آمار
| تعداد نشریات | 13 |
| تعداد شمارهها | 642 |
| تعداد مقالات | 6,678 |
| تعداد مشاهده مقاله | 9,126,292 |
| تعداد دریافت فایل اصل مقاله | 8,582,378 |
Comparative Evaluation of Some Properties of Chicken and Japanese Quail Eggs Subjected to Different Storage Methods | ||
| Poultry Science Journal | ||
| مقاله 6، دوره 6، شماره 2، اسفند 2018، صفحه 155-164 اصل مقاله (288.36 K) | ||
| نوع مقاله: Original Paper | ||
| شناسه دیجیتال (DOI): 10.22069/psj.2018.14403.1308 | ||
| نویسندگان | ||
| TO Dada1؛ AO Raji* 2؛ R Akinoso1؛ TE Aruna2 | ||
| 1Department of Food Technology, University of Ibadan, Oyo State, Nigeria | ||
| 2Department of Food Science and Technology, Kwara State University, Malete, Ilorin, Nigeria | ||
| چکیده | ||
| This study investigated the potential effects of egg quality indices at 95% confidence level in order to minimize quality loss during different storage conditions. The chicken and quail eggs’ quality indices including weight, albumen index, yolk index, Haugh index in fresh eggs as well as after storing in moist sawdust, oil, and refrigerator were measured for six weeks. The results revealed that storage conditions significantly influenced the eggs quality indices. Eggs’ weight, albumen index, yolk index, Haugh unit, pH, and total plate counts varied respectively from 59.41to66.12g, zero to0.12, zero to0.52, zero to88.19, 7.31 to8.52, and zero to2.56×106 cfu/mLin chicken eggs while it was 9.25to10.39g,zero to0.16, zero to0.47, zero to91.86, 7.28to9.42, and zero to2.56×106 cfu/mLfor quails. Based on the various eggs storage quality indices evaluated on eggs stored under different conditions, quail eggs stored in oil were able to retain their interior quality than in other storage conditions, while chicken eggs stored in the refrigerator had better retention of quality than in other storage conditions at the end of the six-week storage period. | ||
| کلیدواژهها | ||
| Yolk index؛ Egg shelf life؛ Albumen index؛ Storage condition | ||
| مراجع | ||
|
Abanikannda OTF, Olutogun O, Leigh AO &Ajayi LA. 2007. Statistical modelling of egg weight and egg dimensions in commercial layers. International Journal of Poultry Science, 6: 59-63.
Alleoni ACC &Antunes AJ. 2005. Texture profile and expressible moisture in albume gels of eggs coated with whey. Food Science and Technology, 25: 153-157. DOI: 10.1590/S0101-20612005000100025
Alsobayel AA &Albadry MA. 2011. Effect of storage period and strain of layer on internal and external quality characteristics of eggs marketed in Riyadh area. Journal of the Saudi Society of Agricultural Sciences, 10: 41-45. DOI: 10.1016/j.jssas.2010.04.001
Akter Y, Kasim A, Omar H &Sazili AQ. 2014. Effect of storage time and temperature on the quality characteristics of chicken eggs. Journal of Food, Agriculture & Environment, 12: 87-92.
Berardinelli A, Ragni L, Giunchi A, Gradari P&Guarnieri A. 2008. Physical-mechanical modifications of eggs for food-processing during storage. Poultry Science, 87: 2117-2125. DOI: 10.3382/ps.2007-00216
Brake J, Walsh TJ, Benton JrCE, Petitte JN, Meijerhof R &Penalva G. 1997. Egg handling and storage. Poultry Science, 76: 144-151. DOI: 10.1093/ps/76.1.144
Braun P. 2000. Freshness of table eggs during storage. World Poultry, 16: 40-41.
Caner C &Cansiz O. 2007. Effectiveness of chitosan‐based coating in improving shelf‐life of eggs. Journal of the Science of Food and Agriculture, 87: 227-232. DOI: 10.1002/jsfa.2698
Carrillo S, Ríos VH, Calvo C, Carranco ME, Casas M & Pérez-Gil F. 2012. N-3 fatty acid content in eggs laid by hens fed with marine algae and sardine oil and stored at different times and temperatures. Journal of Applied Phycology, 24: 593-599. DOI: 10.1007/s10811-011-9777-x Chen H, Jin Y, Ding X, Wu F, Bashari M, Chen F & Xu X. 2014. Improved the emulsion stability of phosvitin from hen egg yolk against different pH by the covalent attachment with dextran. Food Hydrocolloids, 39: 104-112. DOI: 10.1016/j.foodhyd.2013.12.031
Dudusola IO. 2010. Comparative evaluation of internal and external qualities of eggs from quail and guinea fowl. International Research Journal of Plant Science, 1: 112-115.
Gavril R &Usturoi MG. 2011. Effects of temperature and storage time on hen eggs quality. LucrăriȘtiințifice-Universitatea de ȘtiințeAgricoleșiMedicinăVeterinară, SeriaZootehnie, 56: 259-264.
Jin YH, Lee KT, Lee WI & Han YK. 2011. Effects of storage temperature and time on the quality of eggs from laying hens at peak production. Asian-Australasian Journal of Animal Sciences, 24: 279-284. DOI: 10.5713/ajas.2011.10210
Jones DR, Musgrove MT & Northcutt JK. 2004. Variations in external and internal microbial populations in shell eggs during extended storage. Journal of food protection, 67: 2657-2660. DOI: 10.4315/0362-028X-67.12.2657
Jones DR & Musgrove MT. 2005. Effects of extended storage on egg quality factors. Poultry Science, 84: 1774-1777. DOI: 10.1093/ps/84.11.1774
Joseph JK &Ogundele OG. 1996. Shelf-life of Hen’s Egg as influenced by coating with Shea butter fat, Palm kernel oil and Film packaging. Nigerian Journal of Pure and Applied Science, 11: 398–404.
Keener KM, McAvoy KC, Foegeding JB, Curtis PA, Anderson KE & Osborne JA. 2006. Effect of testing temperature on internal egg quality measurements. Poultry Science, 85: 550-555. DOI: 10.1093/ps/85.3.550
Kester JJ &Fennema OR. 1986. Edible films and coatings: A review. Food Technology, 40: 47-59.
Miranda JM, Anton X, Redondo-Valbuena C, Roca-Saavedra P, Rodriguez JA, Lamas A &Cepeda A. 2015. Egg and egg-derived foods: effects on human health and use as functional foods. Nutrients, 7: 706-729. DOI: 10.3390/nu7010706
NRC, 1994. Nutrient Requirements of Poultry. 9th rev. ed. National Academy Press, Washington, DC.174 Pages.
Otles S &Hisil Y. 2004. The vitamin B2 content of fresh and stored hen eggs. Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology, 2(07).
Popoola MA, Alemede CI, Aremu A & Ola SI. 2015. Morphometric Parameters of whole egg and Egg Yolk of five Nigerian Domesticated Avian Species. Journal of Agriculture and Veterinary Science, 8: 41-45. DOI: 10.9790/2380-08334145
Roberts JR. 2004. Factors affecting egg internal quality and egg shell quality in laying hens. The Journal of Poultry Science, 41: 161-177. DOI: 10.2141/jpsa.41.161
Roberts D & Greenwood M.2008. Practical food microbiology. 3ed Ed, Blackwell publishing Inc., 350 Malden, Massachusetts 02148-5018, USA.
Rocculi P, Tylewicz U, Pękosławska A, Romani S, Sirri F, Siracusa V &Dalla RosaM. 2009. MAP storage of shell hen eggs, Part 1: Effect on physico-chemical characteristics of the fresh product. LWT-Food Science and Technology, 42: 758-762. DOI: 10.1016/j.lwt.2008.09.017
Samli HE, Agma A &Senkoylu N. 2005. Effects of storage time and temperature on egg quality in old laying hens. Journal of Applied Poultry Research, 14: 548-553. DOI: 10.1093/japr/14.3.548
Shin, D., Narciso‐Gaytán, C., Regenstein, J.M. & Sánchez‐Plata, M.X., 2012. Effect of various refrigeration temperatures on quality of shell eggs. Journal of the Science of Food and Agriculture, 92(7), 1341-1345.
Stadelman WJ &Cotterill OJ. 2005. Egg Science and Technology. 4th Edition. Food Products Press. New York.
Stadelman WJ, Singh RK, Muriana PM &Hou H. 1996. Pasteurization of eggs in the shell. Poultry Science, 75: 1122-1125. DOI: 10.3382/ps.0751122
USDA. 2000. Egg grading manual. USDA_ Agricultural Marketing Service, Agricultural Handbook number 75.
Wahba NM, El-Shereif, WM & Amin MM. 2014. The effect of different preservation methods on egg quality and validity. Assiut Veterinary Medicine Journal, 60: 42-48.
Walsh TJ, Rizk RE & Brake J. 1995. Effects of temperature and carbon dioxide on albumen characteristics, weight loss, and early embryonic mortality of long stored hatching eggs. Poultry Science, 74: 1403-1410. DOI: 10.3382/ps.0741403 | ||
|
آمار تعداد مشاهده مقاله: 1,016 تعداد دریافت فایل اصل مقاله: 1,128 |
||
سامانه مدیریت نشریات علمی. طراحی و پیاده سازی از سیناوب