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

Detalhes bibliográficos
Autor(a) principal: Feddern,Vivian
Data de Publicação: 2017
Outros Autores: Prá,Marina Celant De, Mores,Rúbia, Nicoloso,Rodrigo da Silveira, Coldebella,Arlei, Abreu,Paulo Giovanni de
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Ciência e Agrotecnologia (Online)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542017000300322
Resumo: 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.
id UFLA-2_8fa066cc48e29ea7de7b6aa01b33acea
oai_identifier_str oai:scielo:S1413-70542017000300322
network_acronym_str UFLA-2
network_name_str Ciência e Agrotecnologia (Online)
repository_id_str
spelling Egg quality assessment at different storage conditions, seasons and laying hen strainsWeight lossshell colorHaugh unityolk index.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.Editora da UFLA2017-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542017000300322Ciência e Agrotecnologia v.41 n.3 2017reponame:Ciência e Agrotecnologia (Online)instname:Universidade Federal de Lavras (UFLA)instacron:UFLA10.1590/1413-70542017413002317info:eu-repo/semantics/openAccessFeddern,VivianPrá,Marina Celant DeMores,RúbiaNicoloso,Rodrigo da SilveiraColdebella,ArleiAbreu,Paulo Giovanni deeng2017-07-13T00:00:00Zoai:scielo:S1413-70542017000300322Revistahttp://www.scielo.br/cagroPUBhttps://old.scielo.br/oai/scielo-oai.php||renpaiva@dbi.ufla.br|| editora@editora.ufla.br1981-18291413-7054opendoar:2022-11-22T16:31:31.802293Ciência e Agrotecnologia (Online) - Universidade Federal de Lavras (UFLA)true
dc.title.none.fl_str_mv Egg quality assessment at different storage conditions, seasons and laying hen strains
title Egg quality assessment at different storage conditions, seasons and laying hen strains
spellingShingle Egg quality assessment at different storage conditions, seasons and laying hen strains
Feddern,Vivian
Weight loss
shell color
Haugh unit
yolk index.
title_short Egg quality assessment at different storage conditions, seasons and laying hen strains
title_full Egg quality assessment at different storage conditions, seasons and laying hen strains
title_fullStr Egg quality assessment at different storage conditions, seasons and laying hen strains
title_full_unstemmed Egg quality assessment at different storage conditions, seasons and laying hen strains
title_sort Egg quality assessment at different storage conditions, seasons and laying hen strains
author Feddern,Vivian
author_facet Feddern,Vivian
Prá,Marina Celant De
Mores,Rúbia
Nicoloso,Rodrigo da Silveira
Coldebella,Arlei
Abreu,Paulo Giovanni de
author_role author
author2 Prá,Marina Celant De
Mores,Rúbia
Nicoloso,Rodrigo da Silveira
Coldebella,Arlei
Abreu,Paulo Giovanni de
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Feddern,Vivian
Prá,Marina Celant De
Mores,Rúbia
Nicoloso,Rodrigo da Silveira
Coldebella,Arlei
Abreu,Paulo Giovanni de
dc.subject.por.fl_str_mv Weight loss
shell color
Haugh unit
yolk index.
topic Weight loss
shell color
Haugh unit
yolk index.
description 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.
publishDate 2017
dc.date.none.fl_str_mv 2017-06-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542017000300322
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542017000300322
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/1413-70542017413002317
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Editora da UFLA
publisher.none.fl_str_mv Editora da UFLA
dc.source.none.fl_str_mv Ciência e Agrotecnologia v.41 n.3 2017
reponame:Ciência e Agrotecnologia (Online)
instname:Universidade Federal de Lavras (UFLA)
instacron:UFLA
instname_str Universidade Federal de Lavras (UFLA)
instacron_str UFLA
institution UFLA
reponame_str Ciência e Agrotecnologia (Online)
collection Ciência e Agrotecnologia (Online)
repository.name.fl_str_mv Ciência e Agrotecnologia (Online) - Universidade Federal de Lavras (UFLA)
repository.mail.fl_str_mv ||renpaiva@dbi.ufla.br|| editora@editora.ufla.br
_version_ 1799874970378043392