Variation in egg quality traits depending on storage conditions

• Autorzy: Adamski M. , Kuzniacka J. , Czarnecki R. , Kucharska-Gaca J. , Kowalska E.

Warianty tytułu

PL

Zmienność cech jakościowych jaj w zależności od warunków przechowywania

• Języki publikacji: EN

Abstrakty

EN

The aim of the study was determination of changes in quality traits of eggs depending on storage conditions. The study material were 360 table eggs laid by 52 weeks of age laying hens, Tetra SL, being in their peak of egg production. The eggs were stored at a temperature of 4 and 23°C. Evaluation of egg quality was carried out on the 1st, 7th, 14th, 21st, and 28th day, analyzing 40 eggs from each group. It was found that storage conditions had a significant effect on the loss of egg weight and thick albumen as well as on an increase in its pH value. Temperature of 23°C had a greater effect on the dynamics of these changes, while eggs stored at a temperature of 4°C even after 28-day storage were characterized by a good quality and freshness. Long-term storage had no significant effect on the shell weight, its thickness and elastic deformation and resistance to crushing

PL

Celem badań było określenie zmian cech jakościowych jaj w zależności od warunków przechowywania. Materiał badawczy stanowiło 360 jaj konsumpcyjnych zniesionych przez 52-tygodniowe kury nieśne Tetra SL będące w szczycie nieśności. Jaja przechowywano w temperaturze 4 i 23°C. Ocenę jakości jaj przeprowadzano w 1., 7., 14., 21., i 28. dniu, analizując po 40 jaj z każdej grupy. Stwierdzono, że warunki przechowywania miały istotny wpływ na ubytek masy jaja i białka gęstego oraz zwiększenie wartości pH. Temperatura 23°C miała większy wpływ na dynamikę tych zmian, natomiast jaja przechowywane w temperaturze 4°C nawet po 28-dniowym przechowywaniu cechowały się dobrą jakością i świeżością. Długoterminowe przechowywanie nie miało istotnego wpływu na masę skorupy, jej grubość oraz elastyczne odkształcenie i wytrzymałość na zgniecenie.

Słowa kluczowe

EN

egg; quality change; egg quality; storage condition; edible egg; storage time; yolk; shell; albumen

• Wydawca: -
• Czasopismo: Polish Journal of Natural Sciences
• Rocznik: 2017
• Tom: 32
• Numer: 1
• Opis fizyczny: p.39-47,ref.

Twórcy

autor

Adamski M.

• Department of Animal Science, University of Science and Technology in Bydgoszcz, Mazowiecka 28, 85-084 Bydgoszcz, Poland

autor

Kuzniacka J.

• Department of Animal Science, University of Science and Technology in Bydgoszcz, Bydgoszcz, Poland

autor

Czarnecki R.

• Department of Animal Science, University of Science and Technology in Bydgoszcz, Bydgoszcz, Poland

autor

Kucharska-Gaca J.

• Department of Animal Science, University of Science and Technology in Bydgoszcz, Bydgoszcz, Poland

autor

Kowalska E.

• Department of Animal Science, University of Science and Technology in Bydgoszcz, Bydgoszcz, Poland

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