Effects of ultrasonic treatment and storage temperature on egg quality
Küçük Resim Yok
Tarih
2011
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
POULTRY SCIENCE ASSOC INC
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
In this study, the effects of ultrasonic treatment and storage temperature on egg weight, specific gravity, shell strength, albumen height, Haugh unit, color, pH, water activity, total mesophilic aerobic bacteria, mineral content, and sensory properties were investigated. Ultrasonic treatment was used to improve egg properties. The lowest weight loss values were obtained with eggs treated with 15 min of ultrasonic treatment and stored at 5 degrees C for 10 d. The higher specific gravity, shell strength, albumen height, and Haugh unit were observed in ultrasonic-treated eggs. The egg quality was significantly improved with ultrasonic treatment (P < 0.01). The total mesophilic aerobic bacteria values of yolk and albumen decreased with increase in ultrasonic treatment time from 5 to 30 min. Ultrasonic treatment improved the sensory properties of egg shells.
Açıklama
Anahtar Kelimeler
egg quality, ultrasonic treatment, storage temperature, Haugh unit, egg shell
Kaynak
POULTRY SCIENCE
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
90
Sayı
4