Research of the factor dependence of egg and egg products consumption in the subjects of the Russian Federation

Importance of consummating eggs and egg products in the diet of the population is determined by their high nutritional value. An egg contains a complete animal protein, it has consumer accessibility (both economic and physical) and prevalence in food markets regardless of the territory. The widespread availability (both assortment and price) of eggs and egg products to some extent can compensate for the deficit in consumption of other types of livestock products, which are often not available for socially vulnerable groups of the population with a low level of income. This food group is one of the most valuable products in the structure of rational consumption that meets the modern requirements of a healthy diet, which is reflected in the relevant Recommendations of the Ministry of Health of the Russian Federation [1]. The conducted research is based on the analysis of the main parameters of eggs and egg products’ consumption. The emphasis is made on the study of statistical information on the number of the living population; the prevailing average per capita money income; consumer average retail prices for the specified food group; the level of consumption, its compliance with a rational level that meets modern requirements for healthy nutrition in equal subjects of the Russian Federation, both in the region, territory, republic, autonomous okrug, autonomous region, and in cities of federal significance: Moscow, St. Petersburg, Sevastopol. The result of the study was confirmation of the direct dependence of the reduction in the consumption of eggs and egg products as a result of a decrease in the population's income. The territorial aspect also indicated the existence of such dependence. All this allows us to assert that the fundamental factor affecting the level of consumption of eggs and egg products is the economic affordability of the food group, which depends on the income of buyers [11; 13].

Control of Bacillus weihenstephanensis in Pasteurized Liquid Whole Eggs Formulated with Nisin

Bacillus weihenstephanensis can grow at refrigeration temperature and cause food poisoning. It has been isolated from liquid whole egg products. The moderate heat used for pasteurization of liquid egg products is ineffective for killing spore-forming bacteria including Bacillus. Available predictive models and a pretrial study in broth suggested the potential for growth of Bacillus spp. under the tested conditions. Hence, hurdles such as storage of product below 4°C or use of preservatives would be needed to ensure the food safety of pasteurized egg products. This study evaluated the growth inhibition of B. weihenstephanensis in pasteurized liquid whole egg product formulated with 6.25 ppm nisin during storage at refrigerated and abuse refrigerated temperatures for a total 13 weeks, in three replicate trials. At day 0, the product had a pH of 7.52±0.29, while background microflora such as aerobic plate counts, presumptive B. cereus, and yeast and molds were <10 CFU/g. Product inoculated with target 2.5 log10 CFU/g of B. weihenstephanensis, stored at 4°C for 4 weeks and subsequently at 7 or 10°C for 9 weeks exhibited no growth in all three replicate trials. Average counts reduced (p<0.05) by at least one-log10 in six weeks in all samples stored at either 7 or 10°C. Similarly, growth of total plate counts, presumptive Bacillus spp., yeast and mold counts was not observed in uninoculated controls stored at 4°C for 4 weeks and subsequently at 7 or 10°C for 9 weeks. Visual and odor evaluation performed at each sampling time point showed no abnormalities. This study assessed the efficacy of maximum allowed level of nisin for use in pasteurized liquid whole eggs and validated the inhibition of B. weihenstephanensis in the product for an extended shelf life of up to 13 weeks.

Rheological and Flow Behaviour of Yolk, Albumen and Liquid Whole Egg from Eggs of Six Different Poultry Species

Liquid egg products are one of the basic raw materials for the food industry. Knowledge of their rheological and flow behaviour in real technical elements is absolutely necessary for the selection of suitable technological equipment for their processing. In this article, the rheological properties of liquid egg products were determined. Eggs from six different species of poultry are used: domestic hen (Gallus gallus domesticus) hybrid Hisex Brown; Japanese quail (Coturnix japonica); German carrier goose (Anser anser f. domestica); domestic ducks (Anas platyrhynchos f. domestica); domestic guinea fowl (Numida meleagris f. domestica); and domestic turkeys (Meleagris gallopavo f. domestica). Liquid egg products showed pseudoplastic behaviour in range of shear strain rates from 0.2 up to 200 s−1 and at the temperature of 18 °C. Thus, the flow curves were constructed using the Ostwald-de Waele rheological model, with respect to the pseudoplastic behaviour of liquid egg products. According to the values of the coefficients of determination (R2), the sum of squared estimate of errors (SSE) and the root mean square error (RMSE), this model was appropriately chosen. Using the consistency coefficient K, the flow index n and the adjusted equations for the flow rate of technical and biological fluids in standard pipelines, the 3D velocity profiles of liquid egg products were successfully modelled. The values of the Reynolds number of the individual liquid egg products were calculated, and the type of flow was also determined. A turbulent flow has been detected for some liquid egg products.

What Makes Consumers Purchase Fresh Eggs in Supermarkets: The Effect of Unrealistic Choice Set Matters

Eggs are the crucial component of daily meals for almost everyone in Taiwan, while the multi-attributes of fresh egg products generate the challenges of marketing and promotions in supermarkets. This study analyzes the market segmentation and consumer willingness-to-pay (WTP) for fresh egg attributes (i.e., color, traceability, animal welfare, brand, and price). In particular, the effect of the unrealistic choice set is considered in this study. The data collection was distributed near markets, schools, and train stations across Taiwan from July to September in 2020. A total of 1115 valid responses were collected, and the Latent Class Model was used. Results show that fresh egg products in supermarkets reveal a strong preference for animal welfare label with the highest WTP, which is about 64.2 NT$ (≈US$ 2.29). Furthermore, traceability label, farm brand, and brown-color egg still exhibit positive WTP of about 33.4 NT$ (≈US$ 1.19), 32.6 NT$ (≈US$ 1.16), and 32.5 NT$ (≈US$ 1.16) in supermarkets, respectively. However, including the unrealistic choice set can potentially alter the final outcomes, and it provides a good example for researchers who may have the same situation. This research helps to know more about the complexity of attributes for fresh egg products in supermarkets, so marketers would be able to adopt the effective marketing strategies for fresh egg products in supermarkets.

Effect of shell disinfection with AQUALYTE (NEUTRAL ANOLYTE) on inactivation of Salmonella enteritidis and quality of edible eggs

The results of studies, conducted by a number of scientists, prove that chicken eggs can cause food poisoning, as well as poultry. To prevent foreign microfloraingress into egg products, scientists have developed a number of methods aimed at the pathogenic microflora inactivation on the surface of the table eggs shells; nevertheless, the search for new methods is an urgent task. The article describes the results of the studies on the effect of disinfecting the shells of table eggs using AQUALYTE NEUTRAL ANOLYTE (NA) on the eggs quality. NA disinfecting activity was studied using cambric test objects. For the purposes of studying NA disinfecting efficiency, an experimental contamination of the surface of the table eggs shells with a test culture of Salmonella enteritidis was made. It was established that disinfection of the table eggs shells with 100% (2 min exposure) and 50% (5 min exposure) NA solutions provides Salmonella inactivation on the shell, and it does not affect the veterinary and sanitary parameters of eggs.

Effect of different salt concentration on the physical properties of frozen thawed egg yolk

Freezing can enhance the storage time of liquid egg products, but egg yolk undergoes an irreversible textural and structural change when it is cooled to –6 °C. In this study, the effects of different salt concentrations on the physical properties of frozen-thawed egg yolk were investigated.The pasteurised liquid egg yolk (LEY) was treated with 4, 5, and 6% of NaCl before freezing and it was stored at –18 °C for 4 weeks. The colour, pH, and rheological characteristics (firmness, consistency, cohesiveness, and index of viscosity) of yolk samples were evaluated before and after freezing.Salt treatment resulted in preventing gelation, with decreasing firmness, consistency and viscosity compared to control samples. The pH of all yolk samples increased during frozen storage. The lightness value decreased in treated samples and increased in the control sample after freezing.The results indicated that the applied salt concentrations could inhibit protein aggregation of LEY induced by freezing during the storage period. At least 5% salt concentration could reduce effectively the changes in rheological properties.