Effects of ultrasonic treatment and storage temperature on egg quality

Küçük Resim Yok

Tarih

2011

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

Künye