scholarly journals SOME QUALITY PARAMETERS OF LOCAL AND EXOTIC CHICKEN EGGS UNDER DIFFERENT STORAGE CONDITIONS

2021 ◽  
Vol 23 (2) ◽  
pp. 174-178
Author(s):  
S. T. MBAP ◽  
J. S. BUTSWAT ◽  
A. M. AFEGBUA
Keyword(s):  
Storage Conditions ◽  
Quality Parameters ◽  
Internal Quality ◽  
Egg Storage ◽  
Chicken Eggs

A study was conducted to investigate different storage conditions viz: refrigeration, oiling, washing eggs and storing in black polythene of eggs and a control which comprised eggs not treated and stored in transparent polythene bags for 20 days on local and exotic chicken eggs conditions, to determine the best storage conditions. Eggs stored in the refrigerator maintained desirable Internal quality followed by eggs intensely oiled, and Eggs stored in polythene bags. Eggs kept as control had the least desirable internal quality.For short eggs storage up to  10 days,refrigeration, oiling, washing of egg storing black polythene bags could be used while refrigeration is not necessary for egg storage beyond 10 days. Where refrigeration is not possible, oiling seems to be the best alternative for storage.

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.

A market study on the quality characteristics of eggs from different establishments

2021 ◽  
Author(s):  
P. G. S. PIRES ◽  
C. BAVARESCO
Keyword(s):  
Storage Conditions ◽  
Internal Quality ◽  
Grocery Stores ◽  
Porto Alegre ◽  
Egg Weight ◽  
Point Of Sale ◽  
Perishable Product ◽  
Egg Storage ◽  
Haugh Unit

Egg storage conditions, including sales locations, are a determining factor in maintaining the internal quality of eggs. Although eggs are an excellent protein source, they are a perishable product. The aim of this study is to investigate the quality of eggs acquired in different places (supermarkets, groceries stores, and fairs). A total of 300 eggs were obtained from three different kinds of marketing places (supermarkets, grocery stores, or local fairs) located in different areas of Porto Alegre, RS, Brazil, being 120 eggs from supermarkets and grocery stores each and 60 eggs from local fairs. Eggshell characteristics, egg weight, Haugh unit, albumen and yolk pH were determined for all individual eggs in each experimental group. Statistical procedures were performed using SAS statistical software (9.4, SAS Inst. Inc., Cary, NC, United States). The data were submitted to analysis of variance (ANOVA) and differences between means were evaluated with Tukey test (P<0.05) The results indicated that the point of sale led to a significant (p<0.05) decrease in egg weight, specific gravity, and Haugh unit. Eggs purchased from grocery stores had smaller Haugh units (P < 0.05) and higher albumen and yolk pH, while table eggs purchased from supermarkets showed better quality. Eggs marketed in supermarkets have better internal quality than eggs sold in other types of establishments, probably due to the greater flow of sales and product replacement on shelves in this type of establishment.

Development of the sugar beet quality in the Netherlands since 1980 and introduction of invert sugar as a new parameter for beet quality assessment

2015 ◽  
pp. 95-103 ◽  
Author(s):  
Dirk P. Vermeulen
Keyword(s):  
The Netherlands ◽  
Sugar Beet ◽  
Quality Assessment ◽  
Sugar Content ◽  
Quality Parameters ◽  
Invert Sugar ◽  
Internal Quality ◽  
Glucose Content ◽  
Thick Juice ◽  
Trial Phase

The technological beet quality has been always important for the processors of sugar beet. An investigation into the development of the beet quality in the Netherlands since 1980 has shown that beet quality has improved significantly. Internal quality parameters that are traditionally determined in the beet laboratory, i.e. sugar content, Na, K and -aminoN, all show an improving trend over the years. In the factories, better beet quality has led to lower lime consumption in the juice purification and significantly higher thick juice purity. In 2013, Suiker Unie introduced the serial analysis of the glucose content in beet brei as part of the routine quality assessment of the beet. The invert sugar content is subsequently calculated from glucose content with a new correlation. The background, the trial phase and the first experiences with the glucose analyzer are discussed.

scholarly journals Effect of Storage Conditions on Storability and Antioxidant Potential of Pears cv. ‘Conference’

Agriculture ◽  
2021 ◽  
Vol 11 (6) ◽  
pp. 545
Author(s):  
Grzegorz P. Łysiak ◽  
Krzysztof Rutkowski ◽  
Dorota Walkowiak-Tomczak
Keyword(s):  
Mass Loss ◽  
Strong Influence ◽  
Storage Conditions ◽  
Quality Parameters ◽  
Soluble Solids ◽  
Controlled Atmosphere ◽  
Postharvest Diseases ◽  
Market Prices ◽  
Long Period ◽  
The Impact

Late pear cultivars, such as ‘Conference’, can be stored for a long period if kept in good storage conditions. A three-year study (2011–2013) compared the impact of six-month storage using four technologies—normal atmosphere, normal atmosphere + 1-methylcyclopropene (1-MCP), controlled atmosphere, and controlled atmosphere + 1-MCP—on the quality parameters of ‘Conference’ pears, such as mass loss, firmness, total soluble solids, acidity, antioxidant capacity, and the incidence of diseases and disorders. Additionally, the study analysed different storage conditions in terms of profitability, based on the market prices for pears in the seasons during which the pears were stored. The storage conditions had a very strong influence on the fruit quality parameters, and were found to affect most visibly the mass loss and the incidence of postharvest diseases and disorders. The storage of ‘Conference’ pears for 180 days in normal atmosphere is not economically viable, even if the fruit is subjected to 1-MCP treatment; at the same time, it is profitable to store ‘Conference’ pears in controlled atmosphere for the same period, no matter whether 1-MCP was applied or not.

scholarly journals Comparison of Quality Changes in Eurasian Perch (Perca Fluviatilis L.) Fillets Originated from Two Different Rearing Systems during Frozen and Refrigerated Storage

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1405
Author(s):  
Nima Hematyar ◽  
Jan Mraz ◽  
Vlastimil Stejskal ◽  
Sabine Sampels ◽  
Zuzana Linhartová ◽  
...  
Keyword(s):  
Protein Oxidation ◽  
Sodium Dodecyl ◽  
Frozen Storage ◽  
Storage Conditions ◽  
Quality Parameters ◽  
Protein Carbonyls ◽  
Main Concern ◽  
Refrigerated Storage ◽  
Eurasian Perch ◽  
Recirculating Aquaculture Systems

The current knowledge on how different Eurasian perch rearing systems impact the final fillet quality is scant. Therefore, two domestic storage conditions were investigated—10 months frozen (-20 °C) and 12 days refrigerated (+4 °C) storage conditions—in order to determine (i) how the choice of rearing system affects fillets quality during different processing conditions and (ii) if oxidative changes and other quality parameters were interactive. For the proposed idea, proteome analysis, oxidative changes, and some quality parameters were considered in this study. Sodium dodecyl-sulfate polyacrylamide gel electrophoresis (SDS-PAGE) indicated a higher loss of protein in the frozen fillets from ponds (PF) than the fillets from recirculating aquaculture systems (RAS) (RF). Western blot showed a higher protein carbonyls level in RF compared to PF, which was confirmed by the total protein carbonyls during frozen storage. PF indicated less liquid loss, hardness, and oxidation progress than RF in both storage conditions. The biogenic amines index (BAI) in the fillets from either origin showed acceptable levels during storage at +4 °C. Furthermore, the n-3/n-6 ratio was similar for both fillets. The deterioration of fillets during frozen storage was mainly caused by formation of ice crystals followed by protein oxidation, while protein oxidation was the main concern during refrigerated storage confirmed by principal component analysis (PCA) analysis.

scholarly journals Quality Assessment of Raw Honey Issued from Eastern Romania

Agriculture ◽  
2021 ◽  
Vol 11 (3) ◽  
pp. 247
Author(s):  
Aida Albu ◽  
Cristina-Gabriela Radu-Rusu ◽  
Ioan Mircea Pop ◽  
Gabriela Frunza ◽  
Gherasim Nacu
Keyword(s):  
Electrical Conductivity ◽  
Refractive Index ◽  
Storage Conditions ◽  
Quality Parameters ◽  
Climatic Conditions ◽  
Ash Content ◽  
Botanical Origin ◽  
Free Acidity ◽  
Qualitative Level ◽  
Raw Honey

Romania is known among the main European honey producers, due to the variety of landforms as well as the diversity of the flora. Thirty-four honey samples of the acacia, linden and multifloral types, produced in eastern Romania and collected during 2013–2018, were physico-chemically analyzed using methods provided by the national and EU standards. The results of water-insoluble solids, color and refractive index were found to be 0.023–0.131%, 0.3–76.4 mm Pfund and 1.485–1.499, respectively. The moisture content ranged between 15.20% and 20.77%, solid substances content ranged between 79.23% and 84.80% and total soluble substances content ranged between 77.83 °Brix and 83.26 °Brix. The obtained values of specific gravity were from 1.414 to 1.450 g/cm3, pH ranged from 3.673 to 5.503 and free acidity ranged between 2.4 meq and 50 meq kg−1. The ash content and the electrical conductivity varied between 0.030 and 0.543% and 130 and 679 µS cm−1, respectively. Pearsonʹs correlation analysis showed an intense association of the ash content with electrical conductivity (r = 0.81). Our findings reveal the qualitative level of Romanian honey and the variation in quality parameters due to factors such as geographical region, climatic conditions, botanical origin and handling or storage conditions.

Outgrowth of Salmonellae and the Physical Property of Albumen and Vitelline Membrane as Influenced by Egg Storage Conditions

2005 ◽  
Vol 68 (12) ◽  
pp. 2553-2558 ◽  
Author(s):  
JINRU CHEN ◽  
HILARY SHALLO THESMAR ◽  
WILLIAM L. KERR
Keyword(s):  
Salmonella Enteritidis ◽  
Antimicrobial Agents ◽  
Physical Property ◽  
Storage Conditions ◽  
Vitelline Membrane ◽  
Initial Population ◽  
Fiber Optic Probe ◽  
Physical Strength ◽  
Egg Storage ◽  
Egg Albumen

This study was undertaken to determine the influence of storage time and temperature on the volume, weight, and pH of egg albumen, the physical strength of vitelline membrane, and the fate of Salmonella Enteritidis artificially inoculated into egg albumen. A fiber-optic probe was used for inoculation with Salmonella Enteritidis at 102, 104, or 106 cells per egg. Both fresh and inoculated eggs were stored at 4, 10, and 22°C for 6 weeks. Five fresh uninoculated eggs from each storage group were collected each week, and the weight, volume, and pH of the egg albumen were measured. The forces, energies, and degrees of membrane deformation required to rupture the vitelline membranes also were determined from either albumen-free yolks or yolks surrounded by albumen. In separate experiments, five inoculated eggs were evaluated each week for populations of Salmonella Enteritidis. When the eggs were stored at 4°C, the albumen retained significantly more volume and weight and had a relatively lower pH. The vitelline membranes from eggs stored at 4 and 10°C required more force and energy for rupture. Salmonellae flourished at 22°C, even in the albumen with the lowest initial population, 102 cells per egg. Storage at 4 and 10°C inhibited the growth of salmonellae in the albumen of eggs with initial populations of 102, 104, or 106 cells per egg. In eggs with initial Salmonella populations of 106 cells per egg that were stored at 22°C, the populations of reached as high as 1010 cells per egg after 4 weeks of storage. Storage at 4 and perhaps 10°C postponed the aging process of chicken eggs, preserved the antimicrobial agents of the albumen, and maintained the integrity of vitelline membrane. Low-temperature storage therefore had a significant impact on the safety and overall quality of the eggs.

scholarly journals Development of spiced squash (appetizer) from wild prickly pear (Opuntia dillenii Haw.) and its quality evaluation during storage

2019 ◽  
Vol 11 (2) ◽  
pp. 315-320
Author(s):  
Monika Chauhan ◽  
N S Thakur ◽  
Abhimanyu Thakur
Keyword(s):  
Quality Evaluation ◽  
Value Added ◽  
Storage Conditions ◽  
Quality Parameters ◽  
Prickly Pear ◽  
Soluble Solids ◽  
Temperature Conditions ◽  
Wild Fruit ◽  
Polyethylene Terephthalate Bottles ◽  
Opuntia Dillenii

Wild prickly pear (Opuntia dillenii Haw.) is one of the wild fruit with great importance because of its high antioxidants, colour pigments and other quality parameters besides its medicinal properties. In India, there are only a limited number of reports pertaining to utilization of this fruit which further lack the development of value added novel products. So, the present studies were carried out for the development of spiced squash or appetizer from wild prickly pear fruit and its quality evaluation during storage. Different combinations of fruit juice (25, 30, 35 and 40 %) and sugar syrup (40 and 45 °B) were tried to standardize a proper combination for appetizer. The appetizer prepared by using the best recipe with 35 % juice, 45 °B TSS (Total soluble solids) and 1.20 % acidity was packed in two packaging materials viz. glass and PET (Polyethylene terephthalate) bottles which were further stored for six months under ambient and refrigerated temperature conditions. Appetizer packed in glass as well as in PET packaging material can be stored successfully for a period of six months under both the temperature conditions. However, various quality parameters of appetizer were retained higher in glass bottles stored under refrigerated storage conditions.

THE EFFECTS OF OVIPOSITION TIME ON THE QUALITY PARAMETERS OF TABLE CHICKEN EGGS

2021 ◽  
Vol 23 (4) ◽  
pp. 18-21
Author(s):  
A.Sh. Kavtarashvili ◽  
◽  
E.N. Novotorov ◽  
V.G. Vertiprakhov ◽  
◽  
...  
Keyword(s):  
Quality Parameters ◽  
Chicken Eggs
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