatty acids, polyphenols, pigments, and tocopherols), and organoleptic qualities. The quality criteria and limits used in this work are according to International Olive Council. The results contribute to the control of the traSceability for the commercialization of the EVOO.

scholarly journals Postharvest properties of sweet cherry fruit depending on rootstock and storage conditions

2017 ◽  
Vol 29 (2) ◽  
pp. 113-121 ◽  
Author(s):  
Ewa Dziedzic ◽  
Jan Błaszczyk ◽  
Elżbieta Kaczmarczyk
Keyword(s):  
Sweet Cherry ◽  
Storage Temperature ◽  
Storage Period ◽  
Storage Conditions ◽  
Quality Parameters ◽  
Soluble Solids ◽  
Soluble Solids Content ◽  
Fruit Storage ◽  
Solids Content ◽  
And Storage

ABSTRACT‘Regina’ sweet cherry fruit (Prunus avium L.) harvested from trees grown on vigorous and semi-dwarfing rootstocks was stored in normal atmosphere (NA) at 8°C and 2°C, and in a controlled atmosphere (CA) 3% O2 + 5% CO2at 2°C for two weeks. At harvest time, the fruits differed in the measured quality parameters (firmness, soluble solids content - SSC, titratable acidity - TA) depending on the rootstock. The storage conditions and the rootstocks significantly influenced the fruit quality parameters after storage. Generally, reduced fruit firmness and TA, and higher SSC and SSC/TA ratio were observed at the end of the storage period. Among the rootstocks, the lowest soluble solids content was found in the fruit from trees on the vigorous F12/1 rootstock. The lower storage temperature decreased the SSC independently of the storage atmosphere composition. Firmer fruit was found in CA 2°C compared with the other two treatments. The greatest loss of weight was found after fruit storage in NA 8°C. The extent of fruit decay depended on the season, storage conditions and the rootstock. Storage in NA 8°C of the fruit grown on F12/1 rootstock resulted in the highest percentage of fungal decay. The best retention of the green colour of the peduncle was noted in CA 2°C. The findings on how the rootstocks affect sweet cherry fruit properties can be useful for sweet cherry breeding programmes, as well as for sweet cherry crop production and storage technologies.

scholarly journals The Influence of Variety and Storage Conditions with C.A. on Quality Indicators at Three Varieties of Quince (Cydonia Oblonga)

2018 ◽  
Vol 1 (1) ◽  
pp. 260-267
Author(s):  
Ioana Bezdadea-Catuneanu ◽  
Liliana Badulescu ◽  
Andreea Stan ◽  
Dorel Hoza
Keyword(s):  
Storage Period ◽  
Titratable Acidity ◽  
Storage Conditions ◽  
Quality Parameters ◽  
Matter Content ◽  
Soluble Solids ◽  
Dry Matter Content ◽  
Cydonia Oblonga ◽  
Rosaceae Family ◽  
And Storage

Abstract The aims of this work were to determine which storage conditions can preserve the quince quality (Cydonia oblonga Miller, Rosaceae family), stored in three different rooms with controlled atmosphere (CA). Due to their reported high polyphenolic content in the fruit, three varieties of quinces, like Ekmek, Bereczhi and Tinella were stored and monitored for twelve months. During storage period, the following quality parameters were monitored: dry matter content (D.M.%), titratable acidity (TA), soluble solids (°Brix), firmness, antioxidant capacity and also content in total flavonoids and total polyphenols. After twelve months of storage, observations showed that quince from Tinella variety presented better quality parameters compared to quinces from Ekmek and Bereczhi varieties. As expected, keeping quinces in the presence of CO2content, respectively 2% and 5%, presented better physical and biochemical quality compared with those stored without CO2 (control).

scholarly journals Comparative Studies Of Three Formulated Artificial Litchi Flavored Drinks Under Storage

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Abu Saeid ◽  
Niebaron Kumar Deb ◽  
Eliyas ◽  
Sree Surozit Sarkar ◽  
Milon Debnath ◽  
...  
Keyword(s):  
Storage Period ◽  
Storage Condition ◽  
Quality Parameters ◽  
Sensory Profile ◽  
Storage Duration ◽  
Overall Acceptability ◽  
Significant Difference ◽  
Sensory Parameters ◽  
Assess Quality ◽  
Entire Storage Period

AbstractThe aim to the present study was to formulate of artificial litchi flavored drinks, to assess quality parameters like pH, acidity, TSS and sensory characteristics of three formulated artificial litchi flavored drinks were investigated under 28 days of storage at ambient (30±2°C) temperature. The pH values for all samples varied from 3.53 to 3.65 under the entire storage duration. The acidity found in three different samples ranged from 0.155 to 0.161% under storage condition. The TSS possess among the samples between 15.43 to 16.10° Brix. The sensory profile of three different formulation was evaluated in terms of color, flavor, taste and overall acceptability. The sensory parameters were followed the decreasing trend after end of the storage except sample 3. Although, initially sample 3 found in lowest sensory acceptance but retained the more stable score under the entire storage period which is significantly different (P≤0.05) from other samples. Considering pH, acidity, TSS values under entire storage condition the formulation of sample 3 had shown better results although with few exceptions there was no significant difference (P≤0.05) among the samples. However, end of the study we recommended that, the formulation of sample 3 had better among other sample 1 and sample 2 in terms of quality and cost.

scholarly journals Optimization of Postharvest Storage Conditions to Maintain Fruit Quality and Health Maintaining Properties of Grapefruit

2010 ◽  
Author(s):  
Bhimanagouda S. Patil ◽  
Ron Porat ◽  
G.K. Jayaprakasha ◽  
K.N.C. Murthy
Keyword(s):  
Antioxidant Activity ◽  
Cold Storage ◽  
Chilling Injury ◽  
Modified Atmosphere Packaging ◽  
Storage Period ◽  
Storage Conditions ◽  
Hydrogen Atom Transfer ◽  
Conditioning Experiment ◽  
Conditioning Treatment ◽  
Different Temperatures

Antioxidant activity of fruits is gaining wide interest among consumers due to its importance in counteracting oxidative stress, free radicals and preventing DNA damage. Oxygen radical absorbance capacity (ORAC) assay is one of the commonly used assays to measure the antioxidant activity, which is based on hydrogen atom transfer mechanism. Furocoumarins present in grapefruit are reported to have antiproliferative activity, induce GST activity, inhibit biofilm formation and increase bioavailability of drugs. In the present project ORAC values were measured of Star Ruby grapefruit undergone ethylene degreening treatment, cold storage and temperature conditioning treatment, and modified atmosphere packaging which were stored at different temperatures for prolonged period. In addition, furocoumarins were quantified in Star Ruby grapefruits from cold storage and conditioning experiment conducted in Israel. Conditioning treatment is practiced prior cold storage to reduce chilling injury in grapefruits during cold storage for prolonged period. Levels of 6,7-dihyrdoxy bergamottin decreased during storage period in all three treatments.

scholarly journals MODELS FOR THE PREDICTION OF QUALITY PARAMETERS OF TABLE EGGS STORED UNDER DIFFERENT CONDITIONS

2021 ◽  
Vol 23 (2) ◽  
pp. 179-184
Author(s):  
A. ESSIEN ◽  
L. EBOH ◽  
S. E. EMURASHE
Keyword(s):  
Weight Loss ◽  
Room Temperature ◽  
Egg Quality ◽  
Storage Period ◽  
Predictive Ability ◽  
Storage Conditions ◽  
Percentage Weight Loss ◽  
Storage Duration ◽  
Percentage Weight ◽  
Haugh Unit

A total of 144 newly - laid eggs obtained from Lohmann Brown layers were distributed and stored under three storage conditions: room temperature, polythene bag/room temperature and refrigeration. Changes in Haugh unit, yolk ), index and percentage weight loss were evaluated between 0 and 14 days at intervals of two days each, Haugh unit, yolk index, and albumen have significantly (P>0.001), while percentage weight loss increased (P<0.001) with storage duration, Generally, quality on the parameters of refrigerated eggs were significantly (P<0.05) higher than those stored used in polythene bag or those stored open in the room o. Polythene-bagged eggs had the least percentage weight loss. Significant (P<0.001) storage method x storage duration interactions were obtained. Regressing the internal egg quality measurement (Y) over storage period (X) in simple linear Y = a +bx) or the exponential (Y = ab ). regression functions showed that the predictive ability measured as also the r2 - values was generally higher with the. exponential than the simple linear model. The predictive ability of each egg quality parameter was higher with the polythene - bagged eggs than  with other storage conditions. Using the simple linear prediction model, table eggs purchased randomly from retail egg shops had quality values of eggs that were about 4 - 11 days after lay prior to purchase.

scholarly journals Development and quality assessment of honey nut drink

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Abu Saeid ◽  
Md. Atikur Rahman ◽  
Md. Rohit Hasan Utsob ◽  
Md. Uzzal Hosen ◽  
Md. Morshedul Islam ◽  
...  
Keyword(s):  
Ambient Temperature ◽  
Quality Assessment ◽  
Storage Period ◽  
Quality Parameters ◽  
Sensory Profile ◽  
Overall Acceptability ◽  
Ph Values ◽  
Acid Ratio ◽  
Commercial Purpose ◽  
Entire Storage Period

AbstractThe objective of this study was to standardize the formulation of honey nut drink, to assess the quality parameters like pH, brix, acidity, brix acid ratio and sensory characteristics of formulated honey nut drink under 12 days of storage at ambient temperature (32±2°C). The pH values varied from 3.5 to 3.9 during storage. The brix found in three different products ranged from 7 to 13%. The acidity possesses during the entire storage period between 0.16 to 0.32%. The brix acid ratio higher found in product 2 (59.99) and lower in product 3 (35.0) under storage. The sensory profile of three different formulation was evaluated in terms of color, flavor, taste and overall acceptability. Among the three-products formulation product 1 retained better quality followed by product 3 and product 2 considering pH, brix and acidity percentage although after increasing time of storage their value also increased. The sensory profile of product 3 found in much better score followed by the product 1 and product 2 which are significantly different (p≤0.05). In conclusion, both formulation of product 1 and product 3 could be produced in commercial purpose.

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