scholarly journals INTERACTIVE EFFECTS OF SIZE, STORAGE METHOD AND DURATION ON QUALITY AND PHYSICAL CHARACTERISTICS OF TABLE EGGS

2021 ◽  
Vol 23 (1) ◽  
pp. 76-81
Author(s):  
S. O. KEMBI ◽  
A. A. OSOKOMAIYA
Keyword(s):  
Specific Gravity ◽  
Egg Size ◽  
Room Temperature ◽  
Egg Quality ◽  
Interactive Effects ◽  
Quality Changes ◽  
Quality Indices ◽  
Storage Method ◽  
Weight Losses ◽  
Long Storage

A total of 252 fresh table eggs sorted into standard, large and extra-large sizes were but.either refrigerated or held at room temperature and used to study their weekly weight losses (WL), specific gravity (SG), egg index (EI), yolk index (YI) and albumen height (AH) over a six week period. The results showed that among  room-stored eggs there were declines (P<0.01) AH, YI, SG and El but an increase in WL with increased egg size. Similar trends in response  to long storage were observed except that EI not affected (P>0.05). The depressive influences of long storage and larger sizes on egg quality observed in the room stored eggs diminished with refrigeration. The general patterns of quality deterioration show that,  irrespective of egg size, six-week refrigerated eggs had better quality indices than one-week room-stored eggs. There was no significant (P>0.05) influence of egg size on quality changes during storage Based on the result it was included  that in the absence of refrigeration and when eggs are sold in assorted sizes, table eggs should be consumed within 2 weeks of lay and larger eggs should be used first. 

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 THE RELATIONSHIPS BETWEEN SELECTED EGG QUALITY TRAITS AND EGG SIZE

2021 ◽  
Vol 21 ◽  
pp. 156-160
Author(s):  
S. O. Iposu ◽  
C. F. I. Onwuka ◽  
D. Eruvbetine
Keyword(s):  
Specific Gravity ◽  
Regression Models ◽  
Shell Thickness ◽  
Egg Size ◽  
Egg Quality ◽  
Poultry Farm ◽  
Quality Traits ◽  
The South ◽  
Egg Weight ◽  
Haugh Unit

The relationships between selected egg quality traits and sizes of eggs were studied in a part of the South Western Nigeria with a view to egg marketers and to investigating the variation in egg quality egg size changes. 320 market eggs and 40 freshly-laid eggs collected from a poultry farm were used for the study in which egg weight, specific gravity, haugh units, percent yolk, percent albumen, shell thickness and percent shell measurements were obtained. Quality traits for small and large-sized eggs were observed as: Egg Weight (53.34 vs 67.07 g), shell thickness (0.375 mm Vs 0.377mm), Percent shell (9.60 Vs 8.94), specific gravity (1.073 1.069), haugh unit (67.65 Vs 61.38), Percent albumen (62.28 Vs 64.35) and percent yolk (28.13 Vs 26.71), respectively. Egg size was observed to correlate positively with percent albumen (P<0.05) and shell thickness. It, however, correlated negatively with all other quality traits measured. Regression models between eggsize and the various quality traits were also established. It was concluded that small-sized eggs could be of better quality in terms of the traits measured.

Changes in the quality of table eggs depending on storage method and time

2018 ◽  
Vol 14 (3) ◽  
pp. 37-45
Author(s):  
Magdalena Kopacz ◽  
Aleksandra Drażbo
Keyword(s):  
Room Temperature ◽  
Storage Time ◽  
Egg Quality ◽  
Shell Quality ◽  
Storage Method ◽  
Class A ◽  
Group I ◽  
Air Space ◽  
Egg Density

The aim of the research was to determine the changes occurring in table eggs depending on storage time at room temperature and in refrigeration conditions. The experimental material consisted of 75 eggs, which were randomly divided into five groups of 15. The first group (the control) comprised fresh eggs, which were tested on the day they were collected. The remaining 60 eggs were divided into two groups (30 eggs in each) and stored under different conditions for a period of 28 days. Eggs from the first group (I) were stored at room temperature, which was about 20°C with 50% humidity. Eggs from the second group (II) were placed in cold storage at 4°C and about 30% humidity. After 14 and 28 days of storage, the physicochemical properties of the eggs were analysed: the height of the air space, egg density, egg weight loss, albumen and shell quality, and yolk colour. The results indicate that the storage method had a significant (P≤0.05) effect on most of the egg quality traits analysed. Eggs stored at 4°C were of good quality and were classified as EXTRA class eggs even after 28 days. Eggs stored at 20°C were eliminated as Class A eggs as early as day 14, and on day 28 their quality disqualified them as fit for consumption. To sum up, food eggs should be refrigerated before being sold to the consumer to prevent premature ageing and thus deterioration of quality.

scholarly journals Quality Changes of Fresh Dumpling Wrappers at Room Temperature

2017 ◽  
Vol 21 (2) ◽  
pp. 63-72 ◽  
Author(s):  
Yunfeng Hu ◽  
Zengyu Wei ◽  
Yuanyuan Chen
Keyword(s):  
Water Distribution ◽  
Room Temperature ◽  
Microbial Growth ◽  
Ph Value ◽  
Original Structure ◽  
Quality Changes ◽  
Internal Change ◽  
And Migration ◽  
Dumpling Wrappers

AbstractIn this paper, the quality changes of fresh dumpling wrappers during storage were studied by measuring the changes of microbial growth, color, pH, texture, cooking property, moisture content and distribution of raw dumpling wrappers. The correlation of these indicators was analyzed. The results showed that the dumpling wrappers had generated lots of microorganisms during storage and the pH value decreased gradually. The dumpling wrappers had browning and the color became darker. The texture of the dumpling wrappers changed obviously. The original structure of raw dumpling wrappers were destroyed, the water distribution is uneven and migration to the surface. The apparent index of raw dumpling wrappers has a significant correlation with the internal change, which provides a certain guiding significance for maintaining the good quality of dumpling wrappers.

scholarly journals A Preliminary Study on the Physical Properties of an Alternative Coarse Aggregate Made with Red Soil and Fly Ash

2018 ◽  
Vol 12 (1) ◽  
pp. 1-8
Author(s):  
J. Bright Brabin Winsley ◽  
M. Muthukannan
Keyword(s):  
Fly Ash ◽  
Specific Gravity ◽  
Room Temperature ◽  
Coarse Aggregate ◽  
Environmental Issues ◽  
Red Soil ◽  
Test Results ◽  
Ordinary Concrete ◽  
Preliminary Study ◽  
Natural Aggregates

Background and Objective: The demand for course aggregate is increasing every day. Natural aggregate used for ordinary concrete is obtained by quarrying, which cause serious environmental issues. An alternate course aggregate is needed for sustainable development. The objective of this research is to produce an alternative course aggregate in combination with soil available locally near site along with fly ash, to test its properties to make it fit for concrete. Method: An alternative coarse aggregate is produced from red soil and fly ash mixed at various ratios, 100:0, 90:10, 80:20, 70:30, 60:40, 50:50, fresh aggregate granules of different sizes less than 10mm is prepared using hand press, the aggregates were sundried in shade for 24hours, oven dried at 110°C, burned in Muffle furnace at temperature of 950°C and cooled gradually to reach room temperature. After the production, the specific gravity, bulk density, water absorption, Impact and aggregate crushing of the aggregates were tested. Result: Test results showed that aggregates produced are of lesser specific gravity, density with relatively appreciable impact value and crushing value. Conclusion: The test results show that the aggregates produced can be used in construction as replacement for natural aggregates.

scholarly journals PENENTUAN KORELASI TINGKAT KEMATANGAN BUAH ALPUKAT (Persea americana mill) TERHADAP GRAVITASI SPESIFIK

2016 ◽  
Vol 3 (1) ◽  
Author(s):  
Jusuf Wahyudi ◽  
Roni Herdian Saputra
Keyword(s):  
Specific Gravity ◽  
Room Temperature ◽  
Time Variable ◽  
Persea Americana ◽  
Maturity Level ◽  
Social Community ◽  
Ripening Time ◽  
Long Day ◽  
Avocado Fruit ◽  
Fruit Maturity

Social community need to food in general and horticulture in particular from year to year continues to increase along with the growth of population too.  This will result an increased need for nutrition and consumption patterns including avocado fruit contains many nutrients needed by human. In this study, 36 ( Thirty six ) Pleces of avocado which each take the data GSp is left at room temperature and then contolled every day to find pleces that correspond to each code.  After a long day and that all avocado fruit over ripe the find corelation value ( r ) between GSP value ( Variable Xi ) with ripening time     ( Variable Yi ). From this study obtainable correlation value between GSp value avocado fruit    (Variable Xi) with ripening time ( Variable Yi ), r = 0,71.   From this value r get t aritmetic = 5,336. In the real level a = 0,05 and dk = 30-2 = 3428 get ttable = 2, 048 it turs out t aritmetic  > t table 5,336,1 > 2,048 so that Ha accepted and Ho benied or correlation between specific gravity value with increase avocado fruit maturity significant.  Key words : Avocado Fruit, Specific Gravity, correlation, Maturity Level.

Zebrafish (Danio rerio) and the egg size versus egg number trade off: effects of ration size on fecundity are not mediated by orthologues of the Fec gene

2010 ◽  
Vol 22 (6) ◽  
pp. 1015 ◽  
Author(s):  
Erin L. Forbes ◽  
Craig D. Preston ◽  
P. Mark Lokman
Keyword(s):  
Danio Rerio ◽  
Egg Size ◽  
Egg Quality ◽  
Quantitative Polymerase Chain Reaction ◽  
Gonadosomatic Index ◽  
Hatching Rate ◽  
Mrna Levels ◽  
Trophic Conditions ◽  
Trade Off ◽  
Ration Size

Few studies have demonstrated plasticity of egg size within the confines of an egg size–number trade-off in response to trophic conditions in fishes. Moreover, the physiological mechanisms that govern this plasticity are not known. Growth differentiation factor 9 (Gdf9) and bone morphogenetic factor 15 (Bmp15) are oocyte-specific factors implicated in follicular growth and ovulation in mammals. In order to investigate whether expression levels of these genes were correlated with ration-dependent changes in fecundity in fish, zebrafish (Danio rerio) were subjected to four different feeding regimens. Counts of spawned eggs or vitellogenic follicles were used to estimate fecundity, whereas quantitative polymerase chain reaction analyses were performed to determine Gdf9 and Bmp15 mRNA levels in response to changes in ration size. Both relative fecundity and gonadosomatic index increased significantly with increased ration size, whereas egg size and hatching rate decreased significantly. No significant differences in Gdf9 or Bmp15 transcript abundance were evident between feeding regimens, suggesting that these growth factors do not govern fecundity in fish. However, favourable trophic conditions markedly affected follicle or egg size and number, with important implications for downstream egg quality and survival.

scholarly journals Active Cardboard Box with Smart Internal Lining Based on Encapsulated Essential Oils for Enhancing the Shelf Life of Fresh Mandarins

Foods ◽  
2020 ◽  
Vol 9 (5) ◽  
pp. 590 ◽  
Author(s):  
Antonio López-Gómez ◽  
María Ros-Chumillas ◽  
Laura Buendía-Moreno ◽  
Laura Navarro-Segura ◽  
Ginés Benito Martínez-Hernández
Keyword(s):  
Essential Oils ◽  
Shelf Life ◽  
Room Temperature ◽  
Soluble Solids ◽  
Weight Losses ◽  
Validation Experiment ◽  
Internal Lining ◽  
Quality Stability ◽  
Pilot Plant Scale ◽  
Scale Experiment

Mandarins are usually sold in bulk and refrigerated in open cardboard boxes with a relatively short shelf-life (12–15 days) due to physiological and pathological disorders (rot, dehydration, internal breakdown, etc.). The influence of a controlled release of essential oils (EOs) from an active packaging (including β-cyclodextrin-EOs inclusion complex) was studied on the mandarin quality stability, comparing different sized cardboard trays and boxes, either non-active or active, at the pilot plant scale (experiment 1; commercialization simulation at room temperature after a previous simulation of short transportation/storage of 5 days at 8 °C). Then, the selected package was further validated at the industrial scale (experiment 2; cold storage at 8 °C up to 21 days). Among package types, the active large box (≈10 kg fruit per box) better maintained the mandarin quality, extending the shelf life from two weeks (non-active large box) to three weeks at room temperature. Particularly, the active large box highly controlled microbial growth (up to two log units), reduced weight losses (by 1.6-fold), reduced acidity, and increased soluble solids (highly appreciated in sensory analyses), while it minimized colour and controlled firmness changes after three weeks. Such trends were also observed during the validation experiment, extending the shelf life (based on sensory quality) from 14 to at least 21 days. In conclusion, the mandarin’s shelf life with this active cardboard box format was extended more than one week at 8 °C.

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