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

M. Kopacz, A. Drażbo
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引用次数: 4

Abstract

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.
餐桌鸡蛋的品质随储存方法和时间的变化而变化
这项研究的目的是确定鸡蛋在室温和冷藏条件下储存时间的变化。实验材料为75只鸡蛋,随机分为5组,每组15只。第一组(对照组)包括新鲜鸡蛋,在收集鸡蛋的当天进行测试。其余60个鸡蛋分为两组,每组30个鸡蛋,在不同条件下保存28天。第一组(1)鸡蛋保存在室温下,温度约为20℃,湿度为50%。第二组(II)鸡蛋放置在4°C、约30%湿度的冷藏库中。在贮藏14天和28天后,分析了鸡蛋的理化性质:空隙高度、鸡蛋密度、鸡蛋失重、蛋白和壳品质以及蛋黄颜色。结果表明,贮藏方法对所分析的大部分蛋品品质性状影响显著(P≤0.05)。保存在4°C的鸡蛋质量很好,即使在28天后也被归类为EXTRA级鸡蛋。在20°C下储存的鸡蛋最早在第14天就被作为A类鸡蛋淘汰,在第28天,它们的质量已不适合食用。综上所述,食用蛋在出售给消费者前应冷藏,以防止过早老化而导致品质变差。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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