지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
초록· 키워드
오류제보하기
Consumers demand fresh and high-quality eggs. Egg quality may be represented by shell color, shell weight, egg weight, shell thickness, shell density, albumen height, yolk color, albumen pH and viscosity. Various factors such as strain, age of hen, storage temperature, humidity, the presence of CO² and storage time affect egg quality. Therefore, we investigated the effects of storage time and temperature on egg quality to define the freshness of Korean market eggs. A total of 1,800 eggs were used for this experiment and were separated into 45 treatments with 40 eggs in each. The treatments were consisted of 15 storage periods (2 d to 30 d) and 3 storage temperatures (2℃, 12℃, 25℃). Each egg was weighed and broken, and the height of the thick albumen, Haugh units (HU), egg shell color and yolk color were measured by a QCM+system. We also observed the physiochemical properties of eggs such as yolk pH, albumen pH and albumen viscosity. The egg weight, shell weight, albumen height, HU and albumen viscosity significantly decreased with increasing storage time and temperature. However, the albumen and yolk pH significantly increased with increasing storage period and temperature. The interaction effects between the storage period and temperature were significant for shell weight, shell density, egg weight, albumen height, HU, yolk color, yolk pH, albumen pH and albumen viscosity. In the analysis of the correlation with egg quality, the storage temperature exhibited a higher correlation coefficient than the storage period. In conclusion, storage time and temperature are the major factors affecting egg quality, but the storage temperature is a more sensitive determinant of egg quality deterioration compared with the storage period.
목차
ABSTRACT
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
REFERENCES
참고문헌 (36)
참고문헌 신청
Act No. 8852. Ordinance of the Ministry of Food, Agriculture, Forestry and Fisheries. Livestock Industry Act. Statutes of the Republic of Korea. Available from: http:// www.law.go.kr/lsInfoP.do?lsiSeq=136435#0000 Accessed Nov. 2, 2015.
Ahn DU, Sell JL, Jo C, Chamruspollert M, Jeffrey M 1999 Effect of dietary conjugated linoleic acid on the quality characteristics of chicken eggs during refrigerated storage. Poult Sci 78: 922-928.
Ahn DU, Kim SK, Shu H 1997 Effect of egg size and strain and age of hen on the solids content of chicken eggs. Poult Sci 76:914-919.
American Egg Board, Shell egg distribution. Available from: http://www.aeb.org/egg-industry/industry-facts/egg-product ion-and-consumption Accessed Nov. 2, 2015.
Akyurek H, Okur AA 2009 Effect of storage time, temperature and hen age on egg quality in free-range layer hens. J Anim Vet Adv 8:1953-1958.
Ahn DU, Kim SK, Shu H 1997 Effect of egg size and strain and age of hen on the solids content of chicken eggs. Poult Sci 76:914-919.
American Egg Board, Shell egg distribution. Available from: http://www.aeb.org/egg-industry/industry-facts/egg-product ion-and-consumption Accessed Nov. 2, 2015.
Akyurek H, Okur AA 2009 Effect of storage time, temperature and hen age on egg quality in free-range layer hens. J Anim Vet Adv 8:1953-1958.
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UCI(KEPA) : I410-ECN-0101-2016-527-002776004