Selected quality traits of table eggs depending on storage time and temperature
作者: Antoni BrodackiJustyna BatkowskaKamil DrabikPatrycja ChabroszewskaPrzemysław Łuczkiewicz
作者单位: 1Institute of Biological Basis of Animal Production, University of Life Sciences , Lublin, Poland
刊名: British Food Journal, 2019, Vol.121 (9), pp.2016-2026
来源数据库: Emerald Journal
DOI: 10.1108/BFJ-10-2018-0688
关键词: Chicken eggsQuality changesRefrigeration conditionsStorage time
原始语种摘要: The purpose of this paper is to evaluate changes in selected quality traits of chicken table eggs during their storage under standard storage conditions and in refrigeration.;;The sample consisted of 570 eggs from Hy-Line hens. The eggs were placed on trays of 30 pieces each, and then group C (control) eggs were stored at 14°C temperature and 70 per cent humidity and group F (experimental) eggs were refrigerated at 5°C and 30 per cent humidity. Changes in egg mass and air cell depth were measured on the laying day and, then, after every 7 days for 5 weeks for group C and for up to 24 weeks for group F. Initially for every week and then after every four weeks, the quality of 30 eggs from each group was evaluated. The following traits were analysed: whole egg (mass, specific gravity), shell...
全文获取路径: Emerald 

  • quality 品质
  • temperature 温度
  • group 
  • storage 蓄水量
  • especially 特别地
  • purpose 目的
  • elements 初步
  • albumen 蛋白质
  • implementation 执行
  • control 控制