Selected quality traits of table eggs depending on storage time and temperature

摘要

Purpose 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. Design/methodology/approach 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 degrees C temperature and 70 per cent humidity and group F (experimental) eggs were refrigerated at 5 degrees 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 (conductivity, strength, mass, thickness, and density) and content (proportions, pH, albumen quality and yolk colour). Findings It was shown that due to a significant limitation of qualitative changes (lower water loss, higher specific mass, lower shell conductivity, better albumen quality, lower pH content, more favourable proportions of morphological elements) in eggs stored in refrigeration despite prolonged time, reduced temperature should be considered as a factor allowing for a significant prolongation of egg shelf life during storage. Originality/value The unusually elongated time of the experiment allows for a practical implementation of the results, especially in the case of eggs intended for processing.