The effects of storage conditions on quality changes of table eggs
- PDF / 564,724 Bytes
- 11 Pages / 595.276 x 790.866 pts Page_size
- 85 Downloads / 165 Views
Journal of Consumer Protection and Food Safety Journal fu¨r Verbraucherschutz und Lebensmittelsicherheit
RESEARCH ARTICLE
The effects of storage conditions on quality changes of table eggs Umut Sami Yamak1 · Musa Sarica1 · Kadir Erensoy1 · Volkan Ayhan1 Received: 14 May 2020 / Revised: 23 September 2020 / Accepted: 3 October 2020 © Bundesamt für Verbraucherschutz und Lebensmittelsicherheit (BVL) 2020
Abstract This study examined internal and external quality traits of organic and cage-system table eggs in different household storage conditions. Baseline values for internal and external quality traits were obtained for 60 fresh eggs per production system, and the remaining eggs were then divided into six groups according to storage conditions. Eggs were kept at two different temperatures (room temperature and refrigerator temperature) with three subgroups (with stretch-wrap, without stretch-wrap and washed). At 7, 14, 21, and 28 days, 15 eggs were selected from each group, and internal and external quality traits as well as weight loss were measured. Lowest egg weight loss occurred in eggs stored in the refrigerator with stretch-wrap (0.99%, p
Data Loading...
